Text 14442, 107 rader
Skriven 2014-06-25 07:03:39 av Dave Drum (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: Likes
=============
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I likes me coffee like I likes me beer - robust and flavourful. I
 DD> drink a lot more coffee than I do beer, though. Neighbour lady was

 RH> I don't drink either coffee or beer. Don't mind the smell of coffee but
 RH> just don't like the taste. Beer, tho, doesn't even smell, let alone
 RH> taste, good to me.

 DD> I like both - but, don't overindulge in either. I began drinking
 DD> coffee (black, nothing added) when I was eight years old - because my
 DD> Grand Dad drank it that way. Later when I was thumb-tripping about the
 DD> US I found that cream and sugar could add food value to a 5c cuppa.
 DD> That was hard to wean myself from after I no longer needed "expedient
 DD> measures". The sugar wasn't bad. But the cream/milk was hard to give
 DD> up.

 RH> We weren't given coffee as kids but my younger brother used to drink
 RH> the remains in Mom & Dad's cups every morning. A friend introduced me
 RH> to tea when we went in her house after being out in the snow for some
 RH> time. Hot, with sugar and milk, just the thing to warm us up. I drank
 RH> it with sugar and milk for years, don't recall when I dropped the milk.
 RH> Now it's with stevia instead of sugar.

As the twig is bent .... I used to do sugar or substitute and lemon in iced 
tea. These days, whether it's hot or iced - my tea is unsweetened. I've never 
understood the passion that some people have for "sweet" tea. Why don't they 
just eat right from the sugar bowl and not have to hide the flavour of the 
beverage.

I think I've told the story of the guy who was complaining (in Jungle Jim's 
Cafe) to my friend, Jungle Jim, that he had ordered "sweet tea". Jim handed 
him the sugar dispenser and a spoon and said "Knock yourself out, pal."    
Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Lychee Tea Smoked Lobster & Mango Summer Rolls
 Categories: Tv-food, Seafood, Eggrolls, Oriental
      Yield: 4 Servings
 
      2    Maine lobsters; blanched,
           - shocked in ice water, as
           - rare as possible
      2 c  White rice
      2 c  Brown sugar
      2 c  Black, loose Lychee tea
      2    Ripe mangoes; peeled, sliced
    1/2 c  Jicama batons
    1/2 c  Mint chiffonade
    1/2 c  Basil chiffonade
      1 c  Mung bean threads; blanched,
           - shocked in ice water
    1/8 c  3 crab fish sauce
      8    Sheets rice paper

MMMMM------------------------MANGO PUREE-----------------------------
      1    Peeled mango
      1 ts Sambal
      1    Juice of lime
    1/2 c  Neutral oil
           Salt & pepper

MMMMM----------------------PEA SPROUT SALAD---------------------------
    1/2 lb Fresh pea sprouts
      3 tb Rice wine vinegar
      2 tb Thin soy sauce
      1 tb Sugar
      1 ds Sesame seed oil
 
  FOR THE MANGO PUREE: Blend all together. Should have a
  puree consistency.
  
  SUMMER ROLLS: Preheat deep hotel pan until very hot. Add
  rice, sugar and tea to deep pan and immediately place
  lobster in the shallow perforated pan on top. Quickly seal
  with aluminum foil. When smoker starts to smoke, smoke
  lobster for 10 minutes over low heat or until cooked
  through. Cool lobster then slice tails into long strips.
  
  Combine jicama, mint, basil, bean thread and toss with
  fish sauce. Soak rice paper in warm water and place some
  of the mixture on the softened paper. Inlay smoked lobster
  strips and mango slices. Roll and let stand 10 minutes.
  Individually wrap rolls tightly with plastic wrap to
  ensure keeping in the moisture.
  
  FOR THE SALAD: Combine all and toss with pea spouts.
  
  TO SERVE: Slice rolls in half on the bias. Plate 2 rolls
  per plate in front of salad and drizzle with mango puree.
  
  Makes 4 Servings
  
  Presented by: Ming Tsai
  
  SOURCE: Chef du Jour Cooking Show #DJ9308
  
  MM Format by Dave Drum - 28 December 1999
  
  Uncle Dirty Dave's Archives
 
MMMMM

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