Text 28201, 108 rader
Skriven 2015-06-15 06:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: womengineers 827
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 ML> that Lady Something whose ideas were taken by that Cabbage
 ML> or whatever his name was (my mind is particularly mushful
 ML> today).
 NB> You aren't perhaps talking about Babbage and his calculation machine,
 NB> are you...?  ;)

I'm talking mostly about Lady Lovelace, sometimes confounded
with Linda Lovelace.

 NB> Women picked up the slack on a lot of things during the war... none of
 NB> which really required the degrees, just the natural aptitude...  But
 NB> like much other work done by women, it just gets taken for granted...
 ML> Yowk - I'm told that I should fear pneumonia, having had
 ML> it several times, always but one of the walking variety.
 NB> Now mine has cleared entirely... at least for now... ;)  Bronchitis
 NB> has long been my bugaboo... rarely pneumonia...  unless I've had the
 NB> walking variety, undiagnosed... 

Depending on where the main inflammation is, they can be
pretty distinct or quite close (or perhaps overlapping).

 ML> Then they found lesions suggestive of ancient TB scars in
 ML> my lungs, but the recent tests show them to have disappeared
 ML> (or possibly have been an artifact or misreading of previous
 ML> X-rays).
 NB> I'd tend to vote for the artifact or misreadings, actually... but in
 NB> any case, not being there now is a good thing...  :)

Either the presence or absence may have been an artifact: there
are no exact exact diagnostics (though there may be exact exact
diagnoses).

Chinese roast pork
categories: Singaporean, Cantonese, main
yield: 1 1/2 kg

1 1/2 kg Pork belly
h - Spice Rub
2 Tb Salt
2 ts White pepper
1 ts Five spice powder
2 ts MSG - substitute with 2 Tb Nam Yu (fermented bean curd)
h - For brushing
1 Tb Rice Vinegar

Stab pork all over to produce hundreds of tiny puncture
holes in the skin. You can do this after the blanching
step or before and after if you are kiasu (play safe)
or if you just want to vent your anger. (It's quite
therapeutic).

Prepare a water bath with a rack with the water level
just 1/2 cm higher than the rack.

Place the pork belly skin side down and cook for 2 min.

Thoroughly cool the pork belly under running water.

Make slit across the bottom layer of the pork belly.
Cut across the grain so that the pork will not curl
up when it is roasting. It also helps the spice rub
to penetrate the meat.

Mix the spice rub.

Apply the spice rub all over the meat (not the skin).

Leave to cure overnight in the fridge. Cover loosely
with baking paper so that air can circulate and dry
the skin.

After curing overnight, use a paper towel to brush
off the excess salt. Then insert two skewers crosswise
through the meat. This will prevent it from curling
during the roasting process.

Roast at 180C/360F for 70 min or until the meat is
cooked through.

Remove the pork from the oven and switch the oven to
grill mode at 250C/475F. Meanwhile brush some rice
vinegar on the skin side. Once the grill is ready,
grill the pork on the upper shelf of the oven till
the whole of the surface of the skin has bubbled
and there are areas of char, around 5 min.

Remove from the oven and allow to cool 10 min. Lower
the temperature of the grill to 200C/400F.

Using a serrated knife, scrape off the top layer
of the rind.

Brush on some cooking oil and sprinkle 1 ts salt
evenly over the surface and return to the oven and
grill until the rind is golden brown.

Allow to cool before chopping into 1 1/2 cm chunks
of crispy, juicy goodness. Enjoy!

Thanks to personal Chef Benson Tong for his help
with this recipe

ieatishootipost.sg


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