Text 8449, 87 rader
Skriven 2006-12-05 05:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: marine life 624
=======================
 ML> I found the Carolinas and Georgia rife with fatty foods. That
 ML> might have had something to do with the places I chose to eat
 ML> at, but as these places were well populated with locals, I'm
 ML> reasonably confident in my statement.
 RH> They can be, and very often are.  But, you can pick and choose, not
 RH> only from the menu at the place but also the place you choose to go to.

In the south I grew up with, restaurants had unhealthy food,
period. Of course, the influx of Yankees and money as well
as evolution in general has given the south a new face.

 RH> The old south has a reputation for lots of fried food or food cooked
 RH> with a lot of grease.  The newer south is breaking away from that to
 RH> some extent to be more health concious.

The other thing, of course, is that I like fried food and
vegetables cooked with a ham hock and when in the south
expect to eat that way. And ribs, yum (not so much a pulled
pork person, though I could feast forever on outside meat).

 RH> We did that the same day; there was a vendor of jewelry up at the top
 RH> of the needle--all things she had made.
 ML> Whoa ... life has changed. When my b-i-l cajoled us into
 ML> going up to the top, we were the only people we saw for
 ML> maybe half an hour.
 RH> Not us.  There's a visitor's center at the bottom and we had to hunt
 RH> for parking.  This was a Saturday morning, beautiful day in mid
 RH> November.

As you know, one side the needle has a saddle going to a steep
500-ft climb. On the other, it's something like 1500 feet and
no letup. I presume the trail goes up the backside and does
switchbacks? Back when, there was no real trail - you just
followed the tracks of previous intrepids. Sometimes the
vines and things hindered you most awfully; sometimes you
needed to hold on so you wouldn't fall down a quarter mile.

I'm not completely sure that it was a good idea to build a
trail (I presume approaching from the 500-ft side).

 RH> Looks good; I wonder if I could sub sesame oil for part or all of the
 RH> salad oil if I didn't have the seeds.  I know I've got the oil on hand
 RH> but not sure about the seeds.

If you have brown sesame oil, use just a dash - as you know,
the flavor is strong, and in such a recipe it could easily
overpower the asparagus.

PORTUGUESE SWEET BREAD
cat: bread, Hawaiian, Portuguese
yield: 1 batch

2 pk active dry yeast
1/2 c warm potato water
3 Tb sugar
1 c mashed potatoes
1/8 ts ginger
1/2 c milk
2 ts salt
6 eggs
1 3/4 c sugar
1/2 c butter or margarine, melted
8 c flour (to 10 c)

Dissolve yeast in potato water. Stir in the 3 tablespoons sugar,
potatoes and ginger. Cover; let rise until doubled. Scald milk; add
salt and cool to lukewarm. In small bowl of electric mixer, beat
eggs; gradually beat in the 1 3/4 cups sugar. Stir into yeast
mixture. Add butter and mix well. Stir in 2 cups of the flour, then
milk. Add 2 more cups of the flour; beat 5 min. Stir in enough
remaining flour to make a stiff dough. Place on lightly floured board
and knead int remaining flour until dough is smooth and elastic, about
8 to 10 min. Place in greased bowl, turning in grease top.
Cover; let rise until doubled. Grease four 9 X 5 X 3-inch loaf pans.
On a lightly floured board, divide dough into fourths. Shape each
fourth into a loaf; place in prepared pans. Cover; let rise until
doubled. Preheat oven to 325 degrees F. Bake for 45 min
or until done. Makes 4 loaves.

alt.culture.hawaii
Submitted by: Residential Services Division
Organization: Hawaiian Electric Company
Posted to FIDO 10-25-96

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