Text 13582, 73 rader
Skriven 2008-09-11 15:50:20 av Carol Shenkenberger (19961.cooks)
  Kommentar till text 13525 av Ruth Haffly (1:396/45.28)
Ärende: pictures
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 >  > But don't over do.
 > 
 >  CS> No, being careful as usual now.  Got out of the car wrong I think that
 >  CS> last time.
 
 > Sometimes even the minor things lke that can cause a whole lot of
 > trouble. I told the PA I saw today that I'm pretty sure I've got a mild
 > case of bronchitis--have had it since the picnic, sometimes better,
 > sometimes worse.  She ordered an EKG & chest X-ray just to be sure it
 > wasn't anything worse, confirmed it wasn't & gave me antibiotics. That
 > should get me perking in a few days.

Glad you are feeling better or will soon!  I'm on the definate mend and will
try to catch up a few hundred messages today.  Poor Cash-pup is also on the
mend but seems well.  He got de-'Bob'd and is wearing a plastic satillite
dish around his neck for the next few days to keep him from licking the
sutures.  Scamp found out how to snap the collar off.  Tuck under the low
sofa on the right side while laying on your back.  Rapid roll to the right. 
'Pop' off comes the collar!  He's so proud of himself...

 >  >  > We were doing our usual Saturday run around yesterday & stopped in at
 >  >  > the Oriental Market.  They do have the Datu P....spiced vinegar (What 
 > 
 >  >  CS> The Datu Puti vinegar comes in several types.  The one you see me
 >  >  CS> mention most  has obvious peppers and stuff in the bottom of the
 >  >  CS> bottle, but all are good.  Like any 'spice' they each have their use
 >  >  CS>  The brownish one for example works well for a sweet sort of feeling
 >  >  CS> recipe.
 > 
 >  > In a marinade for meat possibly?
 > 
 >  CS> Both work for that.  I prefer the spicy version in general use but if
 >  CS> you want a sweet (slightly) meat, use the brown cane sugar version.
 > 
 > OK, we may pick some up & play with it.  The red chili sauce will
 > probably go on some of the reheated chicken tonight, then other uses as
 > they arise.

I like the brown cane sugar one for chicken and pork, but like the spiced one
for the beef better.

 >  >  CS> The chile sauce (Flying duck we like best after trying Mae ploy whic
 > 
 > Couldn't find any Flying Duck; it must have migrated for the season.

;-)

 >  > Steve used some as a dipping sauce with chicken he'd smoked yesterday. I
 >  > wasn't doing too well--too much run around--& just nibbled on aa bit of
 >  > the chicken, a couple of tablespoons of steamed rice and some asparagus.
 >  > We went to the commissary Saturday & I saw Mae ploy sauce there.
 > 
 >  CS> I like it well enough but Flying Duck tastes slightly better to us.
 >  CS> Mae Ploy has a hidden almost feel of honey to it while Flying Duck in
 >  CS> comparison has a hidden feel of spice and mild heat.  Mae Ploy in
 >  CS> comparison is a little bland but usable if I cant get my real stuff.
 > 
 > xxCarol calling a sauce bland?  Big change from waving a jalapeno over
 > something & putting it back in the jar. (G)  Anyway, we've got enough
 > "hotter uppers"  on hand to add to increase heat value.

;-)  We all change.  I'm no where near the chile camp some of the others are
in, but I've always been a wasabi head so it's not just the heat but the type
of it I react to.  I finally figured out it's only fresh chiles I get
'ring-o-fire' from so can use ground or dried jarred ones with no problem.

The Mae Ploy will be enhanced with some of the liquid from a jar of jalapenos
or some sricha hot sauce (the stuff with the chicken on it in a plastic
squeeze bottle).
               xxcarol
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