Text 28685, 88 rader
Skriven 2015-06-30 21:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: no stone unturned 910
=============================
 ML> carbohydrates, and my body adjusted; but when I couldn't
 ML> afford what was essentially an Atkins life any more, it
 ML> was impossible to readjust to a more standard diet.
 RH> Part of it could be due to how your mom fed you as you were growing
 RH> up. Did she emphasise protein or did she go with the typical Asian low
 RH> protein, lots of veggies and rice?

Actually, that's the poor Asian's diet. The richer ones have
always gone for more protein and fat. The group with the worse
(by our modern estimation) diet has a longer lifespan.

Anyhow, we had a modified poor Asian's diet until my father
got wealthy, and then it was meat at every meal, and lots of
it. That wasn't until I was in high school.

 ML> at davescupboard.blogspot.com/2008/07/how-to-bone-chicken-
 ML> wing-step-by-step.html
 RH> I'll probably look it up but there's nothing like a hands on, step by
 RH> step doing it under proper guidance to really learn how to do it.
 RH> Second best is watching somebody do it, live and in person. If neither
 RH> of those options work, watching it on a screen will give me the basic

Check it out. Very good.

 ML> Rereading his excellent description, I am reminded through
 ML> my fingers of the feel of doing the job.
 RH> Like riding a bike, once you learn, you never really forget?

I've forgotten how to ride a bike! My b-i-l, saying just that,
tried to put me on one, to disastrous results. I did perfectly
okay as the stoker on his tandem, though, as that's all brawn,
no brains required.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Vegetable Stock
 Categories: Soups, Vegetables
      Yield: 10 Cups

      2    Large leeks
      2 Tb Olive oil
      2    Yellow onions, peeled and
           -chopped in 1/2-inch chunks
      6    Small cloves garlic,
           -coarsely chopped
      2    Small carrots, scraped and
           -cut into 1/2-inch rounds
      1    Medium parsnip, peeled and
           -cut into 1/2-inch chunks
      3    Small potatoes, scrubbed and
           -quartered
      2    Stalks celery with leaves,
           -chopped in 1/2-inch pieces
    1/2 lb Button mushrooms, halved
      1 t  Dried thyme
      1    Bay leaf
      4    Large sprigs parsley
     10 c  Cold water
    1/8 t  Black peppercorns, coarsely
           -cracked
      2 t  Salt (optional)

  Clean leeks by cutting off root ends and removing and discarding
  coarse outer leaves. Cut off and discard the top half of the green
  portion of the leaves, leaving some of the green intact. Split stalks
  legthwise and soak in cold water for several min. Separate layers
  under running water to rinse any dirt clinging between them. Chop
  leeks into 1/2-inch pieces.

  Heat oil in an 8-quart stockpot over medium heat.Add leeks, onions
  and garlic. Stir to coat with oil and cook about 5 min.

  Add remaining ingredients Bring to a boil, skim any "scum" from the
  surface, and reduce heat to low. Simmer for 30 min.

  Strain stock into a 3-quart bowl, discarding solids. Let stock cool
  to room temperature, then cover and refrigerate in a covered
  container for up to 3 days or freeze for up to a month.

  From article by Annette Gooch, United Press Syndicate, in the Buffalo
  News. Typed for you by Joan MacDiarmid.
  Posted to NCE 17 May 98

MMMMM

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