Text 25716, 124 rader
Skriven 2015-04-05 15:35:08 av Ruth Haffly (1:396/45.28)
  Kommentar till text 25669 av MICHAEL LOO (1:123/140)
Ärende: NYC & silly 462
=======================
Hi Michael,

 RH> Just a figment of the imagination, a wisp of vapor in the universe.
 ML> As we all are anyway in the long run.
 RH> Basically, yes.

 ML> Speaking of which, I saw a kid (maybe 20) today at a restaurant
 ML> who looked exactly like the Buddha. He was nearby enough for me

Had to clean your glasses to make sure you weren't having a
hallucination?

 ML> to notice that he was eating meat-filled potstickers with great
 ML> glee, which made me comment to my dining companion that the Buddha
 ML> must have come back and become unenlightened. Later we saw him in

Either that, or re-enlightened in his re-incarnation. (G)


 ML> the train station making distressing animal noises. There are
 ML> stories in many cultures of saints becoming idiots or vice versa.
 ML> It's not my place to wonder aloud about the ways of the universe,
 ML> but this was a disquieting little sequence of events.

A rather disconcerting experience, but still, an "interesting" one;
thanks for sharing it.


 ML>       Title: Eggplant with Yogurt
 ML> Funny. I guess I'm more committed to eggplant than
 ML> you are: I love making baingan bharta and will at
 ML> parties make it to spec - lactose vs. non, dairy vs.
 ML> vegan, lots of onions or not so, lots of garlic or
 ML> not so, vinegar or no, hot or not, and so on.
 RH> I think we all have some things we like to make, no matter how much
 RH> time and effort it takes.

 ML> I dunno, some of the steps are not necessary to make a
 ML> palatable dish, but they make a much better dish. In which
 ML> case I would trust myself to do them but not someone else
 ML> (read a restaurant).

If it were a place with a (good) reputation for doing a specialty dish,
I'd have no qualms about asing them to make it. OTOH, if they were
trying to expand their menu selections, I wouldn't neccessarily want to
taste the first attempts. We all have strengths and weaknesses in our
cooking; sometimes we add to them, other times we feel it best to just
keep letting the experts do a particular dish.

 ML> I find this interesting. Do you need greater intensity of
 ML> light than most people? This sounds like one of my family
 RH> Extra lighting does help, but not always vital. If I'm using a lot of
 RH> closely related colors, the more light, the better. When buying
 RH> fabrics for a quilt, I can spend hours in the fabric store making fine
 RH> comparisons between various fabrics.

 ML> Have you seen the color discrimination quizzes on the
 ML> Internet? Kind of interesting, though claims are made
 ML> for them that are next to if not impossible. I took a
 ML> couple and did quite well.

I've not seen any, suppose I could look them up and give one a try but I
don't know if I want to "mess" up my way of color thinking.


 RH> I'm nowhere near that, just very color discriminatory. I also see a
 RH> lot of shadows, etc at night that aren't really there.

 ML> ? Maybe you have a wider range than normal (i.e. can see
 ML> into what for others would be ultraviolet). There's no rule
 ML> that says that everyone's color range is the same any more
 ML> than that their discrimination is the same.

No hard and fast rules there. It's like you being able to taste a wider
range of nuances in a dish than I can.

 ML> Hee Hing's Buddha's delight
 ML> cat: New Year, Chinese
 ML> servings: 6 to 12

 ML> 1/4 c black tree-ear fungus
 ML> 1/4 c dried snow fungus
 ML> 3 oz dried bean-curd stick
 ML> 2 oz dried bamboo piths
 ML> 2 oz long rice (dried mung-bean thread)
 ML> 1 c vegetable oil
 ML> 8 oz fresh tofu (bean curd), cut in 1-inch cubes
 ML> 4 c shredded won bok (Chinese cabbage)
 ML> 1/2 c sliced carrots
 ML> 1/2 c bamboo shoots
 ML> 3 Tb soy sauce
 ML> 2 Tb sugar
 ML> 3 c water
 ML> 1/2 c black mushrooms, soaked and rinsed
 ML> 1/2 c straw mushrooms
 ML> 1/2 c raw peanuts
 ML> 1 ts sesame oil
 ML> Salt to taste

 ML> lo han jai, lohanzai

I'd have to go to at least one, if not more, Asian markets to find some
of the ingredients but it looks good. Probably quite tasty too, looking
at what's in it.

 ML> Honolulu Star-Bulletin, 1-14-1998

They sort of folded, just before we got to HI, but then made a bit of a
come back. Don't know if they're still surviving or the Advertiser's
share of the market was too overwhelming and the S-B folded again. We've
talked about going back to HI for a visit; our former church is having
its 40th anniversary this year so we're debating.........


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


...  A mind stretched by new ideas can never go back to its original size.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)