Text 24469, 91 rader
Skriven 2015-03-02 08:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: asian 295
=================
 ML> I can understand all of the above, though octopus sushi is
 ML> so seldom done nicely.
 NB> I can well believe that.  Fu does it quite nicely, though.

You have to poach it just right and then cut it just right
(if the fleshy part) - I have no doubt he has the skill.

 ML>> Title: Evil Jungle Prince with Chicken (Or Mixed Vegetables)
 ML> It's a respectable enough dish, though I never order it.
 NB> My son likes it enough to usually have that for his choice when we've
 NB> eaten out together... 

For me it's nowhere near spicy enough, because the abundance
of vegetables soaks up all the heat. Of course, I had one
vegetable dish all week (aside from a couple bites of slaw
and such) - a corn casserole that was so delicious I had
almost a pound of it in two goes. One of my colleagues 
reports that the recipe is approximately half butter and
half chipotle mayonnaise, the starch apparently being merely
incidental. That was at Stiles Switch, where they didn't
take as much care with our 50-person party as they ought,
and the brisket was not up to par.

 ML> recipe would be 200-300 - I originally read that recipe as having
 ML> a pound of main ingredient, but it's 1/2 lb meat OR 1/2 lb of
 ML> vegetables, so the servings are very tiny, and if the peppers are
 ML> bird peppers or at least of a substantial heat, the dish might be
 ML> spicy enough as is. I'd do the 10 peppers anyway.
 NB> After all, one is probably eating it on or at least with rice.. ;)

For sake of estimation I count on 50% rice and 50% yums, but
on my own plate it's generally something like 20% rice only,
and if I have other starchy food, such as beer, often none.

An amusing dish, better with some velveted chicken:

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Crackling Rice Vegetable Soup
 Categories: Chinese, Rice, Soups, Vegetarian
   Servings:  8

      2 c  Cooked rice
      1 c  Deep-frying oil
      1 c  Dried soybeans
      8    Nami black mushrooms
      1 md Onion, quartered
     10 c  Cold water
      2 ts Thin soy
      2 tb Sherry
      1 ts Sesame oil
    1/4 ts Salt
      1 ts Sugar
    1/4 ts MSG (opt)
      1    Clove garlic
     10    Fresh snowpeas
      1 lg Carrot

  Rice Cakes:  Work with cooked leftover rice that is slightly moist and
  sticky.  If too dry, reheat with sprinkling of water until sticky. Spread
  rice in frying pan or pie tin, 1/2" thick.  Pack rice into firm cake: this
  is important to make sure rice holds together.  Place in oven on low heat,
  and dry to slightly brittle texture; break into pieces.  Ten minutes before
  combining with soup, deep-fry rice pieces until lightly brown. Strain,
  place in soup tureen, and keep hot in oven.  Avoid holding fried pieces
  more than 10 minutes, as they tend to acquire a rancid taste and become
  overly dry.

  Vegetarian Soup:  Wash, then soak soybeans overnight in enough water to
  cover.  Wash and soak Nami mushrooms in 1 cup warm water for 1 hour. When
  mushrooms are soft, separate caps from stems.  In large soup pot, combine
  water, beans, mushrooms (and stems), onion and garlic.  Bring to boil,
  lower heat, and simmer 2 hours.  Strain and reserve stock until ready to
  finish.  Save mushroom caps and 1/2 of beans for soup.

  To finish soup, thinly slice mushroom caps, combine with strained stock,
  cooked soybeans, soy sauce, sherry, sesame oil, salt and sugar. Peel carrot
  and make thin flower slices (or use flower cutter); add to soup. Bring soup
  to just under the boil.  Add MSG and snowpeas.  Cook for 2 minutes.

  To serve, seat your diners, place soup tureen of freshly fried, hot rice
  pieces on table and pour hot soup over them.  If rice and soup are very
  hot, rice will sizzle and crackle to everyone's joy and amusement!

  Posted by Fred Peters.

MMMMM

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