Text 17247, 68 rader
Skriven 2011-10-30 13:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: on the fence 126
========================
 ML> Baddish news. Billy has C. diff
 JW> Baddish news indeed. He sure doesn't need anything additional to
 JW> have to cope with.

He actually is coping well - several days of levofloxacin i.v.
followed by a combination of oral metronidazole and cipro seems
to have the infection on the run, with nobody else to take the
ecological vacuum. I hope there's a recolonization with beneficial
bacteria when the antibiotic regimen is over.

 ML> Crying Tiger
 JW> I wasn't familiar with that dish but it turned out I had a recipe
 JW> for it all along in my MM base.

It's actually not my favorite dish, but it filled the
bill - lots of protein, lots of savor, some heat.

 ML> I said, well, I was used to it. No, he said, that's because
 ML> you're a MAN and I'm a BOY.
 JW> Sad.

I am pretty certain that his psychiatrist thinks that I
infantilize him, but the truth is that he infantilizes himself.

 JW> Title: Tiger Weeps Beef

Where can I buy such a tiger?

==

 ML> I don't like it as well as perch or whitefish, as it has
 ML> that algae taste that catfish and swai have
 JW> Walleye are merely large perch, in the way that bass are big
 JW> sunfish. I have never detected an algae taste. Perhaps it depends on
 JW> the water they are caught in? Walleye from huge, deep, cold Great
 JW> Slave Lake are extremely tasty and my favourite fresh water fish.

Undoubtedly, as they are supposed to be hunters, they should
taste like perch x2, but to me they are a bit green.

RENDANG PEDAS UTARA
cat: hot, northern, Indonesian
servings: 6

1 whole chicken (cut into small pieces)
- or any type of meat of your choice
4 c coconut milk
40 dried red chillies (boil and blend)
3 lg big onions (pounded)
3 lemon grass (bruise)
3 in galangal (pounded)
6 candle nuts (pounded) (opt)
1/2 c tamarind juice
salt to taste

Heat the wok and put in the chilli, onions, galangal,
candlenut, and coconut milk. Mix well and let boil.
When the rendang mixture has boiled and the gravy has
slightly reduced, add in the lemon grass, salt, tamarind
juice, and chicken. Mix well and let the rendang simmer
under slow fire until the chicken has cooked and the
gravy has thickened. If you prefer the gravy to be
thicker simmer longer else remove from the stove.

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