-=> On 12-08-20  11:29,  Michael Loo <=-
 -=> spoke to Dale Shipp about 63 Rollator <=-

 
 >       Title: Sweet-n-Sour Chicken
 > This is on the menu here this week.  I have my doubts about the quality
 > of it.  I had their sweet&sour pork a while back and was not impressed.
 > The pork was crispy tough and the sauce was like reheated cornstarch
 > base.

 ML> The funny thing is that the Cantonese really
 ML> do have sweet and sour dishes - of course
 ML> they are not as heavy-handed as what gets 
 ML> served here, even in the good places. The 
 ML> ideal would be like the recipe appended, 
 ML> correcting with rice vinegar to taste.
 
 ML> King do spare ribs

Interesting dish.  I would easily try this if offered.  My one comment
is how does one slice spare ribs into one inch pieces?  With a hack saw?
Or would one debone them first?

 ML> categories: king to, Cantonese, pork, main
 ML> servings: 4

 ML> 2 lb pork spare ribs
 ML> 6 c peanut or vegetable oil
 ML> 3 Tb cornstarch
 ML> 1 ts salt
 ML> 1/4 ts black pepper
 ML> 1 ts soy sauce
 ML> 2 Tb dry sherry
 ML> 3 cloves garlic, mashed
 ML> 1 ts chili sauce
 ML> 3 Tb ketchup
 ML> 3 Tb sugar
 ML> 1 ts sesame oil [M's note: hot or regular]

 ML> Slice spare ribs into 1" pieces. Place in a 

What I do not see in that recipe, but common in Chinese carry out S&S,
is pineapple and red dye.  I never figured out why S&S had to be
irredescent:-}}

A short while back I saw you discussing field peas.  What came to mind
was black eyed peas, which I discover are a different thing. I looked up
field peas, and now I don't know if I have ever had or even seen field
peas.

Here is a recipe similar to what we once had in New Orleans at a
restaurant that specialized in pork.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Blackeye Pea And Pork Gumbo(Revised)
 Categories: Cajun, Gumbo, Pork
      Yield: 2 servings
 
MMMMM------------------------FOR THE ROUX-----------------------------
    1/4 c  Flour
    1/4 c  Oil
    1/2 c  Diced onion
    1/4 c  Diced green pepper
    1/4 c  Diced celery
    1/2 tb Chopped garlic
      1 qt Pork or chicken stock

MMMMM-----------------------SPICE MIXTURE----------------------------
      1 t  File
    1/2 t  Thyme
    1/2 t  Chile powder
    1/2 t  Paprika
    1/2 t  White pepper
      1 t  Black pepper
    1/2 t  Cayenne pepper
      1    Bay leaves

MMMMM-----------------------COLLARD GREENS----------------------------
      1 c  Greens, cut into small
           -strips
      1 T  Cider vinegar
      1 T  Sugar
      1 t  Crystal's hot sauce
        ds Salt & pepper
      5 sl Bacon
           -peanut oil to cover pan

MMMMM----------------------BLACK EYED PEAS---------------------------
    1/3 c  Dried black eyed peas
           (Makes 1 cup cooked peas)
  1 1/2 c  Water
      1    Chicken bouillon cube

MMMMM--------------------VEGETABLES AND MEAT-------------------------
      4 oz Okra (optional)
      1 c  Cooked blackeyed peas
    1/2 c  Bacon braised greens
      6 oz Pork butt (raw weight)
           -smoked and chopped
 
  Slice okra crosswise 1/2 inch wide and sear in oil until lightly
  browned.  Set aside.
  
  Cover dried peas with water.  Bring to a boil for 2 minutes.  Turn off
  and let sit for one hour.  Drain.  Cover with 1 1/2 cup water, add
  chicken bouillon cube.  Bring to boil and then turn down to simmer for
  15 minutes.  Drain, saving liquid and peas in separate containers to
  add to gumbo at end.
  
  Cook collards or mustards in bacon and onions with sugar, vinegar, hot
  sauce and salt and pepper.  We used pre-cooked bacon, cut into 1/2
  inch squares -- plus peanut oil.
  
  Cut smoked pork into 1/2 inch cubes.  Ham should also work.
  
  Make a dark roux using the oil and flour. (Paul Prudhomme's Louisiana
  Kitchen has some good roux techniques, advice and gumbo recipes)
  
  As soon roux is the right color (just past red and turning back to
  brown but not scorched or smelling really burnt) add the diced
  vegetables and garlic.  Stir to mix vegetables and roux.  Deglaze pan
  with some of the stock.  Add the spice mixture and mix in well.
  
  Add the stock and stirring very frequently bring up to a simmer.
  Simmer for about 1 hour stirring lots.  Skim all of the fat that
  separates out.
  
  Taste the gumbo.  It should not taste pasty and like the roux
  anymore. If it does you may need to add more stock.  This is
  different every time depending on the exact measurement of flour,
  strength of starch in the flour, degree of cooking of the roux among
  other things so add the stock in stages and let it cook and come
  together before adding more.
  
  When the gumbo is the right consistency add the okra, blackeyed peas,
  reserved juice from cooking the black eyed peas, greens, and pork.
  Allow to return to a simmer and adjust the seasoning.  Serve with
  steamed rice or potato salad
  
  Recipe from http://www.cochonrestaurant.com/html/recipes.html
  
  Tested 2/10/11
 
MMMMM


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