Text 17810, 72 rader
Skriven 2011-11-16 11:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: more weight 207
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 ML> I often make carbonara with too much bacon. Can't seem to
 ML> get the right balance. Can't say it bothers me.
 NB> Don't see how it should, for that matter... :)

My not so hidden point is that with bacon, nothing succeeds
like excess. I'm not quite in the Dirty Dave school that
feels the same way towards garlic, though.

 NB> Some of those, one can have probiotics at the same time, as long as it
 NB> isn't at the exact time one is taking the antibiotics...

With the vanco and stuff I doubt it, as cleaning out the
most difficult (that's what the diff means, after all)
bacteria lays waste to the entire flora system. I'd imagine
that when all the regimens are over, they might try to
colonize with probiotics.

As I type, Billy should be recovering from a stent replacement
down at the med center at Penn State. They keep you pumped up
with antibiotics through this procedure - it's in a hospital,
for one, and it's urinary tract surgery for another.

 
 ML> It's irritating and a burden. I don't know how to get off
 ML> this particular hook.
 NB> Not an easy one to get off of, to be sure... Family is even harder...

He just made a request for $400 out of the estate. Fine,
except I don't need the aggro of him requesting $400
every week forever, but if I give him his whole share,
he might spend it all at once (I would probably if I
were he). I'll compromise and write him a check for
ten grand or something I guess.

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

      Title: Fried Fish with Whole Garlic
 Categories: Chinese, Seafood
   Servings:  4

      1 lb Fresh fish fillets
           -(pref. snapper or halibut)
      1 ts Salt
      3 tb Cornstarch
      8    Garlic cloves, peeled
      2 tb Fresh ginger, coarsely
           - chopped
      4 tb Oil, preferably peanut

MMMMM------------------------------SAUCE-----------------------------------
      1 tb Rice wine or dry sherry
      3 tb Water
      1 tb Light soy sauce
      1 tb Bean sauce
      1 ts Sugar
      1 tb Dark soy sauce

  RUB THE FISH FILLETS with salt and cornstarch. Heat a wok or large frying
  pan until it is hot, then add the oil. Brown the fish on each side until it
  is golden brown. Remove the fish and drain on kitchen paper. Drain off all
  but 1 tablespoon of oil, add the garlic and ginger and stir-fry for 20
  seconds. Add the sauce ingredients, and cook for 3 minutes or until the
  garlic is tender. Return the fish to the wok and reheat through. Serve at
  once with the garlic cloves.

  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK

MMMMM

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