Text 2566, 138 rader
Skriven 2010-10-08 07:22:00 av Dave Drum (46428.cooking)
     Kommentar till en text av Glen Jamieson (46399.cooking)
Ärende: CHOPSTICKS
==================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> My problem is that I get hand cramps/spasms often when essaying a use
 DD> of chopsticks. Then I have to stop, pry my thumb back to a more-or-less
 DD> normal position and work things around for a bit. It's part of getting
 DD> old my croaker tells me. So, I will likely never get much better at
 DD> eating with the things.

 GJ> You poor chappie!  I get cramps like that sometimes in my toes, but as
 GJ> I rarely, if ever, use chopsticks with my feet, it doesn't worry me.

I get them in my toes, as well. Especially the great toe, which sometimes wants
to point as nearly straight up as it can ... as if it were a howitzer being
readied to fire at maximum elevation.

 GJ> If you still had the urge to use chopsticks and/or impress a toots,
 GJ> you could use the Chinese baby method.  With a rubber band and some
 GJ> imagination it is possible to configure the chopsticks as a pair of
 GJ> tweezers, so that all you have to do is to apply squeezing pressure.

I've seen those set-ups. Some of the Oriental places around here have
chopsticks of bamboo with one end joined in an arrangement as you imply. I have
no real interest these days in impressing anyone with the possible exception of
the person who decides on pay rises where I work.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shark's Fin with Bamboo Fungus
 Categories: Oriental, Seafood, Ceideburg, Crab
      Yield: 4 servings

    635 g  Dried shark's fin *
     12    Bamboo fungi (all similar
           - size, about 4 gms each)
     12 sm Crab claws
      1 c  Stock
     12    Coriander sprigs (for
           - garnish)
     12    Asparagus (all similar
           - size, about 1.5 g each)
    150 g  Bean sprouts
           Cooking oil
           Salt
    1/4 ts Ginger juice

MMMMM------------------------SHRIMP PASTE-----------------------------
    3/4 c  Minced shrimp meat (approx.
           - 120 g)
    1/2 ts Cornstarch
           Salt

MMMMM-------------------SIMMERING INGREDIENTS------------------------
      2    Ginger root slices
      2    Shallots
      1 tb Chinese yellow wine (or
           - sherry)

MMMMM-----------------------CRAB ROE SAUCE----------------------------
    150 g  Crab roe
      2 tb Water
      1 tb Cornstarch
    1/4 ts Salt
      5 c  Stock

MMMMM--------------------------GARNISH-------------------------------
      1 tb Shredded Chinese cured ham

  * (note: there is no suitable substitute for shark's fin)

  This is some serious food++as most of these recipes are.  They are the
  creations of one of the most intense culinary environments in the
  world and the competition is fierce.  I've never seen the Bamboo
  Fungus called for in this soup in any of the Asian markets I've been
  in and preparing a Shark's Fin is not for the impatient.

  Establishment: Bui Hang Village Restaurant (Hotel Miramar) UG/F.,
  Princess Wing, Hotel Miramar, 130 Nathan Road, Tsimshatsui, Kowloon.

  Chinese Cuisine Practical Class Platinum Award - Shark's Fin "Gossamer
  curtains veiling exquisite feminine shadows" would be a justifiably
  poetical translation for the mood-setting name of this dish. The
  bamboo fungus, a deluxe vegetarian ingredient with almost mystical
  connotations, is envisaged as a curtain of delicate fibres, through
  which the beguilingly beautiful forms of the superlative shark's fin
  can be glimpsed. Red Mayflowers (denoted by the crab roe) are
  "embroidered" on the curtains, adding a third level of appetizing
  connotations.

  To prepare 1. Soak, shark's fin for 4 hours in cold water, and then
  simmer over medium heat for 10 hours. 2. Clean bamboo fungi and soak
  in cold water for 3 to 4 hours. 3. Steam-clean crab claws for
  approximately 3 minutes on plate on wok stand above boiling water. 4.
  Make shrimp paste by mixing shrimp meat with cornstarch and pinch of
  salt.

  To cook 1. Mix simmering ingredients with water (sufficient to cover
  fin) and bring to the boil.  Add cooled shark's fin and boil for 5
  minutes. Dram well and stuff inside bamboo fungi. 2. Arrange stuffed
  fungi on a deep plate.  Mix 1 cup of stock and 1/4 tsp of salt and
  pour over fungi. Cover and steam for 15 minutes. 3. Coat each claw
  with 10 g of shrimp paste, garish with a sprig of coriander, place in
  a deep plate, cover and steam for 3 minutes. 4. Add 1 cup oil to
  heated wok, then add asparagus and saute for 30 seconds. Drain and
  place asparagus in 3 cups of salted water and simmer until just
  cooked. Drain and refresh with cold water. 5. Stir-fry bean sprouts
  in a heated wok with 1 tbs oil, 1/2 tsp salt and ginger juice until
  half-cooked, but still crunchy. Remove from wok. 6. To make crab roe
  sauce, add water, cornstarch and salt to stock. Over a high flame,
  bring to the boil.  Add crab roe and bring to the boil again (at
  which point presentation platter should be ready for this sauce).

  To present 1. Arrange stuffed bamboo fungi like spokes of a wheel,
  pointing inwards on serving dish.  Lay asparagus and crab claws
  between them. 2. Pour freshly boiled crab roe sauce over dish.  Pile
  bean sprouts in centre, top with shredded ham.

  From "Champion Recipes of the 1986 Hong Kong Food Festival".  Hong
  Kong Tourist Association, 1986.

  Posted by Stephen Ceideberg; October 26 1992.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... If you're given champagne at lunch, there's a catch somewhere. - Lord Lyons
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: :::The Holodeck BBS:::  Telnet://holo.homeip.net (1:261/1381)