Text 17287, 110 rader
Skriven 2008-12-04 02:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: do I hear an Echo 308
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 NB> Oh, I wish, too...  and a duck's not quite the same, in some ways
 NB> better than a turkey... ;)

For me the issue with duck is the price. For a long time, the
cost of a duck was prohibitive for anything but the speciallest
of occasions, but then the prices sort of went down to where
one might be a small splurge but not a trial and tribulation,
but now they seem to be back up again.

 ML> I've been buying chicken and turkey thighs by preference since
 ML> childhood. That's nicer than a whole turkey and so preferable to a
 ML> turkey breast (I originally typed "bore") I can't believe it. Jonathan,
 NB> Chicken thighs... moi, aussi... perhaps not from childhood, but for
 NB> most of my adult life... and the turkey thighs are actually quite a few
 NB> years now, too.

Yep, in college I bought dark meat parts exclusively, and before
that encouraged such behavior in parents and relatives.

 I figured, why not get the parts we like, and skip the
 NB> rest. Especially since we'd have to force ourselves to eat the rest of
 NB> it. :)  And then, dark meat is cheaper than the white... ;)

Definitely times three.

 ML> doubting his connection to the real world, as I fed him some pork
 ML> cracklings off a butt roast that we had bought together, and he thought
 ML> they were beef. 
 NB> I thought that his lack of connection to the real world was a given
 NB> already...?  :)

Not much of a grinnie there. The kitchen table when I got there
was full with many days' dishes caked in food; it's almost as
though his brain functions like a wild animal's, and if something
isn't moving it doesn't exist.
 
 ML> been a leg man myself. Often, when I crave poultry, I'll get the
 ML> cheapest thing available (whole chicken or turkey), carve off the
 ML> breast meat to use in scalloppini or stir-fry, and roast the
 ML> carcass and legs.
 NB> Now that's a solution, too...  although I'd probably end up not using
 NB> the reserved breast meat...

You could mince it up and use it as a lean and semi-unsatisfactory
substitute for ground pork. Meatloaf is one possible use, if you
cut it enough with breadcrumbs soaked in butter.

 ML> Invite me over, I'll cook, me me me.
 NB> You'd probably be disappointed with my lack of workable kitchen. 
 NB> Otherwise, I'd certainly consider it strongly...  :)

I've cooked in many a tiny kitchen with okay results, though
that isn't my first choice activity; it was a special treat to
have the run of Janis's restaurant-quality facility at the
last echo picnic.

==

 NB> Besides, I'm still in DOS, and have no
 NB> intentions to move to any form of Windows or other OS just to have the
 NB> irritation.

I wish. I had to have Windows early on because I used the
computer professionally: creating Word-compatible documents
and so on. DOS would still be way preferable. As soon as
Microsoft came up with a fairly bulletproof product, which
I believe was DOS 6.2, they killed it. Sigh.

 ML> and once I've habituated to that way of thinking (which also obtains at
 ML> the frequent flyer BBS), I have to ramp down again before reading my
 ML> echomail.
 NB> I can relate... :)   although, sometimes, I think that my turbo gear
 NB> is mostly missing, nowadays...

I thought for a while that mine would be gone, too, after they
sucked part of my brain out of my head, but most of the facilities
seem to have come back mostly intact. The sense of direction,
though, is kind of missing, though, which is a pain when I find
myself in a foreign city like Indianapolis with no frame of
reference whatever and an intermittent fuzziness and oubliation
of whether the sun sets in the east or west.

East-West Stir Fry
cat: east, west, stir fry
serves: 4

6 Tb olive oil
1 lb flank steak, thinly sliced
1/2 ts seasoned salt
1/2 ts garlic salt
4 Tb oyster sauce
1/2 c Chinese wine
1 lb Shanghai bok choy
- cut bottoms and separate leaves

In a wok, heat 3 Tb of the olive oil. Add steak, 1/4 ts each
of the seasoned salt and garlic salt, 2 Tb of the oyster sauce,
and 1/4 c of the wine. Stir fry until steak is medium-rare.
Place in a large serving dish. In the same wok, heat the remaining
3 Tb oil. Add the bok choy, the remaining 1/4 ts seasoned salt and
garlic salt, the remaining 2 Tb oyster sauce, and the remaining
1/4 c wine. Cover and simmer for a minute or until leaves are
wilted. Place bok choy on steak. Serve hot.

Narcissus Festival Recipes - December 1996
Jodie Ching, Wesley Fong, Anna Tam, Elyn Yao,
Chinese Chamber of Commerce of Hawaii
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