Text 32320, 85 rader
Skriven 2013-01-06 09:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: nursing 38
==================
 ML> Other possibilities might include phoning for takeout, you
 ML> know, pizzas and stuff, maybe Chinese.
 RH> Most of that kind of food they don't care for. We did see that they
 RH> have bought some frozen pizza (or done a take out before Irene took out
 RH> the pizza place) but that was for a lunch that Mom wouldn't have to
 RH> cook. They do like the Chinese food from Ming Moon but only as an
 RH> occaisional meal; I dooubt they could eat it weekly.

Just thinking out loud. Assuming the food at wherever they
end up is wanting, and they're not wanting it, accommodations
should be made - find the places within delivery distance and
make do with whatever suits most.

 RH> You know, the bland & boring type--mashed potatoes, veggie and
 RH> overdone meat with a sugary dessert. Or, white spaghetti cooked to mush
 RH> with a horrible (!!) meat sauce to top it and french bread, same sugary
 RH> dessert. That's what they like.

Yerk.

 ML>       Title: Pork with Fermented Bean Curd
 RH> I don't think Dad would care for this; he will eat basic Chinese food
 RH> (not fond of rice tho) but ones that include things like tofu would be
 RH> highly suspect. OTOH, it looks good to me. (G)
 ML> The tofu produces a strong "umami," as it is nothing
 ML> like the tofu you eat normally. Like a shot of wine,
 ML> only with insignificant alcohol (the fermentation is
 ML> salt-mediated, which is not friendly for booze-producing
 ML> yeasts).
 RH> As I said, I'd like it but Mom & Dad wouldn't.

I was approaching it from the assumption that the blandness
reputation would cause the objection to tofu (most people
don't like anything too bland or too tasty). In his case,
and this case, it would instead be the unfamiliarity and
the hyper-tastiness. Looking back at the recipe I would now,
20 years later, add a couple hot pepper pods, kicking it
up beyond which it might reasonably not be kicked up.

 ML>       Title: Crispy Wontons

 RH> Another one that looks good to me. I might find a sweet/sout sauce
 RH> with no hfcs, make one of my own or just use a small dash of soy sauce.
 RH> Ketchup on won tons? You've got to be kidding! (I know, not one of
 RH> your recipes but the idea of it is mind bending.)

It says crispy, doesn't it? Americans like to put ketchupy
sauces on crispy things.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Mushrooms with Eggs
 Categories: Main dish
      Yield: 1 servings

    150 g  Mushrooms
      1 tb Tarragon vinegar
      2    Eggs
           Salt and pepper

  Mushrooms taste deliciously fresh cooked in this way - steamed in a pan
  with a little tarragon vinegar, refreshingly sharp. The blandness of the
  egg is a perfect match for them. This simple supper dish is very quick
  and easy, yet distinctly different.

  Trim the mushrooms, removing the ends of the stalks. Wash them and pat
  dry. Cut each mushroom into fine slices and put them into a well-greased
  frying-pan. Sprinkle with the vinegar and season with salt and pepper.
  Cover, and cook over a gentle heat for about 10 minutes, shaking the pan
  from time to time.

  Drop two eggs into the pan before all the water produced by the
  mushrooms has evaporated. Leave to cook, uncovered, for a further 3-5
  minutes, depending on individual taste.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

-----


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