In article >,
Joseph Littleshoes > wrote:

> Wayne Boatwright wrote:
>
> > On Thu 29 Dec 2005 06:44:58p, Thus Spake Zarathustra, or was it Joseph
> >
> > Littleshoes?
> >
> > > OmManiPadmeOmelet wrote:
> > >
> > >> In article >,
> > >> Joseph Littleshoes > wrote:
> > >>
> > >> > And of course this without even mentioning grilling oysters
> > wrapped
> > >> > in bacon or large prawns done the same way with a port wine
> > >> > reduction sauce.
> > >>
> > >> <snipped cool fish recipes>
> > >>
> > >> One of my freinds at work suggested that I put prawns on skewers
> > >> wrapped in bacon to grill. :-)
> > >
> > > I first ran across this dish at a local Thai restaurant, while the
> > port
> > > wine sauce is very good i have taken to using a Japanese sake,
> > sesame
> > > and soy sauce mix or a chinese mustard for a sauce with the large
> > > grilled bacon wrapped prawns.
> > >
> > > Sometimes, i make a Chinese brown garlic sauce ala "Yan can cook"
> > which
> > > is just 8 - 10 cloves of peeled garlic, cooked in a couple of cups
> > of
> > > chicken stock and seasoned with soy sauce or other Chinese sauce
> > like
> > > Hosin or oyster sauce and thickened with a roux. Once the garlic
> > cloves
> > > are soft, they are removed from the stock, thoroughly mashed and
> > > returned to the stock with the other ingredients.
> > > ---
> > > JL
> >
> > David loves the flavor of garlic and onion, but cannot abide coming
> > across
> > a piece of either one in a finished dish. Rather than always using
> > granulated garlic or onion, I cook sliced or chopped garlic and onion
> > as
> > specified in a recipe, then fish it all out and put it through the
> > food
> > mill, returning the puree to the dish. Works for us, and most of the
> > time
> > I don't miss the pieces. Occasionally I will make separate versions
> > for
> > each of us when I simply must have the actual pieces in the dish.
>
> In Martin Yan's original recipe the garlic cloves are left whole to be
> eaten whole but i much prefer to mash them for the garlic brown sauce.
>
> I know a garlicophobe that whines when the garlic is there in the dish
> to be seen but complains just as much if you leave it out, when i cook
> for her i often times lightly crush a clove of garlic and sauté or
> otherwise cook it with whatever else i am making, this makes it easier
> to remove from the finished dish yet provides a bit of garlic flavour.
> Same with mustard for her, if she knows the mustard is in the dish she
> wont eat it but if she does not know she raves about the great flavour.
>
> I have my likes and dislikes also but at least i am rational and
> consistent with them. For a garlicophobe she seems remarkably tolerant
> of baked garlic. I once caught her, when she spent the night, in a
> midnight raid on the fridge scarfing down some home made garlic bread
> she would not admit to liking when it was served with dinner, would not
> even try it at dinner but when she thought she would not be found
> out....kind of like the Sienfield episode with the lobsters and the
> women who kept kosher.
> ---
> JL
>
> >
> >
> > --
> > Wayne Boatwright *¿*
> > __________________________________________________ ________________
> > And if we enter a room full of manure, may we believe in the pony.
>
>
>

That's funny! :-)

I'm not overly fond of mustard by itself, but it does make a nice
ingredient, and I adore garlic!

Anchovies add an interesting touch to some dishes as well but are vile
by themselves.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson