Text 3178, 74 rader
Skriven 2008-02-29 22:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Cheesey Chocolate
=========================
-=> Quoting Dave Sacerdote to Dale Shipp <=-

 DS> Hershey's chocolate stuff has a kind of
 DS> "cheesy" flavor note 
 
The cheesiest tasting chocolate I have ever encountered was
Botticelli milk chocolate truffle creams "Special Valentine Treats"
edition. Very offputting cheesy taste and smell. Avoid.

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

     Title: Pig's Trotters With Ginger And Black Vinegar
Categories: Singapore, Pork
  Servings: 4

    1.5 l  Sweet Rice Vinegar
   2.25 l  Water
    1/2 kg Yellow Rock Sugar
      1 ts Salt or to taste
      2 ts Sesame Seed Oil
      1 kg Ginger, slightly smashed
    1.5 kg Pig Trotter or other leaner
           meat

This dish might be familiar to ladies who have gone through
confinement. It's a very popular dish to be taken during confinement
as it said to help tighten the uterus.

I believe the authentic way to prepare this dish is to have the
gravy prepared in a clay pot at least a month before it is to be
eaten and the gravy must be heat up at least once a day, everyday.
When it is ready to be eaten, just add the gravy to the pig's
trotters and hard boiled eggs to be cooked together. Notice I
mentioned, add the gravy to the pig's trotters and not the other way
round. Well, this is because the gravy prepared can usually last for
the whole confinement period. It got to last that long because it
takes soooo long to prepare. At least, that's how my late
grandmother-in-law does it.

I doubt many people will go through the hassle to do it. I for one
just do it on the day I want to eat it. BUT, I'm also one of those
lucky ones who had the chance to have it the authentic way because
my mother-in-law prepare it for me.

Blanch meat and set aside. Heat oil in a pot (preferably clay pot).
Saute ginger till fragrant. Add vinegar, water, rock sugar and salt
to the pot with ginger and oil. Bring it to a boil. Reduce to a
simmer and continue simmering for an hour. Add in the meat and
simmer for at least an hour or till the meat is tender. Serve hot
with rice.

Note: You can save half the gravy (before adding the meat) for the
next day if you are eating alone. Just heat up at the end of the day
and heat up again the next day. Ie, heating at least twice a day. No
refrigeration needed. When it's ready to be eaten, just add meat to
the gravy and cook.

  From: Wokking Mum In Singapore
  Let's get wokking!
  http://wokkingmum.blogspot.com/

 
MMMMM-------------------------------------------------



Cheers

YK Jim


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