Text 18150, 114 rader
Skriven 2008-12-20 15:33:00 av Michael Loo (1:18/200.0)
  Kommentar till text 18070 av Ruth Haffly (1:396/45.28)
Ärende: soup 406
================
 RH> Frustrating, isn't it when they see that help is needed and just sit
 RH> there?  We experienced this with a family event some years ago.

Even family do it? That is disappointing. Of course, I have a
brother who just stands there and stares as I prep for myself,
then wanders off, even when I ask him to help.

 ML> The other is where one or a few "hosts" or "cooks"  are expected to
 ML> do the work, and everyone else is a "guest" or "eat" - in this
 ML> situation I kind of expect people to offer to help, even if they
 ML> are not going to actually be useful; I imagine the polite offer is
 ML> an acknowledgement that "gee, you're doing something, thank you."
 RH> "Nice of you to offer but things are (really, even tho it doesn't look
 RH> like it) under control."  Those times I try to make myself useful by
 RH> folding napkins or arrainging silverware--something to do but letting
 RH> the cook havee his (her) way.

I just like to help. The other day, after my concert, I was waiting
for my ride, the keyboard player, and during this time made myself
semiuseful by helping the stage crew break down, despite this being
quite inconvenient to me for various reasons, including my wearing
concert duds and carrying a torch.

 ML> I don't think people are lazy, or mean-spirited, or whatever, more
 ML> likely they're indecisive and shell-shocked, and if you said, you
 ML> there, cut carrots, they would cut carrots.
 RH> Probably some of them are in awe of a person that can really make
 RH> things happen in a kitchen.  If you asked for carrots to be cut, they
 RH> would do a pedestrian job of it.  OTOH, if someone asked you to cut
 RH> carrots, you would probably cut them into fanciful shapes. (G)

Nope, I do the very minimum acceptable. If someone said, make
carrot flowers, I could, laboriously, but usually I just cut
them into whatever bite-size shape is handy.

 ML> woman of great dynamism and even now attractiveness, but a bit
 ML> on the abrasive side, had pride of place. Afterward I inquired
 ML> who the next president was going to be, fearing that it would
 ML> be she; it's not.
 RH> Sigh of relief there?

This woman was a model in her day, then became an MBA or something.
Interestingly, I've met her 20-odd daughter, who is not much to look
at all. Anyhow, she's made her way in the arts world by being blunt
almost to the abusive stage alternating with feminine cuteness. It
works, don'tcha know? Though, before she found her second husband,
she seemed quite irritated with me (to the point of not speaking
with me when we were across from each other at dinner) for not
being sufficiently impressed by either her mind or her body (both
of which are worth being impressed by).

 Were the other officers unavailable and by
 RH> defaut (order of succession) she had the job?

The president delegated her to do it, the other officers and
board members being either absent or not at the head table.

 RH> Remember the oatmeal cookies at the B&B?  Linda gave Steve a bag of
 RH> the mix.  I made some yesterday but added raisins and pecans. A plate
 RH> full will go to work with Steve tomorrow.

Mmm hmm.

 RH> ... It's as easy as 3.1415926535897932384626433832795028841!

As I've probably said to you before, 9716939937510.

By the way, thank your husband for Kanguru, which isn't
worth a whole post in itself.

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

      Title: Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce
 Categories: Chinese, Kangaroo
   Servings:  6

    400 g  Kangaroo fillet, trimmed and
           -sliced into thin strips
      1 bn Baby bok choy, washed
      2 ts Birdseye chillies, chopped
      1 ts Shallots (not spring
           -onions), chopped
      1 ts Garlic cloves, chopped
      1 ts Fresh green ginger, chopped
     25 ml Chinese brown rice wine
      1 tb Black beans, washed and
           -drained
    150 ml Light beef stock
     50 ml Soy sauce
      1 ts Fish sauce
      1 ts Freshly ground black pepper.

  Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks
  attached. Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of
  garlic and ginger and saute quickly for 30 seconds until aromatic. Add the
  brown rice wine and reduce until it thickens. Add black beans, stock, soy
  sauce, and bring to boil. Cook for five minutes then take off heat and set
  aside.

  Heat some oil in a clean wok; add the remaining garlic and chillies, then
  kangaroo strips. Toss quickly for a few seconds over high heat. Add the
  warm sauce and the bok choy leaves. Cook quickly for a few seconds until
  leaves are wilted, for one minute only. Season with fish sauce and freshly
  ground black pepper. Pile onto centre of plate and serve immediately.

  Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From an
  article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83.
  Courtesy, Mark Herron.

MMMMM
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