Text 35115, 101 rader
Skriven 2016-01-14 16:19:54 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: wanderings 810
======================
> Hopefully you're totally human by now. (G)

More practical I suppose than being totally spiritual.

> I used to get bronchitis, regular as clockwork, the latter part of
> January. Now it's more unpredictable when it hits but it used to be

In this case unpredictability may be a good thing.

>  ML> Perak, Malaysia, where the average year-round high
>  ML> is 70 +- 2 and the low is 59 +- 2.
> Sounds like Oahu in the winter. (G) If it was below 70, the natives
> bundled up.

Heck, on Oahu, if it gets below 80, they start to shiver.

>  ML> I ought to learn and not go to Singapore and Malaysia
>  ML> that often, but I really do like it there.
> What's the big draw there, other than Asian foods in their local
> setting?

Relatively tame jungles (though Jim Thompson is said to
have died within 10 miles of my destination). A culture
whose modesty I appreciate (the Muslim/native mix) but
that is tolerant - allowing pork and alcohol, for example,
even though the vast majority do not indulge. Indonesia is
too far toward the fundamentalist side, Singapore is a
bit wild (though not in a wild way, any more - it was 
Really Wild when the Brits held the reins), but Malaysia
so far seems just right.

Also, the food there is amazing.

>  ML> The other day my friend Steven In Newton made me -
>  ML> of all things - a steamed chicken breast. It was
>  ML> actually okay, as it was very lightly brined before
>  ML> cooking and then steamed until the middle of the
>  ML> middle was just slightly pink. His wife told him
>  ML> that it wasn't done, but before he had a chance to
> Sounds like it was done to perfection, any more and it would be dry.

It was. The guy is a pretty good cook.

>  ML> Of course she's the person who will take a rotisserie
>  ML> chicken from the store and bake it an additional half
>  ML> hour.
> GAG!

But I am polite and munch away (but tend to appropriate
the dark meat and the skin.

> Cooking for groups means we do something with pasta every so often. It's
> in various forms--this past Sunday's meal was turkey bits and pieces,
> peas, green beans, chopped mushrooms and spiral pasta in a white sauce
> made with stock instead of milk. Next month it might be chicken
> caccitori with spaghetti, haven't made up our minds on that. We could
> also do kalua pork with rice, not pasta but still a starch.

You must have become quite an expert on browner varieties
of starches by now (something I will resist as long as possible).

> I think the best dish I had was some marinaded asparagus. That was in a
> little restaurant in Hoercst, (outside of Frankfurt), where Steve's
> battalion was headquartered. It was a very light, lemony (but not
> strong) flavor

Sounds pretty good. Egg?

>  ML> have expected. I suspect that the shuttle had come
>  ML> and seeing that the clients were a Chinese guy and a
>  ML> black woman driven right on.
> Could be, you didn't match what they were expecting. Their loss.

Yeah - it wasn't much of a settlement, but they 
eventually reimbursed my cab fare.



12 Bones tomato Q sauce
categories: barbecue, NC, sauce
yield: 4 c

3 c ketchup
2/3 c cider vinegar
1/2 c blackstrap molasses
6 Tb Worcestershire sauce
6 Tb dark brown sugar
1 ts granulated garlic
1 ts granulated onion
1 ts dry English mustard
1 ts black pepper
1 ts salt

Combine all ingredien ts in a medium saucepan and 
simmer on low heat until all the dry ingredients 
have dissolved, stirring occasionally with a whisk. 
Note: Mustard powder can be a bit hard to dissolve.

12 Bones, Asheville, via Charlotte Observer
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