Text 26324, 108 rader
Skriven 2009-07-22 21:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Damn
================
-=> Quoting Carol Shenkenberger to All <=-

 CS> For over a year we kept the cat from doing more than watching 'fish
 CS> TV'. Today, she managed to jump in the tank.
                          
Poor little fish will need expensive psycho=therapy after a
traumatic event like that!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shanghai-Ish Cold Noodles
 Categories: Asian, Noodles
      Yield: 4 servings
 
     12 oz Ramen, soba, or egg noodles
    1/2 c  each of 3 or 4 of the
           -following toppings:
           Carrots, julienned and
           Blanched for 30 seconds
           Corn kernels, fresh
           (blanched for 1 minute)
           Mung bean sprouts, blanched
           For 1 minute
           Cucumbers, seeded and
           Julienned
           Plain omelet, sliced in
           Strips
           Extra-firm tofu, in 1/2-inch
           Cubes
           Ham, sliced in strips
           Cooked chicken, shredded
           Sesame dressing
           Sesame seeds or crushed
           Peanuts
           SESAME DRESSING:
      3 tb Peanut butter or tahini
      2 ts White sugar
      2 tb Soy sauce
      1 tb Rice, wine or cider vinegar
      1 tb Dark (Asian) sesame oil
      2 tb Water
      1 md Clove garlic, minced
           Chili powder or hot sauce
 
  It has history: For as long as there have been noodles, the
  Chinese have been warding off heat stroke by chilling and serving
  them, with a smattering of slivered goodies, in pools of sesame
  and chili oils.
  
  Admittedly, my version of the dish is not strictly faithful to
  that history... I start with the Shanghai cold noodles I grew up
  with, eliminating a good part of the oil. Then I pilfer a few
  toppings from the Japanese variant, hiyashi chuka, which itself
  translates as “chilled Chinese-style [noodles]ö Finally, I toss it
  all in a lightened version of the PB-rich paste that coats the
  American takeout classic. The pan-Asian result has richness,
  brightness, and crunch.
  
  I've made it with buckwheat soba, Italian capellini, and, in a
  pinch, the noodle block from a 50¢ packet of instant ramen, flavor
  pouch discarded. But I draw the line at rice-based noodles, which
  tend to seize up when chilled. Hulking strands of udon are no good
  here, either.
  
  I've suggested some inexpensive toppings to get you started, but
  the recipe can easily accommodate slivered roast pork, shredded
  duck, chopped shrimp, or whatever leftovers lurk in your fridge.
  Just make sure to provide a range of colors and textures.
  
  The only constant is the glossy, emulsified sauce of nut butter,
  vinegar and soy, and even that can be sweetened or sharpened to
  your liking. Assemble desired toppings and refrigerate for at
  least 30 minutes before serving. Time-saving tip: Blanch all of
  your vegetables in the same pot of water. Load one vegetable into
  a sieve or wire basket that rests comfortably on the rim of the
  pot, and plunge into boiling water. When vegetable is done, remove
  the sieve from the pot and transfer contents to a bowl of ice
  water. Repeat with remaining vegetables.
  
  Cook noodles according to package directions. Drain and shock in
  ice water or rinse under a cold tap until cool to the touch.
  Drain.
  
  Place noodles into individual serving bowls. Arrange toppings over
  noodles and sprinkle, if desired, with sesame seeds or crushed
  peanuts. Just before serving, drizzle with Sesame Dressing and
  toss to coat.
  
  Sesame Dressing: Puree all ingredients in blender until smooth. If
  mixing by hand, place tahini or peanut butter and sugar in a
  medium bowl and gradually whisk in wet ingredients until mixture
  is creamy and uniform. If desired, stir in garlic and hot sauce or
  chili powder to taste.
  
  Michele Humes, Serious Eats
 
MMMMM            

Cheers

YK Jim


... Violent, yes. Psychotic, certainly. But unreasonable? No.

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