Text 29201, 75 rader
Skriven 2015-07-20 10:49:00 av Michael Loo (1:18/200)
     Kommentar till en text av Ruth Hanschka
Ärende: termini 984
===================
 > Hard to figure what he forgets or remembers; he's worse
 > than I am, though I have the excuse of being 21 years 
 his
 > senile, er, senior.
 RH> Thus CRS Disease doth bite us all.  I've always had a 
 RH> decent case.  

At least my version doesn't willfully pick and choose
what to forget (referring back to my brother, mostly).

 > Hong Kong is a bit of a special case, as its culture 
 was
 > fully developed before the Brits butted in there; even 
 so,
 > the appearance of the Gurkhas was probably the best 
 RH> thing
 > that happened to its cuisine since the discovery of 
 RH> garlic.
 RH> Whoever gave them ginger deserves a special blessing.  

Ginger is originally from around there.

 RH> The folks in Singapore might have a bone to pick with
 RH> that statement too.  

I doubt that. It's well admitted that Singaporean food
as an entity is a couple hundred years old, tops, and
consists of Malay-Chinese, Indonesian, Indian, and Arab
elements all mushed together in approximately that order,
and that as a preeminence dates only from the '80s-90s,
fueled more by increasing concentration of wealth and
media and other manipulation by the Lee family and the
Temasek company. Singaporeans make no bones about this,
making only minor lipservice to any ancient origin of
their culture; I suppose that as the star fades, the
government will create an exceptionalist backstory, but
to my knowledge that hasn't begun yet.

 > The Chinese have little incentive to figure that out.
 RH> All y'all and your lactose intolerance.

I had scallopped potatoes yesterday, made approximately
according to the following recipe. They were delicious.
I have paid several times over in the smallest room of
the house.

Gratin Dauphinois (Scallopped potatoes)
categories: French, starch, side
servings: 6 to 8

3 c heavy cream
6 russet potatoes, peeled, sliced 1/8"
Salt and freshly ground pepper
1 clove garlic, peeled and halved
1 c grated Gruyere
2 Tb chopped chives, optional

Preheat oven to 375F.

Bring 2 c heavy cream to a simmer in a medium saucepan.
Add the potatoes, salt, and pepper and cook for 3 min.

Rub the cut side of the garlic clove on the bottom and
sides of an 8" casserole or baking dish. Add the
potatoes and cream and top with the remaining cream
and Gruyere cheese. Sprinkle chives over top, if using.
Bake on a baking sheet until potatoes are tender and
cheese is golden brown and bubbly, about 30 min. Remove
from oven and let rest 10 min before serving

tastebook.com

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