Text 4997, 111 rader
Skriven 2010-12-15 20:29:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FERRY PROBLEMS  01214
=============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 JW> Put your engineer's hat on and check out the tensile strength of
 JW> wood, concrete, steel and ice!

 GJ> engineering tests which I have conducted on
 GJ> various occasions have proved that ice spontaneously cracks when
 GJ> subjected to sudden temperature changes, such as occur when test
 GJ> specimens are suddenly surrounded by room temperature vodka.

Irrelevant, as our winter temps might swing at most from -40 to -20
in 24 hours.

We do have to recognize and account for weak white ice (full of air
bubbles), pressure ridges, shoreline overflow from cracking, thin
ice patches in fast running rivers and rotten ice in the spring. One
either learns or trusts dept. of highway personnel and heed their
advice.

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

     Title: Tonkotsu Ramen
Categories: Japanese, Soups, Pork, Noodles
  Servings: 2

           FOR SOUP
      3 c  tonkotsu base (from recipe
           above)
      1 TB tahini
      1 TB strained braising liquid
           from chashu
      2    cloves garlic, finely grated
           (not pressed)
      1 ts kosher salt
      1 ts mirin
    1/8 ts white pepper
      1 TB sesame seeds; coarse ground
      2 TB finely minced fatback
           TO SERVE
    1/2    batch homemade ramen
           noodles
      2 ts mayu (from recipe above)
           sliced chashu
      2    scallions finely chopped
           other optional toppings
           include menma, woodear, egg,
           bean sprouts, corn

Heat the tonkotsu base in a sauce pan. In a bowl whisk together the
water, tahini, chashu liquid, grated garlic, salt, mirin and white
pepper. Add this to the hot broth and whisk to combine. Taste and
adjust salt as needed. Bring to a simmer, then add the sesame seeds
and pork fat and whisk to combine.

Split the cooked noodles between two bowls. Pour the tonkotsu soup
over the noodles. Top with chashu, scallions and whatever else you
want to add. Finish the ramen with a drizzle of mayu on each bowl.

Update: There have been a couple people who have had problems with
the original recipe and in speaking with them, I think there are a
few points I should clarify:

1.To get the creamy white soup it's important that you use pork leg
bones and the trotters. The white color comes from the marrow and
collagen in these parts. Using other types of pork bones such as
ribs or neck bones will not give your soup the richness or color.

2.Don't omit the fatback (salted pork fat). Most of the fat from the
stock gets skimmed out, and the fat added at the last minute is what
gives the soup it's rich “stickyö quality. By whisking small bits of
minced fatback in at the end, you create an emulsion of soup and
fat, so it makes the soup nice and creamy without being greasy. If
you're having a hard time finding it, try asking for it at a
butcher.

3.The onions should be a deep brown, but they should not be burnt,
if they are browning unevenly, turn the heat down, so they brown
more slowly.

4.Tahini is not the same as toasted sesame paste. It should be light
beige in color and have a thick pourable consistency. If your
grocery store doesn't carry it, try finding a Middle Eastern or
Indian grocery store. I use a brand called “Al Wadiö that comes in a
plastic container with a green label and lid and has a relatively
mellow flavor. If you can't get tahini you can also grind your own
sesame seeds until you have something resembling runny peanut
butter.

5.Salt has different levels of salinity depending on the type and
brand. Even amongst kosher salt, Morton's for example is much more
salty than Diamond Crystal (which I use). Most recipes deliberately
go low on the amount of salt you should use so you don't
accidentally over salt your dish. If you feel like it needs more
salt, by all means, add more salt. 

From: Marc M, New York, NY 

  From: Http://Norecipes.Com            
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... I'm at a loss for words.. Someone keeps deleting them.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)