Text 4137, 95 rader
Skriven 2010-11-24 23:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Wet coast weather
=========================
-=> Quoting Hap Newsom to Jim Weller <=-

 HN> we are getting a taste
 HN> of YOUR weather this week! Snow, 
 HN> cold winds (60mph gusts) and very
 HN> low temps!

And buses sliding around causing havoc.

Tired of the same old usual? Here's the start of my latest round-up
of strange, wonderful, creative and different from my favourite
blogs....

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

     Title: Green Eggs And Ham Sushi
Categories: Rice, Eggs, Ham, Japanese, American
  Servings: 4

           SUSHI RICE:
      2 c  short-grain sushi rice
      2 c  + 2 tablespoons water
    1/4 c  seasoned rice vinegar
           Sushi Spinach-Egg Filling:
    1/2 c  chopped frozen spinach,
           defrosted
      1 ts cooking oil
      3    eggs, beaten
    1/4 ts salt
           SUSHI ROLLS:
      6 sl thin deli-style sandwich
           ham
      6    sheets sushi seaweed (nori)
  7 1/2    " x 9" sheet
           bamboo sushi mat, completely
           wrapped with plastic wrap on
           both sides
           Sushi Rice

Make the sushi rice: Place rice in fine-mesh colander and rinse well
to remove excess starch; drain. Transfer to a 2 1/2- to 3-quart
heavy saucepan. Add water. Cover with tight fitting lid and bring to
boil. Reduce heat to low or medium-low. Very gently simmer, covered,
about 20 minutes or until water is absorbed. Remove from heat. Let
stand, covered, for 15 minutes. Transfer rice to a large baking dish
or large bowl. Slightly cool. Sprinkle with rice vinegar; very
gently toss until combined. Cool to room temperature. Cover with
damp towel to prevent rice from drying out. When making sushi, you
want the rice to be close to room temperature (hot, steaming rice
will make the seaweed soggy).

Meanwhile, for the spinach-egg filling, squeeze as much water out of
the spinach as possible. Finely chop the spinach. Gently fry the
eggs with the spinach and season with salt. Let cool before rolling
sushi.

To roll the sushi, have all your ingredients ready. Lay out the sushi
mat, with the bamboo running horizontally. The sushi mat should be
completely wrapped in plastic wrap (otherwise the rice will stick to
it). Lay the nori on the mat.

Wet your hands, fling off excess water and grab about 3/4 cup of the
sushi rice. Damp hands will prevent the rice from sticking. Use your
fingertips and gently spread out the rice all over the seaweed. You
don't want too much rice - just enough to barely cover.

Lay down the ham.Spoon about 3 tablespoons of the egg/spinach
mixture. Move the nori so it is flush with the bottom of the mat.Now
bring up the edge of the mat.

Begin rolling - but keep the edge of the bamboo mat up on top of the
rice. Roll with one hand, and use the other hand to gently tug the
mat. This will ensure a tight roll. Keep the edge of the bamboo mat
up. Continue rolling and gently tugging until roll is complete. Give
it nice final tug back to tighten roll.

Dip the tip your knife in water, and slice into 6 even pieces. A wet
knife tip will prevent sticking.

Serve this for the 50th Anniversary of the Dr. Seuss book.

  From: Steamy Kitchen                  
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... The worst drug of today is not heroin or cocaine, it's refined sugar.

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