Text 32930, 80 rader
Skriven 2009-12-31 16:03:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Mutations 601
=====================
-=> Quoting Michael Loo to Sean Dennis <=-

 ML> In the normal scheme of things, this capability is lost between
 ML> weaning and adolescence

I wonder if one is more likely to retain this ability on a steady
dairy diet and loose it if there is a lull?

Barrie Lax became LI at quite an advance age, after a bout of some
medication (I forget which one he blamed it on).

My step-son became mildly LI a couple of years ago, in his early
thirties, for no obvious reason.

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

     Title: Braised Tofu In Caramel Sauce 
Categories: Tofu, Asian
  Servings: 4

      1 lb block firm tofu
      1 c  white sugar
      5    shallots, peeled and minced
      4    cloves garlic, peeled and
           minced
      2 TB peeled and minced ginger
      3 TB soy sauce
    1/2 bn scallions, white and
           light-green parts only,
           thinly sliced
           Freshly ground black pepper
           Cooked jasmine rice, for
           serving 

1. Slice the tofu in half along its length and then each portion
into two thick slices. Place the slices between paper towels to
drain, replacing towels as needed.

2. Meanwhile, dissolve the sugar in 1/4 cup water and cook in a
small saucepan over medium-low heat until small bubbles begin to
appear around the edges of the pan. Carefully swirl the solution,
but do not stir. Continue to heat, as bubbles move inward toward the
center of the pan and the solution turns darker, 20 to 35 minutes,
until the syrup has become a deep, golden caramel color. Carefully
add 1/2 cup water to this mixture. (It will sputter violently. If
some sugar crystallizes at this point, carefully stir the mixture
with a metal spoon. The sugar will remelt.) Turn off the heat and
allow to cool slightly.

3. Transfer the caramel sauce to a wide saucepan, turn the heat to
medium and add the shallots, cooking for about 2 minutes. Add the
garlic and ginger and stir again, cooking for about 1 minute. Now
stir in the soy sauce. Simmer and stir until the mixture is viscous
and the vegetables are well coated, about 10 minutes.

4. Place the tofu in the sauce in a single layer and simmer
uncovered for 7 minutes. Using a spatula, turn the pieces over.
Simmer for 3 or 4 minutes more and then transfer to a warmed
platter. Pour the sauce over the tofu and sprinkle with scallions
and black pepper. Serve with white rice. 

Adapted from Corinne Trang.

Zachary Zavislak, for The New York Times

From: Serious Eats
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Good evening, my name is Billy Bob, your Applebee's sommelier.

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