Text 9162, 106 rader
Skriven 2011-04-05 00:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: hot topix 156
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 GJ> Just yesterday I was Skyped by a young schoolteacher I had worked with
 GJ> when in Nauru, in 1998.  She is now working at a school in Suzhou,
 GJ> China, and has invited me to visit her.

Very fine. Suzhou food is supposed to be excellent. My
grandfather's family had a branch near there, but I don't
know if anyone stayed.

 Unfortunately, from next
 GJ> Wednesday, when I am to be operated on, I have to stay in a hospital
 GJ> for a week, for the first time in my life, after having a worn-out hip
 GJ> joint replaced, and will then have to spend some time in recovery
 GJ> before going to China.

Well, you had to cool your jets sometime. Lucky for you
it didn't happen for this long.

-

 GJ> and the left wing was 10 t lighter than the right one, with fuel still
 GJ> streaming out as the plane landed.  Consulting the computer, the pilot
 GJ> found he could just make it, using 3900 metres of the 4000 m runway.

Was the plane designed this way? or was this a nice coincidence.

 GJ> It was mentioned at the end of that program that RR were competing for
 GJ> the Dreamliner engine supply contract.  RR have been saying very
 GJ> little.  Qantas is suing them for $80 million, while the plane
 GJ> insurers are also suing RR for $150 million.

So the real losers are Rolls-Royce's insurers.

 -=> Glen Jamieson said to Dave Drum <=-

 DD> Ever try to heat water for tea or instant soup over a flashlight???
 GJ> I would expect it to take a loooong time for the water to boil over a
 GJ> candle.

It would take less time with a candle than a flashlight.

 GJ> A St Bernard load of brandy would act quicker.

Brandy is singularly ineffective at warming - it
gives only a cruel simulacrum of it.

Winter Melon Soup
Cat: Chinese, Suzhou
yield: 8 first-course servings

For broth
1 whole chicken (3 to 3 1/2 lb)
1 bn scallions, halved crosswise
2 oz Smithfield or other cured ham (1 piece or sliced)
- trimmed of any spice coating
1 in piece peeled fresh ginger, smashed
14 c water
1 Tb salt
For soup
5 lg (1" wide) dried scallops
2 lb wedge winter melon
2 oz Smithfield or other cured ham (1 piece or sliced)
- trimmed of any spice coating and cut into very thin
- matchsticks
2 in piece fresh ginger, peeled and cut into very thin
matchsticks (2 Tb)
3 scallions, thinly sliced (1/2 c)

Make broth - Rinse chicken inside and out, then stuff
cavity with scallions, ham, and ginger. Bring water
with chicken and salt to a boil in a deep 7- to 8-qt
stockpot or pasta pot, then reduce heat and cook at
a bare simmer, uncovered, skimming off froth occasionally,
3 hr. Remove and discard chicken, then pour broth through
a fine-mesh sieve into a large bowl. Let stand 5 min.
Skim off fat. (You will have about 10 to 12 c broth and
need only 9 c for this soup.)

Make soup - Bring 2 c broth to a boil in a 1-qt heavy
saucepan, then add dried scallops and remove from heat.
Soak, covered, 15 min.

Return scallop mixture to low heat and simmer, uncovered,
until scallops are soft and pale, about 15 min. Remove
from heat and cool in cooking liquid. Transfer scallops
with a slotted spoon to a bowl, reserving cooking liquid.
Shred scallops into "threads" with a fork or your fingers,
discarding tough ligament from side of each scallop if
attached. Bring remaining 7 c broth to a simmer in cleaned
7- to 8-quart pot with scallops and reserved cooking liquid.

Cut off and discard rind from winter melon. Remove and
discard seeds, then cut melon into 1/3" cubes (about 5 c).
Add to broth and gently simmer, uncovered, until melon is
transparent, 20 to 30 min. Stir in ham, ginger, scallions,
and salt to taste just before serving.

Cooks' notes: Broth can be made 5 days ahead and cooled
completely, uncovered, then chilled, covered. Remove any
solidified fat before using. Soup, without final addition
of ham, ginger, and scallions, can be made 3 days ahead
and cooled completely, uncovered, then chilled, covered.

Gourmet, February 2006
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