Text 15033, 93 rader
Skriven 2014-07-22 10:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: timeless 699
====================
 ML> As with much that goes on here, they're not timely, but
 ML> I hope they're amusing.
 NB> After all, it's a timeless echo...  (G)   And things can be
 NB> interesting, even when not necessarily timely...  ;)

That's my motto these days. Anyhow, it'll keep you
guessing when I interleave picnic with current travels
with musings from the distant past. And asides, too.

=

 ML> Part of me feels guilty, because I may be creating "artificial
 ML> demand" - as in, they see someone orders it, so they get a
 ML> replacement shipment in, but that rots or gets freezer burn
 ML> before I have a chance to return: 
 NB> But if it only happened once in a blue moon, they might not be quite
 NB> so inclined to treat it as true demand....

Indeed. But I don't want to tip the data in any
direction, even for one wasted shipment's worth.

 ML> this happened at my local
 ML> Stop & Shop, where I asked them to stock Schweppes Bitter
 ML> Lemon (to me the greatest soft drink ever invented), but I
 ML> was the only person to buy it, which happened only a couple
 ML> times, so that went the way of all flesh. 
 NB> I quite agree with your assessment... I quite liked it, back when I
 NB> could get it, in my college days...  Is that even available anywhere
 NB> any more...? 

It is made and has a market. The northeastern US does
not seem to be that market. When you can find it, it's
in a baby blue can or a bottle with baby blue and yellow
labelling.

 NB> So your meeting Fu will have to wait another year, I guess... He's
 NB> finally got his act together and is opening his own restaurant (Taste
 NB> of Japan), supposedly this week...  

Give him a chance to get in stride. Though grand openings are
fun, they don't really represent the restaurant as you will
end up knowing it.

Kimchi Bokkeum Bap (Kimchi Fried Rice)
cat: Singaporean, Korean, starch, main
servings: 4

5 c cooked rice, use leftovers
3 c kimchi, cut into 1-cm cubes
250 g chicken fillet, sliced to 1" cubes and
- marinated with light soy and white ground pepper
- (or bulgogi sauce for a more layered flavour)
4 eggs, scrambled and salted
3 Tb gochujang (Korean red pepper paste)
2 Tb frying oil
1 Tb sesame oil
2 Tb sesame seeds (I used a mix of white and black)
1/4 c dried seaweed, cut into thin strips

1) Scramble eggs in 1 Tb frying oil, breaking it up into
small curds, and set aside.

2) Fry kimchi in 1 Tb frying oil and 1 Tb sesame oil
until fragrant, about 5 min at medium high heat.

3) Add gochujang and fry 1 min.

4) Add chicken and fry until cooked through, about 5 min.

5) Add rice, and toss thoroughly, about 5 min.

6) Return eggs, stirring through, about 1 min.

7) Sprinkle, liberally, nori (seaweed) and toss throughout.

8) Serve with sprinkle of sesame seeds.

Variation: You can fry the rice a little longer, leaving
it unturned for a couple of min for the bottom to acquire
the smoky, crisp char.

Seafood Kimchi Fried Rice: use fish, prawns, and/or squid
as add-ons

Alternative meats: beef or pork, or even spam luncheon
meat or bacon, which gels really well with the rice

thehungrybunnie.blogspot.sg


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 bbs.docsnetservices.com (1:123/140)