Text 24743, 87 rader
Skriven 2015-03-09 21:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: festive occasions 339
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 ML> I'm sure you can hold your own.
 JW> We are not exactly adversaries in this thing.

I wasn't meaning so much as holding your own against the
enemy but rather in the intelligence department.

 ML> Presumably it's industrial property that is being looked at.
 JW> I can fill you in after the deal is done.

Would be interesting. If it's a feather in your cap you
may as well publicize it here.

 ML> What happened to the old owners?
 JW> I have no idea. The new owners just showed up one day.

I was sort of wondering, as you seemed to have a
(non-power) relationship of sorts with them.

 ML> Even bad Chinese restaurants often can put out a good meal
 ML> if you establish a relationship (rapport or power) with the
 ML> staff.
 JW> Judging from M's tone of voice and the waitresses demeanor I would
 JW> guess it was one of power.

In general the Chinese like power-based relationships, as
do many cultures. Democracy is not for everyone, and in
fact it might not be for anyone in the long run.

 ML> 1/2 c mayonnaise
 ML> 1/4 c Thai Sweet Chili Sauce
 ML> 3 dr Sriracha Hot Chili Sauce
 JW> Not unlike Japanese Dynamite sauce.

It was a bit sweeter than the Japanese versions I've had.

 JW> I got curious how long mayo has been popular there. Not sure about
 JW> China but I found the company history page for the Kewpie
 JW> Corporation and learned that:

I'm not fond of the Kewpie products that I've tried and feel
that they give the lie to the commonly-held belief that
Japanese food is subtle and in excruciatingly good taste.

Spinach Salad with Warm Bacon Dressing
Categories: salad
Yield: 4 servings

8 oz young spinach
2 lg eggs
8 s; thick-sliced bacon, chopped
3 Tb red wine vinegar
1 ts sugar
1/2 ts Dijon mustard
Kosher salt and freshly ground black pepper
4 lg white mushrooms, sliced
3 oz red onion, very thinly sliced

Remove the stems from the spinach and wash, drain and
pat dry thoroughly. Place into a large mixing bowl
and set aside.

Place the eggs into an electric kettle and cover with
cold water by 1". Turn the kettle on. Once the water
comes to a boil, the kettle will turn itself off. Leave
the eggs in the water for 15 min. Remove and peel off
the shell. Slice each egg into 8 pieces and set aside.

While the eggs are cooking, fry the bacon and remove
to a paper towel to drain, reserving 3 Tb rendered fat.
Crumble the bacon and set aside.

Transfer the fat to a small saucepan set over low heat
and whisk in the red wine vinegar, sugar and Dijon
mustard. Season with a small pinch each of kosher salt
and black pepper.

Add the mushrooms and the sliced onion to the spinach
and toss. Add the dressing and bacon and toss to
combine. Divide the spinach between 4 plates or bowls
and evenly divide the egg among them. Season with
pepper, as desired. Serve immediately.

Recipe courtesy Alton Brown, 2007

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