Subj : Re: Chooken
To   : Carol Shenkenberger
From : Dave Drum
Date : Tue Feb 06 2024 06:50:00

-=> Carol Shenkenberger wrote to Dave Drum <=-

 > I also have a camping stove - although it doesn't get a lot of use now
 > that I've retired from competitive chilli cooking. Still it's nice to
 > know that if the power grid goes down I can set the Coleman stove on
 > the electric cooktop and still have a hot meal.
 >
 > MMMMM----- Recipe via Meal-Master (tm) v8.06
 >
 >       Title: One-Pan Shrimp Scampi w/Orzo
 >  Categories: Seafood, Citrus, Pasta, Wine, Chilies
 >       Yield: 4 Servings

     8<----- EDIT ----->8

 CS> I don't recall the demo.  I might have stepped out for a bit?  Handy
 CS> skill to have!

You may have been out back where MLoo was "husking" the durian.

 CS> Like you, I have cooking alternatives but the stove here is gas so with
 CS> a lighter, I can keep on cooking.  Also for winter, I have a fireplace
 CS> and the gear to cook with it plus a butane burner unit.

That first part threw me for a bit until I realised that newer gas stoves
have piezo-electric igniters. All the ones I ever owned had pilot lights.
But, then, I'm lookng 82 years old in its unblinking eyes.

 CS> Mostly I'd worry about freezing pipes to the laundry room.  That would
 CS> be bad news.

I worry about the pipes in my kitchen. The house is on a slab and the
water supply for the kitchen sink runs in an outside (insulated, but 
stil) wall. When we had out cold snap (-15ºF) after it being speedo
weather on Xmas I opened the cabinet doors beneath the sink to prevent
huge inconvenience (and plumbing bills) 

 CS> Tonight, making this again.  I made a simple stir fry last night served
 CS> over rice.  Today I make fried rice with leftover stir fry mixed in.
 CS> Both already cooked, just add a scrambled egg and butter for 'frying
 CS> rice'.  How much butter depends on how much rice,
 CS> https://postimg.cc/14k5qCTH

 CS> (earlier picture but same dish mostly).

Were some of those red strips chilies? Or was that just the way they
laid in the rice? I do some stir fries once in a while but we have a
*very* good selection of Asian restaurants here ... and enough of them 
are authentic the let me sample Japanese, several regions of Chinese,
That, Vietnamese, Korean and Indian. Oddly, one of my favourite Thai
places is owned by a Burmese family - Thai Basil.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Black Pepper Pork
 Categories: Thai, Pork, Chilies, Vegetables
      Yield: 4 servings

    385 g  (10 oz) pork tenderloin;
           - sliced
      1 md White onion; thin sliced
      6 cl Garlic; minced
      1    Red bell pepper; in thin
           - strips
      2    Prik chee nu daeng chilies;
           - (Red Birdseye) chopped
      1    Thumb-sized piece Ginger; in
           - thin strips
    1/4 C  Oyster sauce
      1 tb Black peppercorns
      1 tb Sugar
      1 tb Oil
    1/4 c  Spring onions; chopped

  Heat oil in a wok.
  
  Sautee pork until slightly brown.
  
  Add the garlic, ginger, Thai chilies, and black pepper
  corns. Sautee until aromatic.

  Add the onions and bell peppers. Sautee until onions
  are slightly translucent.
  
  Add the sugar and oyster sauce and stir for a minute.
  
  Garnish with chopped spring onions.

  Recipe by: Muoi Khuntilanont (a professional chef)
  
  From: Colonel Ian Khuntilanont-Philpott
  
  RECIPE FROM: http://www.chetbacon..com
  
  Uncle Dirty Dave's Archives

MMMMM


.... MS-DOS=suit & tie, Macintosh=cool shades, Amiga=high heels & leather
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.