Subj : Re: Spicy Tomato Soup
To : Janis Kracht
From : Sean Dennis
Date : Thu Feb 23 2023 17:51:19
-=> Janis Kracht wrote to Sean Dennis <=-
JK> I'm glad you are doing well Sean!
Thanks...hope you are too.
JK> Hey I noticed our password is failing. I still have the same one here
JK> I've always had. Do you want to send me a new one, or do you want me
JK> to just remove your node from my config?
Just remove me. My system accepts netmail from "unlisted" systems (in this
case, systems that are not specifically configured here) so you can always
crashmail me if need be.
Since it was in the upper 70s today here (going to be 52 tomorrow sadly):
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Wild Mushroom Spring Rolls
Categories: Tvfn
Yield: 4 Servings
1 lb Assorted mushrooms, such as
Shiitake or oyster or
Hanshimiji
2 tb Vegetable oil
3 lg Shallots, peeled and finely
Chopped
2 tb Finely grated ginger
2 ts Five spice powder
1/2 c Finely chopped scallions
1/2 ts Salt
1/2 ts Freshly ground black pepper
2 tb Asian toasted sesame oil
1 lb Package egg roll wrappers
1/2 c Water
1/2 c Peanut oil for frying
Dipping sauce:
1/4 c Warm honey
2 tb Soy sauce
Remove any hard fibrous stems from the mushrooms and clean carefully
by brushing the mushrooms with a damp cloth or mushroom brush to
remove excess dirt. Place the mushrooms in a food processor and pulse
quickly to chop into 1/4-inch bits.
Heat 2 tablespoons vegetable oil in a large skillet over high heat
until hot but not smoking. Add the mushrooms to the pan and saute
until the mushrooms begin to sweat, about 2 to 3 minutes. Add the
chopped shallots and ginger and saute until translucent.
Sprinkle in the five spice powder and chopped scallions, season with
salt and pepper and stir in the sesame oil. Set aside to cool.
Lay out the egg roll wrappers and cut into 4 equal squares. Brush a
square of wrapper with some water, place a dollop of the mushroom
mixture in the center and roll the sides of the wrapper inwards to
enclose the filling. Rolling away from yourself, roll up the wrapper
into a cigar shape and enclose the filling completely. Seal the ends
with some of the water. Continue to finish filling the wrappers and
refrigerate them several hours to firm them before cooking.
Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls,
in batches, until crisp.
In a bowl, combine the ingredients of the dipping sauce and serve
with the spring rolls.
Yield: 48 to 60 miniature spring rolls.
MICHAEL'S PLACE SHOW #ML1B32
MMMMM
-- Sean
... Khakis: what you need to start the car in Boston.
--- MMail/FreeBSD
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
