Text 6985, 158 rader
Skriven 2013-11-23 09:20:00 av Dave Drum (71192.cooking)
   Kommentar till text 6972 av MICHAEL LOO (1:123/140)
Ärende: Asian : was sushi 494
=============================
MICHAEL LOO Said to DAVE DRUM about Asian : was sushi 494



ML>  DD> And I'll bet the farm that if a poll were taken
ML>  DD> today that a majority of Americans (and not just the two-tooth
ML>  DD> Bubbas) will equate sushi with sashimi (raw fish).

ML> Say what you will about two-tooth Bubbas, but they probably
ML> don't venture into this territory at all; it's your 32-tooth
ML> would-be gourmets who might be the guilty parties.

The 2 Tooth Bubbas of which I speak have their opinions (prejudices) 
formed in ignorance of the subject at hand. It's stuff that "ev'body 
knows" or "I heard" or simply the result (WRT sushi) of a joke told by 
stand-up comedian Jose Simon "In Mexico we have a word for sushi -- 
bait."

The 32-tooth folk are often thick and self-absorbed to the point of 
thinking that their every whim has the force of a natural law. Saints 
preserve us when they cut such as they loose on aeroplanes with no 
restrictions on their cell phone usage. Clewless boors all.

Got this from Nanook of Alaska last evening on that very subject: ""The 
only way I'd be in favor of this is if the FCC mandated that all those 
who want to use their cell phones must sit next to families with 
screaming children," said frequent flier Joe Winogradoff."

ML>  DD> I used to tell patrons at a gas station where I worked
ML>  DD> part-time "There are two things necessary to have in stock for
ML>  DD> life in these United States - gasoline and toilet paper." It
ML>  DD> generally worked as intended - to defuse a rant over the
ML>  DD> increasing pump prices of gasoline. Also got more than a few
ML>  DD> smiles and quite a few thoughtful looks. 

ML> Now as well: bottled water.

That's gonna depend on where you are located in the world. Here in the 
Great American Outback the tap water is safe to drink - even if not 
always free of taste or smell.

ML>  DD> Glen Jamieson wrote glowingly here several years ago about
ML>  DD> encountering a biffy in India with a warm water bidet-like
ML>  DD> facility for washing ones bum after doing his business. I
ML>  DD> thought at the time "What a wonderful concept. Why don't we
ML>  DD> have them here?"

ML> And the first time I encountered such I wondered the same thing.
ML> Might be the strength of the TP companies. Those facilities
ML> evolved to fit a need, that being that even though much of the
ML> world has indoor plumbing, the pipes are often too small, result
ML> being that you aren't supposed to flush even flimsy toilet tissue
ML> down, lest clogs happen. Solution - prewash all the bums, then have
ML> them dried using a piece or two of paper, and the relatively
ML> nondisgusting detritus can go into the bin rather than down the
ML> tubes.

Makes sense. I'd invest in one of the bum-washer biffies if only to save 
money on tissue. And in the interest of cleanliness, of course.

ML>  DD> Speaking of whom - has anyone heard anything from the old Tin
ML>  DD> Hip Reprobate? It's been several months since he replied to any
ML>  DD> postings on the remnants of Kevin's UTGT mailing list that I
ML>  DD> have maintained since Kevin left in a snit (or a bus).

ML> Several months for me too: this might be time for him to go to
ML> Manila again, but I'll investigate.

If only to investigate how his nears and dears did with Super Typhoon 
Haiyan. Hopefully all is well.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Typhoon's Honey-Walnut Shrimp
 Categories: Seafood, Nuts, Citrus, Sauces
      Yield: 2 Servings
 
MMMMM----------------------CANDIED WALNUTS---------------------------
      1 c  Water
      2 c  Sugar
    1/2 c  Walnut halves
           Oil for deep-frying

MMMMM---------------------------SAUCE--------------------------------
      1 tb Butter
    1/4 c  Mayonnaise
    1/3 c  Sugar
      3 tb Condensed milk
      3 tb Water

MMMMM---------------------SHRIMP & ASSEMBLY--------------------------
      1 c  Cornstarch
     20 md (26-30/lb) shrimp; peeled,
           - deveined
           Oil for frying
           Sauce
           Candied walnuts
           Toasted sesame seeds;garnish
           Orange slices; garnish
 
  MAKE THE NUTS FIRST: In a medium, heavy-bottom saucepan,
  bring the sugar and water to a boil. Add the walnuts,
  reduce the heat to a very gentle simmer and cook just
  until tender, about 15 to 20 minutes. Strain and cool the
  walnuts (discard the simple syrup). In a separate medium,
  heavy-bottom saucepan filled two-thirds full with oil and
  heated to 350øF/175øC, deep-fry the walnuts until the
  exterior turns golden-brown, about 1 to 3 minutes,
  watching that the syrup does not burn. Strain the nuts and
  drain on a rack.
  
  THEN THE SAUCE: In a small saucepan, melt the butter over
  medium heat. Stir in the mayonnaise and sugar until
  combined. Stir in the condensed milk and cook until the
  sugar dissolves and the mixture forms a smooth sauce. Thin
  with the water, or to desired consistency. Remove from
  heat and set aside. This makes about three-fourths cup
  sauce.
  
  The sauce will keep, covered and refrigerated, for 1 week.
  
  Place the cornstarch in a medium bowl. Toss the shrimp in
  the cornstarch to completely coat (you may not use all of
  the cornstarch), then set aside.
  
  Add enough oil in a large saucepan to fill it by
  two-thirds and heat it until a thermometer inserted reads
  350øF/175øC. Fry the shrimp until the coating is crisp and
  the shrimp are cooked through and pink, about 1 to 2
  minutes. Drain the shrimp and discard the oil, or save it
  for another use.
  
  Heat a large wok or nonstick pan over high heat until hot.
  Add the sauce (it should heat and bubble very quickly),
  then quickly toss in the fried shrimp and nuts. Cook just
  until coated and heated through, about 1 minute.
  Immediately remove from heat.
  
  Using a slotted spoon, divide the shrimp and walnuts
  between 2 plates, and spoon over sauce to taste, if
  desired. Garnish each serving with toasted sesame seeds
  and orange slices. Serve immediately.
  
  Note: Adapted from Typhoon Restaurant at Santa Monica
  (CA) Airport
  
  From: http://articles.latimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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