Text 26197, 60 rader
Skriven 2012-06-17 04:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: 808 living on the road
==============================
 ML> It is called London Broil and is very salty, and almost
 ML> grain-free, not too unlike a slightly higher-quality
 ML> Carl Buddig.
 NB> Again, was that from Prepared Foods?

I wasn't there when it was bought (otherwise I'd gently
steer away from it - these days if I nixed it in the usual
forthright way, Annie would probably burst into tears, as
she is generally overwrought), but I presume as it came in
thin slices in a zip, it was from the deli.

   I've not seen anything quite
 NB> like that at our stores... but it may have been because I wasn't
 NB> looking where it was...  Prepared Foods and Deli are two departments I
 NB> mostly just glance at in passing...

I have been known to pop into such departments when traveling
to pick up something for munching on. But last time I was in a
hotel that was a. near a grocery and b. not near a reasonable
restaurant, I got a half pound steak and ate it raw, pulling it
apart with my finger in caveman fashion. With good heavy beef,
raw isn't wet and flabby so is pretty much like rare rare.
The surface bacteria weren't dealt with, and perhaps I should
have swabbed it with Courvoisier or something first, but I
didn't die much.

 NB>> What I've generally bought from the deli has been what's
 NB>> called Just Roast Beef... no salt, just a chunk of roast beast, sliced
 NB>> to order...  Of course Williamsport might have different stuff...
 ML> That I could deal with.
 NB> I thought you'd like that one better... :)

Indeed. For a supposed grommet, I like simple things.

   Haven't bought it for
 NB> years, but have noticed that it still exists and appears to be the same
 NB> as ever.  I may end up getting it again, as the alternatives we've been
 NB> getting from the dairy department seem to be disappearing...

 NB> ... it    s             h ard    tot      ype     i n  the   da    r

If my fingers start off in the right position, not so hard -
no worse, say, than typing in the light.

GROUND ROASTED RICE
cat: seasoning, ingredient
yield: 1 text only

Dry roast raw rice in a small fry pan over low
heat until golden brown. Shake the pan occasionally
so the rice is browned evenly. Cool. Grind the roasted
rice in a spice grinder into powder. Store in an
airtight container (preferably in a glass jar), it'll
keep for several months.

:http://sashimi.wwa.com/~yingthai/recipes/kaokua.txt

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