Text 1890, 73 rader
Skriven 2013-06-28 10:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: quirks 781
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 ML> I don't know what goes on in that head. He's the one who can
 ML> claim apparently sincerely that the kitchen is perfectly clean
 ML> when it has the residue of weeks' worth of nondishwashing.
 NB> Apparently has the capability to ignore reality, well above the
 NB> norm... 

What is it like to be psychotic? Only he who is psychotic knows.

 NB> Quite.  It could indeed be entertaining, too, to see how far out of
 NB> date it is...  Occasionally I have that fun on my own outdated
 NB> goodies... ;) 

Funny thing about Annie - she would throw out leftovers at
the drop of a hat but would keep pantry goods for years after
their good-bye date, which meant that even if they had been a
good buy, they wouldn't end up that way, not being good by
the time they were used, if ever. Old spices, buggy pasta,
the lot. So I tried to show her that there was no benefit to
keeping years-old crackers, and so on, and that had no effect
until she got an infestation of bugs from a box of hot paprika
that she'd got at T.J. Maxx. Now she has begun watching the
pantry like a hawk and dumping even things that don't need to
be dumped. She hasn't stopped buying useless culinary junk
from T.J. Maxx, though.

 ML> These were good, but when almost as good down at Shaw's or
 ML> Hannaford costs $5 or 6, one wonders a little.
 NB> I do tend to hold off until I need/want shrimp... and/or have a coupon
 NB> and/or find it on a special sale...  ;)

That's the best way, though I try to keep my wants in line
with my needs and/or my resources. Sometimes I fail, of course.

 NB> When we went shopping Friday, among my finds was some ready-cooked
 NB> fresh scallops.  Still pretty pricey, but it was only about a
 NB> half-pound, and was more like $17/pound, so I did grab a package...
 NB> we'll have it for supper tonight...  It's the large pretty ones... 

Ready-cooked has one major advantage - any excess liquid has
been driven off at someone else's expense; on the other hand
the disadvantage is obvious, no control over the cooking.

How were they?

 ML> I hear tell stories of actors giving lapdances to audience
 ML> members, curious liquids being splashed onto the first couple
 ML> rows, just in general things that the sound of which doesn't
 ML> make me say let's go out and be a part of it.
 NB> Not my cuppa, either...  :(   Might be an interesting sociological
 NB> expedition, if one kept carefully to the back for observation... But
 NB> immersion into it doesn't sound very appetizing...  

If we're tired of dinosaurs and Seoul food during my visit,
perhaps it would be fun to investigate.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Korean Dipping Sauce
 Categories: Vegetarian, Appetizers, Sauces, Korean
      Yield: 4 servings

      4 tb Soy sauce                           1 ts Sesame oil
      4 ts Rice vinegar

  Mix all ingredients.  Serve with sauteed bean curd.

  Madhur Jaffrey's "World of the East Vegetarian Cookbook"

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