Text 11517, 83 rader
Skriven 2014-03-29 21:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: different standards 393
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 RH> I've learned to enjoy smaller portions of some things now, savoring
 RH> them more.
 ML> Ah, the killjoy wisdom of maturity. [g]
 RH> No, the diabetes, trying to bring it under initial control forced the
 RH> issue there.

Part of maturity ...

 RH> Sounds like the Thai was a good meal.
 ML> His wife is the cook, and she knows what she's doing.
 RH> Native Thai or well trained?

I think they're both from Issan, anyhow up in the
highlands not far from the Lao border.

 ML>  I'm not too thrilled with Panda
 RH> Express (or other mall food court type Chinese).
...
 RH> All of it tastes overdone and greasy to me, even the rice.

Get plain rice, if you can't avoid going there.
Funny thing about that Manchu place, the eggplant
was both underdone and fatless, so it was more
like a chew toy than food.

 ML> McKellips and Country Club.
 RH> What town?

McKellips is a long street. Mesa, I think, down
toward the Tempe end.
 
 ML> I actually learned something from that site, namely that
 ML> timur is Szechwan peppercorn. Of course, that's not quite
 ML> true, but pretty close.
 RH> Close only counts in horseshoes and hand grenades.

And influenza and the common cold.
 
 RH> Steve uses the seed when he makes pastrami.
 ML> Most pastrami has it.
 RH> Makes it good. (G)

Funny how I don't mind the seed at all but have to
use "strategies" to get the leaves down.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Drunkard's Noodles (Gueyteow Pad Ki Mow)
 Categories: Thai, Vegetarian, Pasta
   Servings:  2

           Karen Mintzias
      2 tb Oil
      1    Garlic clove, finely chopped
      2 sm Fresh red or green chilis
           - finely chopped
      4 oz Sen yai noodles
      1 sm Onion, cut into segments
      1 md Tomato, cut into segments
      4    Kaffir lime leaves, roughly
           - chopped
      6    Sweet basil leaves
      1 ts Dark soy sauce
      2 tb Light soy sauce
    1/2 ts Sugar
      1 sm Sweet red or green pepper
           - finely chopped

  This is a favourite hangover dish - the chilis kick-start the benumbed body
  while the lime leaf refreshes and clears the jaded palate.

  In a wok or frying pan/skillet, heat the oil until a light haze appears.
  Add the garlic and chilis and fry until the garlic is golden brown.  Add
  the noodles, stir, add the remaining ingredients and stir well until the
  peppers begin to cook but are still al dente.  Turn on to a dish.

  Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr

  Typos by: Karen Mintzias

MMMMM
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