Text 16157, 129 rader
Skriven 2011-09-30 09:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: easy things 971
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 RH> Just finished an on line mid term test. I'd rather have done it on
 RH> paper but....................

Is the online kind timed, and can you go back to
recheck your answers? I don't think it would make much
difference to me if the parameters of the online test
were similar to those of a classroom test.

 ML> I prefer handwashed dishes myself, but anyone with upper
 ML> extremity troubles would welcome a machine.
 RH> Or lower arm. In my case, the wrists and elbow have problems with the
 RH> (mostly) repetitive motions needed to wash them.

And the wear and tear on the joints.

 Besides, by using the
 RH> dishwasher, I can get a day's worth done at once. I don't have the
 RH> room in my dish rack to handle that much, plus the things that don't go
 RH> into the dishwasher.
 
I prefer to do them as they are used. Jonathan prefers
to use all the dishes available before washing several
weeks' worth at once, hurriedly, before I arrive; though
lately he's just kept piles of them around perhaps in the
hope I'll get exasperated and do them. For a while, I
was going out to eat by myself rather than cooking in a
filthy kitchen, but the kid just felt affronted and didn't
change his ways.

 ML> His priorities are Tyson chicken, canned or dehydrated
 ML> soup, and prepackaged muffins.
 RH> So how does he cook the chicken?

Microwave, sometimes oven. It's breaded prefried.

 RH> Is it one that's injected with brine to add (water) weight?

Most chickens these days have water weight at least from the
processing bath, and some have up to something percent of a
solution added, but that's not necessarily substantially
different from brining. I recently got an air-chilled bird
from Whole Foods, and it wasn't much better than Perdue or
the Giant house brand.

 RH> I use some canned soups, but read labels carefully.

I am not sure he can read a label.

 RH> I've had prepackaged muffins, I was less than thrilled with them.

In the land of no baking skills, prepackaged muffins are king.
Funny thing was that I encouraged him to make his own such
things, and he did for a while and at least pretended to like
his own product, but then he relapsed and the fridge is half
full, with packaged muffins and jugs of Simply Lemonade. I
have also warned him about blood sugar, highness of which runs
in the family.

 RH> sounds like he's the total opposite of you in regards to cooking &
 RH> eating. 

Pretty much.

 ML> more than I do, because of the clause written in at my suggestion
 ML> to protect him when he was a minor child) to do so. Anyhow, he
 RH> And never changed once he reached adulthood.
 ML> That's exactly it.
 RH> And probably close to impossible to do so now with your parents gone.
 
The only thing I could have done would have been to have him
declared incompetent, but I figured that would do him a lot of
psychological damage; further, I'd probably have had to be the
guardian, a task I am not up for.

 ML> It took a decade to teach him to clear dirty dishes off the
 ML> table, another decade to teach him to put them in the sink.
 RH> So, another decade to learn how to load & run the dishwasher, and yet
 RH> another one to learn how to unload it and put the clean dishes away.
 RH> Think you'll live that long?
 
Maybe. Though that fourth decade you posit won't happen, as
there will be that pesky dearth of dishes.

 ML>       Title: Pescado en Mojo De Ajo (Fish in Garlic Sauce)
 RH> Good, if done properly. Wonder how it would work with flounder.

Should be fine.

------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Curried Chicken Dinner
Categories: Low-cal Chicken Indian
  Servings:  6

  2 1/2 c  Water                               1 c  Brown Rice, uncooked
  1 1/2 t  Chicken bouillon powder             6 x  Chicken breast halves *
  2 1/2 c  Water                             1/2 t  Curry powder
    1/4 t  Salt                                2 c  Unsweetened Orange juice
      2 T  Cornstarch                          2 T  Dry Sherry
      1 t  Ground Ginger                       1 t  Grated Orange rind
      2 c  Diagonally sliced Celery            1 x  Lg sweet Red Pepper **
      1 x  Lg Green Pepper **

  *    6 oz each
  **   seeded and cut into julienne strips
   Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan;
  bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid
  is absorbed.
   Combine chicken, 2 1/2 cups water, curry powder, and salt in a large
  Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or
  until chicken is tender; drain. Bone chicken, and cut into bite-size
  pieces; set meat aside.
   Combine orange juice, cornstarch, sherry, and ginger in a small bowl,
  stirring until cornstarch is dissolved; set aside.
   Coat a large nonstick skillet with Pam; place over med-hi heat until hot.
  Add celery and peppers, and saute until crisp-tender. Stir in reserved
  chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring
  constantly, until thickened. To serve, spoon chicken mixture over hot,
  cooked rice.
  PER SERVING: 332 calories, 32.1 g protein, 4.5 g fat, 39.3 g
  carbohydrates, 78 g cholesterol, 2.2 mg iron, 409 mg sodium, 51 mg
  calcium.

  Source: cyberealm bbs

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