Text 31501, 114 rader
Skriven 2012-12-01 06:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: gen. knowledge 641
==========================
 RH> I don't keep up with sports or entertainment enough to make a good
 RH> attempt at puzzles that use them as themes. I'd rather do a general,
 RH> all around assorted clues puzzle instead of a specific themed one.

Me too, but I used to enjoy the challenge of the TV Guide
crossword, which was by far the most difficult of the ones
I did, because the only way to get most of the clues was
by letter frequency and elimination. Best of all was when
Hemispheres magazine did a puzzle and printed the wrong
clues - one of the sets (across, down, I forget which, it
doesn't matter) belonged to a different puzzle. Carol B.
and I were on a long flight in coach and were happy to
have this entertainment to keep us going for a few hours.
We got it done and were quite pleased with ourselves.

 ML> Has anyone actually come out and told him that they
 ML> notice that it's wearing him out? And to chill a bit?
 RH> We've tried but we're not right there so he doesn't pay attention. I
 RH> suspect my brother who is right there has tried but hasn't gotten
 RH> anywhere fast on getting anything accomplished.

There has to be a way short of waiting for him to
debilitate himself and then say, see, I told you so.

 RH> Recycle as much as you can. We do quite a bit--paper, plastics, metal,
 RH> computer parts, light bulbs,...................

In all the jurisdictions I am familiar with, light bulbs
aren't recyclable, at least in the normal pickup.
 
 ML> Pumpkin or squash ravioli
 RH> Is this what you did over the week end? I've seen some recipies that
 RH> short cut the pasta and use won ton skins instead.

Yeah, but with a decent pasta maker it's pretty easy to make
the skins - easier than bread, for example. My ravioli turned
out looking kind of like jiaoze, though - I'm too Chinese to
do them any other way I suppose.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Boiled Meat Dumplings (Shwei Jaudz, Shui Jiao-Tse)
 Categories: Chinese
      Yield: 10 as an appie

      8 oz Cabbage, chopped fine
      1 ts Salt
      1 c  Water
      2 oz Garlic chives or
           Scallions, green part,
           Minced
      8 oz Pork loin, not too lean,
           Chopped fine or
           -ground coarse
    3/4 ts Salt
    1/2 ts MSG
      3 tb Sesame oil
    1/4 ts Pepper, ground fine
      1 tb Ginger root, minced
           Dumplings:
      3 c  Flour
    3/4 c  Water, ice-cold
           Flour to prevent sticking

  Sprinkle cabbage with salt. Let stand 15 min. Drain. Add 1 c water and
  squeeze dry, discarding liquid. Add chives and pork. Mix all together
  with seasoning ingredients.

  Knead flour and water together until it is a smooth dough. Let rest
  10 min. Roll out into a long cylinder and divide into 48 or 50
  pieces. Roll out each piece into a 2" circle.

  Put 1/3 oz filling (appx) in each circle. Fold circles over and seal
  with water, pleating one side artistically as you go (optional!). If
  you pleat, you will get one crinkled side and one straight side, and
  the dumplings will pull into a slightly curved or crescent shape;
  otherwise you will have straight, flat, boring-looking dumplings that
  still taste fine.

  Cooking procedure 1:

  Boil 12 c water. Lower heat to low. Cook dumplings for 4 min, covered,
  stirring occasionally. This produces a standard restaurant dumpling.

  Cooking procedure 2:

  Boil 10 c water. Add 1/3 the dumplings and stir. Cover and let water
  return to a boil. Add 1/2 c icy cold water. Stir. Cover again and let
  water return to a boil. Add another 1/2 c icy cold water. Stir. Cover
  a third time and let water return to a boil. Remove dumplings
  immediately and drain them. Repeat the entire procedure until
  dumplings are done. This is said to produce a more delicate dumpling,
  but I don't recall ever having tried it myself.

  Sauce 1:

  1   c soy sauce 1/2 c broth (cooking water will do!) 1 t white
  vinegar or cider vinegar 1/2 t sesame oil 1/4 t sugar 1 t scallion,
  chopped, including green part

  Sauce 2:

  1   c soy sauce 1/2 c broth 1/2 t sesame oil 1/4 t hot pepper oil or
  1/4 t red pepper flakes

  Sauce 3, I am not kidding: 1 c A-1 sauce 1/2 c broth

  refined from Wei-chuan cook book Chinese Snacks

MMMMM

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