Text 32386, 94 rader
Skriven 2013-01-08 05:32:00 av Dave Drum (62566.cooking)
  Kommentar till text 32383 av MICHAEL LOO (1:123/140)
Ärende: flights of fancy
========================
-=> MICHAEL LOO wrote to NANCY BACKUS <=-

 ML> Will try to stay out of dark anything. My vision gives me
 ML> an excuse for being cautious, for starters. Second, my
 ML> invulnerable days may be over. Third, I have Lilli to
 ML> take care of.

 NB> Sounds like some very sound reasons to be cautious... ;)

 ML> I am much more careful than I was even in my 40s. In my 20s
 ML> and 30s I got out of some scrapes that were so improbable,

So my improbable adventures weren't all that improbable. Viewed from my current
perspective, though, they sound like the purest fiction -- even though I lived
them.

 ML> both the scrapes and the escapes, that they sowed the seed of
 ML> my fancy about alternative realities, that we take a branch
 ML> among the possibly infinite possibilities, and what "I" am
 ML> is a reflection of successful negotiation of a series of
 ML> branches that hasn't just plain stopped.

I am still pretty cavalier about taking chances - if they don't require a lot
of exertion. And I am *much* more careful about my medical conditions than I
used to be. I have discovered that as my senescence progresses that my body
does not heal nearly so quickly as in my youth. And the pain hangs about
onger.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pork Stir Fry w/Green Onion
 Categories: Pork, Vegetables, Chilies
      Yield: 4 servings

      1 lb Pork loin or boneless pork
           - chops
      4 tb Peanut oil or other high
           - smoke point oil
      5 cl Garlic; thin sliced
     12    Scallions/green onions; bias
           - sliced in 1" - 2" pieces,
           - both green and white parts
           Red chile flakes
    1/2 ts Sesame oil; opt
 
MMMMM-------------------------MARINADE------------------------------
      2 tb Soy sauce
      1 ts Sugar
      1 ts Corn starch

  Pork chops tend to come in thicknesses either around 1/2"
  thick or an inch thick. If you are working with a thick
  boneless pork chop, start by slicing it into two thin
  layers, horizontally. If starting with pork loin, cut
  slices 1/2" thick. Put the slices under some plastic
  wrap or wax paper and pound them thin with a rubber
  mallet, meat mallet or even an empty wine bottle. This
  will help tenderize the meat. The slices should be about
  1/4" thick. Cut the pork against the grain into thin
  strips, about 1 1/2" long.

  Put the soy sauce, sugar, and corn starch into a large
  bowl and whisk to combine. Add the pork strips to the bowl
  with the marinade and toss to coat completely. Set aside
  for at least 10 minutes.

  Heat the peanut oil in a wok or large sauté pan on high
  heat. When the oil is hot (shimmering but not smoking) add
  the garlic slices and stir-fry until they begin to turn
  brown at the edges, about 30 seconds. Add the pork strips
  and stir-fry until the pork changes color, about 90
  seconds, stirring constantly.

  Add the sliced green onions and continue to stir-fry for
  another minute, or until the green onions wilt. Turn off
  the heat and stir in the sesame oil, if using.

  Serve immediately. Serve alone, with noodles or with rice.

  Yield: Serves 4.

  The base recipe is adapted from one in The Cultural
  Revolution Cookbook by Sasha Gong and Scott Seligman.

  From: http://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... A vegetarian is a person who won't eat anything that can have children.
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