Text 12693, 77 rader
Skriven 2007-03-06 14:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Wendy's 162
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 SD> You can go to Loudoun (I know I hashed that up), KY, and get a
 SD> taste of the Mr. Sanders' real recipe.

There's a Loudoun, VA, but what's in Loudoun, KY?

 SD> I don't drink, both because of my faith and my health.

I have no problem with faiths different from mine, just so
there's no strong proselytizing aspect ... okay, even that
is okay, just so the missionaries take no for an answer.
But I make some tiny effort to accommodate my recipes to the
recipients, so in a dish with wine in it I'll suggest an
alternative for Ruth GA (formerly Ruth HI), whereas I'll not
bother for Ruth CT, whose beliefs are similar to the other
Ruth's, except they allow for booze. And I'll try not to post
a recipe with more than three procedures and three ingredients
to Burt, where two of the procedures are "lift fork" and
"open mouth."

 SD> BTW, with the recipe: can you use "cooking sherry"?  I've heard that's
 SD> had a lot of the alcohol removed...

NO No no. Cooking sherry is cheap booze with salt in it - 
denatured, as it were, so that no tax has to be paid on it.
Problem one is that it's dead salty. Problem two is that it
tastes like crap. I don't know if anyone has bothered to
make a good cooking sherry, because most people who are at
all savvy about cooking use real sherry instead. Now if you
dealcoholize wine before using it - by boiling - that will
get rid of the health objections and maybe (depending on
how strict you are) the religious ones as well. There have
been studies that purport to show that cooking the alcohol
off doesn't work all that well, but these studies tend to be
bogus, in that they involve adding the booze to the food and
then boiling it briefly only: if losing alcohol is the purpose
of the procedure, then of course boiling the liquor or wine
first is far more effective than diluting it and then boiling.

There is also commercially dealcoholized wine, but if it's
anything like dealcoholized beer, it's probably lousy.

In that particular recipe (fireplace grilled sherried mushrooms)
the sherry is necessary: I wouldn't recommend a substitute, and
anyhow there are plenty of good recipes for mushrooms without
booze.

Curry-Crusted Shiitake and Shimeji Mushrooms in Yuba Nest
Cat: starter, vegetarian
Servings: 6

6 sheets of dried yuba
2 ts grapeseed oil
2 c shiitake mushrooms, qtered
2 c shimeji mushrooms
Several pinches Wondra flour
2 Tb heavy cream
1 scant ts curry powder
Sea salt (preferably Maldon) and cracked black pepper

To rehydrate yuba, place the sheets in a pan, and cover with
boiling water. Drain after 10 min, and shred as finely as
possible. Set out 6 small plates and form the yuba strands
into six nests. Set aside.

Heat grapeseed oil in a saute pan (do not use nonstick) over
high heat, add mushrooms, and quickly stir-fry. Reduce heat to
medium, and lightly sprinkle the mushrooms with flour, cream,
and curry powder, stirring until the mushrooms are coated and
have a crisp surface texture. Season to taste with salt and
pepper. To serve, fill yuba nests with the hot curried
mushrooms.

Michele Bambling, New York magazine, 2-21-05

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