Text 28674, 99 rader
Skriven 2015-06-29 22:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: real & ersatz 905
=========================
 DS> As is often the case.  One should be slightly surprised at how many
 DS> recipes that were originally posted on Fido echos have been rebranded
 DS> and put into various recipe sites -- but I am no longer surprised.  If
 DS> we do a google on any of our (or past frequent poster) names we will
 DS> turn up a lot of recipe sites that way.

Interestingly, many of the recipes from the '90s never
made it onto the Web: I guess that period might have
been a sort of dead spot in the history of the Internet.

 ML> I'd do: use half butter and half oil so I can use higher heat;
 ML> remove the shrimp when just opaque; omit the salt and MSG;
 ML> throw the liquids in the pan after cranking the heat to max;
 ML> then tossing the reserved shrimp in the reduced liquid.
 DS> I doubt that there are many recipes that any one of us could not
 DS> improve on -- especially if the only persons we needed to please were
 DS> ourselves. 

That recipe, though, would yield a sauce with a
noticeable amount of raw alcohol.


==
 DS> Sounds like a jerk to me.

That was my impression. Seemed he wanted something to
complain about.

 Isn't your life exceedingly flat
 When you've nothing whatever to grumble at?
   - Gilbert and Sullivan, Princess Ida

So there's this tycoon taking the train, back in those
old days when taking the train was a big thing, and he's
finished a satisfactory supper, and the waiter asks what
he'd like for dessert. Spumoni, he says. The waiter
stammers a little when he admits, we're all out of
spumoni. What, roars the tycoon, I must have my spumoni!
So all the resources of the railroad are called into
play, the telegraph operator rings all the station down
the line looking for an ice cream parlor that has
spumoni, and when one is found, that station sends a
courier to pick up a serving of it and hurry to the
depot to rendezvous with the train, and the precious
cargo is transferred, and the magnate is served his
dessert in a silver cup with silver utensils from a
silver tray. He takes one furious look at this display
and with one swift motion of his arm sends the whole
apparatus, ice cream, silver, and all, flying down the
corridor. The waiter, by this time totally shaken, says,
but, sir, that was your spumoni! To hell with spumoni,
the other snarls, I want my grievance.

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

      Title: Hell Dipping Sauce - Nam Prik Na-Rok *
 Categories: Thai, Spice, Dips, Bbq
      Yield: 1 Servings

      2 c  Oil For Deep-Frying
      2 lb Freshwater Fish Filets
      1 c  Dried Green Thai Chili
           -Peppers
    1/2 c  Unpeeled Garlic Cloves
    1/2 c  Unpeeled Whole Shallots
      2 tb Shrimp Paste
    1/4 c  Fish Sauce (Nam Pla)
      3 tb Palm Sugar

  Because it keeps well, this sauce was traditionally used by travelers.

  Heat the oil in a large skillet to 375øF.  Deep-fry the fish
  filets until very crispy and golden brown.

  Charcoal-broil/grill the chilies, garlic and shallots until their
  outsides are charred.  Remove the garlic and shallot skins.

  Place the fried fish, chilies, garlic and shallots in a mortar and
  mash with the pestle until smooth, or use the blender.

  Place the shrimp paste, fish sauce and palm sugar in a small saucepan
  and cook for about 15 min on medium-high heat, so that the
  mixture is reduced to a paste.

  Thoroughly combine the mashed ingredients with the reduced sauce
  ingredients.  Store in a jar with a tight-fitting lid and use as a
  dipping sauce or for cooking.

  From: Thailand The Beautiful Cookbook.

  Typed by Syd Bigger.

  Uncle Dirty Dave's Archives

MMMMM

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