Text 2551, 106 rader
Skriven 2008-02-16 13:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: flat 867
================
 SD> Actually, since I've worked for BK, it's the opposite.

Ah, thanks for the correction. I've only seen the machine
in action from a distance, and it looked kind of nifty.

 ML> That was the all-American meal when all Americans were used to
 ML> saving their pennies, I guess.
 SD> And their waistlines.

Indeed. You may not have liked the yellow journalism aspect
of the film Supersize Me, but in fact, we're making it easy
to supersize ourselves with cheap industrially produced food
that relies heavily on fossil fuels for growing and transport.

Here's a supersize recipe that looks pretty good and
authentic, all but for the portion size (should this
have said 12 servings?) :

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Harbor Village BBQ Pork
 Categories: Chinese, Pork
   Servings:  2

      1    Boston pork butt (about 3
           -1/4 pounds)
    1/4 c  Harbor Village Chef's BBQ
           -Marinade
  1 1/4 c  Sugar
      1 tb Salt
      2 ts Mui Gwe Lo rice wine
    1/3 c  Light soy sauce
      1 ts Five-spice powder
      1 c  Water (for roasting pan)
           Glazing Sauce
           BBQ Marinade:
    2/3 c  Cooking oil
      8    Garlic cloves, peeled and
           -minced
  1 3/4 c  Hoisin sauce
  1 3/4 c  Ground bean sauce
  1 1/4 c  Sugar
    1/2 c  "nam yu" (red bean curd
           -"cheese")
    1/2 c  Sesame seed paste
           Glazing Sauce:
           One 17.5-ounce container of
           -maltose sugar
    1/4 c  Hot water
      2 ts Mui Gwe Lo rice wine

  Most master chefs seldom reveal all their kitchen secrets, but Derun Yu
  shared this recipe for a barbecued pork marinade, adapted for the home
  oven. Armed with a Chinese rice bowl, he assembled the ingredients, then
  poured them into a scale so we would have precise measurements. Versatile
  Chinese barbecued pork is the "ham" of Chinese cooking. It may be sliced
  and served as an appetizer or entree, or like a sandwich, cubed and stuffed
  in bread dough and steamed into pork buns. It's good stir-fried with
  vegetables, tossed with noodles or cooked with scrambled eggs.

  Prepare the marinade:

  Heat the oil in a wok or saucepan over medium-high heat. Add the garlic and
  gently fry just until it floats to the surface and is golden brown (about 2
  minutes). Quickly remove the garlic and discard. Pour the garlic oil into a
  large mixing bowl, let cool.

  Stir in remaining ingredients with the garlic oil into a smooth sauce. Pour
  into a glass jar. cool. If the marinade is covered with 1/8 inch cooking
  oil, it will keep in the refrigerator for several months. Yields 5 cups.

  Then combine the sugar, salt, rice wine, soy sauce, Barbecue Marinade and
  five-spice powder in a large mixing bowl; mix well. Add the pork butt and
  marinate for about 30 minutes (when using spareribs, marinate for 1 hour).

  Preheat oven to 500 degrees Fahrenheit. Pour the water into a 10X14-inch
  roasting pan. Place the roasting rack in the pan (the rack should not touch
  the water). Remove the meat slices from the marinade and  place on the
  rack; reserve the marinade. Roast for 8  minutes, turn over and roast the
  other side 8 minutes longer. Reduce the oven temperature to 300 degrees
  Fahrenheit. Brush the pork with the reserved marinade; roast for an
  additional 20 minutes on each side. Remove from the oven and let cool for 5
  minutes.

  Slice the pork butt into 1/4-inch slices.

  Prepare the glazing sauce:

  To soften maltose sugar, place the container (uncovered) in a microwave
  oven at high setting for 1 minute. Transfer the softened maltose into a
  double boiler with the water and rice wine; stir until the glaze is well
  mixed. Keep the sauce warm until ready to use. Makes 2 cups.

  Then spoon a few tablespoons of the glaze over pork before serving.

  Note: Hoisin sauce, ground bean sauce, nam yu, maltose sugar and sesame
  seed paste are available in Chinese markets.

  Joyce Jue. San Francisco Chronicle, 8/19/92.

MMMMM


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