Text 748, 144 rader
Skriven 2006-04-24 11:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: CHEAPER Kevin 566
=========================
 GJ> He still has some tasting ability left, but as he has, somewhat
 GJ> sanctimoniously said, if the wine is of better quality, he tends to
 GJ> drink too much of it, and that is not good for his health.

I shudder to think what his idea of too much is. As he drinks
to the capacity of his pocketbook, I just have to thank the
deities above that he doesn't have access to unlimited funds.

 GJ> Your picture is excellent.  It was the cause of much hilarity,
 GJ> "Michael!!  Hahaha!  Lookitim!  A tie, yet!  And the long, black hair!
 GJ> Haw haw haw!"   I almost immediately recognised it as you (the name
 GJ> attached helped),

He's seen me with a tie, I believe, chez Cheong. I believe
the hair might have been longer and blacker then as well.

=

 GJ> The flavour of extreme pressure additives, as used in gear oil, is
 GJ> definitely strong, penetrating, and persistent.  Not good.

We're not talking about the brown malodorous machinery lubricants
but the clearish somewhat antifragrant human lubricants. Also
not good, but perhaps not as not good.

 ML> Strew it on noodles, for one. Did this most recently last
 ML> week. It doesn't require much talent, just a light hand on
 ML> the switch.
 GJ> In that application a bit of oiliness would be quite acceptable.
 GJ> Sounds good.

Strewth.

 GJ> The local paper has published a list of wines, showing how prices have
 GJ> dropped over the last 5 years.  Prices given in Aust$$ (= US$0.73).

Thanks for that, most instructive, especially the depth of the
sag at the upper end.

 GJ> As one dealer pointed out, "If you bought a house in Adelaide 5 years
 GJ> ago, the price has doubled, but a bottle of Chardonnay is $3 less."

So we all should have bought houses and had five years of
enforced sobriety, followed with an enormous blowout approximately
now?

 ML> I was figuring on the "done" part being limited not by Kevin's
 ML> life span but rather by that of his windfall.
 GJ> Hmmm.  If he had spent all of that windfall at the Festival Wines and
 GJ> Food wholesaler, at $2/litre, you would have been correct.  Hardly
 GJ> more than a drop in the ocean!

I believe that I have not drunk 4000 liters of alcoholic
beverage in my whole life. If one discounts beer, which
hardly counts, that would become a firm assertion. In
my 140-lb youth, I drank (and ate of the flesh of beasts)
relatively modestly.

 GJ> Occasionally, when he thinks he has been overdoing it, he has an
 GJ> Alcohol Free Day.  It has been some time since the last AFD, which
 GJ> coincided with a complete lack of money.

I have travel-free months, coincidentally coinciding with
that same condition.

[written in the business center of the XNA airport, which has
electric outlets and data ports but NOT IN THE SAME AREA]

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spicy Garlic Noodles
 Categories: Chileheads, Oriental, Pasta, Tofu
      Yield: 6 servings

      1 lb Bean curd noodles; * see
           -note
      2 tb Sesame seeds
      1 ts Canola oil or corn oil
      1 ts Toasted sesame oil
      1 ts Hot chile paste; or more to
           -taste
  1 1/2    Leeks, cleaned and ends
           -trimmed; cut in thin 2"
           -shred
      2 tb Rice wine or sake
      3 c  Bean sprouts; rinsed &
           -drained OR
      1 c  Carrots; julienned and
      1 c  Red bell pepper; shredded

MMMMM----------------------GARLIC DRESSING---------------------------
    1/2 c  Soy sauce
  5 1/2 tb Rice wine or sake
  2 1/2 tb Garlic; minced
  2 1/2 ts Sugar

  Bring 2 quarts of water to a boil, add the bean curd noodles,
  and blanch for 1 minute. Drain in a colander and set aside.

  Note: If you cannot find bean curd noodles like I couldn't,
  substitute 3/4 lb linguine, cooked in salted boiling water for
  10-12 minutes according to box directions and drained and use
  1/2 lb extra-firm tofu that is julienned.

  Toast the sesame seeds until golden in a dry frying pan over
  medium-low heat for 15 minutes, tossing occasionally. Set
  aside.

  Heat a wok or heavy skillet until hot, add the oils, and heat
  until hot. Add the hot chile paste and stir about 10 seconds,
  then add the leeks and toss to coat them. Add the rice wine or
  sake and stir-fry over high heat for 1-1/2 minutes, until just
  tender. Add the bean sprouts (or carrots and bell peppers) and
  toss lightly for 30 seconds.

  Add the premixed Garlic Dressing and the bean curd noodles.
  Toss lightly over high heat until heated through. Remove and
  spoon onto a platter. Sprinkle the sesame seeds over the top.
  Serve hot or room temperature.

  NOTES : * The book says you can find these at any good
  oriental supermarket or shop. I couldn't so I used linguine
  and some julienned bean curd.

  Book note: Tofu is extraordinarily versatile, and in noodle
  form it provides a wonderful staple for different foods and
  dressings. Since tofu is coolish in nature, it is not unusual
  for it to be cooked with pungent seasonings such as garlic and
  hot chiles to provide balance.

  Other book note: If bean curd noodles are unavailable, press
  very firm tofu to remove excess water and cut into matchstick
  size shreds.

  Recipe By: adapted from A Spoonful of Ginger by Nina Simonds

  FROM: Risa Golding; Chileheads Mailing List

  MM Format by Dave Drum - 25 October 1999
  FROM: Uncle Dirty Dave's Kitchen

MMMMM
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