Text 27584, 75 rader
Skriven 2012-07-27 23:35:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Americo-Italian
=======================
-=> Quoting Dave Drum to Michael Loo <=-

 DD> "These old Dagoes won't buy it if it isn't sweet. You eat here every
 DD> other month or so. They're here every day." 

I heard almost the same thing in Renfrew, Ontario at my mom's
favourite Chinese restaurant. Waiter asked how I liked my Kung Po
chicken and I said it was tasty enough but lacking in chilies. "We
don't make it for you; we make it for her... she's a regular."

This wouldn't go over very well in Renfrew either with the old farm
ladies:

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

     Title: Stir-Fried Tripe With Chili Bean Paste
Categories: Chinese, Offal, Chilies
  Servings: 4

      1 lb honeycomb beef or lamb tripe
           rinsed
      1 md onion, split in half
      1    whole head garlic, split in
           half
      2    bay leaves
    1/2 c  dry white wine
    1/4 c  oil
      3 TB chili bean paste
      1 TB fermented black beans,
           roughly chopped
      3    scallions, cut on a bias
           into 1-inch length segments
      1 ts whole sichuan peppercorns 
     10    dried red chili peppers 
      1 ts soy sauce
      1 TB shaoxing wine

Combine tripe, onion, garlic, bay leaf, and wine in a large
stockpot. Cover with cold water. Bring to a boil over high heat.
Reduce to a simmer and cook uncovered until tripe is very tender,
about three hours. Remove from heat and allow tripe to cool in
liquid until cool enough to handle. Remove trip, dry carefully, and
cut into strips 1/4-inch wide and 2-inches long.

Heat oil over medium-high heat in a wok until shimmering. Add 1/3 of
tripe and cook, stirring frequently until browned and crispy around
the edges, 5 to 7 minutes. Transfer tripe with tongs or slotted
spoon to a paper towel-lined plate. Repeat with remaining two
batches.

Pour off all but 1 tablespoon oil. Return wok to medium high heat
until shimmering. Add chili bean paste and black beans and stir-fry
until fragrant, about 20 seconds. Add scallions and cook, stirring
constantly until fragrant, about 30 seconds longer.

Add sichuan peppercorns and chilies (if using), then add tripe. Toss
to mix ingredients, then immediately add soy sauce and the wine to
the wok and stir-fry for 10 seconds longer. Serve immediately. 

Chichi Wang

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

Cheers

YK Jim


... If you order the Kung Po, I need to know your next of kin

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