Subj : Ethnics ws: Cookware (par
To   : Dave Drum
From : Carol Shenkenberger
Date : Thu Apr 18 2024 16:03:55

  Re: Ethnics ws: Cookware (par
  By: Dave Drum to Carol Shenkenberger on Thu Apr 18 2024 06:49 am

 > -=> Carol Shenkenberger wrote to Ruth Haffly <=-
 > 
 >  CS> On Olive Garden, grin, it's my speed!  Yes, I still can't cook Italian.
 >  CS>  I can get close but always the meal is a bit 'tweaked' someplace.  If
 >  CS> nothing else, the side will be.
 > 
 > Nearly everyone "tweaks" to his/her taste. It's a universal truth. I
 > learned about *real* Chinese (well, the Cantonese part) when I stumbled
 > into House of Yee in Inglewood, CA. I started at the top of the menu
 > and worked my way to the bottom, keeping mental notes.  Bv)=
 > 
 >  CS> Ah well, my stir fry isn't Asian either, might be closer to Greek?  Ah
 >  CS> well. It's good and that's what matters.
 > 
 > It's a poor cook who can't suit him/herself. I've been known to tell
 > diners in a private home (not always mine) who complain about what they
 > were served "The door is over there. And Mickey D's is about six blocks
 > in (whichever) direction."
 > 
 >  CS> Lets see, if I won a million, I'd edit my existing kitchen by extending
 >  CS> it out to the porch area, moving the paio sliding door back.  Custom
 >  CS> cabinets of cedar.   Lots of pots-n-pans storage.  Maybe some good
 >  CS> curtians.
 > 
 > Mine (from scratch) would be modelled on something similar to the kitchen
 > Janis had in Binghamton(?) when she hosted the echo picnic. IIRC you were
 > there - but my memory, at 82, gets "convenient" sometimes and I misemember.
 > 
 > This was my first attempt at D.I.Y. Chinese food.
 > 
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 > 
 >       Title: Lobster Cantonese
 >  Categories: Oriental, Seafood, Shellfish, Rice
 >       Yield: 4 Servings
 > 
 >       2 lb Lobster tails
 >       1 cl Garlic; minced
 >       1 ts Fermented black beans;
 >            - rinsed, drained
 >       2 tb Oil
 >     1/4 lb Ground pork
 >   1 1/2 c  Hot water
 >   1 1/2 tb Soy sauce
 >       1 ts MSG (highly optional)
 >       2 tb Cornstarch
 >       3 tb Dry sherry
 >       1    Egg
 >       3 tb Water
 >            Cilantro sprigs
 >            Green onion curls
 >            Hot cooked rice
 > 
 >   For the best results in preparing this attractive
 >   Chinese dish cook the lobster pieces as quickly as
 >   possible. The beaten egg added to the sauce makes it
 >   richer and creamier.
 > 
 >   With sharp knife, pry lobster meat from shell and
 >   slice into medallions. Mince garlic and black beans
 >   together. Heat oil in wok or skillet and add garlic
 >   mixture. Cook and stir a few seconds. Add pork and
 >   cook about 10 minutes, stirring to break up meat.
 >   Add hot water, soy sauce and MSG.
 > 
 >   Add lobster medallions and cook 2 minutes. Mix corn
 >   starch and sherry and stir into sauce. Beat egg with
 >   3 tablespoons water and blend into sauce. Cook over
 >   low heat 30 seconds, stirring constantly.
 > 
 >   Sauce should be creamy but not heavy.
 > 
 >   Spoon sauce into center of platter.
 > 
 >   Arrange medallions in sauce in decorative pattern.
 >   Garnish with cilantro and green onion curls.
 > 
 >   For each serving, place a few lobster medallions
 >   over rice in bowl. Spoon sauce over lobster.
 > 
 >   Recipe from: http://www.recipesource.com
 > 
 >   Uncle Dirty Dave's Kitchen
 > 
 > MMMMM
 > 
 > ... It takes seven years for a deer to grow up into a moose.

Yup!  I tweak a lot.  My stir frys show it a lot.  Rarely the same ever.  
Tonight's features Shishedo peppers (mild).  Oyster and shemenji mushrooms and
leftover rice with fake lobster and carrot peels plus garlic.  Based on a mix
of butter with a little cornstach and chiken broth made to a slurry of sauce.

   xxcarol
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 * Origin: Shenks Express (1:275/100)

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