Text 28713, 152 rader
Skriven 2015-06-30 23:04:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: ersatz 915
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 NB> Definitely perfectly edible... We tend to just think of them as a
 NB> different sort of sausage, rather than as some sort of substitute for
 NB> the real thing...  :)

To me, sausage pretty much is pork by definition. There
are beef sausages that one can accept, but these are few
and far between. Otherwise, sing boo to you, pooh-pooh
to you, and that's what I shall say!

 ML> Chicken is just not quite right. Okay, turkey is just
 ML> not quite right; chicken is way wrong.
 NB> No turkey versions of these... they are flavored sausages, not just
 NB> the spiced sausage meat... like sage and something else, or tomato and
 NB> something... that sort of thing...

That's no excuse!

 the brain is a bit of a mush at the
 NB> moment, so I'm not coming up with the actual varieties...  ;0

And here I am, at the house, thinking that my brain could
use a touch of mushing about right now (my brother just got
home). Yesterday I was both unhappy and mush-brained - I
made a plane reservation for 5 hours after I had intended
to depart, and in fact around when I needed to arrive. I
called up the airline, and the agent wouldn't give me any
leeway at all, despite my platinosity and the fact that I'd
made the reservation minutes before (well, minutes before
I'd dialed the phone, which means half an hour before,
given the time the "elite" desk kept me on hold. Upshot -
I'll have to go to the airport 5 hours early and stand by
for a seat, not the end of the world, but annoying not
least because it was my fault.

 ML> (3 per order) were better than Trader Joe's, I have
 ML> to give them that, but not by much. The main reason
 ML> for this foray into exotic deliciousness was that I'd
 ML> just gotten off a plane that was supposed to offer
 ML> food but didn't and was transferring at ORD to another
 ML> flight that wasn't supposed to do so; and I smelled
 ML> spicy bean curd and so buy buy au revoir ten buckaroos.
 NB> Nothing like hunger to trigger impulsive responses to stimuli... 

I suppose not. Used to be that I could go days with my
stomach rumbling, and it wouldn't bother me too much.
Now, an hour and I feel put upon. Might be the diabetes
thing.

 ML> The bean curd was actually quite spicy, though the
 ML> source of the heat was hard to determine - I think it
 ML> might have been capsaicin. The sauce was cornstarch
 ML> and soy with a few flakes of pepper - not enough to
 ML> account for the burn. It did the job.
 NB> That sounds like it at least hit the spot...  :)

Oddly, the Manchu Wok has become one of my ports in a
storm for the spicy bean curd, which often is quite
edible. Other times, it's wretched, and I've encountered
the occasional helper behind the counter who claims that
the dish does not exist, in which case I just go somewhere
else, such as McDonald's for a couple hamburgers.

 ML> Strangely, the
 ML> flight that wasn't supposed to have food did -
 NB> There's no chance that you got the two flights confused...?

Not a chance. On the first flight, mainline, the crew were
surprised that nothing had been catered, not even the snack
basket, and on the second, an Express flight, the guy working
up front was equally surprised that food had been loaded.The
first flight was smack dab in the middle of breakfasttime and
was to the airline's largest hub; the second was after
lunchtime and was to a mere "focus city." I will admit that
the second flight was longer - 4 miles longer -, but the first
was scheduled at 5 minutes more, being more into the wind.

 ML> of ranch dressing; three 1/2 oz slices of roast beef
 ML> (salty, medium, actually tasting of beef) on the side.
 NB> Sounds pretty decent.  :)

It was okay, slightly skimpy, but as I noted, we weren't
expecting food at all.

 ML> The guy opposite from me had a fit because there wasn't
 ML> a vegetarian offering (they also had loaded chicken
 ML> wraps on board, but, hey, there wasn't supposed to be
 ML> a meal at all), and the steward said, never fear, the
 ML> meat is in a separate dish, and I don't have to put it
 ML> on your tray ... but the guy said, oh, just bring it ...
 ML> and then he ate the meat ,,, ,
 NB> Maybe he'd heard somewhere that the only way to get a decent airline
 NB> meal is to go for the vegetarian option... ;)

Or maybe, as Dale speculates, he was merely a
garden-variety jerk.

 ML> Chocolate goo corn syrup pie for afters.
 NB> How can you go wrong with chocolate... (G)

Add lots of corn syrup!

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Meringue Hearts
 Categories: Desserts
   Servings:  6

      2    Egg whites,at room temp.
    1/4 ts Cream of tartar
    1/2 ts Vanilla
    1/2 c  Sugar

MMMMM-------------------------CHOCOLATE SYRUP------------------------------
      2 tb Unsweetened cocoa powder
      1 tb Sugar
      1 tb Cornstarch
      1 pn Salt
    1/2 c  Light corn syrup
    1/4 c  1% milk
    1/2 ts Vanilla

  1. Draw six 4" hearts, 1" apart, on waxed paper. Invert paper; stick to
  baking sheet with masking tape. Fit pastry bag with medium-large star tip.

  2. Beat egg whites in small bowl with mixer at medium speed until foamy.
  Add cream of tartar. Increase mixer speed to high. Add vanilla. Gradually
  add sugar, 1 tablespoon at a time, beating constantly just until stiff, but
  not dry, shiny peaks form, about 5 minutes.

  3. Spoon meringue mixture into prepared pastry bag. Following outline of
  tracings, pipe heart shapes onto waxed paper. Fill in centers of hearts and
  smooth with rubber spatula or back of spoon. Pipe 2 more layers over the
  heart outlines to build up sides of hearts.

  4. Bake in preheated 225'F. oven for 2 hours or until ivory-colored and
  crisp. Remove to wire rack. Peel hearts from waxed paper and transfer to
  rack to cool completely. Store in airtight container at cool room
  temperature for up to 2 weeks or freeze forup to 2 months.
  
  *** CHOCOLATE SYRUP ***
  Whisk cocoa powder, sugar, cornstarch and salt in small saucepan. Whisk in
  light corn syrup, milk. Bring to boiling. Reduce heat; simmer, whisking
  constantly, 2 minutes until thick. Remove from heat. Whisk in vanilla. Cool
  to room temperature

  Source unknown

MMMMM

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