Text 21794, 127 rader
Skriven 2012-02-28 16:21:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: MEMORIES 282 20228
==========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> recall is very good, her striking white hair should be
 ML> a free pass.
 GJ> In airports she unfolds her collapsible white stick, which gives us
 GJ> priority boarding and first choice of the overhead lockers.

 ML> I needs me some collapsible white stick. Qualify for it, too.

It works best if you have a companion to take your arm from time to
time, and give helpful advice, such as, "Bar ahead, with Cointreau
bottles on the top shelf."  Then you both get priority.
 
 ML> I understand that the credential gives one the privilege of
 ML> cutting to the front of the line in the smaller airports that
 GJ> And making all the waiting others hate you!
 ML> I've had enough dirty looks, it's not that much of a deal.

Of course you are used to the attitudes of the hoi polloi.  It is just
one of the burdens that the Upper Class have to bear!  The presence of
the white stick reduces the malevolence of the dirty looks.
 
 -=> Glen Jamieson said to Dale Shipp <=-
 
 GJ> As I have when buying booze with MLoo in USA.  The girl also had to
 GJ> take my Australian driver's licence to her supervisor to check whether
 GJ> that was a valid ID.  Fortunately it was passed, and I could leave
 GJ> with my bottle of rum.  MLoo was amused.

 ML> It was my turn to be amused when I handed the Too Stupid
 ML> Asshats a passport card, and they couldn't figure out what

What is a passport card?  Something new?  Surely those humanoids would
have been programmed to accept it if legal!

 ML> it was, despite its snazzy Department of State seal and
 ML> other entertaining identifiers. They asked if I had anything
 ML> else, and I said I was unwilling to offer anything and it
 ML> was their legal responsibility to accept this. So the
 ML> supervisor on duty, perhaps a tiny point or two more
 ML> IQtudinous than the guards, was called, and I repeated my
 ML> position. All of this was performed in a fairly mellow way.
 ML> Eventually as it was near boarding time, and I had had
 ML> several beers and needed to find a toilet, I said, if I
 ML> show you an additional ID, you will forevermore accept
 ML> the card, and the supervisor said yes (this exchange was
 ML> really stupid as it vitiated both my and the supervisor's
 ML> stance, but I had to pee). I said shake on it, and he
 ML> extended his hand, and I was through after one of the more
 ML> bizarre encounters of the century.

That sounds as if you took over the control of the situation, allowing
the supervisor to get out of it without loss of too much face.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Open Face Dumplings
 Categories: Oriental, Dumplings, Pork
      Yield: 30 Dumplings
 
      1 lb Ground pork
     10    Chinese dried black
           Mushrooms, softened in hot
           Water for 20 minutes, stems
           Removed and caps finely
           Chopped
      2 c  Minced garlic chives (Or
           Substitute 2 cups minced
      2 c  Minced garlic chives (Or
           Substitute 2 cups minced
           Leeks and 1 tablespoon
           Minced garlic)
      2 tb Minced fresh ginger
      2 tb Soy sauce
      2 ts Rice wine
  1 1/2 ts Sesame oil
    1/4 ts Freshly ground black pepper
      1    Egg white, lightly beaten
  1 1/2 tb Cornstarch

MMMMM--------------------------ASSEMBLY-------------------------------
     30    Dumpling or gyoza skins
           Sesame oil for coating
           Steamer
    1/2 c  Minced scallion greens
 
  * Lightly chop the ground pork until fluffy. Place in a mixing
    bowl and add the remaining filling ingredients. Stir
    vigorously in one direction with your hand or a wooden
    spoon to blend the ingredients evenly.
  
  * Place a heaping tablespoon of the filling in the middle of a
    dumpling skin and gather the edges of the skin around the
    filling. Holding the dumpling between your index finger and
    thumb, squeeze it in the center to form a "waist". Push the
    filling up from the bottom to create a flat surface. Smooth
    the top surface with the bottom of a spoon dipped in water.
  
  * Line steamer trays with damp cheesecloth or parchment paper
    that has been brushed with sesame oil (if steamer trays are
    not available, lightly brush several aluminum pie plates with
    sesame oil). Arrange the shaped dumplings about 1/4-inch apart
    in the steamers or on the plates.
  
  * Fill a wok or a spaghetti pot water level with the bottom edge
    of the steamer tray and heat until boiling. Stack the steamer
    trays one on top of the other, cover and place over the boiling
    water. Alternatively, you may fit the pie plates in the
    spaghetti pot and cover with the lid. Steam the dumplings for
    about 15 minutes over high heat, reversing the stacked trays
    after 8 minutes. Remove the cooked dumplings and continue
    steaming the dumplings as necessary. Sprinkle the finished
    dumplings with the minced scallion greens and serve with
    dipping sauces.
  
  Serves 6 people
  
  Format by Dave Drum - 10 June 1999 FROM: Uncle Dirty Dave's Kitchen An
  OrientalFoods.com Recipe
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)