Text 11235, 76 rader
Skriven 2007-02-02 09:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: alcohol weirdness 993
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 JW> That would be the Scientific Method. But I am loath to do so.

TTTT, I'm not so fond of the scientific method, myself,
in its classic interpretation. There are cases in which it
helps further the cause of knowledge, but it's so backward
in its shibboleths of double-blindness and so on that I
sometimes wonder what planet these guys are on anyway.
Just use the readily available data from one placebo
sample from any time in the past and give the study
patients the real thing, why don't you.

 JW> I will take her at her word and feed her white wine each evening.

Cheap, pleasant, effective. Good sort of medicine, that.

 JW> She has chronic severe insomnia

My condolences. That's a tough one - I've lived through that
for a while. The only cure, aside from alcohol is, well, you
have to provide that.

 JW> One more sweet rice ball and then I move onto something fresh.
 JW> Title: Sweet Rice Balls

Those are great things; better I find with red bean than
with peanuts, though. Also, fried they are very good.

I'm not a legume fan, nor really a starch fan, but I
will kill (not really; but lie, cheat, and steal, though)
for a good sticky rice ball.

Eight treasure rice pudding
cat: dessert, festive, Chinese, rice
servings: a lot

1 1/2 c glutinous rice
1 1/2 c cold water
2 T lard
2 T sugar
1 T lard
20 candied lotus seeds
5 red dates, halved if desired
20 peanuts
20 white raisins or longans
30 brown raisins
4 squash candies or candied citron, in small pieces
1/4 c candied orange peel, in small pieces
1/2 c sweet red bean paste
1 c water
3 T sugar
1 T cornstarch
1 T cold water

Wash rice well. Combine with water in a heavy deep pan. Bring
to a boil and boil uncovered 3 min. Cover and cook over low
heat 10 more min. Beat in 2 T lard and 2 T sugar.

Soak any fruits that happen to be dry.

Grease a 6"-diameter bowl or mold with 1 T lard. Arrange all
the fruits and nuts around the sides of the bowl in a geometric
or representational design.

Put 2/3 of the cooked rice into the bowl. Add the bean paste in a
layer, and then the rest of the rice. Flatten the surface well.

Steam over simmering water for 2 hr and unmold onto a platter.

Boil 1 c water with 3 T sugar. Mix 1 T cornstarch with 1 T cold
water, and thicken the syrup with this mixture. Pour the syrup
over the pudding and serve at once.

(Pei Mei's Chinese Cookbook)
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