Text 3663, 91 rader
Skriven 2006-07-21 23:26:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Burt's Observation
==============================
 -=> On 07-21-06  13:42,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Burt's Observation <=-

 BF> I wonder how many here would say that what they post reflects their
 BF> recent eating habits?
 DSac>
 DSh> The recipes I post are rarely ones that I have tried.  
 DSh> I do try to read them to make sure that they make sense, 
 DSh> and fit the mood at the time (whatever that means).  
 DSh> Sometimes I have been known to post a recipe that 
 DSh> looks horrid, or that I know the recipient would 
 DSh> never eat  -- just because I think it looks "interesting".

 DSac> I only post recipes occasionally.  Sometimes I come across an
 DSac> interesting or unusual cookbook and will post some things from
 DSac> it because I haven't run into recipes like them anywhere else.
 DSac> Sometimes I post a recipe I've developed or refined personally,
 DSac> so others can try it if they want, or to explain how I did
 DSac> something.

 DSac> But to get right down to answering Burt's question - what I post
 DSac> most certainly reflects my recent eating habits.  I post reviews
 DSac> of strange (and sometimes not-so-strange) foods I've tried, or
 DSac> restaurants we've dined at, or what's been good at the local
 DSac> supermarkets.  I think that's true of at least a few of us.

  Well said -- and it points to the diversity of styles, something that
  I value in many things.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Thai Fried Pork With Garlic And Pepper [moo Tod Kratiam P
 Categories: Thai, Pork
      Yield: 1 servings
 
  1 1/2 lb Pork Butt (frozen OK)
      3 ts Pounded garlic
      3 ts Sugar
      1 ts White pepper
      1 ts Chili powder (reduce to
           -taste)
      4 ts Vinegar
      3 ts Kikoman
      1 ts Salt
      1 ts Fish sauce
      1 ts Sriracha or Tabasco sauce
      3    Leaves of Chinese cabbages
      5    Slides of cucumber
      2    Slides of tomato
      2 ts Chopped Chinese Parsley
 
  Fried pork:
  Slice  pork across grain at the size of 1/2x1x1 1/2",  strip  off
  fat  if prefer lean. Mix 2 Tsp pounded garlic, 1 Tsp  sugar,  and
  the  rest  of white pepper, Kikoman and salt in large  bowl.  Mix
  pork  with  ingredient for 30 mins. Heat 1 cup vegetable  oil  in
  large pan until slight smoke appears. (High heated oil will brown
  outside  while inside is still juicy.) Fry pork until outer  part
  turns  golden brown. Serve on top of rice with Chinese  cabbages,
  sliced cucumber and tomato.
  
  Sauce:
  Mix the rest of garlic, sugar, vinegar, fish sauce, and  Sriracha
  in small bowl and stick in microwave for 1 mins. Let it set  then
  put chopped parsley on top.
  
  For lunch box: (if your have a microwave at your work place)
  
  Put  1-2  leaves of cabbages in the bottom of Tupperware,  put  2
  scoops  steamed  rice on top of cabbages. Then  put  fried  pork,
  sliced  cucumber, and tomato on top of rice. Pour slight amount  of
  sauce  on top.
  
  Stick  in microwave for 2 mins before serve. Your colleagues  will
  be jealous of what you have for lunch :-).
  
  The  rest of fired pork can be stored in refrigerator for about  a
  week.
  
  From: Sahachai@hawaii.Edu             Date: 04-13-94
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 22:54:28, 21 Jul 2006
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