Text 11230, 74 rader
Skriven 2007-02-02 09:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: DURIAN DIS988
=====================
 ML> Please tell him he's too kind.
 GJ> He knows that already.  :)

He knows, does he. The least I can do then is to beat up
on the old sod a bit.

 ML> On looking at this recipe, I might suggest a final fillip, the
 ML> flambeing of the result with (U.P.) rum, a la bananas Foster.
 GJ> Yes, that would be nice, allowing the flames to die down before adding
 GJ> the ice cream.

Even better, ladle the stuff still flaming over ice cream.
After all, look whose house it is (speaking of which, in
a cluttered wreck such as one finds on Gifford Street
near the River Torrens, this dish would do well to be
prepared and served outdoors).

 GJ> I think he did that to add texture.  He could have used crushed
 GJ> almonds, but we happened to have fried durian seed handy.  One has to
 GJ> make do with what limited resources are available.  (Sigh!)

But if that were the thought, I'd say to treat the durian slices
as though they were almond slivers in yet another futile attempt
to make a platypus purse out of a sow's ear: slice 'em thin and
then cook 'em crisp.

 GJ> invention of the Sepik cocktail, a mud-coloured mixture of OP rum and
 GJ> orange juice.

Looks pretty Sepik to me.

 ML> Shitor Din
 GJ> I thought that was a type of connection used for computer accessories.

That's "that darn shitor DIN jack."

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

      Title: Zha Jitui / Fried Chicken Legs
 Categories: Chinese, Chicken, Offal
      Yield: 1 Servings

      6    Chicken legs
      2 tb Soy sauce
      1 tb Sherry, dry or medium
    1/2 ts Black pepper,
           -freshly ground.
      2 tb Cornflour
  2 1/2 c  Oil, vegetable,
           -for deep-frying.
      1 tb Spring onion,
           -finely chopped.

  Chop each chicken leg into 2 or 3 pieces, then mix with the soy sauce,
  sherry and pepper. Leave to marinate for about 20 minutes, turning
  occasionally.

  Coat each piece of chicken with cornflour. Heat the oil in a wok or
  deep-fat fryer to 180^C/350^F. Lower the heat, add the chicken pieces
  and deep-fry until golden. Remove from the pan with a slotted spoon
  and drain.

  Pour off all but 1 tablespoon oil, then add the spring onion to the
  pan with the drained chicken pieces. Stir-fry over moderate heat for
  about 2 minutes.

  Serve hot.

  from THE ENCYCLOPEDIA OF ASIAN COOKING
     'CHINA' SECTION, by DAH-TA HSIUNG typed by KEVIN JCJD SYMONS

MMMMM
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