Text 9684, 128 rader
Skriven 2014-02-08 23:04:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Tracking Sales
======================
-=> Quoting Dave Drum to Nancy Backus <=-

 DD> I still miss the long-defunct downtown area of my town
 DD> But you're going to have to head for the outskirts
 DD> for all your other shopping and/or a movie. My (former) city fathers
 DD> and their owners have a lot to answer for. 

This has been a common trend, along with suburbs, just about
everywhere since the 50s, not just in your town.  Only a handful of
"great cities" still have vibrant down town cores.

Even when a small city tries to protect its downtown through zoning,
somebody will build a mall on the main highway just outside the city
limits. 

Somebody somewhere mentioned Lagman noodles and I expected something
Swedish but I was wrong. This lead to Uzbek cuisine which in turn
lead to horsemeat sausages. More to follow.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Lagman Noodles
Categories: Noodles, Asian, Info
  Servings: 1 text file

           Lamian or La mian
           lag'mon or laghman
           langman or ramyeon

Lamian is a type of Chinese noodle made by stretching and folding
the dough into strands. However, the twisting and subsequent
stretching of the strips of dough happens due to the weight of the
dough. Depending on the number of times the dough gets folded, the
strands can be made in various lengths and thicknesses.

The hand-making process involves taking a lump of dough and
repeatedly stretching it to produce many strands of thin, long
noodle. Literally, la, means to pull or stretch, while mian means
noodle.

There are several styles of twisting the dough but they all employ
the same concept: a piece of dough is repeatedly stretched and
folded onto itself in order to align the gluten and warm up the
dough for stretching. Then it is rolled out to a workable thickness
and cut into workable portions. The end pieces of the starting dough
are never used because the gluten are not as aligned as the middle
pieces.

This dough is then pulled to about an arm span's length. The puller
then makes a loop with the dough, joining the two ends into one
clump of dough, and inserts his fingers into the loop to keep the
strand from sticking to itself. Doing this, the pull has doubled the
length of the dough while fractioning its thickness. This process is
repeated several times until the desired thickness and quantity is
achieved. Some pullers dip the strands into flour between stretching
phases to keep them separated. When flour is used, there generally
is a final slap of noodles against the prep board to remove excess
flour.

In the Lanzhou style, the dough is worked aggressively. It is pulled
in straight, quick, tugs with no twisting or waving. Some pullers
regularly slam the noodle against their prep boards to ensure even
stretching and uniform thickness. Flour is sometimes used to dust
the strands and prevent sticking.

In the Beijing style of preparation, the dough is twisted, stretched
delicately by waving the arms and body, untwisted, looped to double
the strands, and then repeated. When stretching, they coordinate
waving their torso and arms to increase the potential length of the
noodle beyond that of the puller's arm span. Flour dusting is more
liberally employed in this style than in the Lanzhou style of
preparation.

There is also another style, in which the noodle maker stretches one
thick, flat strand of dough between two hands. This is usually done
for show and involves the puller twirling and spinning much like
Chinese ribbon dancing.

Dishes using lamian are usually served in a beef or mutton-flavored
soup called tangmian, but sometimes stir-fried and served with a
tomato-based sauce, this dish being called chaomian 

Small restaurants serving Lanzhou-style lamian are very common
throughout western China where they have formed a staple diet for
centuries. They tend to serve a variety of low cost meals, with a
choice of pulled or knife-sliced noodles and perhaps Xi'an-style
paomo (steamed bread dipped in soup). Noodles may be served with
beef or mutton, either in soup or stir-fried. Lamian can also be
served cold with salad ingredients such as shredded cucumber and
tomato to make a refreshing summer dish. Many of the lamian
restaurants are owned by Hui ethnic families from Northwestern China
and serve only halal food (thus no pork dishes). Lamian restaurants
are the most common halal restaurants in eastern China.

Japan: Lamian was introduced in the Chinatowns of Kobe or Yokohama
during the Meiji era.

Korea: The Korean term ramyeon is derived from the Japanese ramen.
Myeon means noodles and is the Korean pronunciation of the Chinese
mian.

Central Asia: In Central Asia the dish has thicker noodles. Lamian
is known as laghman or langman in Uyghur and lag'mon in Uzbek. It is
especially popular in Kyrgyzstan and Kazakhstan, where it is a
national dish of the local Uyghur and Dungan ethnic minorities. It
is also popular in Uzbekistan, Tajikistan and northeastern
Afghanistan, where chick peas are added to it, and in the Chitral
and Gilgit regions of northern Pakistan, where it is known as Kalli
or Dau Dau.

Singapore: has lamian restaurants, however the taste may be alien to
those accustomed to Chinese lanzhou lamian, as the ingredients are
often altered to suit local tastes which are distinctly
south-eastern Chinese. 

  From: Wikipedia                       
 
MMMMM-------------------------------------------------


YK Jim


... Even without beer goggles poutine is tough to turn away.

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