Subj : Re: Tacos 'n Such - 08a To : Ben Collver From : Dave Drum Date : Wed Nov 09 2022 06:09:06 -=> Ben Collver wrote to Dave Drum <=- BC> Re: Racos 'n Such - 08a BC> By: Dave Drum to All on Mon Nov 07 2022 15:02:00 > Title: Gorditas De Flores De Jamaica * PART 1 > Categories: Chilies, Herbs, Potatoes, Flowers > Yield: 8 servings BC> What an interesting recipe. I'll have to try it some day. BC> How do you decide when to split a recipe into parts? BC> What is the size limit for a part? Meal Master (my recipe database software) has a 72 character line limit and a 100 line (per recipe) from header to footer limit. I use as my default 56 character lines - for ease of readig and appearance. If the importing function spits up on a recipe for "too many lines" I can often save it in one piece by re-editing the directions to use the 72 character limit. But, if that won't do it than the recipe must be split. When I first joined the echo back in the 1980s (jeez that seems like just last week) there were some recipes by a guy named Stan Frankenthaler that had such elabourate instructions that they were in three parts. One was even a four parter. Very nit-picky was our Stan. Bv)= Also, much bulletin board software splits long posts into two or more parts. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Tempura (Part 1) Categories: Oriental, Seafood Yield: 6 Servings Stephen Ceideburg 1 lb Raw shrimp, deveined 2 Green Peppers 1 Carrot 1 sm Eggplant (1/2 lb 1 md Sweet potato 6 Shiitake mushrooms 6 Inch piece raw squid 2 md Onions Vegetable oil BATTER 2 Egg yolks 2 c Ice-water 2 c Sifted all purpose flour 3/4 c All-purpose flour MMMMM-----------------------DIPPING SAUCE---------------------------- 1 c Ichiban dashi 3 tb Light soy sauce 1 tb Mirin 1 tb Sugar 1/4 c Grated daikon (white radish) 2 ts Fresh ginger; grated TEMPURA is one of the most familiar of all Japanese dishes, both at home and abroad. This familiar national dish finds its place in the Kyushu section because it was almost certainly invented in Nagasaki-not, however, by the Japanese. Between 1543 and 1634 Nagasaki was the center of a great community of missionaries and traders from Spain and Portugal. Like homesick foreigners everywhere, they did their best to cook foods from their home countries, and batter-coated and deep-fried shrimp happened to be a particular favorite throughout southern Europe. The name tempura (from Latin tempera meaning 'times') recalls the Quattuor Tempora ('The Four Times', or 'Ember Days') feast days on the Roman Catholic calendar when seafood, especially shrimp, were eaten. When the dish became Japanized, however, its range was extended almost infinitely. Beef, pork and chicken are almost the only things not prepared as tempura, and these all have separate deep-frying traditions anyway. Favorite foods for tempura treatment include shrimp, eggplant, snow peas, sweet potato slices, mushrooms of all sorts, carrots, peppers, squid, small whole fish, lotus root, small trefoil leaves and okra (ladies' fingers). The crucial factor in making good tempura is the batter. This should be so light and subtly-flavored that it could almost pass as an elaborate seasoning. There are only three ingredients in it, and all three have an equally important part to play in producing the sort of tempura you want. Egg yolk is beaten very slightly first, then some ice-water is added. Finally, finely sifted flour is added. Reducing the egg amount will make the finished batter coating lighter in color; more egg will make a golden tempura (the former is preferred in Osaka, the latter in Tokyo). The amount of ice-water determines the relative heaviness or lightness of the batter--for very light, lacy tempura, add more water. The flour should be barely mixed with the other ingredients--to achieve real lightness, the batter should look lumpy, undermixed and unfinished-looking, and it must always be prepared just before you use it; thoroughly mixed, silky batter that has been allowed to 'set' and settle simply will not produce good tempura. Continued in PART 2 From: http://www.recipesource.com Uncle Dirty Dave's Archives MMMMM .... Useless Invention: Digital clock-winder. ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200) .