Text 26576, 119 rader
Skriven 2012-06-27 21:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Crab vs. Krabby poll
============================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW>> Charlee... "I ordered crab salad. I want crab salad. This is
 JW>> not crab. This is that gummy fake crab made from rubber fish."
 
 JW> She asked for noodles and got rice. "Didn't you hear me?
 JW> Did you not understand me?"

 NB> I suspect it was much more that the waitress didn't really believe
 NB> that a child would be that sure of what she wanted.

They are all like that, forceful and with adult tastes.

When her older cousin Neekha was less than two years old and in a
restaurant, Roslind told the waitress that she was tired, hungry,
thirsty and sun burned, so go bring a packet of crackers and an
apple juice right away before she brought the adults coffee and
menus. The waitron disappeared for the longest time and finally
returned... with coffeepot and menus in hand, Neekha who had been
quiet as a mouse and good as angel up until then, just glared at her
and then threatened her loudly with "TELL MY DAD!!!" That was her
ultimate threat along with saying to her dad, "TELL GRAMMA!!!"

 NB> From a fairly early age, we encouraged our son to order for
 NB> himself... I remember many a time that we
 NB> had to reassure the waitress that he knew what he was doing

And at age three, in an adult high end steak house, she ordered
gorgonzola pasta. When the waitress asked if she knew what that was,
she replied, "yeah, stinky blue cheese... I love it." She got it;
she ate all of it.

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

     Title: Spicy Shrimp And Green Apple Salad
Categories: Thai, Shrimp, Fruit, Salads
  Servings: 4

  1 1/2 lb large shrimp, peeled,
    deveined
      2 qt water
      2 TB salt
      2 lg shallots or
    1/2    large red onion
      2 lg Granny Smith apples
      3 md tomatoes
    Dried red pepper flakes, to
    taste
    Fresh lime juice, to taste
    Fish sauce, to taste
  1 1/2 c  plain roasted cashews,
    preferably unsalted
    1/3 c  mint leaves, torn into small
    pieces by hand

Thai cooks aren't shy about pairing fruits with meat, the sweet with
the savory, or the smoky with the fresh...

Put the water and the salt in a large pot and bring to a boil.
Reduce the heat so that water is steaming but no longer boiling. If
you have a thermometer, make sure the water registers somewhere
between 160  and 180  F which is ideal for poaching shrimp.

Poach the shrimp, stirring them around, just until the flesh turns
opaque. This should take no more than one minute; drain, place the
shrimp in a large mixing bowl, and set aside.

Trim the tops off the tomatoes, and cut them into 1/2-inch wedges;
add them to the shrimp bowl.

Peel the shallots (or red onion) and slice them lengthwise very
thinly and add them to the shrimp bowl.

Core and halve the apples, and slice them lengthwise into 1/8-inch
slices. Working with 4-5 slices at a time, arrange the apple slices
into neat stacks and cut them into matchsticks, about 1/8 inch in
width. Add the apple matchsticks to the shrimp bowl.

Season to taste with lime juice, fish sauce, and dried red pepper
flakes; toss. The exact amounts of these ingredients cannot be
given, because it all depends on how tart or sweet the apples and
tomatoes are as well as your heat tolerance. The overall flavor of
the salad should be predominantly sour, then salty, with a tinge of
sweetness from the fruits. Start with less lime juice and fish sauce
than you think prudent as you can always add more. (It's good to
have about 1/4 cup of fish sauce and 3-4 limes on hand just so you
know you have enough ingredients to work with even though you may
not need to use all of them. Also, take into consideration whether
your cashews are salted or not. If they are, go easy on the fish
sauce.)

Add in the cashews and mint leaves; toss the salad again. Serve
immediately as a stand-alone salad or an entree with steamed rice.

Note: Dried red pepper flakes are used here as a way of introducing
at least one smoky elements to the dish which could have been just
as nice with fresh chilies. But you can also grill the shrimp, as
opposed to poaching them, just to get a nice smoky char in which
case finely-chopped fresh Thai bird's eye chilies are recommended as
a replacement for the dried red pepper.

Leela Punyaratabandhu

  From: Serious Eats

MMMMM-------------------------------------------------



Cheers

YK Jim


... I Have a Degree in Liberal Arts -- Do You Want Fries With That?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)