Text 28667, 142 rader
Skriven 2012-08-23 23:18:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: MAC & CHEEZOID 20823
============================
 -=> Quoting Dave Drum to Nancy Backus <=-

 DD> Things were cheaper (we think) when looking back at 35c hamburger and

When did you buy a 35c hamburger?  (Or are you older than you appear?)

 DD> 50c/gal gasoline. But, when you consider how long an hourly worker
 DD> would have had to work to buy a gallon of gas or a pound of burger meat
 DD> - things haven't changed all that much. Except for those on a fixed
 DD> (and often inadequate) income.  

Probably correct.

 NB> parents used "funny milk" (so-called, as we thought it funny that
 NB> powder could turn into milk, as well as the fact that it tasted funny
 NB> at least to some of us) with a little whole milk added to help the
 NB> taste.  When I got out on my own, that was the first thing I got rid

When living in PNG fresh milk was very expensive, so everyone used
powdered or condensed milk.  We got used to it.

 DD> Never did like reconstituted milk - or blue milk. Powdered milk as an
 DD> ingredient is OK. But not as a drink.

So we didn't drink milk by itself.
 
 DD> Butter is my default - and always has been. By the time I found a
 DD> margarine that tasted as good as butter it was nearly the same price as
 DD> the McCoy. 

These days some of the "spreadable" combined butter and olive or
canola oil mixes aren't too bad, but I still prefer pure butter.

 DD> Here are the conventions I use in my recipes:

 DD> All butter is salted unless specified otherwise. Margarine is not a
 DD> suitable substitute for butter, because of the difference in flavor and
 DD> nutritional value. Butter is a natural product, while margarine is
 DD> man-made and contains trans fatty acids. 

Aggreed.  I do prefer real butter.

 DD> All eggs are large. (I usually specify)

The chook eggs sold here are all large or "jumbo".  The only small
eggs are quail eggs, which are OK as a sort of garnish.

 DD> All flour is all-purpose unless otherwise specified. 

We have "plain" flour or "self-raising", but I use very little.

 DD> All milk is whole milk unless otherwise specified. 

Definitely no "lite", "lo-fat" or similar watered-down milk or
yoghurt, or indeed anything "lo-" or "lite".

 DD> All onions are yellow unless otherwise specified.

I use brown and red onions, and very occasionally, white.

 DD> All pepper is freshly ground black pepper unless otherwise specified. 

Agreed.

 DD> All salt is table salt unless otherwise specified. 

Agreed.  It comes with iodine, normally, but I don't mind.

 DD> All dry ingredient measurements are level - use a dry ingredient
 DD> measuring cup,
 DD> fill it to the top, and scrape it even with a straight object, such as
 DD> the flat side of a knife.

I do that - sometimes.  As cups do vary, it is better to use
quantities specified in grams or milli-litres, which are universal.

 DD> All temperatures are Fahrenheit if I have not already done the
 DD> conversion and offered both.

Nah!  I use the standard Celcius, rather than your quaint old F, which
the rest of the world gave up ages ago.

 DD> If an ingredient has no quantity specified it is to be used to *your*
 DD> taste or need.

Of course!  Take a wild guess, then taste as you add it, bit by bit.

 DD> Title: Roasted Red Bell Pepper Butter

"Capsicum" is a better name, to avoid confusion with "mango".  :)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stir-Fried Chicken with Green Capsicum
 Categories: Chinese, Asia-n, Rural, Chicken, Stir-fry
      Yield: 5 Servings
 
    400 g  Chicken- breasts
           -cut into 2cm dice
    175 g  Capsicum- green
           -trimmed & de-seeded & cut
           -into 2.5cm diagonals
           -== FOR STIR-FRYING ==-
      3 tb Oil- peanut
           -to 4 tb
           -== FOR SEASONING ==-
           Ginger- green, 2.5cm
           -peeled and bruised
      3    Onions- spring
           -cleaned, trimmed and cut
           -into 4cm lengths
      2 ts Wine- rice or dry sherry
    1/2 ts Salt
      1 ts Sugar- castor
 
  Heat a wok until very hot. Drizzle in the oil and heat to a quick
  sizzle. Use your spatula to coat the cooking surface of the wok with
  the hot oil. Add the ginger and the spring onion to the hot oil; stir
  and press until fragrant. Remove the ginger and the spring onion.
  
  Slip the diced chicken into the oil. Stir-fry, lifting and turning,
  until the surface of the meat turns almost white.
  
  Add the capsicums; lift and turn to coat with oil. Pour the rice wine
  in at the side of the wok. Sprinkle over the salt and sugar. Lift and
  turn to mix through. Stir-fry, lifting and turning, until the chicken
  is tender, the capsicums softened but still firm and bright green.
  
  TO SERVE; Scoop out the stir-fry and arrange in a mound on a warmed
  serving plate. Serve immediately.
  
  From: THE REAL FOOD OF CHINA By: HELEN CLUCAS & ALAN LINDSAY A recipe
  from: The LING family, Yangzhou Published by WILLIAM HEINEMANN
  AUSTRALIA Typed by: Kevin JCJD Symons : July 1999
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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