Text 18892, 111 rader
Skriven 2009-01-01 16:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: soup 11
===============
 RH> The sister below me (18 months younger) did help
 RH> somewhat by doing the baking; the one 5 years younger had no idea how
 RH> to cook. 

Okay.

 RH> The summer I worked, the next older sister took over. I guess she
 RH> didn't really learn how to cook as the only thing she sort of knew how
 RH> to make was spaghetti sauce. (I've commented on her sauce previously.) 

So why didn't girl number 2 raise a finger when you and
Steve were slaving away over a hot stove? Probably wanted to
hang out with girl number 3?

 RH> Then, the next summer she got a job andthe youngest sister, with some
 RH> help from my younger brother, took over the kitchen chores. There's now
 RH> a family legend about her vanilla meat loaf. (G)  Needless to say, she
 RH> left home not really knowing how to cook either.

Okay, then girl number 3 is frightened of the kitchen, but isn't
that a cue for her to hang around and get desensitized? Or is she
like my rather selfish and unlikeable brother (I do have to keep
reminding me that he's mentally ill, and his traits are just like
mine, only the bad ones didn't get discouraged from expression and
the good ones didn't get encouraged), who is perfectly happy to
cook, or at least boil stuff, open cans, and nuke frozen junk,
just so he doesn't have to do it for anyone else?

 RH> cut of beef she got--it was a good chunk of our monthly budget for a
 RH> family of 4's groceries.
 ML> Yep: our giant rib roast, my friend told one of the guests,
 ML> cost over 100 bucks. I'd have just as soon made a steamship
 ML> round, slightly less festive but very good tasting, and a
 ML> quarter as much.
 RH> With some people, all that matters is the impression that they want to
 RH> make.

To be fair, that's the main reason for good cooking. I agree,
parading dollar value is a particularly annoying way of reinforcing
one's self-worth. In my case, our $100+ roast was nice and tender
(though medium is, as Clean Dave so aptly put it, flannel), and
the guests did also appreciate it for its relative deliciousness
and tenderness as well as for its cost. Anyhow, a steamshop round,
a delight to behold, must be cooked rare and sliced thin.

 ML> why are the beauteous genes the dominant ones and the ugly ones
 ML> the recessive ones? Have we been conditioned to appreciate
 ML> dominant genes?
 RH> Question #1--I don't know; I didn't get that many dominant ones.
 RH> Question #2--It seems that way, tho some recessive ones can make for a
 RH> beauteous person if combined well.

Well, the idea is that traits that are selected for have
survival value, but I don't see how the current standards
of beauty have anything to do with survival:

long legs - maybe to run away faster from horny guys, but I
see no other reason for 'em;

big boobs - well, for nursing, for sure, but these conflict with

slim waist - which isn't so great for childbirth;

big blue eyes - I think one of nature's mistakes, as they're bad
for going out in the sunlight;

translucent skin - ditto, especially when coupled with the fashion for
dark tanning.

I am not insensible to the appeal of any these characteristics, mind
you, but they're not a major part of my calculus in woman appreciation.

 -=> Ruth Haffly said to Glen Jamieson <=-

 GJ>       Title: Adobong Mani for Pulutan
 GJ>       1 ts Vetsin;
 RH> Some sort of seasoning?
 
MSG

aka ve-tsin, wei-jing, meijing, etc. etc. ad nauseam

BOLA-BOLANG PARO
cat: appetizer, Philippine
yield: 20

1 lb shrimp, shelled and finely chopped
1/4 lb pork fat, finely chopped
2 Tb MSG
cooking oil
6 Tb flour
1 ts salt
10 water chestnuts halved
1 egg slightly beaten
1/2 c bihon (rice noodles) or ramen cut into 1" lengths

Combine shrimp, pork fat, flour, salt, MSG, and egg. Moisten
hands with water and shape into 20 walnut-sized balls. Press
a water chestnut into each ball and shape again to enclose.

Place noodles on waxed paper, roll balls in them until well
coated with noodles.

Deep fry in hot oil 6-8 pieces at a time for 3-5 min until
golden brown. Drain on paper towels.

http://www.tuns.ca/~armando/asan.htm

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