Text 9432, 85 rader
Skriven 2014-02-02 06:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: good choices 131
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 RH> But have you ever noticed how much stuff parents acquire with a baby?
 RH> Some can be reused but the initial set up--crib, car seat, play pen,
 RH> etc adds up in weight fast.

The whole schmear has to be under a hundred, seems to me,
unless one has multiple infants at the same time.

 ML> Not sure whether 100 lb is a big amount or a small one.
 ML> Three boxes? Probably small enough to willfully ignore.
 RH> Depends on what it is as to what size box it was in. I had full-ish
 RH> cannisters of flour, sugar, etc so I suspect they (and the jars were
 RH> in dish pack size (large) or medium sized boxes.

I can't lift anything to speak of any more, but back in the
day I'd pack boxes to 40 or so and find that weight comfortable.
If they had handles or were tied up sturdily, I could do two at
once. Those were the days.

  Books are in the
 RH> smallish boxes but we always had a lot of them. (G) Have to reduce the
 RH> size of our collection somewhat before our next move; we added some
 RH> heavy reading from school.

That's the problem with the scholarly lifestyle, isn't it.

 RH> If I were reasonably sure of the food's safety, I'd go for it. I'd not
 RH> head for the nearest McDs but give the local foods a try. That's half
 RH> the fun of visiting a new place.

McDonaldses across Asia have some localized if not local
products, a few of which I have seen and smelled though
never eaten - if I hadn't been full of satay, I could have
tried a Caribbean burger, which is specific to Thailand
and turns out to be a curried shrimp sandwich. I also
once saw an ad for McLaksa. That stuff doesn't affect
Lilli, though, because she just goes for the regular
Big Mac.

 ML> I had an extraordinary squid with celery at the one in
 ML> Chiang Rai, for example.
 RH> Interesting choice for breakfast, sounds more like a lunch or supper
 RH> dish but if that's what is common for breakfast in that part of the
 RH> world, then give it a try.

In many places, breakfast is a wholly savory affair and
often not all that different from other meals. I prefer
it that way, and if I could have squid curry with celery
for breakfast all the time, I might not be so averse to
that meal.

Laver, the green wrapping around Japanese sushi
cat: seaweed
yield: 1 text mostly

Cooked correctly, seaweed becomes a soft jelly with a
delicate anchovy-like taste. The dish below is delicious
fried for breakfast.

freshly-gathered seaweed
a knob of butter
orange and lemon juice
salt and pepper to taste
enough oatmeal to thicken

Thoroughly wash freshly-gathered seaweed in running water to remove
all the sand. Soak for 2 hr in cold water and strain. Place the
seaweed in a pot, cover with water. Cover with lid, simmer gently
for at least 3 - 4 hr until it becomes a jelly, then drain. Beat
it well with butter, add a good squeeze of lemon and orange juice
and flavour with salt and pepper to taste. Mix in a little oatmeal
until stiff, shape the mixture into small, flat cakes and fry.
- - -
The commonest seaweeds found in kitchens are Dulse, Carrageen, Sloke
and Redware. Dulse and Sloke (Sea Spinach) are often used for soups
and puddings while Carrageen is a common ingredient in ice cream and
even toothpaste. The stalk of Redware (Sea-Tangle) is eaten raw or
roasted over peat embers then put in a buttered bannock.

All seaweeds are rich in iodine and form the base for soups, sauces
for roast lamb or are stewed and served with mashed potatoes.

www.utbm.fr/les.personnes/thierry.vignaud/galleg/cuisine/scotcook.htm
Posted to NCE 4/25/98
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