Text 30898, 63 rader
Skriven 2012-11-08 06:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: to the Lth degree 526
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 RH> Just as easy in the long run for me to pull out the manual sharpener
 RH> and do it myself. Tho if I start it and Steve is around, he'll probably
 RH> take over for me.

Depends on the condition of your wrists at the time. I have found
that the electric rotating diamond-edge hones do a better job than
hand mechanisms, and the Chef's Choice brand really is the chef's
choice.

 RH> I'd say overall a bad thing. How are kids supposed to learn how to
 RH> sign their names and all the other good stuff you use cursive for?

I've known plenty of folks who use block letters to sign and
plenty more who just make a squiggle that no more represents
their name than does HIS [X] MARK.

 ML> You can soak the potatoes for a while and get rid
 ML> of a lot of the starch that way.
 RH> I'll keep that in mind. I had too many carbs for supper (out) so my 9
 RH> pm reading was high (it's optional but I do it). Things should be
 RH> settled back down in a day or so of judicious choices in my eating.

The numbers fluctuate by time of day anyhow. Lately I'm in
a heavy carb household (and the main source of protein is
dairy products) - thankful for my metformin and for Barilla
51% whole wheat pasta (sounds like a contradiction!).

Szechuan Cold Noodles in Sesame Sauce
cat: pasta, main, side
servings: 4 to 8

1 lb whole wheat pasta
1/4 c natural peanut butter
1/4 c tahini
2 Tb sesame oil
4 garlic cloves
1 Tb chili oil
3/4 ts Szechuan peppercorns
1/4 c sugar or sugar substitute
1/2 c soy sauce
1 ts lemon juice
scallion slices for garnish

Boil pasta and allow to cool. Rinse under cold water. This does
remove some of the vitamins but it keeps the pasta from sticking.

Combine all other ingredients and blend thoroughly in a food
processor using them metal blade. Pour sauce over pasta. Toss,
garnish with scallion slices and serve.

The sauce can be prepared up to three days in advance and stored in
the refrigerator. It tastes better with age.

Serves 4 as a main dish; 8 as a side.

I've always had a weakness for this dish and order it in every
Szechuan or Hunan restaurant I enter. Through trial and error
I came up with this recipe.

Source: Harvey Fierstein
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