Text 3020, 98 rader
Skriven 2008-02-24 03:24:00 av Sean Dennis
     Kommentar till en text av JANIS KRACHT
Ärende: Calamari
================
[ JANIS KRACHT wrote to SEAN DENNIS ]

 JK> Ah :)  A woman with good taste <g>

Actually she does have good taste.  It's my taste that needs some
working on, I guess.

 JK> I guess the further you are from the ocean, the more $$ it's going to
 JK> cost.. It was always so inexpensive in the part of NY I grew up

It's not that so much (I'm six hours from Savannah-not THAT far
away!), but as Jim has replied to me concerning this, it's having to
buy in bulk and making all of that at once.  Unfortunately, our
freezer is smaller than our microwave (!), so we're very limited in
what we can put in there.


 JK> Yes, if it's chewy, someone overcooked it, for sure.  I had a recipe a
 JK> long time ago, not sure if I even still have it.. but what you did was
 JK> put the sliced calamari tubes in chinese strainer, and lower the
 JK> strainer into boiling water for just a few minutes.. worked great, and
 JK> tasted heavenly :)

That's what I thought.  With a lot of food, if it's chewy, it's been
overcooked. :)  I'll have to get some real calamari sometime and try
it.

Hey, if I like fingerworms (organically-grown earthworms rolled in
cornbread and deep-fried, yum!), I could grow to like calamari too.

 JK> That's a nice one :)

I didn't really even look at it. :P

I'm in negotiations to buy my boss's wife's older Mac notebook, so
pretty soon, I might be able to bring the whole shebang with me.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cantonese Barbecue Pork
 Categories: Chinese, Pork, Ceideburg, Bbq
      Yield: 1 Servings
 
      3    To 3 1/2 pounds pork butt,
           -shoulder or tenderloin
      4 tb Soy sauce
      5 tb Sugar
      3 tb Honey
      2 tb Hoisin sauce
      1 tb Grated fresh ginger
      1 tb Shao Hsing rice wine or dry
           -sherry
  1 1/2 ts Salt
           Mustard Dip (recipe follows)
      3 tb Toasted sesame seeds
 
  Think of these sweet, glazed strips of roast pork as the ham of Asia.
  Both Chinese and Southeast Asian cooks serve cha siu as a main dish,
  or as a meat addition or a delicious garnish in many stir-fry
  mixtures, soups, noodle dishes and fried rice.  Most Chinese cooks
  purchase their cha siu already prepared at a roasting shop
  (delicatessen). However, it is very easy to make at home, and the
  results are not as garishly red as some commercial versions made with
  food coloring.
  
  Remove and discard the excess fat from the pork.  Cut pork lengthwise
  (with the grain) into 2-inch wide strips 5 to 6 inches long. Put into
  a large bowl.
  
  Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt. Pour
  over meat and rub it in well.  Cover and marinate in the refrigerator
  at least overnight or for up to 3 days, turning several times.
  
  Preheat the oven to 350F.
  
  Place the pork strips on a broiler pan lined with foil.  Roast for 30
  minutes, turning once halfway through.  Increase the heat to 425F and
  roast for 10 minutes longer.  Let cool before slicing.
  
  To serve, cut across the grain into 1/4-inch thick slices.  Serve with
  mustard and sesame seeds for dipping.
  
  MUSTARD DIP:
  
  Mix together 2 tablespoons Colman's mustard, 2 tablespoons water,
  pinch of salt, pinch of sugar and a few drops of oil.
  
  Joyce Jue, San Francisco Chronicle, 1/8/92.
  
  Posted by Stephen Ceideberg; October 19 1993.
 
MMMMM
 
Later,
Sean

--- EzyQwk V2.15g1 00F90271
 * Origin: Sean's Hole In The Wall (1:18/200)