Text 26122, 102 rader
Skriven 2015-04-19 00:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: standards 535
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 DS> Which reminds me of a question I have been curious about.  Do the
 DS> people who grow up eating with chopsticks have as much trouble with a
 DS> knife and fork as some of us have with learning to use chopsticks?

Yep. Knife and fork are not intuitively obvious, either -
I think the spoon/scoop is the only intuitive utensil, and
it's been adopted pretty much all over the place. And knife
and fork have their own etiquette, which varies according
to what continent you're on, and about which much - most of
it silly - has been written.

I eat my peas with honey,
I've done it all my life.
It makes the peas taste funny,
but it keeps them on the knife.
 -- Ogden Nash

And there's the similar doggerel, which I can't summon up
at the moment, about the guy who hires a tutor to teach
his daughter how to eat peas with a fork.

 DS> I passed over a recipe for eggplant with mint.  Sounded too wierd,

I've had such a dish. It was ... interesting.

 DS> unless you really like mint -- and I am not sure whether that is true
 DS> or false.

Though I find the traditional pairing of mint with lamb an
abomination, the stuff has its place, and I'm not sure eggplant
is one of them. Definitely in cookies, though, see above.

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

      Title: Egg Foo Yung (Foo Yung Don)
 Categories: Chinese, Eggs
   Servings: 10

    1/2 lb Fresh bean sprouts
    1/2 md Yellow onion
    1/4 lb Chinese BBQ Pork
     10 tb Oil, approximately
      1    Bamboo shoot tip (canned) or
    1/2 c  Sliced bamboo shoots
      1    Green onion, finely chopped
      1 tb Sesame seeds
    1/2 ts Salt
    1/2 ts Sugar
      6 lg Eggs
      1 ts Oyster sauce
    1/2 ts Thin soy sauce

MMMMM------------------------------GRAVY-----------------------------------
      1 cn (2 cups) chicken broth
    1/3 c  Sliced mushrooms, optional
    1/2 ts Salt
    1/2 ts Sugar
           Dash of pepper
      1 ts Dark soy sauce
      3 tb Cornstarch
      6 tb Cold water

  1. Wash and drain bean sprouts.

  2. Cut onion into thin slices.

  3. Cut pork into thin strips, julienne style.

  4. Heat wok, adding 1 tablespoon oil.  Stir-fry bean sprouts, onion, BBW
  pork, and bamboo shoots for 2 minutes with 1/2 teaspoon salt and 1/2
  teaspoon sugar.  (Do not overcook.)  Let cool before using.

  5. In a separate bowl beat the eggs, add oyster sauce and soy sauce; mix
  well.

  6. Add the stir-fried ingredients and mix thoroughly.

  7. Heat wok, add 1 tablespoon oil and drop 1/2 C. of the mixture in the
  wok.  Fry about 2 minutes on each side.  Place on serving dish and set
  aside.

  8. Repeat procedure with remaining oil and mixture.

  9. Pour gravy, over patties and garnish with the chopped green onion and
  toasted sesame seeds.

  Toast sesame seeds in a dry frying pan, without oil for 3 minutes.

  GRAVY:

  1. Bring broth to a boil.

  2. Add mushrooms, salt, sugar, pepper and dark soy sauce.

  3. Prepare thickening made with the cornstarch and cold water; add the
  seasoned broth and cook for 1 minute.

  SOURCE: Chopsticks, Clever, and Wok. [I presume Cleaver ...]

MMMMM
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