Text 13134, 72 rader
Skriven 2014-05-09 01:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: differences 615
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 ML> You can't lop a huge branch off the tree just because
 ML> it's diseased, because it isn't your tree.
 NB> Ah, but if it isn't actually part of the tree, but just a weed bush
 NB> growing up around the tree... what then...?   ;)

I'm thinking that the members here use humor a lot,
and nonnegligibly as a defense or coping mechanism
perhaps in childhood, and so idealize it. Historically,
humor has leaned toward the physical and the grotesque.
Maybe it's perfectible, and maybe practical jokes can
be ostracized from the repertoire, but we're talking
wishful here.

=
 ML> Her numbers were gram per cent. A hundred grams of whipped
 ML> cream is a huge pile.
 NB> True...  but that is after the air gets whipped into it...  I do
 NB> remember that what I was looking at was for heavy cream, not for
 NB> whipped cream.... 

Yeah - her numbers were for a particular weight of the
stuff, where the volume is essentially irrelevant; but
your figures were apparently per serving.

 ML> Oddly, after my friend Link took me out to the Qingdao Palace
 ML> (really an unprepossessing hole in the wall, but with good food)
 ML> for my birthday, we got durian candies in addition to our
 NB> Happy birthday...  :)

It wasn't really my birthday but rather a substitute birthday.
Thanks anyway.

Duck Slices in Soy Sauce
cat: Chinese, Shandong, poultry, main
servings: 4

1 spring duck (1000 g)
scallions
ginger
szechwan pepper
500 g taro
200 g hoisin
sugar
scallions
ginger
szechwan pepper

Clean the duck, chop off the beak but keep the
tongue, discard the feet, boil till 70% done
with scallion, ginger and wild pepper; chop off
the head, neck, legs, remove the carcass, cut
the duck in two along the back then chop into
rectangular pieces. Reserve stock.

Steam the taros till done, peel and roll-cut.

Put the duck pieces on a rack in a saucepan,
drop in the taros, duck head, neck and legs,
add duck soup, seasonings, and hoisin fried
with white sugar.

Fry scallion ginger and wild pepper in medium
hot oil till the flavor comes out, pour the oil
into the saucepan with the duck, stew over low
heat for 1 hr, remove the duck to a dish.
Thicken the soup and pour it over the duck.

chinavista.com, adapted

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