Text 30225, 93 rader
Skriven 2015-08-25 21:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: picnics in general 97
=============================
-=> Quoting Michael Loo to All <=-

 ML> the heyday of the echo and of BBSing in general is past

There are so many flashy internet based alternatives to BBSing today
which, with its hold and forward technology, is slow and clunky. The
concept is archaic, just as we are..

Our group has withered down to 6 peeps who are willing and able to
travel to a gathering, 12 regular posters and about 12 more
casual occasional participants.


 ML> how to include more people in future ones

Perhaps, invite other like minded groups to join us. For example
Dave and I are on Chile-Heads and I am on FoodWine. Those venerable
lists still have well over 100 members each (with some overlap) and
they can get a couple of dozen people together at their gatherings.  
The mix would probably be a good fit and we might even recruit some
new members afterwards.  

At the Montreal pig roast that I attended we had over 30 people
overall but some of them were the last of the RIME CUISINE crowd, a
guy from rec.food.preserving I knew and Melana from my wild foraging
list. All of whom got private invites via email after the prior
agreement of the echo regulars was obtained.

On another note I just cleaned up a bunch of recipes gathered
elsewhere. I am getting pickier about what I bother to save as my
recipe collection gets larger. I mean, if one has two hundred
variations on brownies or hamburgers, are more really needed? So
most of this series will be from less familiar cuisines, novel,
obscure or just plain weird. Here's the first ...


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Manchurian Di San Xian
Categories: Chinese, Potatoes, Vegetables
  Servings: 4

      3 md potatoes, like Yukon Gold,
           peeled 
      1 lg eggplant, peeled 
      2    green bell peppers, stemmed
           and seeded 
    1/2 c  chicken stock or water
      2 ts cornstarch 
      2 ts soy sauce 
      2 ts black vinegar
           Vegetable oil for frying 
           Salt to taste 
      1 TB coarsely chopped garlic 

Northeastern Potato, Eggplant And Peppers

Cut potatoes and eggplant into wedges about 3 inches long. Cut
peppers into pieces about 1 inch by 3 inches. In a bowl, whisk
together stock, cornstarch, soy sauce and vinegar.

In a wok, heat 3 cups oil to about 350 degrees, until a bit of
potato bubbles fiercely when dropped in. Working in batches to avoid
crowding pan, deep-fry potatoes, then eggplant, until golden all
over and brown around edges, about 5 minutes a batch. Drain on paper
towels and sprinkle with salt.

Discard frying oil from wok and reheat wok over high heat until a
drop of water sizzles on contact. Swirl in 1 1/2 tablespoons oil and
add peppers, stir-frying briskly until edges just start to brown.
Add garlic, stir-fry 30 seconds, then return fried potatoes and
eggplant to wok, stir-frying to combine.

Add half the liquid mixture. Let simmer, stirring gently, until
sauce is hot and thickened. Taste vegetables for doneness; they
should be tender but not mushy. Cook, adding liquid a little at a
time and allowing it to cook down, until vegetables are done. Serve
immediately.

by: Julia Moskin 

  From: The New York Times              
 
MMMMM-------------------------------------------------

YK Jim


... In USA you can always find a party. In Russia the Party find you.

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