Text 3105, 82 rader
Skriven 2006-07-10 08:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: noggin 954
==================
 RH> I'm addicted to caffeine - that's enough drugs for me.

Hoo, I could never g-g-g-e-t-t-t-t a-d-d-d-icted to it, it
would kill me first. Although I admit that last time I had
an attack of the woozies, half an ounce of dark chocolate
fixed me up right quick.

 -> Add enough onions, and anything tastes good (and maybe
 -> slightly reminiscent of chopped liver, enough for vegetarians
 -> or those worried sick unto death of cholesterol).
 RH> Add enough garlic, and no one will care about the lentils.  

When I make chopped liver, I use a lot of garlic, but the
stuff from the deli has only a modest amount and is far
more authentic, not being Chinese. Speaking of which, I was
rooting about in the fridge and I found these 3 old Chinese
takeout containers full of stuff - one was hollow greens in
garlic, one was dry-sauteed green beans, and the third was
unidentifiable - my father said to my brother, you ordered
some kind of meat with some kind of vegetables and didn't
eat them, and my brother said, no I didn't, and they very
nearly got into a fight about it! I opened the container
and took a sniff - smells like liver, I said. Heated up a
few ounces. Tastes like liver, I said. My father remembered
- he'd ordered yu hsiang chicken livers, only they were out
of chicken livers, so they gave him pork livers instead,
and he didn't want them, but they gave it to him anyhow,
and he had it packed up. Then he launched into this odd
story about how the Chinese army in WWII subsisted for long
periods on hollow greens with rice, twice a day. In the
morning, you got the leaves, cooked with hot pepper, and in
the evening, you got the stems, cooked with hot pepper. For
this lovely and invariant regimen, the troops were charged
out of their salary - 10 yuan a month for soldiers, 40 a
month for officers. No wonder the Japanese made mincemeat
of them.

 -> I like fresh fish eggs, with salted fish eggs a distant second.
 -> There's only about one thing that I prefer pickled, besides me,
 -> that is, and that's cucumbers.
 RH> Kosher half sours from the fridge case....slurp!
 
---------- Recipe via Meal-Master (tm) v8.01

      Title: Herman's Famous Kosher Dills
 Categories: Pickles
      Yield: 6 servings

      1 ga Jar                                      -your preference
  4 1/2 lb Pickling cukes (Kirby's are         1    Heaping Tbs. pickling
           -recommended)                            -spices...but remove the
red
      3    Level Tbs. + 1 level Tsp.                -peppers
           -Kosher salt                        1    Full stalk of dill
      1    Clove thinly sliced garlic        1/4 ts Powdered or granulated alum
           -...or more depending on            1 c  Of white vinegar

  From: Steve Shanker

  Wash and pack pickles halfway into jar. Pour in all ingredients Finish
  packing pickles Fill to top with cold tap water Seal jar and invert jar
  several times to dissolve ingredients.

  Let stand at room temperature for 24 hours and then refrigerate. Ready to
  eat in two days (for half sour), let stand longer for increased sourness.

  (BTW: salt and vinegar may be varied to suit individual taste.)

  A further addition from the master pickle maker.....

  To make pickled green tomatoes....use the same recipe as above, but add a 2
  ~3 inch piece of fresh celery stalk to the jar.  Let stand for 5 weeks at
  room temperature, then refrigerate and enjoy...

  Remember, do not use a bare metal top...the vinegar and salt will rust it
  and give the pickles a bad taste...

-----

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