-=> Quoting Janis Kracht to Jim Weller <=-

 > Here's a nasty aspect to our cooler than normal weather here ...
 > Four communities along the Arctic Ocean missed their annual summer
 > sea lift and are short of supplies going into winter. The harbours
 > which are all in shallow bays are already so plugged with ice that
 > even the Canadian Coast Guard ice breakers can't break a path for
 > the tugboats and barges to go through.

 JK> This all sounds like nightmares.. :( :(
 
Last year there was open water until early Nov.

 > The worst hit place, Paulatuk, didn't get their annual supply of
 > home heating oil and diesel for their power generator. The GNWT will
 > fly it in; otherwise everyone there would die. Imagine being the
 > pilot tasked with flying 60 loads of 10,000 litres of flammable liquids
 > in huge bladders in a Dash 8 cargo plane, landing on a 4000 foot
 > long ice coated gravel runway when you're at maximum capacity and a
 > few kilos over and you need a minimum of 3400 feet to land.

 JK> How insane is all of that.. :(

We've airlifted fuel and even gasoline in bladders before.
                                                   
 JK> Braised Pork Belly

A delicious dish.

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

     Title: Capital Sauce Pork Ribbons Over Pot-Browned Noodles
Categories: Pork, Chinese, Noodles
  Servings: 4

      1 lb boneless pork loin
           TO MARINATE THE MEAT:
      2 T  soy sauce
      2 T  Chinese rice wine
      1 T  water
      4 t  cornstarch
    1/2 ts sugar
    1/4 ts sesame oil
      6    scallions
      3 T  hoisin sauce
      2 T  Chinese rice wine
    1.5 T  soy sauce
      5 t  sugar
    1/2 t  sesame oil
      2 T  peanut oil
           FOR THE NOODLES:
    1/2 lb long Chinese thin egg
           noodles
      1 ts sesame oil
      1 ts salt
      6 T  peanut oil

Cut the pork into thin slices 1/8 inch thick (against the grain).
Cut each slice into ribbons, flattening them slightly with a meat
mallet.

In a large bowl, mix the soy sauce, rice wine, water, cornstarch,
sugar and sesame oil until thoroughly blended, then add the pork
slices and allow to marinade for 1-3 hours at room temperature or
overnight in the fridge. Drain well before stir-frying.

Cut the scallions into 2-inch pieces, trimming off the root ends. In
a small bowl, mix the hoisin sauce, rice wine, soy, sugar, and
sesame oil , stir well to dissolve everything.

Add 2 T of peanut oil to a very hot wok, swirl to coat the pan, add
the pork slices and stir fry until opaque. Add the sauce ingredients
and continue cooking until the pork is cooked through, then add the
scallions and reserve until the noodles are ready.

Preparing the noodles: Boil the noodles until cooked, but not mushy.
Drain, then run through cold water until fully cooled. Shake off
excess water and lay the cooked noodles over a dish cloth, blotting
it out of excessive moisture. Transfer to a bowl, adding the sesame
oil to coat the strands (the noodles can be kept cold at this stage
for up to 2 days).

Heat a 12 inch skillet over high heat, add 5 T oil, and heat until a
strand of noodle sizzles if gently dropped on the pan. Coil the
noodles evenly on the hot pan, starting at the edges, and working
your way through the center. Press them with a spatula, cover the
pan, then cook until the bottom is browned (5-7 minutes).

Loosen the browned noodles, slip them out of the pan, transfer to a
serving platter. Mound the pork on top of the noodles, and serve
immediately.

Comments: Barbara's original recipe calls for deep frying the pork
before the final stir-fry. I have done this “oil velveting” in the
past, but this time I simplified it and cooked the pork all the way
through in the wok. Is there a loss of quality in the final dish? In
all honesty, yes.  Velveting does wonders to improve the texture of
stir-fries, so if you can do it, follow her advice and deep fry the
pork for a minute, remove it from the oil, drain it well, and add it
to the wok AFTER you add the sauce and heat it up.

Sally Newton 

Adapted from Barbara Tropp Modern Art of Chinese Cooking

From: Https://Bewitchingkitchen.Com
 
MMMMM-------------------------------------------------

Cheers

Jim


... If your parents give you money you pay less tax then if you earn it

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