Text 6891, 105 rader
Skriven 2013-11-18 23:55:00 av MICHAEL LOO (1:123/140)
Ärende: traveling paranoia 483
==============================
 ML> Yesterday's banchan were potato salad with a broth and
 ML> probably miso dressing, sesame seaweed, cabbage kimchi,
 ML> and regular cabbage. 

Yesterday's banchan were potato salad with a weird flavoring
scheme I wasn't able to identify, smoked deli turkey, and
cabbage kimchi that tasted like every other but was served
in a plastic container labeled with some company name and
(in English) "for airline use only." This was on Malaysia
Airlines, which is pretty satisfactory even in coach - I had
only flown them in business or first before, but I couldn't
justify paying another close to $1000 to go luxurious, even
for 6 hours in the plane.

==

 ML> Free is a powerful motivator. I have drunk free beverages of
 ML> the most varied in type and quality ... and returned to sample
 ML> even some of the worst again. 
 NB> For some things, not even free would motivate...  ;)  Especially if it
 NB> was nasty the first time...  (G)

I didn't eat the potato salad banchan or the stale roll
(such as you'd find on any airline up until a few years ago);
I did eat most of the Whip 'n' Chill dessert, though.

 NB> Because pure poison is worse for you than impure poison...?

In the case of ethanol, pure poison is actually a lot less bad
for you than impure poison. It's the impurities that make you
feel really bad; of course the pure poison can do you in pretty
effectively if you put your mind to it.

 NB> bit more seriously, though, if the spirits were somehow triggering
 NB> stuff, drinking more to get the taste satisfaction would mean more of
 NB> the trigger, after all...

Yes, there is that.

 ML> Because they have secret instruments that are much more sensitive
 ML> than the publicly known ones. And so do the illegal and amateur
 ML> eavesdroppers.
 NB> Ah, and if you were allowed to leave it in, then you'd suspect the
 NB> existence of the secret ones, then...?  And the amateur eavesdroppers
 NB> have much more sophisticated equipment, by definition, eh...?  ;) 

Never underestimate the amateurs. As far as the government goes,
it's amazing what it can do. It's also amazing what it can't.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Garlicky Pork and Asparagus Pancakes
 Categories: Korean, Pancakes
   Servings:  4

    1/3 c  Sifted all-purpose flour
      4 ts Sugar
    1/4 ts Salt
    1/4 ts Pepper
      5 lg Eggs; beaten until frothy
    1/2 lb Ground pork shoulder
      6 md Scallions; trimmed
           - sliced thin
           - (include some green tops)
      3 lg Garlic cloves
           - peeled and minced
      2 ts Oriental sesame oil
    1/2 lb Tender young asparagus
           -trimmed of coarse stem ends
           - peeled and cut into
           - moderately fine julienne
      2 tb Vegetable oil

MMMMM--------------------------DIPPING SAUCE-------------------------------
      1    1" cube ginger
           - peeled and minced
    1/3 c  Soy sauce
      1 tb Cider vinegar
      1 tb Mirin (sweet rice wine)
      1 ts Hot sesame oil

  SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large
  bowl. Make a well in the center and pour the eggs into it. Stir just enough
  to combine the ingredients. In a medium skillet set over moderate heat,
  stir-fry the pork, scallions, and two-thirds of the garlic in the sesame
  oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the
  meat. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then
  allow the mixture to cool to room temperature. In a separate bowl, combine
  the remaining ingredients, except the vegetable oil, to make a dipping
  sauce. When the pork mixture is cool, stir it into the reserved batter.
  Heat the vegetable oil in a large skillet over moderately high heat until
  ripples show on the skillet bottom. Half fill a 1/4-cup measuring cup with
  the batter and drop the batter into the hot oil, evening up the ragged
  edges of the pancake. Add 3 more pancakes to the skillet, smoothing the
  edges as before, and brown them for 1-to-1 1/2 minutes per side. Drain them
  on paper towels, then keep them warm on an uncovered platter in a 250F
  oven. Fry the rest of the pancakes, adding more vegetable oil to the
  skillet if needed. Serve the pancakes hot with the dipping sauce.

  JEAN ANDERSON  PRODIGY GUEST CHEFS COOKBOOK

MMMMM
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