Text 1974, 149 rader
Skriven 2010-09-22 21:41:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: increments 599
======================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> generous use of pepper and herbs sounds good too.

 ML> Haggis is not a bland dish

Yes, it should be peppery.

 JW> (I wondering what I can do with a caribou and a jar of Minor's
 JW> lamb base.)

 ML> Not much, I hope.

Make a fairly decent faux haggis I bet.

 JW> (She got the raise.)

 ML> From such little stubbornnesses come large freedoms.

She quietly fought a few such battles, some symbolic like the $5
raise, some more important. When the family company was at it's
biggest (Mom, Dad, Dutch Farmer Bill's dad, 7 other employees plus a
housekeeper and a babysitter so Mom could work fulltime) back in the
uranium boom of the 1950's she was refused admission to the CIMM
(Canadian Institute of Mining and Metallurgy). She pointed out that
there was at the very least herself, another prominent assayer and
one mining company CEO who should be allowed to join as they were
active professionals. They responded that it was a procedural issue
as their 19th century charter had to be amended at the next annual
general meeting first as it quaintly said the organization was open
to all men who were both Canadian or British citizens and active in
mining. She graciously waited a year, they amended their membership
clause, invited her to join and she became the first female member.

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

     Title: Spicy Hotpot By: Ching-He Huang
Categories: Chinese, Soup, Chilies, Fish, lamb
  Servings: 4

           SPICY SOUP BASE:
      2 TB groundnut (peanut) oil
      4    long dried Sichuan chiles or
           long dried chiles
      2 oz whole Sichuan peppercorns
      1 TB chile bean sauce*
      1 TB chile sauce
      6 c  hot vegetable stock
      2    star anise
      6    dried Chinese mushrooms or
      6    dried shiitake or porcini
           mushrooms
      1 sm handful dried orange peel
           or
           the zest of 1 orange
      9 oz chile oil
      1    inch piece fresh ginger;
           peeled
      2 md red chiles; seeded and
           sliced
           HOTPOT:
      9 oz fish balls
      1 lg spring onion; coarsely
           chopped
      1 sm handful Chinese cabbage
           leaves; sliced 1-inch
           thick
      1 sm handful deep-fried tofu
      1 sm handful fresh tofu; cut
           into 1-inch chunks
           Vinegar; Chile and Soy
           Dipping Sauce
      3 TB black rice vinegar
      3 TB light soy sauce
      1    red chile; seeded and
           finely chopped
           SPECIAL TAIWANESE DIPPING
           SAUCE:
      1    egg yolk
      1 TB Oriental satay sauce
      1 TB light soy sauce
      1 TB finely chopped fresh
           cilantro leaves
      1 TB finely sliced spring onions
           (green)
           FOR ASSEMBLY:
      9 oz fish cake; sliced
           Baby corn
           Raw lamb; thinly sliced
           Raw prawns or shrimp;
           shelled and deveined,
           Firm tofu; cut into
           chunks
           Enoki mushrooms

This is a mouth-tingling, numbing hotpot! The spicy soup stock base
is a delicious broth in which fresh ingredients are poached - like a
Chinese fondue. The Mandarin word for such a feast is 'Huo-guo',
meaning 'hotpot', because all the ingredients are cooked in a
hotpot.

All you need is an electric wok or fondue set up in the centre of
the table and plenty of soup ladles and away you go.

For the soup base: Heat a 3 1/2 pint capacity wok over a high heat,
and add the groundnut oil. Stir-fry the chiles and Sichuan
peppercorns until fragrant. Add the chile bean sauce, and chile
sauce, then pour in the stock. Add the star anise, mushrooms, orange
peel, chile oil, and ginger, and bring everything to a boil. Then,
reduce the heat to medium-low, and simmer for 20 minutes. Ten
minutes before serving, stir in the chiles.

For the hotpot: Whilst the stock is simmering, divide all the fish
balls, spring onions, cabbage, deep-fried tofu, and fresh tofu on 4
serving plates, cover with plastic wrap, and chill them in the
refrigerator.

For the soy dipping sauce: Combine the black vinegar, soy sauce, and
chiles in a bowl, and set the sauce aside.

For the special dipping sauce: Let each guest prepare their own
Taiwanese dipping sauce at the table. In a small bowl, stir to
combine, the egg yolk, satay sauce, cilantro, and spring onions.

For the assembly: To serve, arrange all the ingredients on the
table. Transfer the soup base to an electric wok or fondue pot, and
set it up in the center of the table. Let the guests help
themselves, and cook the raw ingredients in the spicy broth. Serve
with both dipping sauces.

Terry Pogue
     
  From: [ch] Chile-Heads 
              
 
MMMMM-------------------------------------------------



Cheers

YK Jim


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