Subj : Today in History - 1945
To : All
From : Dave Drum
Date : Mon Aug 14 2023 04:11:00
14 August 1945 - TRUMAN ANNOUNCES JAPAN'S UNCONDITIONAL SURRENDER:
President Harry Truman announces Japan's acceptance of Allied surrender
terms, and celebrations erupt across the US and around the world,
including in Manhattan's Times Square where a photographer captures one
very pucker-happy sailor and a nurse clad all in white.
On August 14, 1945, it was announced that Japan had surrendered
unconditionally to the Allies, effectively ending World War II. Since
then, both August 14 and August 15 have been known as "Victory Over
Japan Day," or simply "V-J Day." The term has also been used for
September 2, 1945, when Japan’s formal surrender took place aboard the
U.S.S. Missouri, anchored in Tokyo Bay. Coming several months after the
surrender of Nazi Germany, Japan’s capitulation in the Pacific brought
six years of hostilities to a final and highly anticipated close.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Karaage (Japanese Fried Chicken)
Categories: Poultry, Wine, Vegetables, Citrus
Yield: 3 Servings
1 1/2 ts Grated fresh ginger; w/its
- juice
2 ts Grated or smashed garlic
2 tb Dry sake
3 tb Soy sauce
2 ts Sugar
4 Skin-on chicken thighs;
- deboned, in 2" chunks
Peanut oil; for frying
1 c Potato starch (katakuriko)
1/4 ts Fine sea salt
1/2 ts Black pepper
Lemon wedge; for serving
Lettuce & cucumber slices;
- for serving
In a shallow baking dish large enough to hold the
chicken, combine ginger, garlic, sake, soy sauce and
sugar. Toss chicken pieces in marinade to coat. Cover
and refrigerate for 24 to 48 hours.
Fill an aluminum or thin stainless steel pot (best for
quick temperature adjustments), with sides at least 5
inches tall, with about 3 inches of peanut oil. Heat the
oil to 350 degrees. Place several layers of newsprint or
paper towels on a sheet pan.
While the oil heats, place a wire rack over a second
sheet pan. In a bowl, combine potato starch, salt and
pepper. Remove one piece of chicken at a time from
marinade, and tuck in any jagged bits or skin as you
roll it in starch mixture to coat. Rest it on the rack.
Repeat with all chicken pieces.
Gently shake off excess potato starch before cooking
each piece of chicken. Fry 3 or 4 pieces at a time,
keeping oil temperature around 325ºF/165ºC (temperature
will fall when you add chicken) and no lower than
300ºF/150ºC degrees. Fry for about 3 minutes, or until
golden. Remove from oil using a wire-mesh spoon or long
chopsticks, and cool on newsprint or paper towels.
When all the chicken has been fried once, increase the
oil’s temperature to 375ºF/190ºC. Fry chicken pieces a
second time, keeping the oil between 350 and 375
degrees, until the crust is deep golden brown, about 1
minute. Drain on newsprint or paper towels. This second
frying makes the coating stay extra crisp, even if you
don’t serve it immediately.
Serve hot or at room temperature, with a lemon wedge,
and lettuce and cucumber slices for a cool, fresh
contrast, if you like.
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... The secrets of success are a good wife and a steady job. My wife told me.
___ MultiMail/Win v0.52
--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)
