CHRS: CP437 2
MSGID: 1:18/200@fidonet 668a5665
PID: MBSE-BBS 1.1.0 (Linux-x86_64)
TZUTC: -0400
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: San Francisco-Style Vietnamese American Garlic Noodles
 Categories: Pasta, Vegetables, Cheese
      Yield: 4 Servings
 
      4 tb Unsalted butter
     20 cl Garlic; minced or smashed in
           - mortar & pestle
      4 ts Oyster sauce
      2 ts Soy sauce or shoyu
      2 ts Fish sauce
      1 lb Dry spaghetti
      1 oz Grated Parmesan or Pecorino
           - Romano
           Small handful of thin sliced
           - scallions (opt)
 
  Melt the butter in a wok or saucepan over medium heat.
  Add the garlic and cook, stirring, until fragrant but
  not browned, about 2 minutes. Add the oyster sauce, soy
  sauce and fish sauce, and stir to combine. Remove from
  the heat.
  
  Meanwhile, bring 1 1/2" of water to a boil in a 12"
  skillet or sauté pan over high heat. (Alternatively,
  heat up just enough water to cover the spaghetti in a
  large Dutch oven or saucepan.) Add the pasta, stir a few
  times to make sure it’s not clumping, and cook, stirring
  occasionally, until just shy of al dente (about 2
  minutes short of the recommended cook time on the
  package).
  
  Using tongs, transfer the cooked pasta to the garlic
  sauce, along with whatever water clings to it. (Reserve
  the pasta water in the skillet.) Increase the heat to
  high, add the cheese to the wok, and stir with a wooden
  spatula or spoon and toss vigorously until the sauce is
  creamy and emulsified, about 30 seconds. If the sauce
  looks too watery, let it keep reducing. If it looks
  greasy, splash some more cooking water into it and let
  it re-?emulsify. Stir in the scallions (if using), and
  serve immediately.
  
  By: J. Kenji López-Alt
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "So they didn't go in willingly?" La Forge
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