Ben Collver wrote to Dave Drum <=-

Re: Racos 'n Such - 08a
By: Dave Drum to All on Mon Nov 07 2022 15:02:00

Title: Gorditas De Flores De Jamaica * PART 1
Categories: Chilies, Herbs, Potatoes, Flowers
Yield: 8 servings

What an interesting recipe. I'll have to try it some day.

How do you decide when to split a recipe into parts?
What is the size limit for a part?

Meal Master (my recipe database software) has a 72 character line limit
and a 100 line (per recipe) from header to footer limit. I use as my
default 56 character lines - for ease of readig and appearance.

If the importing function spits up on a recipe for "too many lines" I
can often save it in one piece by re-editing the directions to use the
72 character limit. But, if that won't do it than the recipe must be
split.

When I first joined the echo back in the 1980s (jeez that seems like
just last week) there were some recipes by a guy named Stan Frankenthaler
that had such elabourate instructions that they were in three parts.
One was even a four parter. Very nit-picky was our Stan. Bv)=

Also, much bulletin board software splits long posts into two or more
parts.

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

Title: Tempura (Part 1)
Categories: Oriental, Seafood
Yield: 6 Servings

Stephen Ceideburg
1 lb Raw shrimp, deveined
2 Green Peppers
1 Carrot
1 sm Eggplant (1/2 lb
1 md Sweet potato
6 Shiitake mushrooms
6 Inch piece raw squid
2 md Onions
Vegetable oil
BATTER
2 Egg yolks
2 c Ice-water
2 c Sifted all purpose flour
3/4 c All-purpose flour

MMMMM-----------------------DIPPING SAUCE----------------------------
1 c Ichiban dashi
3 tb Light soy sauce
1 tb Mirin
1 tb Sugar
1/4 c Grated daikon (white radish)
2 ts Fresh ginger; grated

TEMPURA is one of the most familiar of all Japanese dishes, both at
home and abroad. This familiar national dish finds its place in the
Kyushu section because it was almost certainly invented in
Nagasaki-not, however, by the Japanese. Between 1543 and 1634
Nagasaki was the center of a great community of missionaries and
traders from Spain and Portugal.

Like homesick foreigners everywhere, they did their best to cook
foods from their home countries, and batter-coated and deep-fried
shrimp happened to be a particular favorite throughout southern
Europe. The name tempura (from Latin tempera meaning 'times') recalls
the Quattuor Tempora ('The Four Times', or 'Ember Days') feast days
on the Roman Catholic calendar when seafood, especially shrimp, were
eaten.

When the dish became Japanized, however, its range was extended almost
infinitely. Beef, pork and chicken are almost the only things not
prepared as tempura, and these all have separate deep-frying
traditions anyway. Favorite foods for tempura treatment include
shrimp, eggplant, snow peas, sweet potato slices, mushrooms of all
sorts, carrots, peppers, squid, small whole fish, lotus root, small
trefoil leaves and okra (ladies' fingers).

The crucial factor in making good tempura is the batter. This should
be so light and subtly-flavored that it could almost pass as an
elaborate seasoning. There are only three ingredients in it, and all
three have an equally important part to play in producing the sort of
tempura you want. Egg yolk is beaten very slightly first, then some
ice-water is added. Finally, finely sifted flour is added. Reducing
the egg amount will make the finished batter coating lighter in
color; more egg will make a golden tempura (the former is preferred
in Osaka, the latter in Tokyo). The amount of ice-water determines
the relative heaviness or lightness of the batter--for very light,
lacy tempura, add more water. The flour should be barely mixed with
the other ingredients--to achieve real lightness, the batter should
look lumpy, undermixed and unfinished-looking, and it must always be
prepared just before you use it; thoroughly mixed, silky batter that
has been allowed to 'set' and settle simply will not produce good
tempura.

Continued in PART 2

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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