Subj : Ethnics ws: Cookware (par
To   : Carol Shenkenberger
From : Dave Drum
Date : Thu Apr 18 2024 06:49:00

-=> 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.
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