How thrilling. The other day we had sous-vide
veal, which was pink food, with creamed red
swiss chard, even pinker.
I hope it wasn't burnt swiss chard, which would be brown or black.
I rushed into the kitchen of the main house, where
Ian was beginning to fuss at Jacquie's accident, so
I said to dump a cup or two of water in, so there
ended up being that bloody red sauce and just a tinge
of burned aroma. Not my first choice food.
Never had a period, never plan to have one.
Lucky stiff, but you'd be too old by now anyway.
I was too old in utero.
Like I said, lucky stiff.
48 or 49% of us are, in that regard.
rarely
argue with cheese and bacon grease.
I'd not have minded that, but you could have
ungreased somewhat by precooking the bacon.
True, but I was using the bacon as flavoring agent and burn
prevention. Worked nicely.
For me, the fat is most of the appeal. A couple
nights ago at breakfast there was self-serve Bayonne
ham on the bone, and I took a few slices off the
fattiest part. Really good. Like Smithfield, only
not disgusting.
Liptonizing the veal roast might have ended up
with a result close to that that Ian's careful
preparation produced, but we won't tell him that.
It does seem to have its uses.
It won't help a lot of people who fix that kind of
recipe, but a splash of brandy or a cup of wine can
help further.
Title: Oriental Make Ahead
I'm not sure if I could eat this one, catalina french dressing not
being a favorite. I have used italian dressing in a pinch.
People often give a pass to sweet food wheen they shouldn't.
Chow Mein Tagliatelle
categories: Singaporean, pasta, main, side, fusion
Servings: 2 or 4
1 c tagliatelle
1 hd cabbage, sliced into strips
3 c julienned carrots
5 c broccoli florets (1 md hd worth(
500 g chicken fillet, diced
1 hd garlic, minced
3 Tb canola oil
3 Tb sesame oil
oyster sauce
light soy
sake
ground white pepper
1 ts dark soy for colouring
sesame seeds to garnish
fried shallots to garnish
h - Chicken marinade
1 1/2 Tb light soy
1 Tb oyster sauce
1 1/2 Tb sesame oil
1 Tb shaoxing wine
1 dswhite ground pepper
1 ts sugar
h - Sauce for noodles (premix in bowl)
2 Tb oyster sauce
1 1/2 Tb light soy
1 ts sugar
2 ts chicken bouillon powder
2 Tb water
Fry 1 Tb minced garlic in 1 Tb canola oil and 1 Tb sesame oil
on medium-low heat until fragrant, about 1 min.
Turn heat up to medium-high and add cabbage, tossing all
over until wilted, about 2 min.
Add 1 Tb oyster sauce, 1 Tb light soy and 1 ds white ground
pepper to season. Dish up and set aside.
Fry 1 Tb minced garlic in 1 Tb canola oil and 1 Tb sesame oil
on medium-low heat until fragrant, about 1 min.
Turn heat up to medium-high and add carrots.
Add 1 Tb oyster sauce, 1 Tb light soy and 1 Tb sake, and fry
till wilted and seasoning sauce is all absorbed. Dish up and
set aside.
In the meantime, you can start blanching the broccoli in
salted boiling water, about 1 min. Drain and set aside.
Also start cooking the pasta in boiling water, until about
2 min before its cooking time.
In the meantime, fry 1 Tb minced garlic in 1 Tb canola oil
and 1 Tb sesame oil on medium-low heat until fragrant, 1 min.
Turn heat up to medium-high and add chicken, together with
2 Tb of its marinade.
Add 1 ts dark soy for colouring.
At the same time in a large pan on medium-high heat, toss
together the precooked carrots and cabbage. Add blanched
broccoli. Add pasta and sauce for noodles, stir together
until sauce is just about almost all absorbed.
Add chicken to toss through at the end.
Serve with garnish of sesame seeds and fried shallots.
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