Text 3767, 87 rader
Skriven 2013-08-20 22:56:01 av Carol Shenkenberger (58673.cooks)
   Kommentar till text 3749 av MICHAEL LOO (1:123/140)
Ärende: egg/spring rolls 29
===========================
  Re: egg/spring rolls 29
  By: MICHAEL LOO to CAROL SHENKENBERGER on Mon Aug 19 2013 09:11 pm

Q
 DD>> It'll be interesting to see the difference between yours
 DD>> and what my mother used to make.
 CS>> Hehe ignore my quoter, it gets strange on initials.

 DD> Indeed. Seems as though it should be a pretty easy fix.

Now you are Dave Drum too.  Ah well.

 CS>> shiitake mushrooms are 3.99/lb)

 DD> Outstanding price.

I agree.  I suspect the local ones are very close to that price but a major
markup item for the stores. I can even get them dried in 10lb bags for 30$.

 DD> and the ground pork is top notch and
 CS>> done locally there so the main difference is it's very FRESH.

 DD> That's good. I use slivered pork instead, like the
 DD> texture better; also marinate it in soy first.

I sometimes grind my own and the store does a sort of thick grind that works
well for this.  I am not sure I had the grinder when you were here or if i did,
it may have been hiding in the garage.

 CS>> are also the only place I see actual LUMPIA wrappers at.
 CS>> 1) Genuine lumpia wrapper which is only 1/3 as thick as spring roll
 CS>> wrapper.  You can see through it pretty much.

 DD> I like spring roll wrappers, because they are easier to
 DD> work with, stand up to the deep fryer, cost less, are
 DD> easier to find, plus that's what my mother used.

AGGHH!  I like my paperthin ones.

 DD> This is why it's hard to
 CS>> peel apart. Get them too wet and they turn to a gummy mass but we
 CS>> had 3 kids at the second batch

 DD> Further, I don't usually have a bunch of kids to help
 DD> or hinder my cooking.

Hehe well Nancy can now tell you how it is to peel them.  She got pressed into
service.  She did very well at it for a first time person and helped roll some
of them.

 DD> I use 0 black pepper, sometimes a smidge of red.

Humm!

 CS>> 4) Dipping sauce (sorry, forgot it and almost all the lumpia were
 CS>> gone when I got it out there!) 'Hot Sweet chicken sauce' (meaning
 CS>> used to dip chicken, has no meat in it). This is a mildly hot-sweet
 CS>> item.

 DD> We never used any dipping sauce, probably because of
 DD> forgetting it and finding them just fine without.

Yup, optional.

 CS>> 5) Shiitake mushroom. This is optimal but I sometimes also add King
 CS>> Oyster (aka pornographic) or will mix shemenji with standard button.
 CS>> Portobello is fine as it's a match to shiitake.

 DD> We seldom used mushrooms; otoh, we didn't get them for
 DD> $3.99/lb.

Doesn't take much but makes a huge difference.  Go for fresh king oyster stems
minced if Shiitake is more expenseive where you are.

 CS>> Frying: You can use a 'well wrapped' one in a deep fryer but I use a
 CS>> frying pan with oil to about 1/2 inch. Canola oil and peanut oil are
 CS>> optimal here. I used canola (and generaly do) because of peanut
 CS>> allergies. I think this one works best that way with a frying pan.

 DD> In my experience, deep-fried is the way to go.

Grin, we differ but that is ok.


  xxcarol
--- SBBSecho 2.11-Win32
 * Origin: Shenks Express (1:275/100)