Text 35032, 113 rader
Skriven 2016-01-12 05:03:58 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: su'n food 798
=====================
> This was a big rig truck; he had dualies on the back wheels so he didn't
> tip over. On the return trip, we were going thru a construction zone in
> (I think) Alabama or Georgia and I saw a semi rig in the west bound
> lane, trailer perpendicular to the temporary barrier, cab hanging over
> into the work zone. Don't know how the driver managed that one but it
> didn't look good.

We're coming into quite a bunch of truck horror
stories. With the amount of driving some of us
have done, and with the amount of truck traffic
on the roads, I shouldn't be too surprised I guess.

>  ML> Hum. Maybe I should give the place yet another try, but
>  ML> I have certainly not been impressed. The straw that broke
>  ML> the already-sagging camel's back was the really bland,
>  ML> undercooked, and wholly wretched RBR.
> How long ago were you there? They might have changed cooks or improved
> the menu since.

A few years, but it was lousy enough - and there are
enough good places in town - that I've not been tempted 
to give it a third try. Same with Felix's (no second
try), though some people swear by it.

>  ML> Shrimp creole should be served soon after it's made.
> As soon after it's done as possible.

Best with the shellfish done to order, the sauce
perhaps already done.

>  ML> That was the steak place? Yeah, way out of my price
> I don't recall. We stayed at a hotel on Magazine Street and walked to
> Mother's from there. Besh's place was tucked into a storefront type
> setting along the way.

Checking the map, I was surprised to see that his britches
have grown so he has 6 restaurants in a quarter-mile radius
in NOLA and more elsewhere. An eyeball indicates probably Luke 
or August, possibly Domenica - all outside my price range
except for very special occasions. I guess he's smiling as
he counts the take.

>  ML> range as well. For cheap, I've found some diners and
>  ML> dives, to misquote Mr. Spiky, uptown, where the food
>  ML> is out of line with the prices but in a good way.
> Those are the gems. Like the hole in the wall Korean places we liked in
> HI.

I enjoy them. In NOLA, the good ones have been sussed out,
which makes them marginally less appealing, but they can
still be good.

Hakka Yam Abacus Beads
categories: main, Chinese, pasta, vegetarian
Serves: 4

3 cloves garlic, finely chopped
1 sm knob (5 g) ginger, peeled then julienned
120 g water chestnuts, cut into cubes
6 dried mushrooms, soaked 1 hr in hot water, thinly sliced
15 g wood ear, soaked 1 hr in hot water, thinly sliced
2 block firm tofu, cut into small cubes
2 Tb soy sauce
1 ts white pepper powder
1 ts sesame oil
2 Tb Shaoxing Wine
2 spring onions, thinly chopped
2 Tb vegetable oil
h - Abacus beads
500 g taro, sliced into 1cm thickness
100 g tapioca flour, plus extra for dusting
1 pn salt
1 Tb vegetable oil

Prepare the abacus beads a day ahead. Place taro in steamer 
and steam until the taro has softened, 15 to 20 min. 
Transfer taro to a large mixing bowl, mash with a fork 
while taro still hot. Add tapioca flour a little bit at a 
time and mix it in until combined, repeat until all flour 
used and knead the dough until no lumps. Add salt and oil 
to the mixture and knead for another min. Wrap the bowl in 
cling film, set a side to rest for at least 10 min.

Prepare a tray lined with baking paper or a greased plate. 
Pinch a small clump of the taro mixture and roll into a 
ball size of a marble, poke into the center of the ball 
with index finger to make an indentation then place the 
taro bead on the tray. Repeat until all dough is used.

Bring a large pot of water to a rolling boil on high heat, 
and also prepare a large bowl of chilled water on the side. 
In batches, drop the abacus beads into the hot water, once 
the beads are cooked and float to the surface, scoop them 
out with a strainer and transfer them to the chilled water. 
Drain and transfer to a bowl, pour some oil into the bowl 
and keep it a mix so the beads won’t stick together. 
Refrigerate overnight.

Add a dash of oil in a frying pan on medium-low heat, in 
batches, fry the abacus beads until golden brown on both 
sides. Place them slightly apart to prevent sticking 
together. Once done, place them on a plate and set aside.

In a wok, heat 2 Tb of oil on medium-high heat, add garlic 
and ginger, stir-fry 1 min. Then add mushroom, wood ear, 
tofu and water chestnuts, stir-fry for a few more min. Add 
abacus beads and spring onions, then season with soy sauce, 
Shaoxing wine, white pepper and sesame oil, now stir-fry 
gently 1 min and is ready.

Home & Decor Malaysia Magazine, via Billy Law
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)