Text 24453, 88 rader
Skriven 2015-03-01 16:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: weathering weather 273
==============================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> The Bostonians are a hardy lot - the usual conditions of
 ML> high humidity and cold together can be as uncomfortable,
 ML> nearly, as the plain cold of Yellowknife.

Cold is bearable, cold plus humidity or high winds... not so much.
My most miserable winter was in Halifax with its constant damp winds
off the ocean, gloomy overcast skies, freezing rain, sleet and heavy
wet snow.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Mi Zheng La Niu Rou (Spicy Rice-Steamed Beef)
Categories: Chinese, Beef
  Servings: 4

    1/2 c  white or brown rice
      2    star anise
      1    inch of cinnamon stick
      1 lb flank steak or any tough
           stewing beef 
      2 TB soy sauce
      1 TB each chopped ginger and
           garlic
      2    green onions, white and
           green parts, chopped
    1/2 ts to 1 Tbsp dried red chili
           flakes 
      2 TB dry sherry or rice wine
      3 TB sesame oil
           water or meat broth
           For serving: 
           Ground Sichuan peppercorns
           sesame oil or chili oil
           cilantro leaves, a large
           handful

Rice meal: Put the rice, star anise, and cinnamon stick into a pan
and toast over low-to-medium heat, stirring fairly constantly, till
the rice turns opaque. Remove the rice from the heat and set aside
to cool. Then, remove the star anise and cinnamon (set them aside)
and pound the rice in a mortar or grind it in a spice grinder to
make ROUGH, UNEVEN pieces. (You do not want a powder).

Cut the beef into thin slices or approx. 1/2-inch chunks. Put it in
a bow and add the soy sauce, ginger and garlic, green onions, chili
flakes if using, dry sherry or rice wine, and sesame oil and mix.
Set the meat aside to marinate for 15 minutes. 

Add the rice meal to the meat and mix. If the mixture is completely
dry add water or broth by the tablespoon full. You want just a small
pool of liquid at the bottom of the bowl. 

Pack the meat snugly (and any liquid) into a heat-proof bowl (I use
a stainless steel bowl). Tuck in the reserved star anise and
cinnamon. Lay thin slices of carrot on top, if you like.

Place the meat into a steamer and cook for 1.5-2 hours. (It's hard
to overcook this dish and how long it takes will depend on the cut
of meat you use. Test for tenderness after an hour and 15 mins.)

When the meat is done, remove the bowl from the steamer. Place a
large plate over the top of the bowl and turn it upside down. Remove
the bowl and scrape any bits clinging to its sides onto the meat. 

Drizzle with sesame or chili oil, sprinkle with ground Sichuan
peppercorns, garnish with a flurry of cilantro leaves, and serve.

Feel free to play with the recipe -- add a bit of chili bean paste
if you like, or chop up some cilantro stems and mix them into the
meat with the green onions. 

Adapted from Dunlop's Land of Plenty

From: Http://Eatingasia.Typepad.Com
 
MMMMM-------------------------------------------------

YK Jim


... Restaurants or brothels: no point going if your belt stays buckled.

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