Text 12662, 85 rader
Skriven 2014-04-27 15:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: fruit and nuts 543
==========================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I'm wondering if variations have appeared in different
 ML> markets at different times.

I was speculating exactly the same thing.

 JW> Cadbury to Cadbury-Fry (Fry Cocoa)

That one actually made sense.

 ML> the endless corporate splits and recombinations. It all appears
 ML> so futile.

I laugh whenever the PR people talk about synergy in mergers and
acquisitions, knowing that a couple of years later they will proudly
announce divestiture and returning to their core business as if both
activities were a good thing.

A general rule of thumb: always sell on the announcement of a merger
or acquisition and ignore the financial news completely for at least
18 months. Then see if the company has dipped and is poised to recover
and perhaps buy back in eventually.

I finally found time to format those muskrat recipes ...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Skurry Curry
Categories: Thaiish, Curry, Misc. Game, Meats
  Servings: 4

      2 TB vegetable oil
      2 TB Thai red curry paste
      2    14-ounce cans coconut milk
      1 c  chicken stock
      2 TB brown sugar
      2 TB fish sauce
    1/2    red onion, chopped
    1/2 c  chopped cauliflower florets
    1/2 c  sliced carrots
    1/2 c  chopped red bell pepper
    1/2 c  canned pineapple chunks,
           drained
      1 c  Maryland muskrat, previously
           boiled and chopped
      4 c  steamed white rice
      1 TB salt
           Optional: 
      2    Lime leaves
      1    knob sliced Galangal
      1    stalk Lemongrass, chopped 

Add 1 tablespoon vegetable oil to medium-sized, heavy bottom pot.
Saute onion, cauliflower, carrots and red bell pepper for 3 minutes,
stirring frequently. Remove from heat and set aside.

Add additional tablespoon vegetable oil to same pot, add curry paste
and fry for 30 seconds. If using galangal and/or lemongrass, fry
here too.

Add coconut milk, chicken stock, fish sauce, brown sugar and lime
leaves (if using). Stir to incorporate. Bring curry to a boil, and
then reduce to simmer.

Dissolve salt into warm bowl of water. Wet hands (to prevent
sticking) and form balls of rice the size of tennis balls.

After simmering curry for 15 minutes, plate the rice balls and ladle
curry over them. Optional: serve curry from a hollowed out pumpkin.

http://modernfarmer.com/2014/03/art-science-muskrat-cooking/

Posted by: Troy Andrews 

MMMMM-------------------------------------------------

YK Jim


... Steve Jobs and Bill Clinton were both Deadheads.

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