Text 19459, 88 rader
Skriven 2014-11-16 14:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Asian 292
=================
 -=> Jim Weller said to Dale Shipp <=-

 DS> decided to skip over any seafood from Asia because of no
 DS> knowing the standards used there
 JW> I do not trust China or Vietnam but the rest of SE Asia has pretty
 JW> good regulations and inspection.

I wouldn't put anything past the Thai or Indonesians either.

 Also enlightened self interest as
 JW> they sell high volumes to the picky EU countries and Japan, and
 JW> wish to do so in the future.

There is that, but as far as cheating goes, if there's a
will, there's a way.

 And major chains such as Loblaws have
 JW> their own inspectors there too. So I will buy Asian foods including
 JW> seafood from any of the other southeast Asian countries, especially
 JW> at Loblaws.

I said something to similar effect regarding Whole Foods
(if you believe in them) and Wegmans but wouldn't trust the
EU based Royal A-holds (Giant Food, Stop & Shop, and others)
farther than I can throw them.

 -=> Jim Weller said to Dale Shipp <=-

 DS> gas burner might get hotter, the electric burner works well
 DS> enough.
 JW> The ultimate setup is an outdoor wok stand and a high output propane
 JW> burner. Newton Wong, the very first owner of the Loblaws store in
 JW> Yellowknife, had two of these in his back yard. They were 54,000
 JW> BTUs each (a propane kitchen range burner is 15,000 max) and gave
 JW> food that wok hei that you otherwise only get in Chinese
 JW> restaurants.

My friends Carl and Ellen's tenant Chuckie, about whom I have
written and who serves the most uncompromisingly authentic
Thai food I've had anywhere outside Thailand, gave us a kitchen
tour once and showed off his 100K+BTU burner. I am told that in
the biggest fanciest Chinese restaurants, whose cooks don't
have any arm hair even if they once did, there are burners that
put out up to 200K. Rosemary here just got a new stove that
cranks out a semi-respectable 17K from the front left (the
others are 12, 9.1, 6, and 6).

I really don't see why the recipes all say to discard the ribs
of the kale. They're the sweetest and tenderest part, if you
slice them thin across; plus I've not seen restaurant versions
here or in Portugal that take that unnecessary step.

Caldo verde
categories: Portuguese, Kale, Potato, Soup, main
Yield: 4 servings

1/4 c extra-virgin olive oil, divided
1/2 lb chourico or linguica, 1/2" slices
- (sub kielbasa)
1 md onion, chopped
2 garlic cloves, minced
1 lb russet (baking) potatoes, peeled, 1" pieces
6 c water
1 lb kale, stems and center ribs discarded
- and leaves very thinly sliced
s, p
Accompaniment - piri-piri or other hot sauce

Heat 1 Tb oil in a 5-qt heavy pot over med-high heat
until it shimmers, then brown sausage, stirring often,
2 to 3 min. Transfer with a slotted spoon to a bowl.
Add 2 Tb oil to fat in pot and cook onion and garlic
with 1/4 ts each of salt and pepper, stirring often,
until browned, 7-8 min.

Add potatoes, water, and 1 ts salt and simmer,
covered, until potatoes are very tender, 15-20 min.
Mash some potatoes into soup to thicken, then add
kale and simmer, uncovered, until tender, about 5 min.
Stir in sausage and cook until just heated through.
Drizzle with remaining oil and correct seasoning.

Gourmet, November 2009


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