Text 15853, 102 rader
Skriven 2008-10-31 13:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: RECOVERY 142
====================
 -=> Glen Jamieson said to Dave Drum <=-

 GJ> There have been reports of areas with 90% of power poles flattened,
 GJ> and lack of food in Cuba and Haiti.  Many killed in Haiti.  A British
 GJ> warship standing by to provide power and other assistance.
 RH> Not a part of the world with the highest standard of living either,
 RH> especially Haiti.  It's going to be quite a while before they recover.
 DD> This may seem crass - but, they don't have as far to go to get back to
 DD> their former "standard".
 GJ> That can be a distinct advantage, as residents of those countries are
 GJ> normally far better prepared to recover from a wipe-out than those in
 GJ> wealthy countries, who rely on electric stoves, refrigerators and
 GJ> cars.

That's mostly so, and the mindset of the subsistence economy
is more conducive to that kind of self-restorative behavior,
and the distance to claw one's way back to status quo is less.
But there are advantages too to wealthy countries: decent health
care, for example.

 DD> Still, knocked flat is knocked flat ... and any "leg-up" or hope is
 DD> major. What
 DD> bugs the snot out of me is that the "leaders" of many countries
 DD> receiving aid skim the cream off the top. And/or file the serial
 DD> numbers off the aid that does get through to keep the recipients from
 DD> knowing (officially) where it really came from.
 GJ> This is one reason for aid agencies insisting on distributing the
 GJ> donated food to the starving multitudes.  I have seen on TV the bags
 GJ> of rice, etc being handed out, with the bags emblazoned with the
 GJ> donors' flags and country names, to make sure the message is not lost,
 GJ> and the country's administration doesn't take credit.

And good propaganda it is, too. I wonder if there have been
counterfeits - a red Chinese flag pasted over a Japanese one,
or, even better, a USA or scapegoat du jour flag affixed to
rancid food.

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

      Title: Chinese Tuna Steaks on the Grill
 Categories: Chinese, Seafood
   Servings:  4

      1    Tuna steak
      1 ts Salt
      1 ts Finely chopped ginger root
    1/4 ts White pepper
      1 ts Cornstarch
      2 tb Salted black beans
      4    Green onions with tops
      2 ts Green chilies
      1 tb Cornstarch
      1 tb Water
      1 ts Sugar
      2 tb Peanut oil
      1 tb Peanut oil
      2 ts Finely minced garlic
      1 c  Chicken broth (or fish
           Stock)
           Spinach or red-leaf lettuce
           Leaves

  Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of
  fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover &
  refrigerate 30 minutes.

  Place black beans in bowl and cover with warm water. Stir about 2 minutes.
  Remove and drain. Discard water. Partially pulverize beans. Chinese cooks
  use the back end of their cleaver handle.

  Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into
  thin slices (strings).

  Remove seeds and membranes from chilies. Cut chilies into very thin slices.

  Mix 1 Tbs cornstarch, water and sugar.

  [If grilled fish is preferred, grill on charcoal about 4-5 minutes each
  side or 10 minutes per inch of thickness, not too close to coals -
  otherwise fry in wok]

  Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2
  minutes or until brown, turning once. Reduce heat to low, cover and simmer
  10 minutes turning after 3 minutes. Uncover & remove from wok.

  Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat.
  Add black beans, chilies, garlic & green onion pieces & stir fry all for 1
  minute. Add broth/stock and heat to boiling. Stir in cornstarch/sugar water
  mixture, stir cooking until thickened. Add fish steaks turning to coat with
  sauce. Heat 2 minutes.

  Line platter with spinach/lettuce leaves, place fish on bed and garnish top
  with green onion slivers.

  Contributed to the echo by: Bill Birner

MMMMM


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