Text 112, 78 rader
Skriven 2006-04-07 17:29:26 av Ruth Haffly (1:396/45.28)
     Kommentar till text 73 av MICHAEL LOO (1:123/140)
Ärende: uncle repost 481
========================
Hi Michael,

 RH> some things I never knew exsisted but taste good (kalua pork, chicken
 RH> long rice, lomi lomi salmon) and some things I knew exsisted but have

 ML> I'm sure that (absent Steve's influence) you could have come
 ML> up with kalua pork by yourself. Chicken long rice assumes an
 ML> Asian or Asian-like background. Lomi lomi salmon is truly
 ML> indigenous and typical.

Probably some varient on the first, the second may have tried if I'd
seen it posted here and probably the third, not at all.  At least GA
will put us in a coastal area, good for seafood again. (G)

 RH> tasted and don't like (poi).

 ML> Ugh, I can't stand the stuff either. Yeah, everyone says,
 ML> oh, eat it with kalua pork or pipikaula, and it comes to
 ML> life, but for me, no. Neither fresh nor fermented - I just
 ML> won't willingly eat it.

Same here.  Colored library paste! (G)


 RH> It's interesting to speculate.  I get enough crazy ideas without the
 RH> influence of certain substances tho. (G)

 ML> There are those who imbibe to excess so as to stop the
 ML> ideas. One theory about alcoholism is that in men at least
 ML> it may often be self-medication against certain mental
 ML> malfunctions - obsessions, anxiety attacks, and the like.

Could be; men don't like to admit as often that they need help as women
do.  Mental health issues, especially, are touchy areas.

 ML>       Title: Southwest Guacamole
 RH> Gringo guacamole!

 ML> Yep, my thoughts exactly when I saw it. Although avocadoes
 ML> are good enough not to need much jazzing up - one of my
 ML> favorite ways back in my youth was to sprinkle salt and
 ML> lemon juice on half an avocado ... and when I was feeling
 ML> adventurous, to top it off with a tablespoon of sour cream.

We'll miss the tree in our back yard, despite fussing at it every so
often.  Most of the avocadoes we've eaten from it have just been split
in half and had a grind or two of Hawaiian sea salt on them.  Sour cream
rarely comes into oour house but its cousin, plain yogurt does fairly
often.

 ML>  I've enjoyed reading about your trip to New Mexico.
 RH> Hopefully the next place we will be stationed will have at least one
 RH> decent Mexican eatery in the area, as well as a good Korean one.

 ML> If not, you'll just have to practice your enchiladas and bulkogi.

Yes, but we'll be exploring southern cooking in all of its glory
apparantly.  Collards, fried okra, unsweetened cornbread but sweet tea
and Georgia peach cobbler, here we come!

 ML>       Title: Jerk-Spiced Roast/Smoked Turkey
 ML>  Categories: Chileheads, Poultry, Carribean
 ML>       Yield: 12 servings

AAYEE, caramba!  This will light up the day (and night) for sure!  We
wernt to the commissary last night; Steve grabbed a small turkey to
brine and cook before leaving.  I think it cost less than the two beef
roasts I picked up.

---
Catch you later,
Ruth
rchafflyNOSPAM(at)NOSPAMearthlink(dot)net  FIDO 1:396/45.28

... There cannot be a crisis today; my schedule is already full.

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