Text 7275, 88 rader
Skriven 2013-11-29 23:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: nachtmusik 525
======================
 ML> Does this mean that Yang's will reappear and be the place to go?
 NB> He wasn't quite that specific, but that was the definite implication. 

Sounds like there's going to be a fine new place to go have dinner.

 NB> C.T. is gone, and his wife to the point she isn't interested, but she
 NB> might well let him use the name, as well as the property...  He does
 NB> have plans for the menu, definitely sushi, and probably some other

Sounds like it's his enterprise now.

 NB> cooking... but he didn't get into a lot of detail..

No sense blasting secret plans all over the place. Let the
competition stay in the dark.

 ML> the savories themselves were abundant and became the main event.
 NB> To the extent that at a feast, one wouldn't ask for rice, that casting
 NB> aspersions on the abundance proffered...  ;)

In fact, at many of the banquets I've arranged or participated
in, starch is served only at the end of the meal, when everyone
is pretty full, and is just a precaution in case some piggie
isn't satisfied. When Otto plans the meal, though, it's either
conpoy fried rice or long-life noodles, dishes that are among
the most expensive on offer.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chinese Stuffed Mushrooms
 Categories: Chinese, Appetizers
   Servings:  1

     24    Fresh mushrooms (about 1 lb)
      6 oz Uncooked, boneless lean pork
    1/4 c  Drained whole water
           Chestnuts
      3    Green onions
    1/2    Small red or green pepper,
           - seeded
      1 sm Stalk celery
      1 ts Cornstarch
      1 ts Grated, pared fresh ginger
           - root
      2 ts Rice wine or dry sherry
      1 ts Soy sauce
    1/2 ts Hoi sin sauce
      1    Egg white
      3 c  Vegetable oil
    1/2 c  All-purpose flour

MMMMM------------------------------BATTER-----------------------------------
    1/2 c  Cornstarch
    1/2 c  All-purpose flour
  1 1/2 ts Baking powder
    3/4 ts Salt
    1/2 c  Milk
    1/3 c  Water

  FOR MUSHROOMS:

  1. Clean mushrooms by wiping with a damp cloth.  Remove stems, chop stems
  finely and transfer to large bowl.

  2. Finely chop pork, water chestnuts, onions, pepper and celery with sharp
  knife or in food processor.  Add to chopped mushroom stems.  Add
  cornstarch, ginger, wine, soy and hoi sin sauces and egg white.  Mix well.

  3. Spoon pork mixture into cavities of mushroom caps, mounding mixture in
  center.

  4. Heat oil in wok over high heat until it reaches 375 degrees F.

  5. Prepare batter.  Carefully dip mushrooms in flour then in batter,
  coating completely.  Fry 6 or 8 mushrooms at a time in hot oil until
  golden, about 5 minutes.  Drain on absorbent paper. FOR BATTER:

  6. Combine cornstarch flour, baking powder and salt in bowl.  Blend in milk
  and water. Isn't this an idiotic place to put this instruction?

  Yield: 2 dozen

  SOURCE: Chinese Cooking Class Cookbook.

MMMMM
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