Text 6721, 89 rader
Skriven 2006-10-19 05:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: incmprhnsbl 438
=======================
 ML> 98% pure water free acetic acid
 JM>  Jim W. caught us in this! 98% is tech grade, not reagent grade. 
 ML> hunh? in my reading, i understood that "98% pure water free" is what
 ML> made GAA glacial...

Remember that reagent grade chemicals have to be of a very high
level of purity, lest the impurities have an effect on the
procedures being done.

 JM>  [Splitting message: I try to keep them less than 100 lines] 
 ML> oops, sorry... i normally don't even think about message lengths...
 ML> the reader/editors i use don't have much of any limits on them if they
 ML> do have limits...

There are different philosophies/methods regarding this. I tend
to trim my quotation lines pretty much to the point that they are
compact but still recognizable. I recommend this, as just a little
inconvenience to the writer makes it lots easier for the reader.

But when I'm doing a narrative, I often go above 100 lines, though
I try to keep the post length reasonable for most users.

Then there was the one time I posted a message of some 20000 lines -
instead of appending one recipe to it, I managed to send along the
whole recipe file!

 -=> Mark Lewis said to Jim Weller <=-

 JW> If I can get frozen pork belly (and I can at Kim, the balut
 JW> purveyor) so can you.
 ML> a li'l clarification, please... is pork belly the same as pork
 ML> stomach? 

Belly = outside.
Stomach = inside.

Same with humans, I think (when we say we pat our stomachs
after a good meal, we really mean we're patting our bellies).

Braised fat pork with vegetables
cat: main, Chinese
servings: 12

2 lb boneless pork shoulder
- or fresh bacon, in one piece
1 oz regular soy sauce
2 ts sugar
1 garlic, mashed
2 Tb cornstarch
6 c oil, optional
2 scallions, sliced
2 ginger slices
4 oz regular soy sauce (or more)
1 Tb sugar
1 garlic, whole (or more)
5 c water (or more)
2 Tb sherry or rice wine
8 oz white turnips or carrots, peeled and sliced
1 lb spinach or other green vegetable, washed

Marinate the pork in the next 4 ingredients for at
least 1 hr.

Heat the oil to 360F in a deep  pot. Deep-fry the
pork for 2 min or until the outside is golden. This
step is both risky and optional.

Transfer the meat to a pot or pressure cooker and
add all the rest of the ingredients except the
vegetables. Cook for 90 min over medium heat in a
regular pot (you will need more soy and water) or
30 min in a pressure cooker. After 30 min (in a
regular pot) or after 10 min (in a pressure cooker)
turn the meat a half turn and add the root vegetables.

Stir-fry, steam, or otherwise wilt the greens and
make a bed on a platter.

Remove the meat from the liquid and slice it into
serving pieces. Lay the pieces over the greens and
arrange the vegetables around and pour some of the
braising liquid over the whole.

adapted from Wei-Chuan
posted to FIDO 10-21-96

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