Posted on 09/11/2007 7:41:41 PM PDT by JACKRUSSELL
It’s chinese food...more authentic this way
I guess you don’t want to know how they make Calamari Blanc wine, then. Or Eelwurst. Or pate de ane gras.
I miss Zappa L0L
A recent Chinese Buffet in Ga ,near me, was closed down because of MONKEY hair in the meat.I saw the report,I s**t you not!
Reminds me of the Chinese Restaurant next to the newspaper where I worked for a couple of summers. My proofreader shift went from 3 pm-1 am and we frequently ate dinner at the restaurant. One night some coworkers and I were taking some air out back when we saw some large barrels behind the restaurant. They were clearly labeled: “horsemeat, not fit for human consumption”. Last time I even thought of eating there.
Puke
I tried to cook with garlic for a long time before a website about garlic explained how. Garlic is mild when it is used whole surprisingly, that is how “40 clove roast” recipes can get away with that. Chopped it is much stronger.
Well of course I had that much figgered out but didn’t take it all the way.
The easiest way (assuming no boots) is to get a wide thick blade and chop coarsly and cover with salt. Mash/chop by drawing the flat of the blade over and over until you have a paste, the salt keeps the juices. A little goes a long way this way.
In 1942 our boys under siege by the Japs in the Bataan Peninsula had to survive on monkey meat, which was palatable until the hands began showing up in their messkits.
(Yes, I said Japs.)
Which is why I use chopped, or smashed in a garlic press. Garlic enhances lots of dishes and is great in meat marinades. Yum!
(But never, ever use a boot as a garlic press - yuk!)
No commercial, and you can find the YanCanCook website w/o any help from me, but this knife, and others of the same style I'm sure, is the most useful knife for a chef, or a jackleg cook such as I, ever designed.
Tip: isolate the cloves from the crown, chop a small piece off each end (do NOT peel), then smash each clove. The skin peels off, perforce, then chop or mince as you prefer.
OMG. .go not want to even speculate on the possibile scenarios here. All of them gruesome as to how this might have happened.
Have always had a few rules about eating Chinese (like. . .do not order chicken. . .unless it is just the flavor that is important). Enlarged that to just. . .don't order at all; unless you trust the 'kitchen' - and it's owners; which keeps my 'Chinese food' local unless with trusted friends elsewhere.
Funny. . .that 'meat episode' (surely this was a 'one-time' event i.e. the 'meat truck broke down. . .) but this was in Ga. as well; but more than a few years ago. Think these people were closed not long after they opened, by the Chinese mafia - so maybe the Brotherhood hijacked the truck that day or maybe the meat was just safer in the trunk afterall. A kind of 'quality control' effort. . .or whatever. . .
Did wonder for a while, if they survived and if they did, where they went. . .down the road perhaps ;^) . . .
What about the dissapearing cats?
When I was a little girl, my mother taught me some of life’s lessons. One was this:
Never, ever examine the inside of an egg-roll and, even worse - never ask the cook.
Now, I know what she must have meant. Mother’s can be wise.
Sounds good. I like to use “krauterbutter” spice with the garlic which is just a fancy name for what ends up as green butter, after mixing everything up. Great on steaks and for garlic bread or baked potatos even. I guess to do it best use unsalted butter because the garlic will have enough with that method of prep.
Roasted garlic is pretty tasty, slice off the tops of a whole bunch and remove the loose paper, drizzle with olive oil or fave and then roast for what, an hour? Haven’t really perfected that yet either.
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