Text 25631, 128 rader
Skriven 2012-06-01 22:55:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BALANCES? 724  20601
============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> Could you similarly relive even only five thousand times a purely
 GJ> non-proteinous meal?
 ML> I could not relive a purely non-proteinous meal more
 ML> than about twice in a row. The most beautiful spinach
 ML> or artichoke or asparagus meal on the planet, twice tops.

When in India I was quite satisfied by successive meals in which the
protein was of vegetable origin - lentils, chickpeas, etc - which I
ate for weeks.  When I returned to Darwin and a roast lamb shank, I
enjoyed the flavour, but almost choked on the unfamiliar texture.

 ML> For me, a meal in which only a single component
 GJ> is served, no matter how delicious, lacks appeal.
 ML> For me, variety is fine, but I am more like the august
 ML> Munich burgher who was interviewed regarding his favorite
 ML> meal, roast pork shank. And the side dish for your meal,
 ML> asked the journalist? More pork!

That dish can be quite scrumptious, particularly the smoked version I
ate in Vienna, the meat quite dark, juicy and falling apart, but I
still liked some vegetation, such as sauerkraut and potato.

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

Rice is useful as a carrier of sauce flavours.  I find the USAn
practice of serving a salad to be eaten before the main course rather
unsatisfying.  I like to eat both together, from separate plates, so
that each mouthful has hot and cold components as well as the
contrasting flavours.
 
 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!

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

For me, 22C is far too cold in Summer.  With an ambient max of 35 at
present in Darwin, where I have planned to be in 3 weeks time, I would
not want to be chilled to below 28 or thereabouts.
 
 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.
 ML> Now there is the additional evidence of superiority or at
 ML> least richesse.

Or not having to personally pay the electricity bill.
 
 ML> In Bangkok, Phnom Penh, or Saigon too. I've had a few scary
 ML> moments negotiating traffic in southeast Asia, where it
 ML> is recommended that people hail a taxi to cross some of
 ML> the crazier intersections. It is strange leaving Singapore,
 ML> where obedience of traffic signals is enforced with high
 ML> monetary fines and perhaps a couple strokes of the cane, and

Even there, some people run across the road against the lights, if it
appears safe.   I don't dare to.

 ML> going to one of these other places, where the scooter and
 ML> auto drivers seem to take pleasure in missing by mere
 ML> centimeters at the most. The Romans and Parisians are
 ML> daunting enough for Lilli, who I think was permanently
 ML> traumatized in Phnom Penh by our walking the mile or two
 ML> to our hotel from the royal palace.

I have a nephew in Manila who has somewhat deformed legs, and who uses
elbow crutches to get around.  As I teenager, he once accompanied me
when I was going to the dentist, and we had to cross a main road,
which had a solid pack of buses, trucks, taxis, tricycles and bicycles
pouring past.  I saw no way of crossing that road, but Anthony just
said, "Uncle, follow me!", and held up one of his crutches and just
stepped out.  Miraculously all those vehicles screeched to a
shuddering halt, and like the Israelites crossing the parted Red Sea,
we strode safely across.  It took a while before my heart rate
returned to normal, though.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fresh Manila Clams W/Thai Chili Ginger & Black Bean Sauce
 Categories: Hawaiian
      Yield: 4 Servings
 
      1 lb Fresh Manila Clams
  1 1/2 tb Vegetable oil
      1    Clove fresh garlic, chopped
    1/2 c  Chicken stock or dry white
           Wine
      1 tb Thai Chili paste in oil
           (Prik Pao)
      1 tb Black beans
      1 tb Oyster sauce
      1 tb Onion slices
      2 tb Bell peppers, asst'd.
           Colors
     15    Fresh basil leaves
    1/2 c  Cooked angle hair pasta or
           Steamed rice
 
  Saute fresh chopped garlic in a hot pan with 1 1/2 Tbs of vegetable
  oil until garlic turns to a light brown then add fresh clams and
  continue to saute for 1/2 minute then add chicken stock, chili paste,
  black beans and oyster sauce. Keep cooking until clams start to open,
  then add bell peppers, onions and fresh basil. Serve on a bed of
  angle hair pasta.
  
  SINGHA THAI CUISINE Chefs: Chai Chaow Asaree and Saowanit Garcia
  
  Recipe from Hari Kojima's former TV show "Hari's Kitchen" produced by
  KHON Channel 2 - Hawaii. Archived at: http://www.suresave.com
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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