Text 16107, 89 rader
Skriven 2008-11-04 04:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: corporations 170
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 NB> Some bodies compensate quite efficiently... whether or not it's
 NB> wisely.  I rarely ingest much fluid or solids while travelling, just
 NB> enough to keep things just balanced and not feel tremendous hunger or
 NB> thirst.  I make up for it when I arrive, usually, but it makes it more
 NB> possible to make non-stop trips.

I do likewise, except that on long journeys I like to keep
boozed up. I've been known to do 10+ hours in a plane window seat
without having to bother my seatmate. On the other hand, and it
appears to be the luck of the draw, I've had to go desperately
on Boston to Washington, a 1 hour flight tops (that flight senza
alcohol).

 NB> That's for sure.  We've been lucky (or unlucky) enough to get really
 NB> spoiled on a number of fronts here in Rochester... Wegmans, and then a
 NB> couple of really great restaurants which now are no more... Raised the
 NB> bar sufficiently that we aren't easily satisfied... we can make do, of
 NB> course, but not without invidious comparisons... ;)

I recommend to you the MFK Fisher book called How to Cook a Wolf.
Making do (despite invidious comparisons, which are inevitable)
is an art form in itself.

=

 ML> SOW, I wonder where those dandy greens are coming from:
 ML> it's late in the season for native.
 NB> Perhaps it's specially grown in a greenhouse?  Might explain the
 NB> pricey price tags...?

That would be a bit of an indictment of the conspicuous
consumption society, wouldn't it. Not only expecting people
to pay $5 a pound for weed leaves but also forming an
industry to satisfy that demand. Sounds pretty woony to me.

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

      Title: Bean Thread Salad (Yum Woon Sen)
 Categories: Thai, Salads
   Servings:  4

           Stephen Ceideburg
    1/4 c  Large dried shrimp
      2 oz Mung bean thread noodles
      4    Or 5 medium raw prawns,
           -shelled, deveined
      3 tb Fresh lime juice
  2 1/2 tb Fish sauce
    3/4 ts Sugar
      1    Or 2 medium button
           -mushrooms, thinly sliced
      1    Celery stalk, thinly sliced
           -at an angle
      1    Green onion, sliced into 1
           -1/2-inch lengths
      1 tb Coarsely chopped coriander
           -leaves
           Red lettuce, washed and
           -drained

  This salad is very easy to make, and combines the sour, sweet and salty
  flavors typical of Thai cuisine. From "Thai Cooking From the Siam Cuisine
  Restaurant" (North Atlantic Books, 1989).

  Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces.
  (They should still be in relatively whole pieces.) Set aside.

  Soak the mung bean thread noodle in water for 1 hour, until soft. Using a
  strainer to hold the noodles, dip them into boiling for 1 second. Remove
  and immediately dip into ice water to stop the cooking. Drain well and set
  aside.

  Using a strainer to hold the prawns, boil for 6 seconds until they turn
  pink. Drain well.

  Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the
  dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green
  onions and coriander leaves.

  Arrange the salad on a bed of lettuce and serve immediately. PER SERVING:
  105 calories, 5 g protein, 15 g carbohydrate, 0 g fat, 32 mg cholesterol,
  912 carbohydrate, 1 g fiber.

  From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91.

MMMMM
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