Text 27483, 114 rader
Skriven 2015-05-27 09:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: aversions 728
=====================
 -=> Dave Drum said to Dale Shipp <=-

 DS> The only bullheads I have ever caught were less than 8 inches long, and
 DS> probably only about 8 ounces.  After I skinned them, I had to filet
 DS> them so that Gail could eat them without the bones.
 DD> Been my experience that catfish flesh strips easily from the skeleton
 DD> without bringing bones with it. IIRC there are no "pin bones" as found
 DD> in salmon, etc. At least I have never found any. How old was Gail when
 DD> she got the fish bone stuck - leading to her total preference of
 DD> filets?

There are people who don't do bones even without a triggering
accident. Annie, for example, can't stand hard things in her
food, from large bones down to fishbones down to little bits of
shell in crabcakes. These are enough to put her off her feed the
same way the thought of staring food seems to do with Susan.

Lilli used to be a boneless sort of girl, but now we can split
a porterhouse if I cut the filet off for her, and she's found a
place that serves a Schaeuferle for two for twelve bucks and
has invited me to join her to sample same. Great steps, as the
notable feature of this cut is a big honkin' collar bone in the
middle of it. I presume my task will be to do the at-table
butchering.

 DS> We are not really sure -- just that it was well before we got together.
 DS> She actually is getting a bit better about it and can eat around them
 DS> if she sees them on the plate.
 DD> Generally an aversion like that is formed *very* early in life from

I had a couple such aversions, which have been very successfully
suppressed or remedied. The first was beer, which gave me a
"like to die" headache the first time; the second, cellophane
noodles I choked on at age about five; but since then I have
learned to process my alcohol and to swallow things down the
right pipe.

 DD> unfortunate experience. Or, from very bad experience later in life -
 DD> such as my brother's Vietnam war souvenir, an aversion to rice.

We have a number of friends with an aversion to rice from that
source. None of them was to my knowledge a POW, so this must be
from friendly fire or something.

I have to leave Williamsport a day earlier than planned, but if
I'd stuck around, we'd have cooked for Franny and Jim - Franny
is game for anything, but Jim will not eat anything he can't
identify and won't be in the same room with rice, which to me
is sort of a nonentity on the table but which must carry some
amazing connotations for some people.

Pancit luglug (Palabuk)
categories: pasta, Philippine, main
servings: 8

1 lb bihon (rice sticks)
2 Tb oil
3 cl garlic, minced
1/2 lb cooked pork, diced
1/2 lb small shrimp, shelled
1/2 c pork broth
1 c diced fried tokwa (tofu)
2 hard boiled eggs, coarsely chopped
1/2 c bacon rind cracklings
- or pork rind cracklings, crushed
1/4 c finely shredded tinapa (smoked fish)*
8 oz cn clams, drained (optional)
2 Tb patis (fish sauce)>
1 ts salt
1/8 ts pepper
red sauce (palabok/palabuk)
h - PALABUK
1/2 c flour or cornstarch
2 1/2 c pork broth
juices from sauteed pork-shrimp mixture
1/4 c achuete water or 2 Tb achuete oil
s&p

* In place of tinapa, use 2 oz any smoked fish. Place
smoked fish in a 250 F oven for 1 hr or until dry.

Soak noodles in water for 10 min then drain.

Over medium heat, brown garlic in skillet in oil.
Set aside - use for garnishing.

Saute pork in the same oil about 10 min. Add shrimp,
seasonings, and broth and let simmer 5 min. Strain
when done. Set aside. Save juices.

In big pan, bring 2 qt water to boil. Place a handful
of drained noodles in a strainer and dip in boiling
water. Boil until tender, 2 to 4 min. Lift strainer
out of water; drain noodles thoroughly and transfer to
a serving dish. Cook rest of the noodles the same way.

Pour red sauce over noodles. Top with the pork-shrimp
mixture and the rest of the ingredients. Serve with
lemon wedges and a small bowl of patis for further
seasoning if desired.

For palabuk
Add 1/4 c broth to the flour to make a thin paste.
Stir rest of broth and juice in.

Add achuete water and enough water to make 3 c of
liquid. Bring to boil. Lower heat and simmer for
5 min. Correct seasoning.

http://www.tuns.ca/~armando/miscel.htm

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