treat. I may be the exception, because 90% of the time
I want what I cook, not what someone else does.
I enjoy cooking but sometimes I like when my wife boils the steak.
(No I don't like it - yes she's served me steak that way)
I hope she has other redeeming value. Did she cook
it over insufficient heat, so the juice sort of
stewed the meat, or was it in simmering salted
water? The latter can be good, if the meat is a
tender but not fatty cut, and the water is well
seasoned and at just bubbling temperature.
That's too bad. Have you experimented with elephant
garlic, poaching garlic first, or other possible
remedies?
Yes, tried everything even garlic powder (which I always hated).
Garlic powder has its uses, but as a substitute
for the real thing it's pretty unsatisfactory.
The father of my high-school dreamboat
went into a kind of despair when he was diagnosed
with an allergy to garlic and onions, and to my
knowledge, he never found a remedy. Your condition
is not that severe, I hope.
It's not thankfully. I don't cook with it, but if it's on something I'm
served it's not a big deal. I deal. Onions I can eat, garlic I can't,
we don't know why. My daughter says I'm a vampire.
And rare meat, and pointy teeth. Sure signs.
It seems to work better than anything else, plus
it's healthier than alcohol abuse.
I've gone for alcohol abuse. Seems to work best for me for all things.
LOL
Depends on how long you want to live, I guess.
my daughter's dog for dinner. The dog loved it. That was a year
ago and
she's still licking her chops.
At least someone enjoyed it.
She really did. As she was eating it she kept looking at us with an
expression of "I don't care if you spank me, this is worth it!!!"
Problem being that spoilage lasts a long time.
+
Quoting Dale Shipp to Nancy Backus <=-
This dish might be good for some, but I think the shrimp would be
lost.
I've made something very close to this. You can in fact taste the
shrimp.
However I don't use the Worcestershire as it contains gluten and my wife
is celiac. Also because to her green pepper is spicy, I didn't use
Cayenne. (I have my own black pepper grinder sitting in front of my
"spot" at the table)
You should be able to substitute for the Worcestershire
(I'd actually be surprised if there's no gluten-free
version). You could use a pure-soy soy sauce like Tamari
with a small glugg of fish sauce, for example.
---------- Recipe via Meal-Master (tm) v8.01
Title: Asparagus Crab Soup - Sup Mang Tay Cua
Categories: Vietnamese, Soups/stews
Yield: 6 servings
2 1/2 qt Water -canned
2 lb Pork bones 1/4 ts Freshly ground black
pepper
2 ts Salt 2 ts Cornstarch dissolved in
2
1 tb Fish sauce (nuoc mam) -tablespoons water
1 ts Vegetable oil 1 Egg
1 Clove garlic, chopped 15 oz White asparagus,
undrained
2 Shallots or white part of 2 1/4 c Chopped fresh coriander
-scallions, chopped -(Chinese parsley)
1/2 lb Crab meat, fresh, frozen, or 1/4 c Chopped scallion greens
Bring water to a boil and put the pork bones in. Remove the scum, then
cover and continue to boil the bones for 1 hour. Remove the bones from
the
stock and discard. Add the salt and the fish sauce to the stock.
Heat the oil and add the chopped garlic and shallots; add the crab meat
and
fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon of black
pepper, stirring constantly, then add the crab meat mixture to the soup
and
bring to a boil. Add the corn- starch-and-water mixture and stir for a
few
minutes.
Break the egg open and drop it into the actively boiling soup while
stirring. Cook, still stirring, for about 2 minutes, then drop in the
asparagus, along with the liquid from the can and the rest of the black
pepper. Continue to cook until the asparagus is heated through. Sprinkle
the coriander and scallion green over the soup before serving.
From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
Barron's, 1979.
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