Text 8569, 79 rader
Skriven 2008-06-08 23:30:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av BjöRn ForsströM
Ärende: Re: Corn?
=================
 -=> On 06-08-08  07:11,  Björn Forsström <=-
 -=> spoke to Jim Weller about Corn? <=-

 BF>> Yesterday when we did some BBQ we did put on corn and then squeezed a
 BF>> couple of lime drops on them and and that gave them a superb sweet and
 BF>> souer taste.
 
 JW> You have corn in Sweden the first week of June? It must be imported not
 JW> local right?


 BF> Yes, either that or from the freezer. In Aug. we have fresh corn.

From context, I assume that what you mean by corn is the same as what
most Americans mean by corn -- aka maize.  I knew an Englishman farmer
to whom all grains were called corn -- that included what we call wheat,
rye, etc.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chinese Barbecued Pork
 Categories: Barbecue, Pork, Oriental
      Yield: 8 Servings
 
      2 lb Pork butt, well trimmed
      4 tb Sugar
      2 tb Thin soy sauce
      2 tb Hoisin sauce
      2 tb Black soy sauce
      2 tb Rice cooking wine
      2 tb Ground bean sauce
      2 ts Sesame oil
    1/4 ts Ground white pepper
      2 tb Honey
 
  :    Quarter the pork butt lengthwise. Rub with 2 tb. sugar, place it
  in a large bowl, and set aside for 15 minutes. Pour off any liquid.
  :    In a small bowl, combine the remaining 2 tb. sugar, thin soy
  sauce, hoisin sauce, black soy sauce, rice wine, ground bean sauce,
  sesame oil and pepper, and stir to combine. Pour mixture over the
  pork, making sure the pork is well coated. Loosely cover with plastic
  wrap and refrigerate overnight, turning pork from time to time.
  :    When ready to roast, let the pork come to room temperature,
  allowing it to sit for at least 30 minutes. Preheat the broiler.
  Place a rack in a roasting pan and add enough water so that it
  reaches a depth of 1/4 in. in the pan. Remove the pork from the
  marinade, reserving the marinade. Using your hands, spread the honey
  evenly on the pork. Place the pork on the rack, leaving about 1 in.
  of space between the pieces.
  :    Carefully place the pan under the broiler ( the pork should be
  about 4 in. from the broiler element), and broil until the meat is
  just beginning to char slightly, 7 to 10 minutes. Monitor the water
  level in the roasting pan to make sure it never falls below 1/4 inch.
  Turn the pork, brush with the reserved marinade, and broil until the
  meat is just beginning to char, 7 to 10 minutes, or until pork
  registers 155 degrees when tested with a meat thermometer. If the
  pork is getting to charred, lightly cover with a small piece of
  aluminum foil.
  :    Carefully remove barbecued pork frm broiler and set on a cutting
  board to cool for 10 minutes. Slice 1/4 inch thick and serve warm or
  at room temperature with meat juices that have accumalted on the
  board.
  
  From: "The Wisdom of the Chinese Kitchen: Classic Family Recipes for
  Celebration and Healing" by Grace Young.
  
  From: Park Scully                     Date: 07-01-99
  Cooking
 
MMMMM



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