Text 33702, 163 rader
Skriven 2015-11-27 10:16:54 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: knowlege & infos 561
================================
>  ML> Google says that French's still makes them, so probably.
> Not sure that French's is still local...  I'll have another look for the
> potato sticks, though.... if I remember...  ;)

It's still nationally distributed, as far as my
info goes; maybe it's become regionally unpopular
or something.

>  ML> novel by Mikhail Bulgakov called The Master and 
>  ML> Margarita, in which there is an oddly poignant scene 
>  ML> in which Pontius Pilate goes through the belongings 
>  ML> of his prisoner Ha-Notsri.
> We have that book... I should go find it...  :)

As I recall there's a paperback edition with the
cover illustration of a bluish-black cat carrying 
a revolver and winking at you that contains some
formerly expurgated parts. I've read two versions
and find that one racier and more enjoyable.

>  ML> Yep. I'm not paying so much attention any more, and
>  ML> this posting online makes it easy to hit an enter
>  ML> button too soon without checking, q.v.
> Especially since you are making multiple calls in order to do the
> postings online...  :)

Yeah. I discover though that if I get kicked off
Doc's and go back hours later I can often return
to where I was, a blessing.

>  ML> to someone who wouldn't be missed.
> They'd none of them be missed, they'd none of them be missed.... ;)

Interesting that peppermint, which now is thought to
be a sign of good breath, was back then considered in
bad taste.

>  ML> Okay, maybe not the best possible examples. How
>  ML> about this? Some people are interested in Kansas.
> Ok, less interest for me... but I'm sure there are facets for others. ;) 

I wasn't interested in Kansas until I discovered
that Oklahoma Joe's was there and offered some of
the best burnt ends I've ever tasted and also some
of the greatest apotheoses of pork. Sadly, Oklahoma
Joe has moved back where he belongs, and the bbq
place is now just Joe's; the food is almost as good
as it used to be but not quite. I have not run back
up to Oklahoma to see about the other place. Yet.

>  >  ML> I actually thought of being a photographer
>  >  ML> specializing on soap bubble patterns.
>  > Rather a slender niche... but I can see that being fascinating in its
>  > own right...  :)  
>  ML> The things are glorious. Almost every one. And
>  ML> the ones that aren't probably could be if you
>  ML> shined the right light on them.
> Or got the right angle... ;)

Sam Ting.

>  > We'll have to compare schedules as time gets closer, I guess... :)
>  ML> Yep. It'll happen sometime.
> Hopefully while we still have Fords and Fu...  ;)

That's something to think about. In touch with the Fords
lately?

=
>  ML> Some of my less poetic friends point out that the 
>  ML> phrase is or should be "to kill for"; I point out
>  ML> that if something is really good, it might be to
>  ML> kill for, but if it is transcendently good, it might 
>  ML> be to die for. Either that or I say "I could care
>  ML> less," which infuriates them.
> Just can't win with some people...  (G)  Unless it counts as a win if
> you've managed to get them really teed... ;)

Nah, I'm not usually that much of a troll.

=

>  ML> I wonder what I'd do - of course some heavy-duty
>  ML> Internet peeking would be the first step, but
>  ML> then, who knows.
> I'm not sure what I'd do...  Mostly I think I'd probably refuse...
> especially after seeing the aftereffects both short- and long-term from
> the chemo on people I know very well and love... but what might make me
> reconsider might be targeted chemos, or possibly the possibility of
> sticking around longer... 

At this point I'd say I'd say no, but who knows, see below.

 The latter being heavily overbalanced with
> whether I want to deal with the long-term aftereffects should I actually
> survive...  I have a dear friend right now bravely going through chemo,
> for the chance it might add another 5 years to her 86...  I wouldn't
> tell her not to do it, it's her decision... but I'm pretty sure I
> wouldn't, if it were I.....

Hard to tell. I hear all sorts of brave talk about giving
up when there's no hope, but then when the time comes, the
people hang on and try and try - the urge to stay alive
even if not properly speaking living is a strong one. Or
perhaps the definition of "no hope" changes along the way.

Sweet & Sour Pork Recipe II
categories: Singaporean, Cantonese, main
servings: 8

h - Set A
800 g Pork Belly (skin off) cubed 1"
1 Tb Salt
2 ts White pepper
2 Tb Ginger juice 
2 Tb Chinese wine 
2 ts Sesame oil 
2 Tb Cornstarch
1/2 ts MSG (optional)
h - Set B
1 Egg 
1 c Plain flour
1 c Potato flour
h - Set C
1/2 c Sugar
4 Tb Tomato ketchup
4 Tb Rice vinegar 
2 Tb HP sauce
1 ts Chicken stock powder
h - Set D
1/2 Capsicum
1 md Onion
1/4 Pineapple
1 Cucumber (Coat with salt for 15 min and wash away salt)

Start with 800 g pork belly.  Alternatively, you can use pork 
collar. Cut into bite-sized pieces just shy of 1" cubes  
Marinate with  ingredients in Set A for at least 1 hr.

Preheat oil to 170C/350F.  Beat 1 egg and mix into pork.

Coat with plain flour and potato flour (Set B).

Deep fry for 2-3 min till just turning brown.

Prepare Set D by cutting all into bite sized pieces

Mix ingredients in Set C in a pot and bring to simmer.  
Taste and adjust to your preference.

Fry pineapples and onions to caramelise and add the
rest of the vegetables.

Add sauce mix and simmer to bring out the flavours of 
the veggies.

Add pork to the sauce. Turn off the heat and toss to 
coat evenly.  Serve hot!

ieatishootipost.sg/sweet-sour-pork-recipe-ii/

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