Text 25280, 115 rader
Skriven 2015-03-24 10:00:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: condiments
======================
-=> Ruth Haffly wrote to MICHAEL LOO <=-

 RH> Nothing really to draw me to the city either. I've not even flown in
 RH> the area since we came back from Germany in 92.

 ML> Eh. Some people like NYC, some don't, I'm in the middle.

 RH> I could just as well do without it. It sucks too much money from the
 RH> rest of the state.

I used to say that about Chicago/Cook County WRT the State of Illinois until I
did some digging and found that while 50% of the state's population lives there
over 65% of the tax-base is there, as well. So, if Chicago/Cook County became
the 51st state - down-state would have to raise taxes on the backs of the
remaining Illinoisans - simply to maintain the infrastructure.

I suspect that if dug into the NYC/NYS thing would prove to have similar
figures.

Besides what would we do for a "whipping boy" when wishing to vent our
displeasure.  Bv)=

 ML> There are isolated places in other cities (some, like
 ML> Houston, surprising), but a greater concentration of
 ML> good Chinese I've not encountered here. Maybe the
 ML> Chinese enclave outside L.A. that Manny Rothstein took
 ML> me to comes close.

I learned about Cantonese food at House of Yee on Crenshaw Boulevard in
Inglewood, CA and got further educated at a place whose sign read "Cantonese
Cocktails" on the Near North Side of Chicago. The menu had the name of the
place in Chinese ideograms on the front and the clientele was mostly non-round
eyes. They had a killer steak kew.
 
 RH> You've had the opportunities to try them in various parts of the world,
 RH> including Asian countries; I'll defer to your opinions.

 RH> If I can see them making my sandwich, I'll ask for the brown mustard
 RH> if it's not listed or in sight as an option.

 ML> Even if you're not able to see the kitchen. Maybe
 ML> especially.

 RH> It's so much better on anything than the yellow, IMO.

For the most part I agree. But, some things just cry out for good ol' French's
yellow goo.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Steak Kew (Canton)
 Categories: Oriental, Beef, Vegetables
      Yield: 4 servings
 
      1 lb Flank, skirt steak or other
           -tender beef; in 1" squares
      1 lg Onion; in 1" chunks
  1 1/2 tb Hoisin sauce
    1/2 ts Oriental sesame oil
      1 tb Soy sauce
    1/4 ts Pepper
      1 ts Cornstarch
      1 cl (or 2) garlic; minced
      1 sl (or 2) ginger root; minced
    1/2 lb Snow peas
           +=OR=+
      1 lb Chinese or regular broccoli
           +=OR=+
      1 lb Fresh asparagus tips
           +=OR=+
      11 lb Firm ripe tomatoes; in
           - wedges
      3 tb Peanut oil
 
  Here's a nice, non-weird, Chinese recipe for Steak Kew
  with variations for hoisin sauce, oyster sauce and hot
  bean paste.

  Combine beef, onion, hoisin sauce, sesame oil, soy,
  pepper, cornstarch, garlic and ginger. Let stand for 15
  minutes.

  Blanch snow peas, broccoli or asparagus for 1 to 2
  minutes; drain and place on heated platter; keep warm.
  If using tomatoes, have at room temperature.

  Heat peanut oil in a wok or skillet and stir-fry meat and
  onion mixture for 1 to 2 minutes; meat should be well
  seared but still pink inside.
  
  Immediately pour over blanched vegetable and serve. Or
  place on heated platter and surround with tomato wedges
  
  VARIATION WITH OYSTER SAUCE: Omit hoisin sauce and sesame
  oil and add one tablespoon oyster sauce.
  
  VARIATION WITH HOT BEAN PASTE: Omit hoisin sauce and add 2
  teaspoons hot been paste.
  
  From "The Regional Cooking of China" by Margaret Gin and
  Alfred E. Castle, 101 Productions, San Francisco, 1975.
  
  Posted by Stephen Ceideberg; April 19 1991.
 
  Recipe from: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... Appetisers are those little bits you eat until you lose your appetite.
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)