Text 22319, 119 rader
Skriven 2009-03-24 10:53:06 av Michael Loo (1:18/200.0)
  Kommentar till text 22294 av Dale Shipp (1:261/1466.0)
Ärende: getting smoked 394
==========================
 DS> I have checked around.  My USAirways MasterCard (Barkley's or Juniper
 DS> bank, not sure) has said that they charge a 3% fee on currency
 DS> conversions -- plus the 1% that MasterCard itself charges.  My

Yeah. My AS Visa started smoking me pretty badly, so I was
using a card from Fidelity, and that began inserting weird
little charges, so I ended up with Choice (Citibank's no-frills,
low-charge option), but even its advantage has gone the way of
all flesh. So my last few international trips I've used my MC
debit card, making sure there were no more than a few hundred in
the account just in case the card got compromised or stolen.

 DS> Mastercard that is issued by my credit union has only the 1% MC fee,
 DS> nothing else.  That is also true for my debit card from the same
 DS> place. I always knew that there was a reason I liked my credit union!

I saw some show when I was waiting in the lobby yesterday
that described the resurgence in local banks, to which I
said 1. well, duh, and 2. more power to them.

 DS> The rational given was that traveler's checks required less handling
 DS> -- the foreign bank could handle it locally and/or by reporting
 DS> numbers. But, the currency took more handling, counting or whatever and
 DS> had to be physically transported back to USA.

Ah. As those issues don't obtain any more (USD circulate overseas
about as freely as they do domestically), the advantage of the
TCs goes away.
 
 ML> Typed for you by Karen Mintzias
 DS> Looks like we are grabbing from the same source this week:-}}

I kind of wonder what she's doing.

 -=> Dale Shipp said to Dave Sacerdote <=-

 DSac> That is one experiment I will let someone else try. Citrus peels are
 DSac> filled with oils which are acrid and bitter when they burn.  Letting
 DSac> the rind "dry out" removes water, but not oils, so I'll pass on that
 DSac> one.
 DS> Understand.
 DS> Nor would you smoke with any resinous wood such as pine.

There are a few dishes in which resinous flavors are sought.
The famous lapsang souchong tea, which is supposedly pine smoked,
comes to mind. Also camphorwood smoked poultry is prized in
south central China. And here, pine, cedar, and spruce are
occasionally used to smoke such foods as oily fish; I presume
they are combined with less resinous woods, or else the smoking
is done with a light hand.

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

      Title: Chiu Chow Lemon Chicken
 Categories: Chinese, Chicken
   Servings:  4

MMMMM-----------------------------CHICKEN----------------------------------
      8    Chicken breasts, boned and
           - skinned
      1 c  Slivered almonds
      1 bn Chives
      4    Garlic cloves; finely minced
      1 tb Finely minced fresh ginger

MMMMM------------------------------SAUCE-----------------------------------
      2 ts Grated lemon peel, or:
           - finely minced lemon peel
    1/2 c  Lemon juice
      6 tb Sugar
    1/4 c  Chicken broth
      2 tb Light soy sauce
    1/2 ts Salt

MMMMM----------------------------TO FINISH---------------------------------
      2 tb Cornstarch
    1/4 c  Cooking oil
           Salt and pepper
      1 c  All-purpose flour
      4 tb Unsalted butter

  ADVANCE PREPARATION: Dip each chicken breast in water and then gently
  flatten with a meat pounder or rolling pin until the breast increases in
  size by about one-third.  Set aside.

  Toast the almonds in a 325 F oven until light golden, then set aside. Mince
  the chives and set aside.  Combine the garlic and ginger and set aside. In
  a small bowl combine the sauce ingredients and mix well.

  LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold
  water.  Preheat the oven to warm.

  Place a small noncorrosive skillet or saucepan over medium heat.  Add 1
  tablespoon cooking oil and then garlic and ginger.  Saute briefly, then add
  the sauce.  Bring to a low boil and reduce the heat to simmer.

  Sprinkle the chicken on both sides with a little salt and pepper.  Dust
  with flour, shaking off any excess.  Place a 12-inch skillet over high
  heat.  When hot, add the butter and remaining 3 tablespoons of oil. When
  the butter bubbles, pan-fry 3 or 4 chicken pieces at a time.  Cook for
  about 1 minute on each side.  The chicken is done when the meat turns color
  and feels firm to the touch (do not overcook).  Transfer the chicken to a
  heated platter or dinner plates and keep warm in the oven while you cook
  the remaining chicken.

  Bring the sauce back to a low boil and stir in a little of the cornstarch
  mixture to lightly thicken it.  Spoon the sauce over the chicken. Sprinkle
  the almonds and chives on top.  Serve at once.

  Source: Chopstix - by Hugh Carpenter and Teri Sandison ISBN: 1-55670-133-0

  Typing (mistakes and all) by: Karen Mintzias

MMMMM
`
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