Text 114, 74 rader
Skriven 2006-04-08 09:52:56 av Glen Jamieson
     Kommentar till en text av Burton Ford
Ärende: RICE FLUFFER  60408
===========================
 -=> Quoting Burton Ford to Jim Weller <=-

G'day Burt,

 JW> ... Chopsticks: You don't sew with a fork so why eat with knitting
 JW> needles

 BF> I like to use chopsticks because then I eat chinese food with maximum
 BF> variety..... I get a piece of this, and then a piece of that.  I like
 BF> it better that way.  

 BF> When I used to use a fork I'd get a mix of everything almost every
 BF> bite.   Not as much variety.

 BF> Using chopsticks slows down my wolfing of the food.   

 BF> And darn it, it's fun.

A further benefit is that it's the best way of stealing tasty morsels
from other people's plates.  If you are quick, and distract them, they
won't even notice.   If you are not quick enough, and get caught, it
is less painful to have the back of your hand stabbed with a chopstick
than with a fork.

It is even more painful to be stabbed with a sate stick.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sate Hati Sapi (Ox liver & heart sate)
 Categories: Asian, Indonesian, Meats, Appetizers, Snack
      Yield: 20 Servings
 
      4    Large red chillies, crushed
    3/4 lb Ox liver, diced
    3/4 lb Ox heart, diced
      1 T  Brown sugar
      3 T  Ketchap manis
           (dark sweet soy sauce)
      2 sm Onions, crushed
      3 cl Garlic, crushed
      1 T  Lemon juice
           Peanut oil (as required)
           Salt (to taste)
 
  Mix the following ingredients together thoroughly: red chillies,
  onions, garlic, ketjap manis, 2 fl. ounces peanut oil, brown sugar,
  lemonjuice, salt.
  
  Marinate the ox heart in the mixture given in paragraph 1 for
  approximately three hours.
  
  Skewer the ox heart and ox liver cubes on sate sticks - first a piece
  of liver, then a piece of heart, and so on.
  
  Dip the skewers in the left-over marinating sauce and then grill them
  over a charcoal fire or in a hot oven.
  
  Baste the skewerw frequently with the remainder of the marinating
  sauce. Turn the skewers over regularly.
  
  Serve the sate on a large, flat dish. Serve with Kuah Sate. (Peanut
  sauce)
  
                  Recipe from "Cooking the Indonesian Way", by Alec
  Robeau
                  Typed by Glen
 
MMMMM
 

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