Text 24263, 78 rader
Skriven 2015-02-21 10:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: weathering weather 249
==============================
 ML> "hook" for people's attention, but more likely than not
 ML> it's also a distraction. I don't like distractions, as
 ML> I get distracted.
 RH> If it's related to the topic and helps keep the interest, it's OK. If
 RH> not, and the topic is boring, it's a welcome distraction. If not
 RH> related, then it is a definate distraction.

I guess I ought to make a distinction between fast-on-your-feet
ad libbing, as with the now-famous weathercaster who was
confronted with a map of his state that had random and clearly
impossible temperatures, vs. the bizarre nonsense that generally
comes out of television personality mouths. Not even touching on
the scorn I feel for planned or scripted intrusions.

 RH> True, but in HI so much had to be imported that people stocked up for
 RH> anticipated longer than usual times when a hurricane or whatever
 RH> threatened the islands. You wouldn't want to run out of (or have the
 RH> store run out of) some things a week or so before resupply could get
 RH> there.
 ML> So eat taro for a week!
 RH> I was thinking of certain paper goods.

So who doesn't buy certain paper goods in those big awkward
packages? Of all the households I've frequented over the
years, I can't recall any whose hunter-gatherer is so
short-sighted that there isn't at least a week's supply of
TP and tissues at all times.
 
 ML> I usually prefer my eggplant skin on, as that spicy-bitter
 ML> kick adds something for my taste buds. When making a dish
 ML> that requires it to be peeled, I try to use the skin in
 ML> another dish, usually stuffing it. Or sometimes I just
 ML> fry it up separately and snack on it.
 RH> I'll do a combination, don't know why I left the skin on this time,
 RH> other than manybe as a time saver. I've never tried frying it up as a
 RH> snack, tho that sounds interesting--do you salt it afterward?

I do, because I like salty snacks. You certainly don't
have to. Marinating beforehand in lemon juice might make
sense (if you make sure the eggplant skin is dry when it
gets fried), but I've not done that.

 ML> Taro Parmesan
 RH> I'd make mine non vegan; it would make you use more pills but I've not
 RH> found a cheese sub that tastes like the real thing.

One of my friends went to the vegan food expo and came back
with some cheese. I got offered some with the promise that it
tastes just like the real thing. It doesn't, though some of
the cashew-based fake cheeses are not disgusting if evaluated
on their own merits.

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.03

      Title: Sicilian Tomato Sauce
 Categories: Sauces, Terrano
      Yield: 1 servings

      4 lb Very ripe tomatoes, peeled,
           Stemmed and quartered

  In a heavy kettle combine the tomatoes with 1/2 cup water, or enough
  to just cover the bottom of the kettle, bring the mixture to a boil
  over moderate heat, and simmer it, covered, for 5 to 20 minutes, or
  until the tomatoes have softened and begin to fall apart. Transfer
  the tomato mixture to a large fine sieve set over a bowl and let it
  drain until it is cooled to room temperature. Discard the liquid in
  the bowl and force the tomato mixture through a food mill fitted with
  the medium disk into a bowl. Makes 3 cups.

  ... from Gourmet, September 1989, pg 192

MMMMM


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