Text 11646, 83 rader
Skriven 2011-06-01 23:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: ALBERTA FIRES  10601
============================
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> tornadoes since the Wizard of Oz.
 
 JW> Deadly. And also predicted.

 GJ> And as short-term thinking governments around the world are unable or
 GJ> unwilling to do anything to stop it, we will have to learn to somehow
 GJ> survive these increasing extremes of weather.

I see more and more scary articles on potential global food
shortages as a result of storms, floods and droughts. It's a mere
inconvenience to you and me if food prices double and use up 10%
rather than 5% of our disposable income but what about the poor third
world smuck who already spends 50% of his income on food? We will
see massive illegal immigration of starving people and more war.

 GJ> Once your vineyard develops

A small consolation when you look at the large picture.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brussels Sprouts with Chinese Sweet Sausage
 Categories: Vegetables, Sausage, Chinese
      Yield: 4 Servings
 
      1 lb Brussels sprouts, trimmed,
           Halved lengthwise
           Salt
      1 tb Canola oil
      2    Links of Chinese sweet
           Sausage, halved lengthwise
           And thinly sliced on the
           Diagonal
  1 1/2 ts Mei Kwei Lu Chiu liquor
      1 ts Light (regular) soy sauce
 
  Chinese sweet sausage (lap xuong, lop cheung): choose the regular
  pork one and look for grain alcohol in the ingredient listing.
  Some Chinese sweet sausage are now prepared without MSG. I avoid
  the lean sausages as the fat is part of the fun.
  
  The Mei Kwei Lu Chiu liquor, sold at Chinese markets, is optional.
  I keep it on hand to make moon cakes and Vietnamese  fruitcake.
  It's also great for sipping -- lovely, fragrant, and slightly
  sweet stuff that warms in the fall and winter.
  
  1. Bring a heavily salted pot of water to a boil. Parboil the
  sprouts for 3 to 5 minutes, until just tender. Drain, flush with
  cold water, and drain well. Set aside. The sprouts can be prepared
  several days in advance up to this point, covered and
  refrigerated.
  
  2. Right before serving, heat the oil in a medium skillet over
  medium-high heat. Add the sweet sausage, and cook, stirring for
  about 1 minute, until the sausage is sizzling and fragrant. It
  should release some of its fat.
  
  3. Add the Brussels sprouts and cook, stirring frequently, for
  about 2 minutes, until their cooked sides have are light golden.
  Now, splash in the liquor and soy sauce, stirring, to coat and
  distribute the flavors well. Keep cooking for about 3 minutes
  more, or until the cut sides of the sprouts have nicely browned.
  Taste one. If you need extra savory depth, sprinkle in a touch
  more soy sauce or salt. Transfer to a serving plate and enjoy
  immediately.

  From: Viet World Kitchen
 
MMMMM

Cheers

YK Jim


... I see a dismal future ahead.

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