Text 26138, 112 rader
Skriven 2015-04-19 13:10:40 av Dave Drum (1:261/38.0)
  Kommentar till text 26121 av Michael Loo (1:123/140)
Ärende: Windows 8 was:lining thin
=================================
-=> MICHAEL LOO wrote to RUTH HAFFLY <=-

 ML> And some of us choose to do neither!

 ML> It's all been downhill since 3.1.1. I grew to tolerate XP
 ML> as well, but everything after, yecch.
 RH> Steve uses w......for very little; I use it even less.

 ML> Rosemary had to get a new laptop. It came today. It runs
 ML> Windows 8. I took a look and was not thrilled.

I wasn't thrilled about this notebook having Windows 8 on it either. But, the
free upgrade to 8.1 and the addition of "Classic Shell" to get away from the
smart-ass phone tiles/icons made things a lot more liveable. It ain't XP or
even AmigaDOS but I have gotten used to it ... except for not being able to run
MMConvert in DOS-BOX.

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

 ML>       Title: Kamo Sakamushi (Sake Steamed Duck)
 ML>  Categories: Japanese, Appetizers
 ML>    Servings: 24

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sichuan Crispy Skin Duck
 Categories: Oriental, Poultry, Herbs, Wine
      Yield: 4 Servings

  4 1/2 lb Fresh duck
      3    Or 4 star anise
      2 ts Sichuan peppercorns
      1    (2") cinnamon stick
  1 1/2 tb Coarse salt
      1    (1") cube ginger; smashed
      1    Scallion
           Dark soy sauce
      1 tb Dry sherry or Shaoxing wine
      1 tb Cornstarch
    1/2 ts Sugar
      1    Egg white; beaten until
           - foamy
           Oil for frying

  Rinse the duck and dry thoroughly.  Combine the star
  anise, Sichuan peppercorns, cinnamon and salt in a
  skillet; heat, shaking the skillet, until the spices
  begin to smoke and the salt starts to turn a light
  golden color. Cool.

  Sprinkle some of this mixture into the cavity of the
  duck including all the star anise and the cinnamon
  stick. Add the ginger and scallion to the cavity and
  skewer closed. Rub the outside of the duck with the
  rest of the seasoned salt mixture and hang the duck by
  a string (around the neck if the duck has a head or
  under the wings if not) overnight in a cool, airy
  place.

  The next day, steam the duck on a plate in a large
  steamer or covered wok for an hour to an hour and 15
  minutes. Cool and rub all over with a small amount of
  dark soy sauce. Wrap in foil and refrigerate until
  ready to cook. (It's fine this way for a day or two.)
  Several hours before cooking, take the duck out of the
  refrigerator and make a light batter: Mix the sherry
  with the cornstarch and sugar until well blended then
  stir in the egg white. Rub thoroughly over the duck
  and allow to sit.

  Heat a large quantity of oil until nearly smoking in a
  16" or larger wok or in a large deep fryer. Immerse the
  duck in the oil and fry until golden, about 15 minutes,
  spooning the oil continuously over the exposed part of
  the duck. You might want to turn the duck during this
  time. If so, carefully remove it with a large slotted
  spatula or skimmer and drain the cavity into a bowl
  before adding it again to the hot oil. When the duck
  is done, drain it on paper towels.

  Let the duck rest for 5 to 10 minutes, then carve it
  Western-style or cut into pieces, Chinese-style. A
  suggestion is to serve it on a bed of watercress that
  has been sprinkled very lightly with sesame oil. The
  juices from the duck will blend with the sesame oil to
  make a sauce.

  TEA-SMOKED DUCK; Follow the steps above and steam the
  duck only 1 hour. Before refrigerating, line a large
  wok with aluminum foil and spread 1 cup of uncooked
  rice, 1 cup of sugar and 1/2 cup of Chinese black tea
  over the bottom. Put the duck on a metal rack
  suspended over the tea mixture; cover with the wok
  lid. Moisten paper towels and press them around the
  edge of the wok lid forming a seal.  Turn the heat to
  medium high and allow the duck to smoke for 15 to 20
  minutes. Turn off the heat and let the duck sit for
  another 45 minutes. Uncover, wrap the duck and
  refrigerate. Then proceed as in the master recipe.

  Posted by Stephen Ceideburg Feb 1 1990.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... "Meat isn't murder, it's delicious." -- John Lydon

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)