Text 2985, 58 rader
Skriven 2013-07-29 22:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: critters 942
====================
 DD> animals are killing humans and there appears to be no stopping them.

It's not animals, it's Mother Nature. Get over it.

 DD> "Did you see that in the paper the other day about those carp in the
 DD> Mississippi River jumping into boats and bonking fisherman in the
 DD> head? It's true. They're called big head carp, they're from Asia and
 DD> they're attacking and severely injuring many fisherman.

Or, looking at it another way, they're schmoos with scales.

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

      Title: Hongshao Wanyu (Red Cooked Carp)
 Categories: Chinese, Seafood
   Servings:  4

    1/2 oz Dried Tangerine Peel, or:
           - citrus peel
      3 lb Firm, white-fleshed Fish
           -such as Rock Fish, Cod,
           -Halibut, Haddock, Scrod,
           -Red Snapper, or Sole,
           -(cleaned & left whole)
           - [note lack of carp in original!]
      2 ts Salt
      4 tb Cornstarch
      2 c  Peanut oil
      2 tb Finely chopped garlic
      3 tb Minced peeled fresh ginger
      4 tb Finely chopped scallions
      3 tb Rice wine or dry sherry
      1 tb Whole bean sauce, (yellow
           -bean sauce)
      2 tb Dark soy sauce
      1 tb Sugar
      6 tb Chicken stock or water

  SOAK THE TANGERINE or citrus peel for 20 min in warm water or until it
  is soft. Rinse under running water, squeeze out any excess liquid, finely
  chop and set aside. Make 3 or 4 slashes on each side of the fish to help it
  cook faster and allow the flavors to permeate. Rub the fish on both sides
  with the salt. Sprinkle the cornstarch evenly on each side of the fish.
  Heat a wok or deep saute pan until it is hot. Add the oil. When hot,
  deep-fry the fish on each side for 5 to 8 min until brown and crispy.
  Remove fish and drain on paper towels. Pour off oil, leaving 2 Tb.
  Reheat the wok. Add chopped tangerine peel, garlic, ginger and scallions
  and stir-fry for 30 seconds. Put in the rest of the ingredients. Return the
  fish to the wok, spooning the ingredients over the top of the fish. Cover
  wok. Cook over low heat for 8 min. Serve at once. Serves 4, as part of
  a Chinese meal or 2, as a single dish.

  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK

MMMMM
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