Text 18080, 93 rader
Skriven 2014-10-14 20:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: wanderings 117
======================
 ML> there are a few that might cause digestive issues (the
 ML> lovely grease in "super white tuna," which goes through
 ML> one like castor oil, for example).
 NB> True... and certain combinations of greasyness and overly sweetness
 NB> (such as donuts), sometimes accompanied by spices (as in certain
 NB> Indian sweets), can make my reflux worse

I had a short bout of severe reflux, in which actually
spicy food did the damage, but it came without much reason
and left similarly. I thought that if it lasted longer, the
corrosion from the gastric juice might have caused long-term
scarring, but it didn't.

 ML> How weird is that. As I said, I might risk it anyhow. The
 ML> eating, not the getting bitten.
 NB> I might too, hoping for the best and that one hasn't developed the
 NB> allergen...  Being bit by the tick is probably not something one can
 NB> plan against...  ;0

The chances can be minimized. Long pants, avoiding tall
grass, the usual.

 ML> Sort of like the Danes and the Germs or the Italians and the
 ML> Spanish. Lots in common linguistically and culturally, but
 ML> they can't stand each other. In some cases it's religion, in
 ML> some cases just orneriness.
 NB> To quote Tom Lehrer, "and I don't like anybody very much"...  ;)

 The English, the English, the English are best,
 I wouldn't give twopence for all of the rest.
  -- Flanders and Swann

 ML> Kitfo. A most excellent dish, if it doesn't have too much
 ML> nitroglycerin or whatever you call it kneaded into it.
 NB> Right... couldn't remember the name.  Dunno what they added into it,
 NB> but it was quite tasty, nice blend of spices...  :)

You could find out by searching Dale's Niter kebbeh
recipe posted here recently.

 ML> no law against being Vietnamese, especially if you can do
 ML> cool things with tofu.
 NB> And why shouldn't SE Asians work in a Chinatown restaurant...?

Not traditional. Of course nobody squawks when there are
Central Americans in the kitchen. Clever, these Salvadorans.

 NB> a restaurant that billed itself as Chinese, dunno which Asians actually
 NB> ran or worked it actually, but it specialized in the fake meat dishes
 NB> also...  Deb took me there once or twice, when she was being more
 NB> strictly vegetarian more often...  As I have nothing against soy being
 NB> used creatively (or even more basically), and am reasonably
 NB> adventurous, I tried things from the vegetarian side that were mock
 NB> meat..  They weren't half bad... the mock chicken wasn't any worse than
 NB> normal white meat chicken

I think the proper term is "snork."

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Deep Fried Crispy Chicken Feet
 Categories: Poultry
      Yield: 1 Pound

        1 lb chicken feet, washed several times, and dried
        1 tb light soy
        1 tb shao shing wine or sherry
      1/4    teaspoon msg
        2 tb ginger, freshly chopped
        1 t  sugar Salt to taste
        1    scallion chopped fine
             Cornstarch for dredging
             Oil for frying

  Place the chicken in a mixing bowl.  Blend the soy sauce sherry,
  ginger, msg, sugar salt and scallions. Pour over the chicken and let
  stand 10 min.  Remove the pieces and dredge generously in the
  corn starch, massaging briefly.  In a wok or skillet heat the oil,
  when hot add the chicken.  Cook, turning the feet. Cook for about
  five min and remove from the pan. Just before serving return the
  feet to the pan and cook over high heat until crisp, about 2-3
  min. Serve with soy dipping sauce.

  I hope this is what you were looking for.

                Good Cooking,
                Chef John Vyhnanek

MMMMM

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