Text 36035, 105 rader
Skriven 2010-03-20 23:41:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Jim Weller
Ärende: Re: Prices of Grub
==========================
 -=> On 03-20-10  18:42,  Jim Weller <=-
 -=> spoke to Dave Drum about Prices of Grub <=-

 JW> That bottle would cost $24 in Edmonton which is why I stock up there
 JW> and according to my BIL the rodeo guy, just $10 in North Dakota. (Do
 JW> you know how much whisky you can hide in a tractor trailer full of
 JW> Brahma bulls and never get caught by Customs?!?)

NTF (TM-BF).

I had an acquaintance that had a horse farm nearby in Maryland.  They
sold the by products by the truck load to mushroom growers in
Pennsylvania.  I bet that would be a truck that got only minor
inspection also:-}}

In our area, there is a considerable difference in the tax on
cigarettes.  The tobacco growing states of North Carolina have less tax
on them than more northern states.  The police make some effort to stop
the smuggling, but cannot stop all of it.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Imperial Rolls
 Categories: Chinese, Vegetarian, Appetizer
      Yield: 6 servings
 
    1/2 lb Cellophane noodles
      2 lg Onions, sliced very thin
      2    Green peppers, sliced thin
      6    Cloves garlic, minced
      2    Jalapeno peppers, minced
    1/2    To 2/3 c sesame oil
      7    Or 8 med shiitake mushrooms,
           -sliced very thin
      3    Carrots, shredded
      1 c  Mint leaves, chopped
      1 bn Basil, chopped
      1 bn Cilantro, chopped
      1    5" piece ginger, peeled and
           -minced
    3/4 c  Roasted peanuts, chopped
    1/2 c  Soy sauce
      3 tb Teriyaki sauce
      3 tb Black rice vinegar
      1 tb Sugar
           Juice from one lime
           Black pepper to taste
      1 pk Rice paper rounds
           Vegetable oil for frying
 
  These crispy rolls are made with Vietnamese rice paper - huge, round,
  translucent and very brittle.  If you cannot find these exotic rice
  paper sheets, you can use filo dough instead (See Cook's Note).  I
  must say, the first time I used these rice papers I almost gave up
  after only three minutes.  Be patient and practice a bit.  Once you
  get the hang of it, the rest will go smoothly.  Be sure to use plenty
  of water when spraying the sheets, roll as quickly as possible and
  keep the sheets covered as you work.  A challenge indeed, but well
  worth the effort. Rice papers as well as cellophane noodles can be
  found in any Asian supermarket.
  
  Soak the cellophane noodles in warm water for 2 or 3 minutes.  Cut
  into 4" lengths and drain.  Cook in boiling water until done, about 4
  or 5 minutes. Drain and set aside.
  
  Cook onions, green peppers, garlic and jalapeno peppers in the sesame
  oil over high heat until wilted.   Stir frequently to prevent
  burning. When the vegetables are wilted, add the shiitake mushrooms
  and cook over low heat until they are soft but not mushy.  Place in a
  large bowl and cool. When the mixture is cool, add all the remaining
  ingredients except the rice paper and vegetable oil.  Taste and
  adjust seasonings.
  
  To assemble:  Take one sheet of rice paper out of the package, dip in
  a large bowl of water, or spray using a plastic spray bottle, and lay
  out on a flat surface.  Quickly place about 3 Tbs of the filling on
  the bottom of the round and roll up, tucking the ends in as you go.
  Seal with more water and set aside, seam side down.  Make all rolls
  in this fashion. Heat about 2" of vegetable in a large skillet.  When
  the oil it hot, but not smoking, add the rolls in batches and cook
  until golden brown on all sides. Remove from pan and drain on
  lint-free towels; do not use paper towels as the wrappers will stick
  to the paper.  Serve immediately.
  
  COOK'S NOTE:
  
  If using filo dough, cut sheets into long rectangles, approx. 6x8"
  long. Place some filling at the bottom of each piece of filo dough
  and roll up, tucking in the ends as you go.  Brush with melted
  unsalted butter to seal. Cook in vegetable oil until golden brown.
  Be sure to cover the stack of filo dough at all times with a damp
  cloth to prevent it from drying out.
  
  From "Glories of the Vegetarian Table" by Janet Hazen. Makes 6 to 8
  servings.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:46:10, 20 Mar 2010
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