Text 22175, 93 rader
Skriven 2007-11-02 00:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: asia 364
====================
-=> Quoting Dave Sacerdote to Michael Loo <=-

 DS> To me, the only thing it showed was that Mattel's CEO lacked the
 DS> balls to keep from being China's bitch.  If that had been _my_
 DS> company, I would have announced my disgust at the lack of any
 DS> safety oversight on the part of the Chinese government, and that
 DS> we were moving production back to more responsible locations.  Then 
 DS> I would apologize to consumers because there would be something of
 DS> a shortage of Mattel products while we ramped up domestic production
 DS> again - but the results would be worth it: American-made toys for
 DS> the American market.

Right now, a lot of people would pay a reasonable premium for
American-made stuff. The market is there, I'm sure of it.
                  
Just like there's a market for premium quality, humanely raised organic
meat instead of Conagra Wal-mart e-coli factory crap.

Speaking of which the Mennonites were back with their big fat chickens
and turkeys. A whole tractor trailer load. We bought 5 turkeys (1 X
28 lb and 4 x 18 lb) and 12 chickens (6X 6 lb and 6 X8 lb) this time.
And the price dropped this year from $2.50 per lb to just $2. I
asked about this, thinking about rising feed grain prices and he
said he grew his own grain and had had an exceptionally good harvest
last year. He just wanted to make an honest living and could care
less about global prices. So I asked if his birds would be $3 a
pound if he had a poor barley crop or needed a new truck motor even
if supermarket prices were going down and he said simply, "ee-yup".
I like that guy!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kung Po Chicken/Szechuan Chicken.
 Categories: Poultry, Chicken
      Yield: 4 Servings
 
     12 oz Chicken Thighs; boned and
           Skinned
    1/4 ts Salt
      1    Egg White; slightly
           Beaten
      2 ts Cornstarch
      1    Green Bell Pepper; cored
           And seeded
      4 tb Vegetable Oil
      3    Whole dried Red Chilies;
           Re-hydrated, up to
      4    Clove garlic
      1    Scallion or Green Onion;
           Cut into small
           Pieces
      1    Fresh Ginger Root; peeled
      1 ts Hot Bean Paste
      1 tb Hoisin Sauce
      1 tb Chinese Rice Wine
      1 c  Roasted Cashews
           Sesame Oil to garnish
 
  Cut the dark chicken meat into half-inch cubes.  In a small mixing
  bowl, combine the chicken with the salt, egg white, and cornstarch
  that has been made into a paste with a few drops of water.  Cut
  the green bell pepper into cubes about the same size as the
  chicken pieces.
  
  Heat a wok or heavy skillet over medium-high temperature setting
  and warm the vegetable oil in it.  Add the chicken and stir-fry
  until the mixture changes color, usually about a minute.
  
  Remove the chicken from the wok or skillet with a slotted spoon
  and keep warm.
  
  Add the green bell pepper, soaked red chilies, scallion pieces,
  and ginger to the wok.  Stir-fry for about a minute or two.
  
  Return the chicken to the wok and add the hot bean paste, hoisin
  sauce, and Chinese rice wine.  Blend thoroughly while stir-frying
  for about a minute more.  Add the cashews and quickly toss the
  mixture while adding a sprinkling of sesame oil.
  
  Transfer the contents of the wok to a warmed serving platter an
  serve immediately.  Goes well with white or fried rice.
 
MMMMM


Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)