Text 29901, 110 rader
Skriven 2015-08-11 06:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: stuffs 66
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 ML> Was there a bulletin that I missed?
 NB> As I recall, it was in a message to All in Area 2 on the bbs... 

Funny - I get that area. Admittedly it's mostly stuff that I
don't concern myself with, so I sail past it.

 ML> irritable than usual, anxiety doing that to you, and my arms
 ML> hurting all night from catching Glen when he went unconscious
 ML> on the street.
 NB> Ow... I can sympathize...

Hah. I couldn't sleep properly for several days. The guy
weighs less than 150 lb, but he fell heavily.

 NB> and developing gout again (in my left foot this time)... the latter
 NB> thankfully responding to my stepping up the supplements that chased it
 NB> away before

Glad of that. Are there foods to avoid?

 ML> Oh, there are good bbq sauces, but they are not necessary to
 ML> the enjoyment of good meat, nohow, contrariwise.
 NB> Good to know... I'll keep that in mind...  :)

A good sauce can be savored on its own, though it should be
concentrated enough in flavor to fix up a defective piece of
meat. A good piece of meat doesn't need a sauce. On rare
occasions I can see the whole being greater than the sum of
the parts, but I don't encounter that that much.

=

 ML> The Solanaceae, like the grasses, have their good and bad
 ML> points. For me, they're pretty much all good. There are those
 ML> who are sensitive to them, though.
 NB> True... mostly all good for me, too, though...

I used to get mouth ulcers from tomatoes, but that was more
owing to a predisposition to mouth ulcers. That mostly went
away during adolescence (the sensitivity, not the mouth
ulcers, which lasted well into adulthood).

 NB>> I like the eggplant and chiles way too much to easily give them up.. ;) 
 ML> If I were to develop a sensitivity to these, I might just
 ML> as well make a noise like a hoop and roll away.
 NB> We'll both have to hope that those remain fine for us...  :)

It would be difficult to lose them.

 ML> eating. Not to mention there are all sorts of natural things
 ML> - ricin, cobra venom, zucchini - that are downright dangerous.
 NB> Ok, ok... (G)  Agree on the first two of those three... zucchini is
 NB> mostly harmless, though...

Zucchini is merely bitter melon with most of the bitter
taken away. Nasty but characterless though edible if
deep-fried, as almost everything is. I knew Glen was on
the mend when he offered me some boiled zucchini off his
hospital meal.

   Some sucrose and glucose, along with
 NB> fructose, etc, isn't that bad a thing, either... just wouldn't want to
 NB> go overboard on them...  

I don't think there are many commonly consumed things
that I totally avoid for health reasons.

Shrimp dumplings
categories: airline, socially conscious, starter, Chineseoid
yield: 30

1 in ginger knob, peeled, grated
10 oz raw shrimp, peeled, deveined
6 scallions, chopped
5 basil leaves, chopped (opt)
1 garlic clove, peeled, minced
1 1/2 Tb soy sauce
1 ts sesame il
30 wonton wrappers
1 egg
1 Tb cold water
scallions, minced, for dipping sauce
soy sauce, for dipping sauce

Chop shrimp into pieces no bigger than the tip of
your little finger. Mix with ginger, scallions,
basil, garlic, soy sauce, and oil.

Put 1 Tb filling into the center of each wrapper.

Beat egg with water for egg wash.

Dot the edges of each dumpling with egg wash. Fold
each diagonally in half to make a triangle or a
half moon if wrappers were round. Pinch edges
together. Moisten corners with egg wash and pinch
together to form a ring.

Cook a few at a time in boiling water until they
float, about 3 min.

Remove with a slotted spoon and drain on paper
towels. Serve with a dipping sauce of soy sauce
mixed with scallions.

commonthreads.org, via Hemispheres magazine 8/2015

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