Text 21702, 119 rader
Skriven 2014-12-13 07:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: variability 433
=======================
 ML> but it was sleeting, and we decided to go someplace closer
 ML> to minimize the driving. We ended up at the Witch's Brew
 ML> (possibly Witches' Brew), where we got various seafood
 NB> Sounds like a wise decision... sleeting driving isn't much fun..

Of course, the person with the car had to eventually drive
home in worsening conditions, but that wasn't to be avoided
except by cancelling the meeting altogether.

 ML> things - in a fit of optimism I ordered baked scallops,
 ML> which were not the erasers that I feared but not the sweet
 ML> creatures I hoped for, either.
 ...
 NB> At least they were real... and, I trust, not too badly baked,
 NB> either....?  ;)  How did they do with the other seafood items..? 

The others at table seemed to enjoy their giant helpings, but
it wasn't a sharing crowd, so I didn't get tastes (I offered
scallops around but was rebuffed politely, but no reciprocity
was forthcoming). They both ate precisely half of their meals
and took the rest in styro takeout containers for next day.

 ML> Daikon should have a little kick, but I don't recall any
 ML> that had the level of bite of a regular radish. I'd probably
 ML> like it, though.
 NB> I'd expect you would.  This actually had close to the actual bite of a
 NB> regular radish, enough so that I accused it of being such at first...
 NB> ;) I was quickly put right, though.  It was very nice, even if a bit
 NB> unexpected... 

There's always evolutionary variation, but given the
tendency toward debasement, adding character is infrequent
compared to blanding down. One remembers the case of green
bell peppers, which used to have actual capsaicin in their
interiors, but that nastiness was rapidly bred out when the
farmers looked to increase the market presence of that
vegetable.

 ML> I always thought that VOIP should be just as regulated
 ML> as anything else and would not mind if substantial levies
 ML> were made against the companies to pay for that regulation.
 NB> Likewise...  although you know that the levies would be passed on to
 NB> the customers in whatever ways they could...  Not so much a problem
 NB> when regards the scammers/telemarketers, perhaps...

Of course they would. I'd not be against paying for such
a layer of protection and also the falling-by-the-wayside
of those who wouldn't comply.

=

 ML> I couldn't find it, but then there was a big concert
 ML> weekend, and when I don't download for a few days,
 ML> often things get lost between the cracks. So thanks.
 NB> It never made it to Docs (or Outpost, for that matter)..  Dunno why
 NB> she's having problems getting things up and out... at least, since I'm
 NB> now also pulling a packet from one of her downlinks, I'm seeing the
 NB> ones that at least leave her bbs that direction...  :)

This kind of issue begins to run outside my field of
competency, and I'm glad it's been addressed by the
higher-ups in the administration, as I'd not know whom
exactly to discuss it with. Interesting that this odd
incident occurred on the heels of a discussion that
touches on the topic.

Chicken gumbo
categories: Louisiana, Florida, poultry, main, stew
Servings: 6

1/2 c all-purpose flour
2 ts canola oil
1 lg boneless, skinless chicken breast, thin strips
8 oz andouille or other smoked sausage, thinly sliced
1/2 lb shrimp (opt)
1 lg onion, chopped
1 lg green pepper, diced
1 stalk celery, finely chopped
4 cloves garlic, minced
4 c chicken broth
15 oz cn diced tomatoes, with juice
1 lb frozen okra, sliced
2 habaneros, pierced all over with a fork
1 bay leaf
1 Tb file powder
1 ts dried thyme
hot sauce to taste
s, p to taste
3 c cooked rice

Toast flour in a pie pan in a 400F oven for 20 min
stirring every 10 min. There will be a burnt smell
in the oven. Remove and cool.

Heat half the oil in a Dutch oven or heavy soup pot
over high heat. Add chicken and sausage; cook,
stirring, until browned on all sides, about 3 min.
Remove from pot and drain.

Reduce heat to medium and add the remaining oil.
Add onion, bell pepper, celery, and garlic; cook,
stirring, until the onion is lightly browned, about
7 min. Sift in the toasted flour, stirring until
thick and dark brown. Gradually stir in broth and
bring to a simmer, stirring.

Add tomatoes and juice, okra, chiles, bay leaf,
thyme, file powder, and reserved meat. Reduce heat
to low, cover, and simmer 30 min.

Add the shrimp if using. Discard chiles and bay
leaf. Season with hot sauce, salt, and pepper.
Serve with rice, passing additional hot sauce.

Source: Bill Beckman after Eating Well magazine

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