Text 3897, 81 rader
Skriven 2010-11-17 22:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: odd 743
===============
-=> Quoting Michael Loo to Jim Weller <=-

 JW> First time I ever saw a pepperoni and mushroom pizza in a Chinese AYCE
 JW> buffet lunch spread though.

 ML> Oddly, pizza is offered at many US Chinese and other buffets: probably
 ML> a concession to the wee ones, who can't be expected to eat jellyfish,
 ML> shrimp heads, and chicken feet.

The first time I took Lexi to a restaurant (she was a little less
than two) we went to the Vietnamese Noodle House near my office. She
had a noodle bowl loaded with BBQ pork, fish sauce and cilantro
which she slurped down with relish. Then she toddled off to the
staff table to visit as there were several small kids there being
minded jointly by all the staff. I was amused to see the little
Vietnamese girl she made friends with chowing down on a
cheeseburger.

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

      Title: Panfried Whole Fish with Thai Ginger Sauce
 Categories: Fish, Thai, Sauces, Trout, Mushrooms
      Yield: 4 servings

           FOR THE SAUCE:
     10 md Dried Chinese mushrooms
      1 c  Hot water
    1/4 c  Rice vinegar or sherry
    Vinegar
    1/4 c  Palm or granulated sugar
      3 tb Dark soy sauce
      2 tb Grated ginger
      1 cl Garlic; chopped and crushed
           -into a fine paste
    Juice of one lime
    1/2 ts Dark sesame oil;
    Preferably Japanese
      3    Scallions; including
           Greens, finely sliced
           FOR THE FISH:
      4    Whole trout;  cleaned
    Salt and pepper
    1/2 c  All purpose flour
    1/4 c  Vegetable oil

  Preparing the sauce: Rinse the mushrooms under cold running water
  and then soak them in the hot water for about 30 minutes. Remove
  and discard the mushroom stems, slice and reserve the caps, and
  save the soaking liquid. Carefully pour the soaking liquid into a
  small sauce pan, leaving behind any bits of grit or sand. Add the
  sliced mushrooms and the remaining ingredients. Bring to a simmer
  very gently for about 10 minutes

  Cooking the fish: Season the fish with salt and pepper and roll
  them in flour. Pat them thoroughly to shake off any excess flour.
  In a non-stick pan, saute the fish over medium to high heat in oil
  until crispy on both sides (10 minutes per inch of thickness).
  Quickly transfer to a baking sheet covered with paper towels and
  pat the fish to get rid of any clinging oil. Transfer again to
  heated plates, pour the sauce over each fillet, and serve
  immediately.

  Recipe by: Cooking Live
  From: Angele Freeman

MMMMM





Cheers

YK Jim


... The Devil himself re-designed Hell after observing airport layouts.

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