Text 7514, 100 rader
Skriven 2013-12-04 13:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: terminologies 549
=========================
 ML>> The Chinese often fry them. 
 NB>> Aren't they steamed first, before frying...?
 ML> The bigger ones are. Little ones, not necessarily.
 NB> Ah..  ok

Wontons, for example, are almost never cooked before frying.

 ML> Bao? The steamed ones certainly would be, and the baked ones, as
 ML> they're mostly the same only baked, might be as well, but they're
 ML> a food that straddles categories (as the westerners categorize).
 NB> Yes, bao...  that straddling was what caught my attention here...

All depends on how you characterize. The Chinese would
put them under the heading of bao, whether they were
steamed, baked, or whatever. Guo teh (Peking dumplings)
would go into the guo teh category, whether steamed or
fried or whatever.

 ML>> Title: Apple Dumpling
 NB>> Those are more like tarts or pie-lets...  ;)  
 ML> Not really. Their bulbosity rules out those terms, I think,
 ML> the former incorporating the notion of flatness and the
 ML> latter being a mere flight of fancy, as it were.
 NB> Well....  maybe.... but they didn't seem all that dumpling-y to me
 NB> either... :)

Again, it depends on which characterization you use and
which of the attributes you focus on.

 NB> I discovered to my dismay (the hard way, by having it and then having
 NB> a reaction...) that winter squash soup generally has apple in it...

Though it can easily be made without.

 NB> it gets really hard to avoid apples some times and places...

One wonders how the ancestor who bequeathed you that
sensitivity managed to survive harvesttime.

 ML> Sadly, I skimped on the butter, and it wasn't as delicious as
 ML> it ought to have been.
 NB> Did that console those that missed out...?  ;)

I didn't inquire, and the grapes were sour anyway.

 NB> My hostess asked us to bring some ice cream to go with the apple crisp
 NB> she had made for dessert...  I answered her email saying I had some
 NB> butter almond that would go right nice with apple crisp, and
 NB> parenthetically noted that that would also allow me to have something
 NB> in place of the apple...  ;)  Her response... oops

Oops indeed. At our Thanksgiving, we made little stickers
to put on our food dishes, you know, made in a facility
that also processes milk, tree nuts, and gluten products.

 NB> As I recall, DD puts the noodles into the sauce, this looks more like
 NB> scalloped potatoes/noodles... 

Probably looks kind of similar on the plate, though.

Chinese XO Sauce
cat: Chinese, condiment, shellfish, pork, celebrity
yield: 1 sm batch, maybe 2 c

2 oz (1/2 c) dried scallops
2 oz (3/4 c) dried shrimp
1/2 c garlic cloves, peeled
1/2 c fresh ginger, peeled and sliced
1 c country ham, chopped (or use Chinese sausage)
1/2 c grapeseed oil or other neutral oil
1 Tb crushed dried red chile

Place the scallops and shrimp in a medium bowl and
cover with at least 1/2" water. Cover the bowl and
let sit overnight. Put the garlic and ginger in a
food processor and pulse until finely chopped. Empty
the contents into a bowl. Drain the scallops and
shrimp. Place the scallops and shrimp in the food
processor and pulse until finely chopped. Add the
scallop and shrimp to the garlic and ginger. Finally,
mince the ham or sausage in the food processor. Keep
the ham or sausage separate from the rest of the
ingredients. In a 12" saute pan, heat the oil over
medium-high heat for 1 min. Add the ham and stir
occasionally, for about 3-4 min until the meat begins
to crisp. Add the chile. Cook (stirring) for another
2-3 min. Reduce the heat to a very low flame and add
the remaining ingredients to the pan. Let the sauce
cook over low heat for 45 min, stirring occasionally
to make sure nothing is stuck to the pan. The sauce
should dry out and turn a deep golden color. Remove
from heat. Store in a covered jar in the refrigerator
(should last for months). Makes 2 cups.

http://userealbutter.com/2012/02/22/chinese-xo-sauce-recipe/
from Momofuku by David Chang

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)