Text 28615, 112 rader
Skriven 2012-08-23 08:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: tasty treats 165
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 RH> Yes but with my mom, it's old age senility.

Heartbreaking, but that is the way of life.

 She has no idea what stir
 RH> frying is. Back when we were in AZ, the first time I had wrist
 RH> surgery, my folks came to stay with the girls while Steve & I were in
 RH> TX. After they left, the girls let us know what they thought of
 RH> grandma's (lack of) cooking ability. My parents came again the next

Kept you nice and slim as a teenager, I bet.

 RH> year for my 2nd surgery but I'd taught the girls how to make fried rice
 RH> in the interim. They made it for supper one night and my parents wanted
 RH> to know where the rest of the meal (meat and vegetables) were. The
 RH> girls had to explain that everything was in the one dish.

At the restaurants even if you get fried rice, other main
courses are the norm. Fried rice is a way of getting into the
diners' pockets is all. Not so at home, where as you know the
stuff is an economical everyday main course, supplemented on
special occasions perhaps. But for restaurant-going folks the
mindset has to be combated that fried rice is something to put
other things on top of. Goes double for the all-American
household where the protein is over here on the plate, and the
starch is over there, and the greens are yonder.

 RH> I give it a soap & water scouring as I don't want to set off all the
 RH> smoke detectors in the house.
 ML> You must have very sensitive sniffers, then. It takes under a
 ML> minute to get the spicy out of a porous pan.
 RH> They are, but not as sensitive as some places. It went off in a
 RH> heartbeat in our quarters in Berlin! (G)

At Annie and Billy's I used to set the thing off routinely;
quickly learned to go next door and use the other kitchen (I
told you it was a big house). Other places I cook I've learned
to adapt mostly but forget now and then. Rosemary's, Lee's,
Nicholas's, these lack smoke detectors at all, so I am most
comfortable cranking the heat.

 RH> According to the one diabeters educator, all fruit juice is not
 RH> allowed now unless I need an emergency "hit" to raise my blood sugar.

We're talking a few tablespoons here, not like a breakfast
glass of juice.

 RH> V8 and other vegetable juices are allowed. I've used minimal amounts of
 RH> fruit juices (despite what we were told) from time to time with no
 RH> apparant ill effect, maybe a bit higher blood sugar reading but not
 RH> signifigant. So, the choice is mine.

I don't get this, as vegetable juices can have as many carbs
as fruit juices. Tomato water, for example - which I would
in fact recommend as a substitute for wine in some recipes -
tomato water off a good ripe tomato is going to have significant
carb value. Hey, I bet kimchi water would work.

 ML> Nobody wants their whole meal so hot they can't enjoy it!
 RH> Seems like some folks do, otherwise the chefs wouldn't cook "blow the
 RH> doors off" hot for them. Some years ago, my BIL ordered some hot wings
 RH> extra super duper hot.

Okay, there's the macho factor that I don't take into
consideration. But for me, though, what I consider a
pleasurable heat has been shown to extend well into
the danger zone for other diners. Today for breakfast
I had a plate of spaghetti and meat sauce (I am supposed
to take the metformin with a small amount of starchy food)
and put a teaspoonful of cayenne into my dish, and it
wasn't enough, so I put another teaspoonful in, and it was
just right, burning right down the pipe just so but
mellowing right out by the end of my meal. This emboldened
me to do an experiment with hot pepper with or without
vinegar, to test the Dirty Dave hypothesis.

Plain cayenne was the control, and I know what it
tastes like, but took a little as a refresher. Nice
heat, nice burn, fairly persistent. Then cut with 50%
vinegar. Still nice heat and burn, but the finish cut
off right away. Maybe Dave has something there. But in
fact it came back a minute later. Not sure what to make
of this, but I'm convinced that neutralization doesn't
have anything to do with it.

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

      Title: Instant Kimchi (Korean Gut Churi Kimchi)
 Categories: Korean, Vegetarian
   Servings:  4

      1    Chinese cabbage
      2    Cloves Garlic
      1 ts Hot pepper
      1 ts Soy sauce
      1 ts Vinegar
      1 tb Salt
      1 tb Sugar

  1.  Chop the cabbage into pieces about 1 1/2 inches long by 1 1/2 inches
  wide. Three cups of chopped cabbage are needed.

  2.  Crush the garlic and blend with the hot pepper, soy sauce and vinegar.
  Add the cabbage and mix well. Add the salt and sugar, mix and cover until
  ready to serve.

  From: The Korean Cookbook, by Judy Hyun.

MMMMM
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