Carol Shenkenberger wrote to Dave Drum <=-
I have a few NET 275 member. Decent fellow. He mostly needs more traffic to practice tossiing with. His origin line apt to be wrong and his real names setting untested yet.
Mind? Mind? I have no mind. We have several SysOps here already. You, Janice, Sean, Mike, Mark (Waldo), and Shawn (former).
Increased traffic is always welcome.
So, what's this mugg's telnet address and port #. Hard to get stuff to
toss about if people cant get to you.
8<----- RECIPE ELIDED ----->8
He's still setting up so only know his binkp address. Not connectable
yet any other way I think. Those who can, pop a hello in ASIAN_LINK as he's trying to figure out tossing. He's needing 'stuff to toss to the BBS' right now.
We shall see.
I'll see what eventuates. Asian link, eh? My houste-mate's grand daughter
who is a member of Uncle Sugar's Yachet Club, just sewed on her Crow as
an HM3 and got expedited orders to leave Guam and join an LHS home ported
in Japan via "first available transport". It must be a large vessel - I'm
told it carries up to 4,000 Jarheads and features helicopters and Osprey
VYOL aircraft.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Karaage (Japanese Fried Chicken)
Categories: Poultry, Herbs, Citrus
Yield: 3 servings
1 1/2 ts Grated fresh ginger;
- w/juice
2 ts Grated or smashed garlic
2 tb Dry sake
3 tb Soy sauce
2 ts Sugar
4 Skin-on chicken thighs;
- boned, 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; to serve
Lettuce and cucumber slices;
- to serve (opt)
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"
tall, with about 3" of peanut oil. Heat the oil to
350ºF/175ºC. 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. 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 375 degrees. Fry chicken pieces a
second time, keeping the oil between 350ºF/175ºC and
375ºF/190ºC, 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: Kunyan
Adapted by: Hannah Kirshner
Yield: 2 to 4 servings
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
MMMMM
... Soy sauce makes it Chinese... or Inuit!
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)