Text 29049, 118 rader
Skriven 2012-09-01 23:24:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: lottery winnings
========================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> $3M should be more than enough for anyone... $300M is just
 JW> crazy. I'd like to think I would give away the excess

 ML> At least $100M of the worthy cause will be government.

Depending on the jurisdiction as I pointed out to Dave D. recently.
Not here in Canada.

 ML> Thanks for the trip report, very enjoyable

Glad you liked it. I certainly enjoy yours whether I comment on all
of them or not.

 JW> That frozen bucket of vegetable muck was just the ticket
 JW> ... I dropped those five pounds already.

 ML> As well you might.

The only meat was pork or ham soup base, added for flavour. Not much
in the way of starches either.

I'm back to a more normal diet now with neither great excesses nor
gross deficiencies. This week has centred around rabbit and a
boneless pork shoulder roast with various starchy and healthy things
along with.
 
 JW> stinky (fermented) tofu / You just might find it jarred, in the
 JW> ethnic aisle of your supermarket. I can.

 ML> That's only the mildest of smelly tofus.
 ML> furu (semi-smelly tofu; tsodofu is totally smelly tofu)

I don't think I need seek out stronger varieties! I rather like the
so-called mild version.

Regular tofu plus fish sauce:

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

      Title: Mee Krob (Thai Crisp-Fried Noodles)
 Categories: Chicken, Noodles, Thai, Chilies, Shrimp
      Yield: 2 Servings

      6 oz Sen mee (rice vermicelli
    -noodles)
      2    Eggs; beaten
      3 tb Kratiem dong (pickled
    -garlic); thinly sliced
      3 tb Shallots; sliced thinly
      4 oz Belly pork; diced
      4 oz Medium shrimp; shelled and
    -deveined
           SAUCE:
      1    Tomato
      2 tb Tamarind juice
      2 tb Lime juice
      2 tb Palm sugar
      1 tb Lime zest
      1 tb Fish sauce
           GARNISH:
      2    Green onions; thinly sliced
      2    Red and green chilies;
    -julienned
    1/2 c  Hard tofu; cubed

  Mee krob is an easy dish that makes a pleasant snack, or a useful
  accompaniment to hotter foods. The tangy sweet and sour sauce is
  optional though certainly normal, and hardened vegetarians could
  easily leave out the pork and shrimp.

  In Thailand this is almost always prepared in a wok. Feel free to
  use a saucepan or electric deep fryer

  Heat about 3 cups of peanut oil until very hot (preferably
  smoking), then whilst it is heating, crush the noodles in a large
  plastic bag. Drop the noodles, a small quantity at a time, into
  the hot oil. They immediately puff up and turn golden brown.
  Remove at once with a slotted spoon, or the type of wire strainer
  available from Chinese hardware stores.

  When all the noodles have been cooked and set aside to drain on
  kitchen paper, drizzle the egg into the oil to form a ribbon of
  cooked egg, then take it from the oil and chop it up.

  Finally deep fry the pieces of tofu until golden brown and set
  aside.

  Now pour off and reserve all but a little of the oil, and stir fry
  the garlic pickle and shallots. Next stir fry the pork until the
  fat is firm and the meat cooked to your taste. Stir fry the shrimp
  briefly until they turn pink.

  Mix the cooked ingredients, except the tofu, and transfer to a
  serving platter.

  Combine the ingredients of the sauce, and place it in a small bowl
  so the diners may ladle it over the food as required (if you do it
  too early the noodles will go soggy).

  Garnish the mee krob with the green onions, chilies and cooked
  tofu.

  Recipe By: Muoi Khuntilanont
  
MMMMM

Cheers

YK Jim


... A little fermented curd will do the trick.

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