-=> Quoting Janis Kracht to Mark Lewis <=-

 JK> This is the weirdest Fall I remember in a long time

There's a trough (dip) in jet stream in the west which lets cold
weather flow south and a ridge (upwards bulge) in the east that
allows warm air to come up north. We had the coldest, wettest June
on record followed by a much cooler than average July and August.
This was at the same time that Montreal had a killer (literally)
heat wave. Roslind had snow in Cambridge Bay on Aug 19 and there was
frost and snow flurries here Labour Day weekend vs. Sept 30th last
year. We've already had a nighttime low all the way down to 19 F
this month.

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

     Title: Anthony Bourdain's Macau Pork Chop Sandwiches  
Categories: Pork, Sandwiches, Chinese
  Servings: 4

      4 x  6 oz boneless pork rib chops
           or cutlets
    1/4 c  soy sauce
    1/4 c  Chinese rice wine
    1/4 c  black vinegar
      1 TB sesame oil
      4    garlic cloves, peeled and
           coarsely chopped
      1 TB five-spice powder 
      1 TB dark brown sugar, packed
      1 lg egg
    1/2 c  all-purpose flour
  1 1/2 c  panko bread crumbs 
           Salt and 
           freshly ground black pepper
      1 c  peanut oil, for frying, plus
           more as needed
      8 sl white sandwich bread
           Chili paste, for garnish

This sandwich, loosely inspired by a pork chop bun served to me for
television in Macau, is possibly the most delicious thing in the
book. We had a hard time shooting it, because everyone in the room
kept eating the models.

Pound the pork to 1/4 -inch thickness, using the meat mallet. If
using a rolling pin, be sure to wrap the meat in plastic before
whacking it (and consider getting yourself a meat mallet). In a
small mixing bowl, whisk together the soy sauce, rice wine, vinegar,
sesame oil, garlic, five-spice powder, and sugar. Place the pork in
a zip-seal plastic bag or nonreactive container and pour the
marinade mixture over, turning the chops to ensure that they're
evenly coated with liquid. Seal the bag and refrigerate for at least
1 hour and up to 12 hours.

Remove the chops from the marinade and brush off the garlic. Beat
the egg in a shallow bowl and place the flour and bread crumbs in
separate shallow bowls. Season the flour with salt and pepper. You
may need to add a tablespoon of water to the beaten egg, to loosen
its texture so that it adheres evenly to the meat.To a large,
heavy-bottom frying pan, add the peanut oil and heat over
medium-high. While the oil heats, dredge the chops in the flour,
batting off any extra, then in the egg, then in the bread crumbs.

Test the oil with a pinch of bread crumbs. If they immediately
sizzle, carefully slide the chops into the hot oil, working in
batches if necessary to avoid overcrowding the pan and bringing down
the temperature of the oil. Cook for about 5 minutes per side, or
until golden brown. Remove the cooked chops from the oil and let
drain on the lined sheet pan. Season lightly with salt.Toast the
bread until golden brown. Assemble the sandwiches and serve with the
chili paste alongside.

 Recipe by: Anthony Bourdain
 From: Terry Pogue To Foodwine-L
 
MMMMM-------------------------------------------------


Cheers

Jim


... In YK look at all the snowflakes is not a political statement.

___ Blue Wave/QWK v2.20