Text 34287, 146 rader
Skriven 2015-12-15 06:42:00 av Dave Drum (92422.cooks)
  Kommentar till text 34263 av MICHAEL LOO (1:123/140)
Ärende: Re: Peppery 663
=======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  ML> the Antipodes.

 > Whose Antipodes? The Washington and Oregon wildfires will have been
 > anitpodean to M. Jamieson.

 ML> The concept started out European, and the context of here
 ML> is pretty Northern Hemispheric.

The anipode of Lunnon is somewhere in the ocean SE of New Zealand. The antipode
of Rome is almost due east of that island nation. The antipode of Seattle, WA
is west northwest of the island of Port aux Francais.

ANTIPODE
1:  the parts of the earth diametrically opposite -usually used in plural-
often used of Australia and New Zealand as contrasted to the western hemisphere

2:  the exact opposite or contrary 

http://www.merriam-webster.com/dictionary/antipode

In general terms I am correct ..... even though the antipode of Adelaide would
leave Kevin and Glen treading water almost exactly in the middle of the
Atlantic Ocean.

 > It's fairly difficult to find dried minced garlic

 ML> Au contraire, I can get it all kinds of places, plus it
 ML> is easy to make, both intentionally and unintentionally.

It's not impossible to find it in a well-stocked stupormarkup. But, one has to
hunt for it as it gets little play and is not "featured" in the displays. OTOH,
wet-packed minced garlic is available in a range of jar sizes.

If I really want/need minced garlic I will roll the requisite amount of cloves
between my palms to remove the papery husks, put them through the garlic press
the do a Martin Yan on the result.

 >  ML> one advantage is that they serve bloody marys to the
 >  ML> people in line waiting for food.

 > In hope they won't notice the low quality of the comestibles they are being
 > overcharged to eat?

 ML> Most likely.

 >  ML> Mother's Red Beans
 > IOW they don't follow their own recipes? I do wonder why, since they have
ll

 > that pork in the recipe they wouldn't use pork stock?

 ML> Correct. The recipes they give out are sort of like
 ML> artist's conceptions or menu photos. What they offer
 ML> has little resemblance. In a word, well three words,
 ML> the food sucks.

If it sucked it would be good for something.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Pizza
 Categories: Oriental, Pork, Vegetables
      Yield: 3 Servings
 
MMMMM---------------------------CRUST--------------------------------
      1    Package active dry yeast
      2 ts Sugar
  1 1/4 c  Warm water
      2 tb Salad oil
      1 ts Salt
      4 c  Flour

MMMMM----------------------SAUCE FOR CRUST---------------------------
      3 tb Hoisin sauce
      3 tb Catsup
      1 ts Sesame oil
      2 tb Oil
      2 cl Garlic; fine minced
      2 sl Or 3 ginger; grated

MMMMM--------------------------TOPPINGS-------------------------------
      1 c  Thin sliced Chinese
           - sausages
    1/2 c  Shredded water chestnuts
    1/2 c  Bamboo shoots; shredded
      4    Or 5 dried black mushrooms;
           - shredded
      1    Or 2 stalks green onion;
           - shredded
    3/4    Onion; sliced
      1    Bell pepper; shredded
      1 tb Soy sauce
      2 tb Hoisin sauce
      2 tb Catsup
      2 ts Sesame oil to brush on top
           - of pizza
 
  This is from one of Martin Yan's books... I haven't tried
  this, but it looks pretty tasty. In general, I don't care
  for Yan's recipes, although I do get a kick out of his
  show. I don't know what it is, but the few things I've
  made from this book just don't seem to quite make it.
  
  To make crust: Dissolve yeast and sugar in warm water. Let
  set for 10 minutes. Stir in oil and salt; add flour
  gradually. Knead dough for 10 to 15 minutes or until
  smooth and elastic. Place in greased bowl, cover and let
  rise in a warm place free from drafts until double in bulk
  (1 1/2 to 2 hours). Punch down dough and roll into thin
  crust. Make 2 pizzas of 12" diameter, 1/4" thickness.
  Place crust on baking sheet.
  
  Combine ingredients for sauce and set aside.
  
  Heat oil over high heat; put in garlic and ginger, stir
  for 5 seconds. Add remaining ingredients, except hoisin
  sauce, catsup and sesame oil; reduce heat to medium-high.
  Stir-fry for 1 to 2 minutes. Add hoisin sauce and catsup
  and stir-fry for another minute.
  
  Spread sauce on dough, then top with stir-fried vegetables
  and meat; brush sesame oil on top.
  
  Bake pizza at 375øF/190øC for 15 minutes or until golden
  brown. Serve and enjoy.
  
  REMARKS: One cup of sausage is equal to 3 sausages. For a
  classier pizza, add 1/2 cup sliced prawns For added
  hotness, put 1/2 teaspoon hot chilli oil into the sauce.
  
  From "The Yan Can Cook Book", Martin Yan, 1981. Doubleday
  & Company, New York.
  
  Posted by Stephen Ceideburg; January 21 1991.
  
  Uncle Dirty Dave's Archives
 
MMMMM

... An opinion should be the result of thought, not a substitute for it.
 
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 * Origin: Shenks Express (1:275/100)