Text 27373, 131 rader
Skriven 2012-07-21 13:06:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JARED QUINN
Ärende: grilled 1
=================
-=> Quoting Jared Quinn to Burton Ford <=-

Welcome. It's always good to see new people join.

 JQ> I couldn't agree more here.  We've eaten Domino's a lot while
 JQ> travelling up and down the east coast of Australia, and the quality
 JQ> varies dramatically store to store and is mostly about staff.

Most chains are fairly consistent in Canada but there are
exceptions.

We briefly had a Taco Belle franchise owned by a Vietnamese guy who
took shortcuts on food quality and screwed around with the
corporate recipes. Ever had gummy overcooked bad fusion
Vietnamese/Tex-Mex rice re-heated the next day?

Our KFC is unique in that it serves hamburgers. Way back when
Colonel Sanders was still involved, the Yellowknife franchisee who
already had a very good independent burger place got the OK on that
in a handshake deal. The franchise is now in his daughter's hands.
Every time Corporate take her to task for an unauthorized menu item
she reminds them of that old deal and they back off.
 
 JQ> Thank fully we have a huge range of independent pizzerias near by.

They are generally superior.

Random recent recipe from a e-zine I follow, nothing to do with the
topic on hand...

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

     Title: Chinese Stir-Fried Eggs And Tomatoes
Categories: Chinese, Eggs
  Servings: 4

      1 ts cornstarch
      6    eggs
      1 ts salt 
    1/2 ts white pepper
      2 TB Shao xing rice wine 
    1/4 c  cooking oil
           tomatoes  chopped
      2    scallions, thinly sliced
      2 TB ketchup
    1/4 ts sugar

Probably every harried Chinese cook has made this dish on a busy
weeknight. This is about as home-style and as humble as it gets.
Home-style in Chinese (jia-chang) connotes a certain ease and
flexibility in cooking—that, for any standard dish, the cook
prepares the dish according to the spices and the proportions that
he or she finds most palatable, though derivations always fall
within the generally accepted idea of the dish.

Such is the case for stir-fried eggs and tomatoes. You need 1) eggs
and 2) tomatoes. The rest, to a certain extent, is up to the cook.
But the general idea is this: fluffy eggs stir-fried until just
cooked, mixed with tomatoes that under the heat of the wok will
practically dissolve into a semi-tart, semi-sweet sauce. It is
simple, and soothing, and goes perfectly with a bowl of rice. 

My mother's version has these three things going for it. First, a
dash of Shaoxing rice wine into the egg mixture. The wine makes the
eggs taste a little bit boozy, and any little amount of liquid makes
the eggs fluffier when stir-fried very quickly, in a generous amount
of oil. Second, a cornstarch slurry. Not enough cornstarch to make
the dish gloopy, but just enough so that the tomatoes take on a
velvety texture.

Third, and this is the clincher in my book: two spoonfuls of
KETCHUP. We could go back and forth all day about whether or not
ketchup oughta be a legitimate condiment in Chinese cuisine.
Certainly, the condiment has wormed its way into many a dish in the
Chinese-American repertoire: beef soup with ketchup, Salisbury-like
beef patties with an oyster and ketchup sauce, to name a few. 

My feeling about adding a spoonful or two of ketchup to the tomatoes
when they are cooking down into a loose impromptu sauce, is that
ketchup makes the tomatoes taste more like themselves. (This is of
course because tomatoes, like you and me and a lot things on this
planet, are composed mostly of water, and so when you start to cook
a tomato it becomes quite watery and muted in flavor.) For the same
reason you might add a bit of tomato puree into a fresh tomato
sauce, the stir-fried tomatoes need a little help. In fact if you
are completely averse to using ketchup, you can add tomato paste
instead.

The basic principles of egg scrambling apply here: don't overcook,
and keep the eggs moving in your vessel—in this case a wok—to ensure
even cooking. 
 
In a small bowl, stir cornstarch with 2 tablespoons water with the
tines of a fork. Set aside. In a medium mixing bowl, beat eggs well
with salt and white pepper. Add the rice wine. 

Heat 3 tablespoons oil in a wok over high heat until shimmering. Add
the scallions and stir-fry until the oil is fragrant and the
scallions have softened but not browned, about 20 seconds. Add the
eggs and stir-fry rapidly, turning the eggs around in the pan until
everything is evenly cooked and just tender, about 1 minute. Remove
from heat just before eggs have completely set. Transfer to a large
plate and set aside.

Add the remaining tablespoon of oil to the wok and heat until
shimmering. Add the chopped tomatoes to the wok and stir-fry until
most of the flesh in the tomatoes has cooked down, about one minute.
Reduce heat to low. Add the ketchup and sugar and cornstarch slurry
and stir around until the mixture has thickened slightly, about 20
seconds.

Add the eggs back to the wok and stir-fry until everything is mixed.
Serve immediately. Leftovers may be refrigerated and heated in the
microwave just until heated through.

Chichi Wang

From: Serious Eats
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I want a job in fast food. Something involving French fries.

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