Text 6899, 57 rader
Skriven 2006-10-24 14:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Shiso
=============
 -=> Quoting Michael Loo to Hap Newsom <=-

 HN> spicy tuna [...]  with some sort of leaf

 ML> I thought at first maybe shiso leaf, but that would be too
 ML> expensive. I saw one (admittedly very nice) shiso leaf in
 ML> the store once for ten bucks.

That must have been some very special shiso! Or a very special store.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Vietnamese Coconut Milk Snails
Categories: Vietnamese, Snails
  Servings: 4

           snails

The dish is mostly simple to make, though there's some long cooking time
involved.

Small snails are used, smaller than the ones usually served as escargot,
and the only variety to use are those in which the closed end of the
shell ends in a narrow pointed tip.  The hardest part is cutting off the
pointed tips of each and every snail shell.  You'll never see anyone
demonstrate that knife technique on Food Network, because neither the
insurance companies nor OSHA would ever permit it.  It's ridiculously
dangerous if you don't already know how to do it.  Those tips are cut
off before cooking, to allow the coconut milk braising liquid to really
really fully penetrate the snail shell and envelope the flesh of the
snail throughout the cooking.

The coconut milk is mixed with a small bit of sugar, some lemongrass,
and some chopped hot chile pepper, then heated, the snails are dumped in
and allowed to gently stew in the liquid for several hours.  Just before
serving, some "Hot Mint" (Rau Ram) or Garlic Chives (Bong He) are added
as a final flavoring.  I've always felt snails were likely mildly
aquatic tasting bits of rubber, but that coconut milk braising liquid
does make them tasty.

From: Simon Bao To: Gastronomique
 
MMMMM-------------------------------------------------



Cheers

Jim, in Yellowknife




... This specialty-coffee craze has gone too far.
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