Text 14842, 121 rader
Skriven 2008-10-09 00:10:08 av Michael Loo (1:18/200.0)
  Kommentar till text 14800 av Ruth Hanschka (1:123/140)
Ärende: things fall apart 29
============================
 -> of Benadryl in front of me, invite a few of my nearest
 -> and dearest to share the former, and go gently into
 -> that good night.
 RH> Except that it might not work.  Pills are iffy, especially something
 RH> as wimpy as Benadryl.

"Here's a tenner, buy me another big bottle of Benadryl.
Wake me if I'm asleep and not dead yet."

Considering that for me a therapeutic dose of diphenhydramine
is about 8 mg, I should be able to overdose on one big bottle.

 -> There are those who say that compostous veggies are
 -> as good at fighting cancer as cruciferous ones (which
 -> are essentially in the same family, as you can tell if
 -> you've ever tasted turnip greens vs. cabbage).
 RH> Oddly enough I like turnip greens.  Beet greens, cale, mustard greens
 RH> ... you name it.  It's the part that grows underground that I don't
 RH> like much. Go figure.

Oh heartless brute! You're committing vegicide every time you
prepare these unclean foods.

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

      Title: Pan-Fried Noodle Pillow with Stir-Fried Chinese Greens
 Categories: Vegetables, Oriental, Pasta
      Yield: 4 Servings

    1/2 lb Chinese egg noodles; 1/16
           -inch thick
      2 ts Sesame oil
      1 ts Kosher salt
      6 tb Corn oil            -=OR=-
      6 tb Peanut oil
           Black sesame seeds - garnish

MMMMM---------------------STIR-FRIED GREENS--------------------------
      1 tb Chinese chives
    1/8 c  Baby garlic; fine sliced
      6 md Mushrooms; dried, black
  1 1/2 c  Chanterelle mushrooms;
           -sliced
  1 1/2 ts Scallion; finely sliced into
           -rings
      3 c  Baby Bok choy; sliced with
           -flower-like bases intact
      2 c  Chinese cabbage; sliced
      4 sm Chilies, red
      4 sm Chilies, orange
      3 tb Peanut oil          -=OR=-
      3 tb Corn oil

  Boil noodles in unsalted water until "al dente." Drain, flush with
  cold water until chilled, then roll loosely in a lint-free towel to
  blot off excess water.

  Toss noodles with sesame oil and salt, using your hands to coat and
  separate the strands.

  Heat a 12-inch well-seasoned or Silverstone heavy skillet over high
  heat until hot enough to evaporate a bead of water on contact. Add 5
  tablespoons of oil, swirl to coat the bottom and sides of the pan,
  then reduce heat to medium-high.

  When oil is hot enough to sizzle a single noodle, coil the noodles in
  a pan then use a spatula to pack them into an even pancake or
  "pillow." Cover and cook until the bottom is golden, about 5-7
  minutes.

  Uncover, flip the noodle pillow over with a jerk of your wrist, then
  cover and cook the second side.  If the pan seems dry, dribble in the
  remaining tablespoon of oil around the side of the skillet before
  covering it.

  Slide the noodle pillow out of the pan, cut it into quarters, then
  garnish with a sprinkling of black sesame seeds and vegetables.

  Stir-Fried Greens:

  Soak the dried mushrooms for several hours or overnight in cold water.

  Drain, rinse, remove any stems, then cut caps into slivers 1/8-inch
  wide.

  Heat a wok or a large heavy skillet over high heat until hot enough to
  evaporate a bead of water on contact.  Add 2 tablespoons of oil,
  swirl to glaze the pan, then reduce heat to medium-high.

  Add the Chinese chive tops, garlic and black mushrooms, toss until
  fully fragrant, then add chanterelles, sliced scallions, and cabbage
  to the pan. Toss just until vegetables turn supple, about 2 minutes.

  Add baby bok choy, toss until color deepens and the vegetables are
  heated through, about 20 seconds.  If the pan becomes too dry,
  dribble in a bit more oil from the side.

  Fold in the chilies, then turn contents out onto a serving plate,
  either alongside or on top of the noodle pillow.

  Caution: Chilies are added for color and are not meant to be eaten
  whole!

  (UDD says: "Yeah, Right! If you're a wuss follow the direction below
  otherwise, munch the chilies.)

  If a spicier dish is desired, finely sliver a single chile and
  stir-fry it with the shallots before stir-frying the remaining
  vegetables.

  Source: Great Chefs of San Francisco, Avon Books, 1984
  :       Chef: Barbara Tropp, China Moon, San Francisco, CA

  Uncle Dirty Dave's Kitchen

MMMMM

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