Text 1322, 78 rader
Skriven 2010-09-09 09:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: heating up 568
======================
 RH> Yes, and in this case, the work is being a student.

Which can be as worthy and as exhausting work as any.

 ML> So cook your tomato sauce longer in the cast iron.
 RH> I usually cook it in Calphalon.

I've actually gotten to like that slightly metallic
taste that tomato sauce gets when cooked in uncoated
cast iron.
 
 ML> Not exactly neutralize but balance. I actually prefer tarter
 RH> Choice of words; I guess balance would be a better word.
 
Yeah, the only problem being that neutralize has a specific
chemical meaning.

 ML> tomato sauces but balance the acid with olive oil or butter.
 ML> Also, I use less sauce than most do.
 RH> Your choice.  I like a decent amount but not drowning the pasta.

I've had restaurant pasta dishes that look like a bowl of
tomato soup with some wormy-looking things. If I want a bowl
of lycopenes I'll ask for one.

 RH> That is best--"hot as you like it" is a good way to ensure you get the
 RH> heat level you're comfortable with.

I meant hot as the Indian guys like it. I find that I like Thai hot
and beyond, but not every meal.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Crab Fried Rice - Khao Pad Poo *
 Categories: Thai, Rice, Hot
   Servings:  4

      2 tb Oil
      1    Chopped Garlic Clove
      1 c  Cooked Crabmeat
      2    Beaten Eggs
      3 c  Cooked Rice
      2 tb Maggi Seasoning
      2 tb Fish Sauce (Nam Pla)
      2 tb Sugar
      1    Chopped Green Onion/Scallion

MMMMM------------------------------SAUCE-----------------------------------
    1/4 c  Fish Sauce (Nam Pla)
      5    Finely Chopped Green Thai
           - Peppers (Prik Kee Noo)

MMMMM-----------------------------GARNISH----------------------------------
      1    Sliced Tomato
    1/2 c  Sliced Cucumber
           Cilantro/Coriander Leaves
      4    Lemons, Cut In Wedges

  A delicious accompaniment for any dish.  Vary the number of chili peppers
  in the sauce according to personal taste.

  Heat a large skillet and add the oil.  Stir-fry the garlic, crab and eggs
  together until the egg is cooked.  Add the rice, Maggi seasoning, fish
  sauce and sugar.  Continue to stir-fry until the mixture is hot.  Add the
  green onion.

  Mix together the sauce ingredients.  Remove the rice to a serving dish,
  decorate with the garnish, and serve with the sauce on the side.

  NOTE: Maggi seasoning is a sauce which is used in many Asian and Southeast
  Asian dishes, Maggi seasoning is found in Asian food stores.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

MMMMM
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