Text 30660, 72 rader
Skriven 2012-10-27 21:58:25 av Nancy Backus (1:261/1381.0)
  Kommentar till text 30615 av MICHAEL LOO (1:123/140)
Ärende: Re: dosages 470
=======================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 26 Oct 12  05:10:00 <=-

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

Promising, anyway.  :)  When do you get back there...?
 
 NB>> I take it from the recipe below that conpoy are dried scallops?  Or is
 NB>> it just an equivalent...? 

 ML> Conpoy are dried scallops. And anything Chinese with the
 ML> name XO means that it has conpoy in it.

Ok, thanks.  :)  (Not that long ago, I finally figured out that B.B.S.
on the dimsum menu meant Black Bean Sauce... I was pretty sure that it
couldn't be Barbeque Sauce... but I was racking the brain for a while to
figure it out... [g])
 
 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... ;)

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

Perhaps.  That could be a good thing...  :)


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

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

True... but it didn't bother me when I ate them...  I just wouldn't want
to make them a steady diet...  (G)
 
 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...)

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

According to xxCarol, there is wide latitude allowed with congee...
hopefully Billy will be happy with whatever you do come up with.  :)  We
just had the authentic thing on Sunday at Cantonese House, and then on
Tuesday I made the leftovers of my teriyaki-marinated chicken thighs
(from Wegmans) cooked with brown rice (and minced onion) into a brown
congee...  :)  Mine had Wegmans Thai stock for the soup stock, and I
added in some fresh mushrooms and a can of roasted eel from the Asian
store, along with a bit of eel sauce and the requisite ginger.  I
usually would have some sort of green veggie in mine (generally
broccoli), but this time didn't have it at hand.  Came out pretty good. 
The congee we had on Sunday was pork with preserved egg, in the usual
gingered rice porridge...

Richard isn't much of a soup person, either, but he generally enjoys
congee, as long as we don't have it too often.  :)

ttyl         neb

... If you scatter thorns, don't go barefoot. - Italian Proverb
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