Text 30615, 78 rader
Skriven 2012-10-26 05:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: dosages 470
===================
 
 ML> I still haven't heard what's up. I guess that's not bad news,
 ML> which is good.
 NB> We can hope.  :)  Sometimes the body adjusts to painkillers, too...

No further word, and when I reported on the shopping I was
supposed to do for Annie, the reply didn't say anything
about Bill, which is a good thing.

 NB> I take it from the recipe below that conpoy are dried scallops?  Or is
 NB> it just an equivalent...? 
 
Conpoy are dried scallops. And anything Chinese with the
name XO means that it has conpoy in it.

 ML> The supervisor knows me. I knew it was going to happen, so I put
 ML> it right at the top of my bag, so the inspection took less than 
 ML> a minute extra. They missed the Atomic Fire Balls, though.
 NB> That sounds less spooky... ;)

I have been addressed by name by strangers as well,
including several times this week on Delta (the former
Northwest branch thereof). I suspect there is a note in my
record everyplace that says "handle with care."

 I don't think they worry about Atomic
 NB> Fire Balls... the name is the most scary thing about them... ;)

There is actually a very hot layer in between the red outside
and the sugary inside.

 NB> My first introduction to congee was at Yang's Chinese Restaurant...
 NB> Mrs Yang, from the Philippines, liked it thinner; C.T., whose family
 NB> was from China, liked it thicker.  The thicker version was served
 NB> there, but we heard about the variations from Mrs Yang...  ;)  Congee
 NB> remains one of my comfort foods....  :)  (I like it thicker, too...

I'm not really a soup person at all, and even less a porridge
person, but for Billy's sake, I'll make the stuff. I just hope
that it lives up to his memories.

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

      Title: Chinese Style Sauteed Firm Tofu
 Categories: Chinese, Vegetarian
   Servings:  4

     24 oz Firm tofu
      2 tb Oil
    1/2 ts Salt
      1 sm Onion, thinly sliced
      6 md Mushrooms, sliced
      1 sm Carrot, cut into matchsticks
      2 md Green bell peppers, thinly
           - sliced
      1 tb Sake or white wine
  1 1/2 tb Soy sauce
      1 ts Grated ginger
      1 tb Sugar
      1 tb Water
      1 ts Cornstarch dissolved in
           - 3 tb water

  Cut tofu crosswise into pieces the shape of French-fried potatoes.  Heat a
  wok, coat with oil & sprinkle on the salt.  Add onion, then the mushrooms,
  stir frying each over high heat for about 30 seconds.  Reduce heat to
  medium-low.  Add carrot, green pepper & tofu in that order, sauteing each
  for about 1 minute.  Reduce heat to low & add sake, soy sauce, ginger,
  sugar & water.  Simmer for 3 to 4 minutes.  Stir in dissolved cornstarch &
  simmer 30 seconds for another 30 seconds.

  Shurtleff & Aoyagi, "The Book of Tofu"

MMMMM

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