Text 6998, 124 rader
Skriven 2011-02-11 06:07:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: FISHY
=============
Michael Loo Said to Dave Drum about fishy 4

ML>  ML> Ah. Stan must belong to the other Dave's family. Ah, good
ML>  ML> luck to them all.

ML>  DD> I thought you might have been making a Stanley Kowalski
ML>  DD> reference.  Ted is somewhat Stanley Kowalsiesque with all his
ML>  DD> "get me, give me, bring  me" palaver. Albeit without Kowalski's
ML>  DD> charm and couth ...  Bv)=

ML> Was there spousal abuse in the relationship? I think I encountered
ML> the guy a couple times, but though not interesting, he didn't
ML> seem quite so bad as to do that.

I misdoubt that there was physical spousal abuse in the relationship - 
or there would have been no relationship. Georgia would have glued his 
wedding tackle to his leg while he slept then woke him and showed him 
racy pictures. Or, sewed the blanket to the mattress so he was captive 
and worked him over with a pool cue or ball bat. But, she apparently 
loved/loves the mug. So, who am I to say? He still has all the charm and 
couth of Homer Simpson.

ML>  DD> That's a relief - carpal tunnel is no picnic - says the voice
ML>  DD> of  experience.

ML> Yesterday I played quartets with someone who had both
ML> wrists, er, tunnels cut: worked, but only after a bit
ML> of rehab. McCully, of whom I've spoken here, claims
ML> that B vities will heal the nerve inflammation right up.

In my case I suspect that the osteo-athritis has added some calculus to 
the carpal tunnel and it is pressing on the nerve. I am going to ask at 
next doctor visit to be referred to a specialist - who is *NOT* with 
Orthopaedic Center of Illinois. I have been to them twice with my 
arthritic shoulder and found them brusque, rushed, and no help 
whatsoever. In this case, two strikes and you're out.

Coal to Newcastle ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: PEKING DUCK BONE SOUP
 Categories: Loo, Oriental, Poultry, Soups
      Yield: 6 cups
 
MMMMM--------------------------BROTH--------------------------------
           Bones from 1 Peking duck
           Carcass, neck, gizzard,
           Wings, leg & thigh bones
      1    Scallion
      1 sl Ginger

MMMMM---------------------------SOUP--------------------------------
      1 lb Celery cabbage
           - (ch'ing tsai)
      2 oz Dried bean thread
           - (bean vermicelli)
           Water
      2 tb Oil
      2 sl Ginger
    1/2 tb Salt
    1/2 ts MSG
      6 c  Peking duck bone broth
           - from above (if there's
           - not enough, cut with
           - chicken broth or water)
      2 oz Chinese or Smithfield ham
           - slivered
      1    Duck gizzard, from the
           - broth pot, sliced thin
 
  Originally, Peking duck was served in three courses,
  to wit:
  
  1. The familiar pancake, scallion, and sauce bit
  (cucumber slivers also sometimes), with which the skin
  was served without the meat;
  
  2. The meat, combined with stir-fried vegetables in a
  soy-based sauce, served alone or with rice;
  
  3. A soup made with the bones of the duck just eaten.
  
  Now, in our streamlined 20th century, the courses are
  combined into one, the meat wrapped up with the skin
  and the scallion in the pancake, the vegetable course
  is omitted, and the soup is presumably drunk by the
  staff.
  
  Cut cabbage across into 1 - 1.5" chunks (these will
  separate on cooking). Soak bean thread in water until
  soft, then cut into 6" lengths (Warning - if you omit
  this cutting, you may find a guest choking on the
  stuff, which I did once).
  
  Simmer in water to cover for 45 min: bones from 1
  Peking duck: carcass, neck, gizzard (which had been
  roasted with the duck), wings, leg and thigh bones.
  Season with 1 scallion and 1 slice ginger.
  
  Heat oil in a soup kettle. Add ginger, salt, and
  cabbage. Stir-fry 1 min. Add all remaining ingredients
  except bean thread, gizzard, and MSG (if used). Cover
  and cook until cabbage is tender, 3 min or so. Bring
  soup to a boil, add bean thread, gizzard, and MSG.
  Turn heat off. Serve immediately.
  
  From: Michael Loo
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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