Subj : Michelin Stars was: Dashi
To   : Carol Shenkenberger
From : Dave Drum
Date : Fri Mar 01 2024 05:34:00

-=> Carol Shenkenberger wrote to Denis Mosko <=-

 > on *21.02.24* at *19:07:48* You wrote in area *COOKING*
 > to *All* about *"Dashi Miso Udon soup with vegetable"*.
 >
 > Mrs. Xxcarol! What is Dashi Miso Udon with vegetable star (how many?) from
 > Michelen restaurant classification?

 CS> It's a measure of approval for their version.  More stars means a
 CS> better rating (better food).

Here's a link to the story of the little red book (Michelin Guide).

https://guide.michelin.com/th/en/history-of-the-michelin-guide-th

It began life as a marketing tool to get people to take automobile trips
and thus to buy tires fortheir autos - which were supplied by Edouard and
Andre's factory. The ratibngs of notable restaurants came in gradually,
eventually taking over the guide ... or so it would seem. 

If nothing else it's interesting reading and a glimpse into history.

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

      Title: Pork & Shrimp ShuMai
 Categories: Mushrooms, Seafood, Herbs, Breads
      Yield: 30 dumplings

     10 md Dried shiitake mushrooms
    1/2 lb Shelled, deveined raw shrimp
           - fine chopped
      1 lb Ground pork; 80% lean
      1    Carrot; grated (abt 1/2 cup)
      4    Green onions; fine chopped
      1 tb Grated ginger
      2 lg Eggs
      1 tb Toasted sesame oil
      2 tb Shaoxing wine or dry sherry
      1 tb Oyster sauce
      1 ts (ea) salt & white pepper

  Soak the mushrooms in hot water until soft, 20 to 30
  minutes. Drain and squeeze excess water. Mince into
  small pieces.

  In a bowl, combine the rest of the filling ingredients.
  Mix well, until the paste becomes sticky.

  Take a Shumai wrapper and add about 1 tablespoon filling
  to the center. Turn up the sides of the wrapper around
  the filling and lightly squeeze to form a pleat shape,
  leaving the top open. Space the Shumai about 1" apart.
  Repeat with the remaining wrappers.

  Line your steamer with a clean, wet dish towel or
  lightly greased paper parchment. Transfer the Shumai
  into the steamer, one fingerrCOs width apart. Cover and
  steam over boiling water for 8 - 12 minutes or until
  cooked through.

  Serve with dumpling dipping sauce of your choice. Store
  and cook frozen (no thawing needed).

  RECIPE FROM: https://www.theforkbite.com

  Uncle Dirty Dave's Archives

MMMMM

.... "A good order is the foundation of a good meal." -- Dave Drum 
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