Text 20356, 91 rader
Skriven 2012-01-23 14:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: another thing 118
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 RH> Without him you'ld just
 RH> have a small apartment to stay in long enough to gather mail, sort it
 RH> and be on your way again?

That's what I use the house for, pretty much, though there
is that residuum of responsibility I took on when I promised
my father I'd make sure he as taken care of.

 RH> As we've done so before and will do again. So far, no hints of anybody
 RH> interested in hosting a get together over the spring or summer. We
 RH> don't have many plans but would like to get together with folks here if
 RH> all works out.

What's your practical driving radius? Maybe we can figure
something out, it's only January after all.

 RH> I had to dissect a freshly killed chicken in a biology class while in
 RH> high school. Turned me off from chicken for a couple of weeks but when
 RH> faced with the "eat it! or else" mantra of my folks, I ate it without
 RH> qualms.

Dissecting critters wasn't unlike what I did in the
kitchen anyhow.

We had some highjinks in the bio lab - the JV quarterback (who
became the varsity quarterback) forced a starfish arm into the
mouth of his lab partner (the girl I was in love with), certainly
a symbolic sexual aggression; and this other joker similarly took
a formaldehyded pig tail and put it in my friend Peter Duck's
sandwich; the food at the high school caf was such that he didn't
notice until after he was told, there being still a bit of it
still in the thing - coincidentally, pulled pork. I was not a
butt of such jokes, as people knew I would get back at them,
quarterback or no, if they tried.

 ML> Oklahoma Joe's is often referred to as the best bbq in Kansas
 ML> City. It is in a gas station/convenience store as well. It is
 ML> also in Kansas City, KANSAS.
 RH> Sounds good; I presume a beef place?

Brisket is my favorite there, but also ribs and a very
nice pulled pork.

 RH> I've half thought of making fondue a few times (we've had a set off
 RH> and on over the years--gifts) but the recipies calling for wine have
 RH> been the stopper.  I've never been sure of what to sub in for it so,
 RH> never made it. Probably something better left for someone else to
 RH> make--and clean up after.
 
It really is not substitute-friendly - you might as well
use milk and make a cheesy saucy thing that way. I don't
know what would add a facsimile of that winey kick.
Worcestershire? Mustard? Maybe.

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

      Title: Fruited Pork
 Categories: Chinese, Pork, peculiar
   Servings:  6

  1 1/4 lb Boneless pork, cut in 3/4"
           - strips
      2 tb Soy sauce
    1/4 c  Dorothy Lynch Home Style or
           - Reduced Calorie dressing
      4 ts Cornstarch, divided
      5 tb Salad oil, divided
      1 pk Frozen pea pods, slightly
           - thawed (6 oz)
      2 tb Water
     16 oz Apricot halves, drained and
           - Sliced, reserving syrup
           Hot cooked rice

  Place pork in a bowl. Combine soy sauce, dressing and 3 ts cornstarch
  and pour over meat. Allow to marinate 15 min. Heat 4 Tb oil in wok or
  large skillet. Drain pork, reserving marinade. Add pork to wok and cook
  over high heat, stirring about 4-5 min or until meat is done. Remove
  meat and set aside. Drain wok. Add remaining 1 Tb oil to wok. Add snow
  peas and stir-fry about 30 seconds. Add water, cover and steam about
  30 seconds. Stir in pork and apricots. Dissolve cornstarch in reserved
  apricot syrup. Blend in remaining marinade. Add to wok and heat, stirring
  until sauce thickens. Serve each portion with 1/2 c hot cooked rice.

  585 calories per serving. (Dorothy Lynch Home Style)

MMMMM

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