Text 19859, 111 rader
Skriven 2007-08-31 20:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: turkey sausage 63
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> There are those of us who think that chicken and turkey
 ML> sausage should be, if not downright illegal, at least
 ML> severely frowned upon.

 JW> I have yet to come across a satisfactory one although I have
 JW> encountered some not bad turkey "ham". It isn't really all that
 JW> hammy of course but it's a tasty way to process turkey meat.

 ML> Its goodness rests on its being made with turkey thighs, which
 ML> are wondrous things in and of themselves.
                  
It is the favoured part for most of us here.

 ML> Ah yes, Elbonia. Reminds me of the scene in Minsk or
 ML> Pinsk in Love and Death where they have the village
 ML> idiots' convention.
  
I haven't had the pleasure of seeing that film although I've come
across snippets of dialogue that tempt me to.

 
 GJ> farinacious cannon balls

 JW> "Farinacious"?
 
 ML> To my recollection, it's actually "farinaceous."

That second spelling does get 10 times as many google hits, including
most of the dictionary entries. So I guess Glen does make words up after
all.[g]

 ML> Little, light, fluffy. Not adjectives that one could pin on the
 ML> dumplings at that place.

Nor the Bistro Praha where I encountered them recently.
      
Dumplings of another sort:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Dumplings (Pot-Stickers)
 Categories: Chinese, Pork, Dumplings
      Yield: 10 Servings
 
           Dough:
    1/2 ts Salt
  2 1/2 c  Unsifted flour
      1 tb Margarine; chopped fine
      1 c  Boiling water
           Filling:
      1 lb Ground pork
      2 tb Dry sherry
      2 tb Soy sauce
      1 ts Grated ginger root
    1/2 ts Ground white pepper
      1 tb Toasted sesame oil
      1 tb Chopped green onions
    1/2 ts Sugar
      1    Egg white
      1 ts Salt
      1 tb Cornstarch
      2    Cloves garlic; finely
           Minced
      2 tb Finely chopped water
           Chestnuts
      2 tb Finely chopped bamboo
           Shoots
      1 tb Garlic & red chili paste
      1 c  Finely chopped cabbage
           With moisture squeezed out
 
  Dough: Mix all the ingredients and knead thoroughly. Let rest on the
  counter under a bowl for 20 Min.
  
  Filling: Mix all the ingredients together.
  
  Preparation: Break off about a tb of the dough, and roll into a 3
  inch circle. Place a scant tb of the filling in the middle of the
  circle, and wet the edges of the circle with a little water. Seal
  into a half moon shape, avoiding trapped air.
  
  Heat a saute pan with 2 tbsp peanut oil, and place the dumplings
  upright in the pan and cook on medium-high heat until bottoms
  become nicely browned (3-5 min.) Pour 1 cup chicken stock into the
  hot pan and immediately cover. Cook another 3 or 4 minutes, until
  most of the broth is absorbed.
  
  Serve immediately with a sauce made with 1/2 cup soy with a dash
  of ginger, scallion and a few drops of sesame oil for dipping.
  
  Makes about 40 pot stickers.
 
MMMMM

(Would you do anything differently?)


Cheers

YK Jim


... "If it turns out that there IS a God, I don't think that he's
evil. I think that the worst you can say about him is that basically
he's an underachiever." - Boris

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