Text 22049, 104 rader
Skriven 2007-10-30 21:14:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Sushi
=============
On 10-05-07 JIM WELLER Scribbled to DAVE DRUM about Sushi


JW> ML>about sushi being all about the rice but have come to the
JW> ML>conclusion that it ain't so, never was. Otherwise why are
JW> ML>the famous places forced to put big fat pieces of fish on
JW> ML>their rice? Certainly the stuff could do with little slivers
JW> ML>of fish as an accent, or dispense with it altogether. Nah.

JW> DD> I have had sushi several times that had NO fish anywhere in its
JW> DD> make up.  Still most Americans insist on believing that Sushi =
JW> DD> Raw Fish.

JW>But you have to admit that the great majority of sushi made both
JW>here and in Japan has seafood in/on it.

Mostly cooked, though. I'd wager you have seen/eaten very little sushi 
that featured sashimi. The reason that the majority of sushi in this 
country has seafood associated with it is the same as the reason the 
beer truck driver gave me for the brewers in this country brew so much 
flavoured horse pi ... water. "People buy it. Lots of it".

JW>Just like most burgers have beef patties in them.

Since the definition of a hamburger is ground beef that only stands to 
reason. OTOH, while sushi is rice - sandwiches are about bread not about 
beef, or even meat for that matter. 

Admittedly, though, the original sandwich (made for the Earl of) was 
cold roast meat (beef? pork? mutton?) between two slabs of bread. 
Probably with a slather of mustard.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Shrimp Spring Rolls
 Categories: Emeril, Seafood, Asian, Appetizers
      Yield: 8 servings
 
           Peanut oil for frying
      2 tb Vegetable oil
    1/2 lb Chinese sausage;fine chopped
           Fresh ground black pepper
    1/2 c  Minced yellow onions
      1 tb Chopped garlic
    1/4 lb Bok Choy; shredded
    1/2 lb Medium shrimp; peeled,
           - deveined & chopped
           Nuoc Cham sauce
           Fresh ground black pepper
      1 tb Chopped green onions
     16    Rice papers or spring roll
           - wrappers
      1 c  Bean sprouts
      1 c  Matchstick carrot strips
      1 c  Packed cilantro leaves
      1 c  Packed fresh mint leaves
 
  Preheat a wok of peanut oil for frying. In a separate wok, heat the
  vegetable oil. When the oil is hot, add the sausage. Stir-fry for 3
  minutes. Add the onions and garlic. Cook for 2 minutes. Add the
  cabbage and the shrimp. Season with nuoc cham and black pepper.
  Stir-fry for 1 minute.
  
  Remove from the heat and cool completely. Stir in the green onions.
  Bring 2 cups of water to a boil in a 10-inch saute pan and remove
  from the heat. Submerge each spring roll wrapper, one at a time, in
  the hot water. Move the wrappers around in the water until they
  become soft and pliable, about 10 to 15 seconds. Remove from the
  water and lay on parchment paper. Spread 1 tablespoon of the shrimp
  mixture evenly over each spring roll wrapper. On top of the shrimp
  mixture, sprinkle 1 tablespoon of the sprouts. Top the sprouts with 1
  tablespoon of the carrots, 1 tablespoon of the cilantro, and 1
  tablespoon of the mint. Fold two sides of the wrapper toward the
  center and then roll like a jelly roll, pressing the edges together
  to seal.
  
  Repeat until all 8 rolls are done. Fry until crispy, about 2 to 3
  minutes. Remove and drain on paper towels. Serve with Nuoc Cham sauce.
  
  Yield: 8 rolls
  
  Recipe courtesy Emeril Lagasse, 2002; from Emeril.com
  
  MM Format by Dave Drum - 01 May 2002
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


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