Text 12881, 124 rader
Skriven 2007-03-11 00:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: UN-EARTHLY 194
======================
 > And sounds to be wording that you'd use if you didn't worry
 > about being sued for causing gastric distress.
 BM> Which is why I found it interesting, considering that it had
 BM> previously said to refrigerate after opening.

Which completely foxes me. You'd think that the bottler
would want to cover his or her butt in every possible way.

 > Both of us agreed that done in this way it had more in
 > common with okra than with what we think of as zucchini!
 BM> I don't know what your fare tasted like, but I believe this was a Del
 BM> Monte product, and the onion flavor was quite predominant.  I ate it
 BM> cold, and perhaps put olive oil and a little vinegar in with it, and I
 BM> thought it very tasty.

Mine could have been a canned product, as those stewy type foods
don't suffer much being canned. It was okay (I ate it hot).

 > I think that the nonaddictive pleasure you got from tobacco
 > cigarettes (I presume these were tobacco) could be comparable
 > to my pleasure at eating chiles, drinking beer, and so on
 BM> Don't think so.  You're overlooking the fact that I was a teenager and
 BM> young adult when I smoked (tobacco) and drank. I didn't enjoy either
 BM> product; what I did enjoy was the fiction that I was being adult by
 BM> smoking and drinking. 

Ah, yes. Social benefit only. I'm kind of ignorant of that,
which makes me more uncouth but, I think, more honest. Of
course, eating chiles and drinking beer might also impart
the desired impression of social belonging, or maturity,
or immaturity.

 -=> Barbara Mcnay said to Jim Weller <=-

 >       Title: Bird's Nest Soup (South China)
 >       1 c  Bird's Nest
 BM> One cup of Bird's Nest?

Expensive and not worth it, but possible.

 >       2 TB Minced Smithfield Ham; For
 >     Garnish
 BM> Smithfield Hams are Chinese?  Have they been outsourced?

Smarty pants. Smithfield hams 1. are very like Yunnan hams and
2. have in fact been exported to China.

 >   Soak bird's nest for 3 hours in cold water.  Drain.
 > Boil in 1 quart of
 >   water for 15 minutes. Drain the bird's nest and run
 > cool water through
 >   it. Pick out all feathers and dirt. Mince the
 BM> This I wonder about.  ISTR reading that the nest provides a gelatinous
 BM> quality to the soup.  So, then, you soak it for 3 hours, drain, boil it
 BM> for 15 minutes, drain, run cool water through it.  How can anything be
 BM> left other than grass, or whatever

The 3-hour soaking in cold water doesn't necessarily leach out
the active ingredient (some mucopolysaccharide, as I recall).

The 15-minute boiling might serve to "set" the substance.

 BM> And you leave the nest in it?  After only 15 minutes of additional
 BM> simmering, I assume it still resembles a nest, but now littered with
 BM> minced chicken and water chestnuts.  I can't imagine it has contributed
 BM> much to the soup, unless I'm missing something, which is likely.

In my recollection (haven't had it in a long time) it becomes
more like a very gooey pasta but as it slowly breaks down after
all that abuse does begin to thicken the liquid.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Rainy Day Chicken Soup
 Categories: Soup, Poultry, Quick easy
      Yield: 4 To5quarts

      4 ea Chicken breasts
      8 c  Water
     10    Chicken bouillon cubes
    1/2 c  Chopped onion (I used 1/4 c.
           - dried onion
    1/4 c  Parsley (I used 2 TB dried)
    1/2 ts Pepper
      2 qt Water
      6    Carrots; sliced
      4 md Potatoes; peeled & cubed
      6 oz Noodles (fettuccine works
           -- best)
    3/4 lb Velveeta
    3/4 c  Minute (instant) rice

  1.  Cook together until chicken is done: 8 cups water,4 chicken
  breasts, 10 chicken bouillon cubes, 1/2 cup chopped onion  (I used
  1/4 cup dried onion), 1/4 cup parsley  (I used 2 TB dried parsley), &
  1/2 tsp. pepper. Remove chicken from broth. Cool and cube. Add in at
  step #6.

  2.  To broth add and bring to a boil: 2 quarts water

  3.  Add and cook for 10 minutes: 6 carrots, sliced

  4.  Add and cook 10 minutes, or until done: 4 medium potatoes, peeled
  and cubed and 6 ounces noodles (broken up fettuccine noodles work
  best)

  5.  Remove from heat and add: 3/4 lb. Velveeta (I use the light
  Velveeta)

  6.  Add: 3/4 cup minute (instant) rice and cubed chicken.

  7.  Stir, cover and let stand for 10 minutes before  serving.

  From Diane Story's Kitchen

                                          From : Denise Rounds

  From: Teri Chesser                    Date: 02-04-97
  Fido-National Cooking Echo

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