Text 32390, 158 rader
Skriven 2015-10-26 16:20:06 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: vacs & dirt 381
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>  ML> More personal accountability, I'd have thought. If your
>  ML> name is closely associated with what you say, you tend
>  ML> to be a little careful.
> As long as one cares... I suppose there is more group research nowadays
> instead of individual researchers with a single reputation on the line,
> though... 

Well, maybe there might be a group reputation to uphold, too.
The University of New South Whales might care what whoppers
come out of its hallowed halls.

>  ML> Not on topic, but this is the dilemma of the honest bureaucrat.
>  ML> To what degree is he willing to risk a cushy situation to rock
>  ML> a boat, even one that richly deserves rocking?
> That too...

That's one thing about the sluggish flow of bureaucracy.
Not doing anything is so comfortable, and rocking boats,
swimming upstream, or even getting out takes way more
energy than most people have.

>  ML> We didn't have supper last night (except for a beer and a
>  ML> candy bar each). It was a disappointment - the place we had
>  ML> targeted was full - but seems to have had no permanent
>  ML> consequence.
> One night isn't going to starve a person...  :)  But it's sad when one
> is expecting great things and can't do them... 

Yeah. I was kind of disappointed, and as we'd given the car
back (no extra charge for returning at Orly when it had been
picked up at De Gaulle) and there was no other place open
within walking distance, which fact in itself added certain
weight of clientele, we essentially went hungry.

   Slightly skewed, I
> introduced a friend to Tandoor of India yesterday for lunch, made a
> convert of her to Indian food, and had no interest in supper last
> night... fortunately for me, Richard had independently had a filling
> enough lunch to not want/need supper either... So what was planned for
> last night will wait for another night... ;) 

Save it for a rainy day, like when every restaurant in town
is either closed or full.

>  ML> I wasn't thinking of that, but a mushroom burger with
>  ML> a nice third-pound medium-rare meat patty sounds good
>  ML> right around now.
> That it does...  :)

Still does; I haven't had a burger since I last saw Lilli;
closest thing was a French dip at Nordstrom - a first for 
me in many ways - the first time turning down a burger for 
a French dip; first time actually consuming the dip; first
time eating at Nordie's; and in fact the first time venturing
past the first floor at one.

>  ML> Then there was the time I tried to select a recipe out
>  ML> of my database and ended up appending the whole file
>  ML> to the end of the message. That might have been before
>  ML> you were here.
> Quite possible before my time... that would be rather a disaster,
> although some bbses would have simply chopped off most of that message
> as it passed through their gates...  

I got sort-of-moderated gently.

>  >  ML> Title: Lethal Layers
>  > Not even a wild guess on that one...  ;)  Doesn't even look all that
>  > calorific, nor much resemblance to the Death by Chocolate recipes... :)
>  ML> Perhaps a taste-bud killer.
> Perhaps.  :) 

Concentratedly anything tastes tend to seize up my taste
buds, especially sweet. On the other hand, diluted isn't
my favored way to go. I recently had a somewhat lovely
horchata, but it had half the cinnamon and half the sugar
that I was expecting. This might have appropriately been
called "boring beverage."

>  ML> Title: Saucy Scalloped Beef or Turkey pie
>  ML> 1 x  285ml Heinz Chili Sauce
>  ML> ... 'at's a lot of chili sauce ...
> Guess they wanted it pretty saucy... I did note that only half of that
> went into the pie, the other half was saved to pour over it after
> cooking... 

That's still a sizable dose, and half one place and half
another I don't think would improve the situation.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Open Face Dumplings
 Categories: Oriental, Dumplings, Pork
      Yield: 30 Dumplings

      1 lb Ground pork
     10    Chinese dried black
           Mushrooms, softened in hot
           Water for 20 minutes, stems
           Removed and caps finely
           Chopped
      2 c  Minced garlic chives (Or
           Substitute 2 cups minced
      2 c  Minced garlic chives (Or
           Substitute 2 cups minced
           Leeks and 1 tablespoon
           Minced garlic)
      2 tb Minced fresh ginger
      2 tb Soy sauce
      2 ts Rice wine
  1 1/2 ts Sesame oil
    1/4 ts Freshly ground black pepper
      1    Egg white, lightly beaten
  1 1/2 tb Cornstarch

MMMMM--------------------------ASSEMBLY-------------------------------
     30    Dumpling or gyoza skins
           Sesame oil for coating
           Steamer
    1/2 c  Minced scallion greens

  * Lightly chop the ground pork until fluffy. Place in a mixing
    bowl and add the remaining filling ingredients. Stir
    vigorously in one direction with your hand or a wooden
    spoon to blend the ingredients evenly.

  * Place a heaping tablespoon of the filling in the middle of a
    dumpling skin and gather the edges of the skin around the
    filling. Holding the dumpling between your index finger and
    thumb, squeeze it in the center to form a "waist". Push the
    filling up from the bottom to create a flat surface. Smooth
    the top surface with the bottom of a spoon dipped in water.

  * Line steamer trays with damp cheesecloth or parchment paper
    that has been brushed with sesame oil (if steamer trays are
    not available, lightly brush several aluminum pie plates with
    sesame oil). Arrange the shaped dumplings about 1/4-inch apart
    in the steamers or on the plates.

  * Fill a wok or a spaghetti pot water level with the bottom edge
    of the steamer tray and heat until boiling. Stack the steamer
    trays one on top of the other, cover and place over the boiling
    water. Alternatively, you may fit the pie plates in the
    spaghetti pot and cover with the lid. Steam the dumplings for
    about 15 minutes over high heat, reversing the stacked trays
    after 8 minutes. Remove the cooked dumplings and continue
    steaming the dumplings as necessary. Sprinkle the finished
    dumplings with the minced scallion greens and serve with
    dipping sauces.

  Serves 6 people

  Format by Dave Drum - 10 June 1999 FROM: Uncle Dirty Dave's Kitchen An
  OrientalFoods.com Recipe

MMMMM
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