Text 23534, 95 rader
Skriven 2015-01-31 16:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Asian food 133
======================
 RH> I'm not sure why some people eat them, or any fast food burger for
 RH> that matter. (G)  Given a choice, I usually go for the chicken.

You and I are not typical. Otherwise these places would be
long out of business.
 
 ML> That was the impression I was intending to convey, though
 ML> from a blessedly small sample (she did eat at a Burger King
 ML> as well, and a Jollibee).
 RH> Never heard of a Jollibee. Last time we ate at a BK, we decided it
 RH> would be an "only if there's no other decent choice" place.

Correction: "only if there's no decent choice." My standards
have been substantially lowered as I spend so much time in
airports these days, result being that Manchu Wok, Panda
Express, McDonald's, BK, and such get far too many of my
dollars - of course, if I want alcohol, there are fancier
overpriced places, but the food isn't usually that much better.

 ML> lower - factoring in all that, the per caput income there
 ML> is a whopping 1.5 times in effective dollars.
 RH> Nothing to be sneezed at.

Third richest country in the world, according to I
believe Forbes, which ought to know, as it's a magazine
that is obsessed with wealth.
 
 ML> Pan-fried potato meat patties
 RH> That looks time consuming, but good.

Hash nuggets. Probably good, certainly better than
potatoes straight up.

Carbonnades a la flamande
categories: soups/stews, Belgian, Singaporean, beef, main
servings: 5 to 6

1 kg beef chuck, 1" cubes
1 1/2 lg onion (or 2 md), diced 1 cm
3 lg cloves garlic, minced
400 gm white button mushrooms, sliced thickly
2 lg carrots, 3/4" cubes
1 bn fresh thyme (about 10-15 sprigs)
- tied together with butcher's string
1 bay leaf
1 bottle Belgian beer, about 330 ml
1 c beef stock
1 c chicken stock
1 Tb brown sugar
1 ts tomato paste
1 ts wholegrain mustard
3 Tb bacon-chicken fat oil
salt to taste
pepper to taste

M's note. The beer is essential, but one may substitute
Malta Goya or similar in a pinch. The result will not be
the same but probably palatable.

1) Sear beef till browned and caramelised on all sides,
salting liberally, in 2 Tb bacon-flavoured oil.

2) Be careful not to overcrowd the pan, so do it in
batches. Set aside and reserve in stewing pot.

3) Using the same browning pan, add 1 Tb bacon-chicken
fat to melt, and sweat onions and garlic till soft and
fragrant, about 5 min on medium-high heat.

4) Add carrots, and fry 3 min.

5) Add mushrooms and sweat till water released is
almost evaporated.

6) Transfer the mixture to the stewing pot with the
browned beef. Add beer, and reduce 3 min on
medium-high heat.

7) Add thyme bundle, sugar, tomato paste, mustard,
and stir through. Add beef and chicken stock to cover
just the top of the entire stew.

8) Bring to a boil and lower to simmer at least 3 hr
for a soft but still firm texture, 4 hr if you prefer
a meltingly soft consistency. If prepping in advance,
simmer for 2 hr, and pop into the fridge for up to a
week. Reheat, on low fire, for 2 hr.

9) Salt to taste before serving, and mill fresh pepper
for a subtle heat.

thehungrybunnie.blogspot.com
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