Text 30353, 98 rader
Skriven 2015-08-29 17:58:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Whiskers Blake
======================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Whiskers Blake [...] Despite having asked Glen over a decade
 ML> ago, I've still not discovered who Whiskers Blake was and the
 ML> reason for his being so honored.

According to Hardy's website... "Whiskers Blake was a longstanding
employee of the Hardy family in the 1900s, he was responsible for
scaring birds away from the grapes, ensuring that their quality was
maintained. As thanks for his hard work he was regularly asked to
'test' the end product of his beloved grapes and his dedication to
ensuring their quality led us to name our Tawny Port after him."

Whether that is a bit of real history or a legend invented by their
marketing dept. I have no idea.

 ML> sheep-stealing varmint of the sort so beloved
 ML> in the ancient Australian outback.

Like John Wesley Hardin in the ancient American outback?

Another region's cuisine that is relatively unknown ...

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

     Title: Xinjiang Cumin Lamb (Zi Ran Yang Rou)
Categories: Chinese, Lamb, Spices, Chilies
  Servings: 4

      1 lb lamb, cut in 1/4-inch-thick
           slices
      1 TB Shaoxing wine
    1/2 ts salt
      1 c  peanut or canola oil
      1    white onion, quartered and
           cut in chunky slices
      3    garlic cloves, thinly sliced
           lengthwise
      8    green onions, cut diagonally
           into
      2    inch pieces
      2    jalapeno peppers, sliced in
           rings
     10    Chinese dried red chili
           peppers
      1 TB cumin seeds
      1 ts Sichuan peppercorns
      1 ts ground cumin
      1 TB Shaoxing wine
      1 TB Chinese light soy sauce
      1 ts Chinese dark soy sauce
      1    Handful of cilantro sprigs               

You can leave the Chinese dried red chili peppers whole or cut in
half for more heat.

Briefly marinate lamb slices in 1 tablespoon Shaoxing wine and 1/2
teaspoon salt.

Heat wok until hot. Add enough oil to deep-fry the meat, about 1
cup. Heat oil just until a test piece sizzles (300  F or 150 C; it
should not be hot enough to brown the meat). Fry lamb slices until
they are just cooked through, then remove and let drain on paper
towels. (If you choose not to deep-fry the lamb, shallow fry and
pour off all of its fat before proceeding.)

Clean wok and return to heat until hot. Add 3 tablespoons fresh oil
and heat until hot. Add white onion, flipping and stirring until it
starts to wilt. Add the garlic, green onions and fresh chili peppers
and stir-fry on high heat until the onions just start to brown along
the edges.

Add dried red chilies, cumin seeds and Sichuan peppercorns and
stir-fry until fragrant.

Add back the lamb slices and cook briefly, mixing them in with the
aromatics.

Add cumin powder, Shaoxing wine, soy sauce and dark soy sauce and
stir-fry vigorously to combine. Add cilantro and mix through. Remove
to platter and garnish with a bit more cilantro.

Author: Taylor Holliday 

  From: The Mala Project: Cooking Sichuan
 
MMMMM-------------------------------------------------


YK Jim

P.S. "Fried Deviled Camembert" sounds great.

... If beer is Outlawed... only Outlaws will brew Beer

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