Text 820, 109 rader
Skriven 2013-04-26 09:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: Chinese foo 465
=======================
 JK> I find that always the case with restaurant's we frequent.. we knew
 JK> what days of the week to go visit a chinese restaurant we liked in
 JK> Warwick NY (boy, that's going back (g).. if the sister was cooking,
 JK> we'd not enjoy it as much.. but we'd go anyway sometimes.. just the
 JK> hope (g). 

As it would be impolite if you asked who was in the kitchen
and walked out when you got the wrong answer. Nicholas and I
used to have the same conundrum when we visited Otto's. There
were distinct A- and B-teams in both the front and back of
the house (actually, at least in the front, there was a C-team
as well). So if Otto, the owner, was managing, and the best
cooks were working, one could get a Michelin-class meal. If
Ken was managing and the best cooks were cooking, the food
would be as good as any other Chinese restaurant in town. If
neither Otto nor Ken was on, chances were neither was the
A-team, and even when the waiters warned the cooks, what came
out was, well, could you give us a refill on the hot oil,
please.

 > With the Moosewood, I see a couple of things going - no
 > continuity in the back of the house being a major one,
 > with lots of the staff going on to bigger and better
 > things, like graduate school; and a stale concept that
 > never appealed to me and now thankfully has a dwindling
 > clientele.
 JK> There were lines of people waiting to get in that night when we went
 JK> at that picnic.. or am I remembering wrong?

Having learned my lesson about the Moosewood, I very carefully
avoided Ithaca until after the danger had passed (actually,
it was probably more like you guys scheduled the visit for
before I arrived).

 JK> You sound like my daughter in that.. she's the same way.  She can
 JK> taste the most insane things, I swear.

Some people are more sensitive than the norm to some tastes; I
doubt many are more sensitive to everything (even the definition
of supertaster revolves around the perception of bitterness).
And the ones who are less perceptive, well, good for them, they
are blessed with the capacity to get nutrition where the wise
hesitate to tread.

 >> Olive oil and garlic sauce where you'd normally use gluten pasta water
 > I just ignore the cooking water thing altogether!
 JK> And that changes the flavor a bit more than I like.

Understood. The splash of starch water does something to
bind the flavors, but I find it unnecessary.

 JK> ==Salmon with Hoisin sauce and Rice Pilaf==
 JK> (I was tempted to add some ginger sliced, but restrained myself..
 JK> maybe I'll try it next time)

It would be good. Guaranteed.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beef Sates with Hoisin Dipping Sauce
 Categories: Live!, Beef, Grill, Oriental
      Yield: 4 Servings

     32    (8-inch) wooden skewers
      4 lg Garlic cloves
      2 tb Finely grated peeled fresh
           Gingerroot
    1/2 c  Fresh lime juice, or to
           Taste
     16 oz Skirt steak
    1/2 c  Hoisin sauce
      2 tb Ketchup

MMMMM-----------------------ACCOMPANIMENT----------------------------
           Lime wedges

  Recipe adapted from Gourmet Magazine

  Prepare grill. Soak skewers in warm water for 20 minutes.

  While skewers are soaking, thinly slice garlic and in a shallow glass
  dish stir together with gingerroot and 1/4 cup lime juice. Season
  marinade with salt and pepper. Holding a knife at a 45 degree angle,
  cut steak crosswise into about 1/4-inch-thick slices and add to
  marinade, tossing to coat well. Marinate steak at room temperature 10
  minutes. In a small bowl whisk together hoisin sauce, ketchup, and
  remaining lime juice and season with salt and pepper.

  Drain skewers. Beginning at one end of each slice of steak, weave a
  skewer lengthwise through it, stretching slice on skewer lengthwise
  through it, stretching slice on skewer to flatten, and transfer to a
  plate. Season sates with salt and pepper. Grill sates on an oiled
  rack set 5 to 6 inches over glowing coals 30 seconds to 1 minute on
  each side for medium-rare.

  Serve sates with hoisin sauce and lime wedges.

  Yield: 4 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9197

  Format by Dave Drum - 16 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM

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