Text 35493, 110 rader
Skriven 2016-01-25 16:50:06 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: less yucky 858
======================
> > Carbonation isn't much fun in any case. I had a Coke
> > with dinner and thought I'd die.
> Uck.  I had green tea.

I prefer black tea, as I tend to like fermented things,
alcohol or no.

> > Lard always sounds about right. Of course, here,
> > many places are halal, which saddens one.
> Pity.  Ghee it is, then.  

Or a mixture of butter and cheese spread. Ghee Whiz.

> I'm more the green tea type in similar circumstances.  Boiled water is
> generally safe.  Too much coke after a while...sounds like a good idea....

I discovered that when dealing with weak fountain Coke,
an admixture with weak fountain orange juice improves
both. That just now. As far as boiled water goes, I
find that Hong Kong water is no longer considered safe
to drink. When I was a kid, it was fine. Of course,
it's 3 to 5 times bigger now, plus the Brits were
running it (they do do some things right). How the
mighty have fallen.

> > Indeed, though if you found a proper Asian market
> > such as Sacerdote has fairly nearby, you can get
> > meats such as roast duck in 1/2 lb increments, which
> > might make life easier for you.
> I could probably get it if I really wanted some, but generally want to cook
> my own.  

Fair enough, so try to buy a quarter duck. For less
tham the extortionate price charged by Maple Leaf.

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: SAI WO DUCK B1
 Categories: DUCK, STEAMED, CHINESE, POULTRY, MAIN
      Yield: 4 servings

      1    DUCKLING, MED.-SIZE, DRESSED
           SOY SAUCE (FOR DUCKLING)
      2    STALKS CELERY
      1    WHOLE GREEN ONION
      4    THIN SLICES GINGER ROOT
      5    CHINESE BLACK MUSHROOMS,
           -PRESOAKED
      2    PIECES DRIED MANDARIN ORANGE
           -PEEL(SIZE OF A HALF-DOLLAR)
           -PRESOAKED
      5    THINLY SLICED PIECES
           -BAMBOO SHOOTS
     10    STAR ANISE SEEDS
  1-1/4 ts SALT
    1/4 ts SUGAR
      1 ds PEPPER
      1 ts MSG(OPTIONAL)
      1 tb CORNSTARCH
      1 tb SOY SAUCE
           CHINESE PARSLEY
           VEGETABLE OIL (FOR FRYING)
           LOOSE LETTUCE LEAVES,GARNISH

This dish will require a good deal of time to
prepare but will turn out well.
Rub soy sauce over duckling. Boil enough oil to
cover the bird in large deep-fry pan. Add duck,
fry until entire bird is well-browned. Remove,
drain on absorbent toweling. Use sharp cleaver
to slash duck from breast to lower belly. Don't
cut through bone. Place duck in pan, stuff cavity
w/celery,onion,ginger root,black mushrooms,
orange peel, bamboo shotts, anise, 1 tsp. salt,
sugar,pepper,& MSG. Distribute evenly. Place on
platter,elevate in a steamer. Cover, steam for
2-1/2 hrs. Make sure water is replenished as it
evaporates. Remove platter, allow duck to cool.
Discard all ingredients except bamboo shoots &
mushrooms. Save all juices for gravy. Carefully
remove wings & legs. Gently separate flesh from
carcass w/hands.,starting from slash & keeping
skin intact.
Be sure not to make any more holes in skin,& to
keep bird in its natural shape.(Carcass will
make good soup.) Spread duck,meat side up, on a
deep platter. De-bone the legs, place w/wings.
Spread mushrooms & bamboo shoots on duck meat.
Replace in steaming utensil & steam again 20
min. Remove. Line large serving platter w/ lettuce
leaves. Turn platter w/ duck upside-down
so that duck rests on leaves,skin side up. Pour
cooking juices into saucepan. There should be 2
cups liquid. Bring to boil,on high heat. Add
cornstarch, 1 tbs. soy sauce, 1/4 tsp. salt.
Stir continuously until gravy thickens. Pour
gravy over whole duck. Garnish w/ Chinese parsley
& serve immediately.
Chopsticks are recommended.
Temperature(s): HOT
Effort:  DIFFICULT
Time:  04:00
Source:  KAN'S
Comments:  GRAND ST., SAN FRANCISCO
Comments:  WINE:WAN FU WHITE WINE

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