Text 22382, 92 rader
Skriven 2012-03-13 20:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: coconuts 380
====================
 -=> Jim Weller said to Dave Drum <=-

 DD> Of course, here in America - and especially here in the Great American
 DD> Outback - coconut palms are pretty much hen's teeth. Probably the same
 DD> in Adelaide, too. So, it's gonna be canned or nothing.
 JW> You may not have palm trees in your back yard but surely you have
 JW> coconuts in your stores; even we do.

The coconuts in stores are often overmature, somewhat (if not
completely) dried out, and/or fermenting. Canned, though itself
a little soapy-tasting and a little can-tasting, is about as
good a substitute for the real thing as one is likely to get.

 DD> Fresh is usually better. But, many times canned is *much* more
 DD> convenient.
 JW> Certainly true. Especially when our stores don't have those cool
 JW> rotating coconut shredders in the produce isle.

Those cool rotating shredders would not stand up well to many
of the supposedly fresh coconuts you see in the store.

 DD> 6 tb Apple cider vinegar
 GJ> Palm vinegar is usual.
 DD> As the dish was made in America - palm vinegar is fairly rare
 DD> and cider vinegar much more common. That is an understandable
 DD> substitution.
 JW> Don't you think white spirit vinegar or rice vinegar be a better
 JW> sub? Apple cider vinegar has a distinct apple cider twang, that just
 JW> doesn't seem right in Asian food.

Apples go well in a variety of Asian foods. One doesn't want
the flavor to appear indiscriminately, but in a lot of settings
apple vinegar goes just fine.

 GJ> Much too fancy-pantsy, and lacks ginger!
 DD> I am not as huge a fan-boi of ginger as you
 DD> Perhaps I need to try some dish I like that
 DD> calls for ginger in the ingredients list - prepared both with and
 DD> without the ginger ... just to see what it is that the ginger adds.
 JW> I am becoming rather fond of ginger and am buying it more and more
 JW> frequently and in larger amounts.

Ginger's okay in its place, but too often it is used by itself
to shock, rather than as one of several herbs and spices each
contributing a different dimension to a dish.

I made a pseudo-Asian chicken salad yesterday that looked
not unlike the following; I too used cider vinegar.

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

      Title: Chinese Chicken Salad #1
 Categories: Chinese, Chicken, Salads
   Servings:  6

  2 1/2 lb Plain roasted chicken
      8 oz Fresh bean sprouts
      2 md Cucumbers
      1    Carrots (or double amount)

MMMMM-----------------------------DRESSING----------------------------------
      3 tb Sesame paste, or peanut
           - butter
      2 tb Finely chopped scallions
      2 ts Sesame oil
      2 tb Chinese white rice vinegar
           -or cider vinegar
      3 tb Light soy sauce
  1 1/2 tb Finely chopped garlic
      1 ts Salt
      2 ts Sugar
    2/3 c  Chicken stock
      1 tb Rice wine or dry sherry

  TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in half
  lengthwise and remove the seeds with a teaspoon. Finely shred the cucumber
  into 3-inch lengths. Peel and finely shred the carrots into 3-inch lengths.
  Set the vegetables aside. Take all the meat off the cooked chicken and
  shred it into fine strips using a sharp knife or cleaver. Arrange the
  chicken strips on a platter and surround them with the bean sprouts,
  cucumbers and carrots. Combine all the ingredients for the dressing and mix
  them thoroughly. (I find an electric blender is useful for this, but you
  could use a screw-top jar and shake everything in it well.) Pour the
  dressing all over the chicken and vegetables and mix well. Serve at once.

  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

MMMMM

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