Text 21874, 79 rader
Skriven 2014-12-16 23:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: names 459
=================
 JW> "German" cousins are variously named any one of 8 permutations of
 JW> Vickert ... Vic (k or h) (a or e) r (t or d). Ironically the first
 JW> Vickert in Canada back in 1815 was a university graduate and spoke
 JW> English as a second language fairly fluently.

Considering that the colonizing powers seldom sent
their best and brightest, none of this is a big surprise.

 JW> Roslind's surname Minault is a common one in France but her oldest
 JW> uncle and various cousins in Quebec and Alberta are called Mineault,
 JW> a name that does not even exist in the old country.

I have seen that latter spelling and wondered about
it. Perhaps on the police blotter section of the
local newspapers up north? When I lived in Salem,
a lot of the neighbors were of Quebec ancestry, and
some of the names exhibited these peculiarities of
which you speak.

 NB> I didn't think she looked particularly Vietnamese
 ML> I can't tell any more.

And though it may be fun to speculate, it's impolite
to do so out loud.

 JW> Neither can I. Especially with mixed heritage kids. Neekha's best
 JW> friend here is Filipina-Inuit and looks more Chinese than anything
 JW> else. And Charlee looks very Asian but of course isn't.
 JW> (Lexi still remembers your comments from years ago and says, "If some
 JW> Chinese broad ever called my sister Mongolian or Korean again, I'll
 JW> kick her butt!").

Good girl.

 JW> ... Chinatown: fiery flavors and wacky animal parts.

That's where I belong, then!

Sauteed Kidneys with Broccoli, Anchovies, and Chili Pepper
categories: Chinese, actually Italianate, main, offal
servings: 4

8 oz kidneys, cleaned and thinly sliced
2 broccoli florets, sliced thin
3 garlic cloves, sliced (to 5)
4 Tb olive oil or lard
7 anchovy fillets, roughly chopped (to 10)
2 Tb capers, coarse chopped
1 ts chili pepper flakes
h - To garnish
Chopped parsley
Wedges of lemon

To remove the interior fat from the kidneys
and whatever sinews and tissues you see.
Thinly slice on a bias, less than 1/4" thick.
Set aside.

Heat the garlic in 2 Tb oil over medium heat.
Add the broccoli and let them brown without
moving them around too much, 5 to 7 min. Add
the anchovies and stir around until the
anchovies are broken up. Add the capers and
let them brown too, for 1-2 min. Add the chili.

Adjust the heat to high and add the slices of
kidneys and the remaining oil. Stir around to
evenly distribute the kidneys. Let them brown
30 sec, before stirring around anymore.

Kidneys are done when one edge or side is
browned and the rest is just cooked through.
Serve immediately, garnishing with parsley
and lemon.

Chichi Wang, seriouseats.com
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