Text 17776, 81 rader
Skriven 2014-10-05 14:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: measurement 68
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 RH> So, not impossible to keep from failing, but less likely than a
 RH> smaller outfit.
 ML> Oh, I'd say impossible, as in the government isn't going
 ML> to let it happen. W.E. was never in such a position.
 RH> Provided the government is competent enough to be aware of how things
 RH> are going and can take steps in time to avert a crisis.

Crises that don't involve actual bloodshed can be dealt
with in good time. One of the great things about our
government is that it moves slowly enough not to totally
screw things up and quickly enough not to let the crisis
totally screw things up. Most of the time, anyway.

 ML> Knowledge of ingredients is just one step past knowledge
 ML> of technique. My point was that in the pre-Fannie Farmer
 ML> days, technique was assumed, so why not proportions too?
 RH> Sometimes it helps to jog one's memory--baking powder not soda or vice
 RH> versa, for example. Or, one teaspoon, not one tablespoon of something.

I can't imagine making either mistake.
 
 RH> OK, what's egg tofu?
 ML> It's a semisolid blandish foodstuff made out of eggs
 ML> - no soybeans ("dou") in it at all. It's so called
 ML> because of the texture and the general similarity to
 ML> the real stuff.
 RH> Interesting; I'd never heard of it before, never seen it in Asian
 RH> markets that I can recall.

You probably have, in the refrigerated or frozen
section. It looks kind of like premade mush.

 ML>       Title: Aunt Grace's Almond Float
 RH> I had heard of this, but have never tried it. I think I'd leave the
 RH> garnish off, my serving at least. Never have liked those cherries,
 RH> even as a kid.
 
I've made it probably a hundred times. The cookbook
writer after all was my Aunt Grace. It's one of my
favorite desserts, but most people are lukewarm about
it. Here's a recipe that is attributed to her that
I probably would not fix:

Duck Sauce
Categories: Chinese, American, sauce
Yield: 48 oz ( 4 bottles)

1 c Chinese plum sauce
1 c apricot preserves
1 c peach preserves
1 c applesauce
2 ts dry mustard
1/2 ts garlic powder
1/2 c chili sauce

The name duck sauce was created in the United States
because this sauce was originally served with deep-fried
pressed duck, which had no sauce of its own. Duck sauce
became popular as a dip for any food -- from spareribs
and egg rolls to almost anything else imaginable. There
are so many versions of duck sauce that it is hard to
decide which kind to make. However, I have created and
tested the following, which I feel produces the best taste.

Pick out from the canned or bottled plum sauce any solid
pieces, like ginger, pimento or other spices. Discard these.

Combine all the ingredients in a large mixing bowl and mix
thoroughly with chopsticks or fork.

Store in jars and leave in the refrigerator. The duck
sauce will keep for months.

Grace Zia Chu, NY Times Jan 2, 2000




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