Text 31288, 141 rader
Skriven 2009-11-21 13:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: trips 408
=================
 DS> Two questions:
 DS> a. Where was this trip?  Don't see where you said, and you usually
 DS> say. b. In yesterday's packet, there was no message 398.  Did it get
 DS> deleted or stuck?

a. It wasn't a real trip. I was in Washington attending to
my brother and had to run away to my friend Susie's house
for tea and sympathy; unfortunately, she wasn't there much.
So I cruised the unhealthy food choices in Adams Morgan on
my own.

b. 398 made it to FidoTel; I don't know why it might not have
made it elsewhere. But that's one of the reasons I keep count.

See below for the text of it.

 DS> So why are the Popeye's shutting down?  This is distressing.

Guess: the franchises have been set up in easy markets - i.e.,
poor black and Hispanic areas - instead of out where one would
have to cultivate a more affluent clientele that would pay long
term rewards.

 DS> I had some very good red beans and rice at Porter's a couple of days
 DS> ago.

Porter's rbr is quite good, but at his original location it
was so bland as to almost require The Man sauce in order to
give it any kind of savor at all.

El Presidente
cat: booze
servings: 1

2 oz Bacardi Oro
1 oz Martini Rosso vermouth

Shake with ice and strain into a chilled cocktail glass
or pour over ice. Garnish: cherry.

Destination Bermuda magazine 2008/2009

 Area: 10
  Msg#: 3                                            Date: 18 Nov 09  13:56:44
  From: Michael Loo
    To: Ruth Haffly
  Subj: simple pleasures 398

 ML> You should find someone willing to host the pix on a Website.
 RH> I'm not concerned with displaying the pictures for all to see.  If
 RH> people here want to see them, they can e-mail me and I can send them a
 RH> file.  Some folks have seen them at the 2008 picnic; I had a card with
 RH> some on that I showed on my EeePC.  But that doesn't show the latest
 RH> or what's still in my imagination. (G)

Right, but there are plenty of free Websites where you
could make your file available subject to password or
similar protection, should you so choose. As far as
showing what's still in imagination, I always (since
childhood) used to daydream about a day when one could
offload ideas from one's brain to a storage device of
some sort. How cool it would be to have one's imaginations
capturable immediately, in no matter how crude form.

 ML> Some of the yummiest things are cheap and easy - hash for example.
 RH> My mom made hash from left over roast beef and mashed potatoes from
 RH> time to time.  I don't recall her doing it on a very regular basis.

I make hash periodically. The secrets: lots of fat, lots of
onions, and the potatoes in small enough bits.

 ML> 15   or so     peppercorns, or to taste (Don't remove from mouth when
 ML>                eating soup, rather chew them up at the same time)
 RH> I'd rather not bite into one--could be a rude surprise.
 RH> I tie them off with a bit of kitchen twine; the food is
 RH> flavored and nobody gets an unexpected surprise like a whole
 RH> pepppercorn or clove.

These peppercorns have been cooked for a good long time, over
six hours, and would pose no problem for teeth, dentures, or
any but the most delicate of constitutions.

 -=> Ruth Haffly said to Hap Newsom <=-
 -> Some sort of farm stand or something on those lines.
 hn> Good choice!
 RH> Yes but Mom wrote that while the top carrots looked good, quite a few
 RH> underneath them were rotten.  She was wondering if they were last
 RH> year's carrots.

No. Last year's would be shriveled up, not rotten.

Sesame spinach salad with spicy carrots
cat: salad
servings: 4 to 6

1 lb spinach, cleaned, stemmed
1 ts sesame oil
2 ts soy sauce
2 ts toasted sesame seeds
h - dressing
3 Tb tahini
3 Tb soy sauce
1 Tb sugar
1/2 ts sesame oil
2 Tb rice vinegar
1/2 ts water (to 1 ts)
h - spicy carrots
1 lb carrots, peeled
4 Tb rice vinegar
2 Tb sugar
1 Tb ginger, minced
1 1/2 Tb peanut or canola oil
1/2 ts red pepper flakes
- or 3 to 5 Thai dried chiles, crushed
1 pn salt
1/4 c cilantro leaves, packed and torn

Blanch spinach in lightly salted water for 20 sec and
immediately shock in iced water. Remove and drain.
Squeeze dry. Chop fine. Combine sesame oil, soy sauce,
and sesame seeds and toss with the spinach. Set aside.

Combine the dressing ingredients and whisk to combine.

Slice the carrots into long thin 1/8" ribbons. Combine
the vinegar, sugar, and ginger; toss carrots with this
mixture and let sit 20 min. Drain off marinade.

Saute chiles in oil until brown and fragrant. Pour the
oil over the carrots. Sprinkle with a pinch of salt.
Add cilantro leaves.

Press the spinach into ramekins or shapes and unmold
onto a salad plate. Sparingly drizzle the dressing
over the spinach and garnish with the spicy carrots.

Irene Costello and Joan MacIsaac, Edible Boston, Spring 2009
adapted
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