Text 11150, 126 rader
Skriven 2007-01-30 20:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: dining w&w/o father 968
===============================
 -=> Quoting Michael Loo to Jim Weller <=-

 ML> My brother had split pea and barley soup (an odd combo)

 JW> I have made such a soup on occasion. It worked out OK.

 ML> It's still an odd combo. Would be redeemed by large proportions
 ML> of smoked pork products, though.
 
That is a given when I make pea, bean or lentil soups. Or sometimes
(rarely) lamb if one is feeling Scottishly inclined.

 ML> Aside: when I accompanied him to the hospital, I introduced
 ML> myself as "Dr. Loo's son," which they interpreted as "Dr. Loo,
 ML> his son," so they gave me the job of doing the medical history
 ML> interview (and eventually cleaning the urinals and stuff).

How slack of them! No harm done though.

 ML> The old guy got his own back at one of the nurses, who, rather
 ML> condescendingly, asked what he did, and he said, somewhat curtly,
 ML> "teach medical students."

When the Wellers, Eskelsons and Minaults were getting to know the
Letourneaus shortly before Ray and Michelle's wedding, it wasn't long
before we got to the stage of, "And what do you do?" Roslind said she ran
the Teacher's Access Program and explained she taught future teachers.
When it was Mr. Letourneau's turn he smiled softly and said he
supervised the teachers who taught the teachers who taught the
future teachers. It turns out Mr. Letourneau is Dr. Letourneau and is a
department head at the U. of Manitoba's Faculty of Education. But he
said it in a very nice way; he's a very likable chap.

 ML> my mother [...] "when I want to go on a trip, I'll do it
 ML> right, first class, by myself." When the logical (to me) time
 ML> for her to do so, it was no go. Ah, well.

I believe wander lust withers away with age and the appeal of home
increases. My parents didn't travel much in their later years. Rather
they would mail tickets to those offspring who couldn't afford to return
often and encourage them to come home. In the last 26 years they visited
my sister in Saskatoon but never made it to Cold Lake, Edmonton or
Yellowknife once. I pointed out to them when I was in Saskatoon to see
them that my place in Cold Lake was only 5 hours further and the Rockie
Mountains another 5 hours (by car). They had no desire to see the
Rockies and in fact never went back to Saskatoon either.

 ML> Further to our conversation about palate fatigue:
 ML> round roast was $1.48/lb, so I got $10 worth
 ML> (then) Brazilian BBQ
 ML> Truly, I must have been a gaucho in a previous life.

You must have been.

I am eating like you these days. Last Sunday Roslind and I made up a
huge batch of chili (4 pounds ground beef, 1 pound ground pork), corn
bread, pots of spicy stewed tomatoes, beans and rice. We split all these
into two batches and she took her share to Edzo. I've been eating chili
twice a day in various combinations ever since.

I had inadvertently run out of all the kinds of beans one would normally
prepare to go with chili so rather than go to the store I made up a
batch of Indian black lentils with lots of cumin. Not traditional but it
works.


And the last rice balls of any kind...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: (Sbs) Takikomi Gohan (Seasonal Rice Balls)
 Categories: Japanese, Rice, Eels, Mushrooms
      Yield: 6 Servings
 
      1 c  Dried shiitakes
      1 ds ea Dark soy, sake, mirin
    300 g  Sushi or medium grain rice
      1    5 cm piece young ginger,
           -grated
      1 c  Bonito stock or dashi
      1 ts Sugar
      1 ts Dark soy
      1    10 cm piece grilled eel,
           -chopped
      1 c  Chopped seasonal vegetables
           -(carrots, shallots, shimeji
           -mushrooms)
      1    Piece dried Japanese kelp
      1    5 cm piece young or pink
           Ginger, finely julienned
      1    Sheet nori (dried seaweed)
 
  Soak the dried shitake mushrooms for 1 1/2hrs in water Simmer the
  soaked shitake with dark soy, sake and mirin until the mixture reduces
  by half. Retrieve the shitake and chop (saving the sauce). Wash/rinse
  rice and drain for 30 minutes. Place in a rice-cooker or
  heavy-bottomed saucepan with lid. Add bonito stock, sugar, shitake
  stock, dark soy and fine-chopped young ginger and mix through. On top
  of the mixture place chopped eel, chopped shallot, chopped carrot,
  chopped shitake. Top with kelp. Cover and cook until the rice is
  tender and most of the liquid absorbed.
  
  Just before serving lightly mix in julienned young ginger and roll
  into rice balls, bound with ribbons of nori.
  
  You can serve this with extra dashi on the side or a broth made with
  okra, young ginger, shitake, shallots and dashi. Add a piece of fresh
  fish, steamed and topped with young ginger.
  
  The Food Lovers' Guide to Australia
  SBS - Special Broadcasting Service
  http://www.sbs.com.au
 
MMMMM

Cheers

Jim, in Yellowknife




... Two can live as cheap as one if one don't eat.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)