Text 25377, 148 rader
Skriven 2012-05-28 18:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BALANCES? 724
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 GJ> Could you similarly relive even only five thousand times a purely
 GJ> non-proteinous meal?

I could not relive a purely non-proteinous meal more
than about twice in a row. The most beautiful spinach
or artichoke or asparagus meal on the planet, twice tops.

 For me, a meal in which only a single component
 GJ> is served, no matter how delicious, lacks appeal.

For me, variety is fine, but I am more like the august
Munich burgher who was interviewed regarding his favorite
meal, roast pork shank. And the side dish for your meal,
asked the journalist? More pork!

 I could enjoy a few
 GJ> mouthfuls of top quality steak, tuna sashimi, DD's chilli, or roasted
 GJ> pumpkin, but then I would feel like eating some of a balancing
 GJ> vegetable, salad, rice or potatoes to stimulate other groups of smell
 GJ> receptors and tastebuds.

I have never in my life needed a balancing vegetable, salad,
or potato, and seldom rice (in this case, a diluent rather
than a balance).

 GJ> When living in the tropics, I prefered minimum cooling in my office,
 GJ> which reduced the thermal shock of moving to and from the steaming hot
 GJ> outdoors.
 ML> There are those who relish the sensory shock. I certainly do.
 GJ> You may well enjoy plunging naked into Scandinavian snow drifts as you
 GJ> leap out of the steamy sauna, but, it makes me sneeze!

Cold into hot makes me sneeze. Hot into cold, I forget, but
I don't think so. Here, today, it is 35 in my room (which has
had, two days ago, an air conditioning unit installed), but I
am sweating it out. In the rest of the house, it is 22. I
enjoy the contrast.

 ML> It strikes me that with thought of electricity and CO2 a strongly
 ML> cooled office is even more a status symbol.
 GJ> The people with the super-cooled offices mostly had them that way to
 GJ> show their superority over the lesser wage slaves who had to labour
 GJ> under overhead fans without personal airconditioning.

Now there is the additional evidence of superiority or at
least richesse.

 GJ> It depends on what is considered energetic.  It is said that
 GJ> cardio-vascular exercise should be taken to the point where your
 GJ> breathing is heavy enough to prevent you from speaking complete
 GJ> sentences, but only allow short phrases.

Usually for me, it's monosyllables.

 GJ> As when crossing roads in Rome; walk across at a steady pace, and
 GJ> ignore the traffic hurtling past, cm away.  Just don't try that in
 GJ> Naples, or the adage, "See Naples and die." will be born out.
 
In Bangkok, Phnom Penh, or Saigon too. I've had a few scary
moments negotiating traffic in southeast Asia, where it
is recommended that people hail a taxi to cross some of
the crazier intersections. It is strange leaving Singapore,
where obedience of traffic signals is enforced with high
monetary fines and perhaps a couple strokes of the cane, and
going to one of these other places, where the scooter and
auto drivers seem to take pleasure in missing by mere
centimeters at the most. The Romans and Parisians are
daunting enough for Lilli, who I think was permanently
traumatized in Phnom Penh by our walking the mile or two
to our hotel from the royal palace.

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

      Title: Imperial Rolls
 Categories: Chinese, Vegetarian, Appetizers, certainly not Chinese
   Servings:  6

    1/2 lb Cellophane noodles
      2 lg Onions, sliced very thin
      2    Green peppers, sliced thin
      6    Cloves garlic, minced
      2    Jalapeno peppers, minced
    1/2    To 2/3 c sesame oil
      7    Or 8 med shiitake mushrooms,
           -sliced very thin
      3    Carrots, shredded
      1 c  Mint leaves, chopped
      1 bn Basil, chopped
      1 bn Cilantro, chopped
      1    5" piece ginger, peeled and
           -minced
    3/4 c  Roasted peanuts, chopped
    1/2 c  Soy sauce
      3 tb Teriyaki sauce
      3 tb Black rice vinegar
      1 tb Sugar
           Juice from one lime
           Black pepper to taste
      1 pk Rice paper rounds
           Vegetable oil for frying

  These crispy rolls are made with Vietnamese rice paper - huge, round,
  translucent and very brittle.  If you cannot find these exotic rice paper
  sheets, you can use filo dough instead (See Cook's Note).  I must say, the
  first time I used these rice papers I almost gave up after only three
  minutes.  Be patient and practice a bit.  Once you get the hang of it, the
  rest will go smoothly.  Be sure to use plenty of water when spraying the
  sheets, roll as quickly as possible and keep the sheets covered as you
  work.  A challenge indeed, but well worth the effort. Rice papers as well
  as cellophane noodles can be found in any Asian supermarket.

  Soak the cellophane noodles in warm water for 2 or 3 minutes.  Cut into 4"
  lengths and drain.  Cook in boiling water until done, about 4 or 5 minutes.
  Drain and set aside.

  Cook onions, green peppers, garlic and jalapeno peppers in the sesame oil
  over high heat until wilted.   Stir frequently to prevent burning. When the
  vegetables are wilted, add the shiitake mushrooms and cook over low heat
  until they are soft but not mushy.  Place in a large bowl and cool. When
  the mixture is cool, add all the remaining ingredients except the rice
  paper and vegetable oil.  Taste and adjust seasonings.

  To assemble:  Take one sheet of rice paper out of the package, dip in a
  large bowl of water, or spray using a plastic spray bottle, and lay out on
  a flat surface.  Quickly place about 3 Tbs of the filling on the bottom of
  the round and roll up, tucking the ends in as you go.  Seal with more water
  and set aside, seam side down.  Make all rolls in this fashion. Heat about
  2" of vegetable in a large skillet.  When the oil it hot, but not smoking,
  add the rolls in batches and cook until golden brown on all sides. Remove
  from pan and drain on lint-free towels; do not use paper towels as the
  wrappers will stick to the paper.  Serve immediately.

  COOK'S NOTE:

  If using filo dough, cut sheets into long rectangles, approx. 6x8" long.
  Place some filling at the bottom of each piece of filo dough and roll up,
  tucking in the ends as you go.  Brush with melted unsalted butter to seal.
  Cook in vegetable oil until golden brown.  Be sure to cover the stack of
  filo dough at all times with a damp cloth to prevent it from drying out.

  From "Glories of the Vegetarian Table" by Janet Hazen. Makes 6 to 8
  servings.

MMMMM

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