Text 8713, 128 rader
Skriven 2014-01-12 11:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: wandering me 44
=======================
 ML> as business class on the 747 has power ports. If not, don't
 ML> be concerned about my silence unless Malaysia is in the news
 ML> in a bad way in the next week or so.
 NB> Bon voyage... and safe travels...  ;)

Thanks. I'm putting my feet up a bit and then
going out into the thick of things - actually
we're not planning on being in Thailand until
after the big staged protests but will be there
while the anti-government people try to disrupt
the elections. Luckily we're supposed just to
be changing planes in Bangkok and can hope that
the unrest doesn't disrupt that. Up north it
seems that things will be more tranquil.

--

 ML> Got up, went to the house, and then had the runs all night and got
 ML> 3 hours tops. That averages to 2 nights' rest, doesn't it?
 NB> Potentially, anyway... :)   Hope you're fit for travel now... :)

Pretty much. I took Lilli's advice and did not
test the Malaysian government claim that the
water is safe to drink. We picked up one of those
Steri-Pens (portable ultraviolet water purifiers)
and I used it a time or two just in case. Le
Meridien gave us 8 half-liter bottles a day,
which was plenty. The Concorde gave us only 2, so
I had to experiment with the purifier, good,
because up around the border next week, or is it
two weeks, the water situation is dodgy.

 ML> Next thing - San Fran, then ride to Hong Kong and KL with Lilli in
 ML> coach.
 NB> Back to the interupted trip...  :)   Did Lilli spend the holidays in
 NB> California, then...?
 
(going backward in time) - I think so, don't recall,
and am not sure that she told me anyhow. Am I my
travelmate's keeper?

 NB> So Lola is expressing disapproval of the new state of affairs, but so
 NB> far can't take it out on the "new kid"... probably feels a bit pushed
 NB> out of the center of attractions...  ;)

Annie has not mentioned anything untoward in her e-mails,
but I suspect that the fur has begun to fly.

 ML> Annie is consistently inconsistent (in a consistent way) -
 ML> when there are guests (I don't qualify), she'll shoo them
 ML> off the dining table. If not, the shooing is halfhearted
 ML> and is defied by Lola at least.
 NB> They've learned that there's company manners, and family manners... do
 NB> they at least stay off the table (mostly) when there are guests that
 NB> count...?  Teenagers... always testing boundaries...

Lola is like a particularly neurotic teenager, which
Annie's not training her doesn't help.

 ML> I made boudin balls the other day and felt compelled to
 ML> warn the diners about the contents beforehand; they were
 ML> delicious, and everyone admitted that, and out of 25 only
 ML> 4 were left.
 NB> Which you probably happily had for a snack later...

Neh, they sat out all afternoon, and after that there was
plenty of stuff to eat, of which the goo and shards stuck to
the pulled pork roasting pan were the best - so rich and
tasty I managed to make two sandwiches out of it. Usually I
don't eat sandwiches, but this stuff was so concentrated in
flavor I needed something excessively neutral to dilute it.
Freshly steamed man tou would have been ideal, but the white
nondairy Wegmans sandwich bread just happened to be handy.

Korean Air bibimbap
categories: Korean, airline, meat, rice, all mixed up
Serves: 1

1/2 c steamed white rice
1 1/2 Tb beef garnish (recipe follows)
1 Tb corn oil
Assorted Korean vegetables
- (zucchini, bell flower roots, pimaza leaf,
- gondrae, darae, chinamul, chamnamul)
1 Tb sesame oil
1 ts salt
1 Tb garlic
1 Tb soy sauce
2 shiitake mushrooms, sliced
h - bulgogi garnish
1 lb ground rib-eye beef
- M's note: shaved, not ground
4 Tb soy sauce
2 ts sesame oil
4 ts sugar
chopped garlic, to taste
1 ts chopped green onion
1 ts chopped white onion
1 ts rice wine
1/2 ts sesame seeds
1 1/2 Tb sugar syrup
corn oil, for saute
1 pn sesame seeds, for garnish 
Drizzle of sesame oil and soy sauce, for garnish

Soak any dried vegetables in cold water for at least 24 hr.
Heat corn oil in a saute pan. Add vegetables. Add sesame
oil, soy sauce, salt and garlic. In a separate saute pan,
heat a bit of sesame oil. Saute sliced shitake mushrooms.
Add salt and garlic to taste.

For the bulgogi beef garnish. In a large bowl, mix all
ingredients except ground beef and corn oil. Marinate
the beef in the soy sauce mixture for at least 10 min. Heat
the corn oil in a skillet over medium-high heat. Add the
marinated beef and saute.

Place cooked rice in large, slightly shallow bowl. Arrange
bulgogi beef garnish (with juices from cooked meat) and
vegetables on top of rice, taking care to showcase the
colorful vegetables. Sprinkle with sesame seeds and
drizzle with sesame oil and soy sauce. When ready to eat,
mix all ingredients together. Season to taste with
Gochuchang red pepper paste.

Charles Muther, Korean Air
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