Text 34609, 95 rader
Skriven 2015-12-28 09:54:36 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: tasty 730
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>  ML> Interestingly, immediately I had bought my nonrefundable
>  ML> nonchangeable tickets, a friend offered me a chance to
>  ML> join him and some other friends on a week touring the
>  ML> South African wineries at a very advantageous price.
>  ML> Oh, well, too bad for them.
> Bad timing for them...  :)

So Lilli got invited and was told that I was going to
be there. I just received this morning a forwarded set 
of e-mails detailing her plans and had to shoot her a 
hasty note disabusing her of the notion.

>  > The half duck is already vacuum sealed, as are most meats I just pop in
>  > the freezer... Generally anything I put in there in a zippered freezer
>  > bag gets used fairly soon, and I can get most of the air out manually.
>  > Not sure where I'd store a sealer between uses, anyway...  ;)
> (response?)

I thought better of a response; either that or I thought
I could wait and then make a better response. Anyhow, I
don't currently have anything to say on the subject.

>  ML> I get unaccountably squicked out about flies. Today I
>  ML> stepped on a dead fly in "my" room at Annie's, which
>  ML> hasn't been used since the Little League World Series,
>  ML> and I couldn't wash quick enough. As I was hurrying to
>  ML> the bathroom (the next room over) I reflected to myself
>  ML> that that whole train of emotional semi-thought was
>  ML> quixotic and silly.
> Semi-thought can be so irrational... draws on latent phobia... ;)

I also got slightly odd when the Christmas crackers
appeared on the table. I truly hate not only loud
noises but trebly noises even when they're not
particularly loud. In this case I stuffed shredded
napkin bits up my ears. The crackers were rather a
disappointment for most, because they ended up
providing the smoke but almost no noise, which
would have been gratifying to me except that my
ears were full of shredded paper.

>  ML> Sadly to relate, my echo friends are not inclined to
>  ML> overindulge in either direction.
> Even back in our college days, we had more fun watching others
> overindulge... ;)

I tend to find the antics embarrassing in a second 
hand way.

>  > That's not exactly cheap anymore, either, though... 
>  ML> I can still occasionally get it for 1.09/lb, if I may
>  ML> be allowed to gloat.
> I don't remember what it's going for currently... it's usually frozen,
> and I don't always think to check there for things... :)

When shopping for ingredients to make pate for my
sister's wedding, decades ago, I got a 5 lb bucket
of chicken livers for $5. Last I checked, it was
still $5, with 1 lb containers available at a small
premium.


---------- Recipe via Meal-Master (tm) v8.01

      Title: Oriental Chrysanthemum Bowl
 Categories: Chinese, Soups/stews, Poultry, Pork/ham, Fish/sea
      Yield: 8 servings

      2 qt Chicken broth                       8 oz Chicken livers
    3/4 tb Sesame oil                          8 oz Pork tenderloin
      2 ts Salt                                8 oz Firm white fish
      4 oz Bean threads                        8 oz Shrimp
           - cellophane noodles                1 c  Small oysters
      1    Cabbage head, shredded              3 tb Soy sauce
      1 lb Spinach, fresh                      2 tb Sherry
      2    Chicken boneless breasts            2 lg Chrysanthemums

  Slice all meats and vegetables in Chinese manner (thin strips).  Bring
  chicken stock, oil and salt to boil in large serving pot. (A Mongolian
Hot
  Pot is traditional) and keep bubbling over heat. Arrange noodles and all
  raw ingredients attractively on large platter. Add sherry and soy sauce
to
  bubbling broth. Provide guests with chopsticks and serving bowls. invite
  guests to add the raw ingredients to the broth. Let cook just until fish
  and shrimp are opaque. Just before guests serve themselves from the pot,
  sprinkle leaves from the chrysanthemums on top of bubbling soup. Ladle
some
  of the soup into each guests bowl.

  Source: Bon Appetit From the collection of: Joan Mershon

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