Text 34825, 209 rader
Skriven 2016-01-04 06:39:59 av Dave Drum (1:18/200)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: things not to swallow 757
=====================================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 >  > I'll ditch the whole thing.

 >  ML> Getting tired of it, eh.

 > I'm wanting to take a brake before it goes flat.

 ML> I'll axle of us to do so.

We can spindle the whole thing.

 >       Title: Hongshao Wanyu (Red-Cooked Carp)
 >       3 lb Firm, white-fleshed fish;
 >            - such as Rock Fish, Cod,
 >            - Halibut, Haddock, Scrod,
 >            - Red Snapper, or Sole,
 >            - cleaned & left whole *
 >   * HUH? The name is "Red Cooked Carp" but carp is *not*
 >   mentioned. HUMPF! - UDD

 ML> Looks like someone only partially fixed the recipe,
 ML> which I believe is originally from Ken Hom.

 ML> Wanyu ("yellow fish") means carp.

You are, indeed, correct. Now that I am a subscriber to the Sunday NYT I have 
access to all sorts of things so I whistled up (via BING) the original recipe 
and corrected my MM version - giving proper credits and adding back the 
left-outs.
 
 ML> For some reason Annie thought I'd be interested in the
 ML> T&C Travel Fall/Winter 2015 issue, which focuses on travel
 ML> that is so unlike what I do it's hard to believe. For
 ML> example, there's an article called 100 Hotels That Will
 ML> Change Your Life that lists places of which I have stayed
 ML> at none and only been inside one.

 ML> Anyhow, here's a gem from page 10 -
 ML>   Something simple - Lo Scoglio, which sits on stilts
 ML>   in a cove, is famous for serving perhaps the best
 ML>   zucchini pasta in Amalfi.

 ML> Which led me to -

 ML> Tagliolini e zucchini
 ML> categories: fish, main, gross, Italian
 ML> Serves: 4 to 6

 ML> 500 g fresh tagliolini
 ML> 5 sm zucchini, preferably romanesco, thinly sliced

We all know of your love for zucchini.

 ML> 2 cloves garlic
 ML> 1/4 c chopped garlic chives
 ML> 3 Tb olive oil
 ML> 1 Tb colatura

Why didn't they just say fish sauce - or if wanting to be semi-obscure garum?

 ML> M's note: if you can't find colatura, any soprano
 ML> will do. Or Asian fish sauce (use less).

TWO RECIPES: 

I like this one better than the one you posted up ....

MMMMM Recipe via Meal Master (tm) v8.06

      Title: Tagliolini al Crudaiolo: Fresh Pasta w/Raw Vegetables
 Categories: Pasta, Vegetables, Sauces, Cheese, Herbs
      Yield: 6 servings

      4 c  Flour
      4 lg Eggs
    1/2 ts Extra-virgin olive oil;
           - plus 3 tablespoons

MMMMM-----------------------IN TINY DICE----------------------------
      1    Carrot; scraped
      1    Celery rib
      1 lg Red bell pepper
      1 lg Firm-ripe tomato
      1    Zucchini

MMMMM----------------------COMBINED WITH----------------------------
      1 tb Fresh-squeezed lemon juice
      8    Leaves fresh basil; torn
           Salt & pepper
           Parmigiano-Reggiano; for
           - grating

  Recipe courtesy of Mario Batali

  Mound 3 1/2 cups of the flour in the center of a large
  wooden cutting board. Make a well in the middle of the
  flour and add the eggs and 1/2 teaspoon olive oil. Using a
  fork, beat together the eggs and oil and begin to
  incorporate the flour, starting with the inner rim of the
  well.

  As you expand the well, keep pushing the flour up from the
  base of the mound to retain the well shape. The dough will
  come together when half of the flour is incorporated.

  Start kneading the dough with both hands, using the palms
  of your hands. Once you have a cohesive mass, remove the
  dough from the board and scrape up and discard any
  leftover bits. Lightly re-flour the board and continue
  kneading for six more minutes. The dough should be elastic
  and a little sticky. Wrap the dough in plastic and allow
  to rest for 30 minutes at room temperature.

  Roll the pasta out to the thinnest setting on a pasta
  rolling machine. Using a pasta cutter or very sharp knife,
  cut the past into ribbon 1/8-inch thick. Set aside on a
  tray dusted with semolina flour, and cover with a clean,
  damp dish towel until ready to cook.

  Bring 6 quarts of water to a boil and add 2 tablespoons
  salt.

  In a large, non-reactive bowl, combine all vegetables and
  toss with the lemon juice, 3 tablespoons olive oil and
  salt and pepper, to taste.

  Drop the pasta into the boiling water and cook 1 minute.
  Drain and add to the bowl with the dressed vegetables. Add
  the basil leaves and toss to coat. Divide among 6 warmed
  pasta bowls and serve topped with grated cheese.

  Makes: 6 servings

  From: http://www.foodnetwork.com

  Copyright Television Food Network, G.P., All Rights Reserved

  Uncle Dirty Dave's Archives

MMMMM


The CORRECTED Carp recipe - and thanks for the head's up.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hongshao Wanyu (Red-Cooked Grass Carp w/Tangerine Peel)
 Categories: Oriental, Seafood, Sauces, Citrus, Wine
      Yield: 3 Servings
 
    1/2 oz Dried tangerine peel
           +=OR=+
    1/2 oz Dried citrus peel
      3 lb Carp; or firm white-fleshed
           - fish such as Rock Fish,
           - Cod, Halibut, Scrod, Red
           - Snapper, Haddock, or Sole
           - cleaned & left whole *
      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 minutes 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 minutes
  until brown and crispy. (If the head or tail is not
  submerged in the oil, regularly ladle some of the oil over
  the exposed parts.)
  
  Remove fish and drain on paper towels. Pour off oil, leaving
  2 tablespoons. 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
  minutes. Serve at once.
  
  Serves 4, as part of a Chinese meal or 2, as a single dish.
  
  Ken Hom in Food; Homecooking - New York Times
  
  From: http://www.cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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