Text 30325, 119 rader
Skriven 2015-08-28 09:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: unkind cuts 156
=======================
 ML> A couple nights ago we all decided to have a blanket.
 RH> We put the extra comforter on the bed but ended up not using it. What
 RH> was on already kept us warm enough.

Most nights I slept with just the sheet and the window open;
on the chilliest one I used the blanket.
 
 ML> My net is perhaps wider than yours, allowing most things
 ML> but blue cheese, poison mushrooms, and zucchini.
 RH> I will buy, and use zucchini, mostly raw but sometimes in bread or
 RH> muffins. Steve has bought an occaisional piece of blue cheese but
 RH> neither of us will touch a poison mushroom.

I've actually eaten a poison mushroom just once, but I was
fairly confident that it had been prepared (at a Michelin-starred
restaurant) so as to have its effects minimized. I have in the
field occasionally tasted inedible or poisonous mushrooms but
have carefully spat them out after tasting and washed my mouth
afterward.

 ML> I wonder what the appropriate mid-20th analogue of YouTube
 ML> might have been. I'm pretty certain they didn't have knife
 ML> skills courses at the Y, though it sounds as though such
 ML> would have been a good thing.
 RH> Probably would be a good thing but the nearest Y when I was growing up
 RH> was an hour away. Not a very important part of our family life.

Or the local adult ed, or wherever.
 
 RH> She could use a knife, but I don't think she was very adept at it.
 ML> Pity she didn't get the tutelage. Proper skills, as with
 ML> most things, mean easier, more enjoyable, and safer food
 ML> prep.
 RH> Don't know how good her mother was with a knife either.

I'd maintain that knife skills and safety are as important as
driver or firearms education.

 RH> It could go either way--with a knife, a few pointers over the years
 RH> should improve skills. Also, I've noticed that the more I use a good
 RH> knife, the better my cutting skills have become, even with no to
 RH> little training in the early years. OTOH, I could have not developed
 RH> them at all.

And in that case you might have (as have some people I've
known) had fingers or even toes gone missing.

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

      Title: Egg Rolls #2
 Categories: Chinese, Appetizers
   Servings: 12

      1 sl Ginger - fresh, peeled,
           -about 1 inch
      1    Clove garlic - large
      1 tb Sugar - PLUS 1-1/2 teaspoons
  2 1/2 ts Salt
      6    Med. shrimp - about 1/4
           -pound, shelled and deveined
      1    Head cabbage - green, tough
           -outer leaves removed (2 lb)
      1    Med. onion - cut into
           -1/4-inch dice
      2 lg Celery ribs - cut into
           -1/4-inch dice
     12    Egg roll wrappers
      1    Egg - beaten
      4 c  Peanut oil - for deep frying
      1 tb Dry mustard - mixed with 1
           -tablespoon cold water

  1.  Fill a large saucepan with water.  Add the ginger, garlic, sugar and
  salt and bring to a boil over high heat.  Add the shrimp and cook until
  they curl and turn pink, about 1 minute.  Discard the garlic and ginger
  and, using a slotted spoon, transfer the shrimp to a sieve to drain; let
  cool slightly, then cut in 1/4-inch dice.  Set aside.

  2.  Bring the water in the saucepan back to a boil over high heat. Halve,
  core and finely chop the cabbage.  You should have 6 cups. Add the cabbage,
  onion and celery to the water and cook until the cabbage is bright green,
  about 1-1/2 minutes.  Drain thoroughly in a colander and set aside to cool
  slightly.  Press down to extract any excess water from the vegetables.

  3.  In a large bowl, combine the reserved shrimp and the barbecued pork;
  season with salt to taste.  Add the vegetables and mix well. Divide the
  filling into 12 equal portions.

  4.  Place an egg roll wrapper on a work surface like a diamond, with a tip
  facing you.  Keep the remaining wrappers covered.  Place one portion of the
  filling in a horizontal line across the bottom third of the wrapper, then
  fold the tip closest to you over the filling toward the center. Lightly
  brush the side tips of the wrapper with some of the beaten egg, then fold
  them into the center.  Brush the surface with egg and roll up the wrapper
  from the bottom.  Brush the top tip with egg; fold toward you to seal the
  cylinder.  Repeat with remaining wrappers and filling.

  5.  Heat a wok over high heat for 45 seconds.  Add the peanut oil and heat
  to 350F.  Add 4 egg rolls to the wok and fry, turning frequently with tongs
  or chopsticks, until golden brown, 4 to 5 minutes. Transfer to a colander
  or large sieve set over a bowl to drain. Repeat with the remaining egg
  rolls, 4 at a time.  Serve immediately with the mustard sauce.

  Makes 12 egg rolls.

  This is truly a creation of the Chinese-American restaurant. There is no
  such thing as an egg roll in China.  There are spring rolls, delicate
  finger-size cylinders filled with bean sprouts, scallions, shrimp and pork,
  encased in a paper-thin skin.  Egg rolls on the other hand are usually
  filled with a bewildering variety of ingredients, mostly chopped cabbage.
  It is, however, possible to create a fine egg roll such as the one here.

  Recipe from Food & Wine, November, 1991.

MMMMM

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