Text 25274, 96 rader
Skriven 2015-03-24 08:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: wanderings 407
======================
 ML> I did get Griffith, Shea, Fenway, Veterans, and the Astrodome
 ML> for historic. I count Fenway as kaput because it's been renovated
 ML> within an inch of its life, as they say, several times.
 DD> I'd be more impressed if you had been to Shibe/Connie Mack - Veteran's
 DD> isn't especially historic AFAIAC.

Again, Connie Mack I've only gone past in a car. Veterans
was for a while a pretty prideful thing for Philadelphians.
I like the story of how there were holes between the locker
rooms of the visiting team and the cheerleaders. Polite
rumor says that these holes were for peeping.

 DD> The only stick & ball I watch these days is the occasional ladies fast
 DD> pitch softball at Robin Roberts Stadium here at home.

I couldn't figure out why the underhanded fast-pitch softball
delivery was never adapted for use in baseball.

 DD> Except that I have a lot of time and effort invested in the 20K+
 DD> recipes I have in Meal Muncher files.

Well, there is that, but why can't one just strip off the
degree signs in a global search and replace.

 DD> It would be nice if all BBSes would use a single "standard" code page.
 DD> But, that's the wonderful thing about standards ---- there are so many
 DD> of them. 

No matter who comes up with a standard, there's always
a better one waiting in the wings.

Fried Chinese five-spice chicken wings
categories: Asian, starter, main, poultry
servings: 2 or 4

3 lb chicken wings (12 to 14)
1 onion
1 1/2 in piece peeled fresh ginger
2 Tb soy sauce (preferably Kikkoman)
1 Tb medium-dry Sherry
1 Tb Chinese five-spice powder
1 Tb sugar
2 Tb plus 1 ts coarse salt
2 ts freshly ground black pepper, or to taste
1/2 c cornstarch
6 c vegetable oil

The two-pronged cooking method used for these wings -
incorporating both braising and deep-frying - is a takeoff
on the Chinese technique of steaming, then frying. We
think it keeps the meat unbelievably tender while getting
the skin supercrispy. Be sure to allow 2 hr for the wings
to marinate.

Cut off wing tips, reserving for another use, and halve
wings at joint.

Coarsely chop onion and finely chop ginger.

In a large sealable plastic bag combine onion, ginger,
soy sauce, Sherry, five-spice powder, sugar, and 1 ts salt.
Add wings and seal bag, pressing out excess air. Turn
bag until wings are completely coated. Marinate wings in
bag in a large bowl, chilled, turning bag once, 2 hr.

Preheat oven to 350F.

Transfer wings and marinade to a roasting pan or large
shallow baking pan and bake, covered with foil, in middle
of oven 1 hr. Cool wings until they can be handled and
drain in a colander, discarding marinade. Wings may be
prepared up to this point 1 day ahead and chilled, covered.

Reduce oven temperature to 250F.

In a small serving bowl combine remaining salt and pepper.
Put cornstarch in a small bowl and dredge each wing,
knocking off excess cornstarch and transferring to a
shallow pan. In a 5- to 6-qt heavy kettle heat oil until a
deep-fat thermometer registers 370F. Working in batches of
6 or 7, fry wings in oil until golden brown, about 3 min,
and with a slotted spoon transfer to paper towels to drain.
Keep wings warm on a baking sheet in oven. Fry remaining
wings in same manner, returning oil to 370F between batches.

Serve wings with salt and pepper mixture.

Serves 6 as an hors d'oeuvre or 4 as a main course.

Gourmet
July 1999


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)