Text 6722, 78 rader
Skriven 2006-10-19 05:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: various 439
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 ML>another CAT scan and found enough damage so they called in the
 ML>surgeon who specializes in such things to do the operation at
 ML>1 in the morning.
 CS> Ok, makes sense then.  Glad they figured it out finally!
 
The right hospital figured it out within a couple hours.
The Anne Arundel Medical Center, well, I'm not sure what
they'd seen or not seen, but I've received advice that
I should sue them (probably won't though).

 -=> Carol Shenkenberger said to Carina Forsström <=-

 CS> We have different ones out in Japan.  I've not seen any Chanterelles
 CS> here but we have this lovely 'straw mushroom' that would go well with
 CS> that.  It's long and thin, sort of on a stalk.  At a fast glance,
 CS> looks like a bean sprout.

Most of the time, what's referred to as straw mushrooms
is a knobby brown-and-white job between the size of a
walnut and the size of a shooter marble; the common name
derives from where it lives (on straw, of course). The
species name is Volvariella volvacea.

The mushrooms you are referring to are the thin ones with
a tiny cap, which have been called "straw mushrooms"
because they look like straws. They are Flammulina spp.
(this one I had to look up, as they're not native to
the east coast - I have all the official names pretty
much memorized for the ones I see, or at least had when
I had all my brains).

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Four Kinds of Steamed Vegetables
 Categories: Chinese, Vegetables, Not vegetarian
   Servings:  4

      8    Stalks canned baby corn
      1 cn Peeled straw mushrooms
      2 md Size fresh tomatoes
      8 sm Stalks of bok choy or choy
           -sum
    1/2 ts Salt
      1 c  Chicken stock
      1 ts Peanut oil
    1/4 ts Sugar
           Cornstarch paste
      2 tb Chicken oil (rendered fat)

  In this recipe, you can substitute almost any selection of bland vegetables
  that provide contrasting texture and color.

  Preparation:  Have water in steamer boiling.  Dip tomatoes to loosen skins;
  remove skins; slice in half.  Wash and trim bok choy stalks. Use slender
  end of stalk only (use leaves and thick stalk in other dish). Drain baby
  corn and straw mushrooms.

  Steaming:  First steam baby corn and straw mushrooms for 5 minutes. Place
  tomatoes and bok choy on separate plate; sprinkle with salt; steam for 3
  minutes; drain.  Arrange vegetables on warm round serving platter in flower
  pattern.

  Sauce:  To render chicken fat, place pieces in small saucepan with a few
  drops of oil to prevent sticking.  Cook on medium heat for 20 minutes or
  so, until chicken oil separates from solids.  Drain oil, reserve.
  Alternatively, make aromatic oil by steeping several peeled garlic cloves
  in hot cooking oil (after removing it from heat).  In small saucepan, heat
  chicken stock, peanut oil and sugar.  When it starts to boil, dribble in
  enough cornstarch paste to give a light body. Keep warm until ready to use.
  When vegetables are being steamed, reheat sauce with chicken oil. Pour
  sauce over vegetables. Serve.

  Source unknown

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