Text 19714, 93 rader
Skriven 2009-01-16 03:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: relatives, bah 81
=========================
 NB>> One can hope then that his loonacy stays sufficiently inevident that
 NB>> he is able to keep the job, as it appears that it is one suited for
 NB>> his abilities.  :)
 ML> No word, and it's been a week, so here's hoping.
 NB> Promising, to be sure. 

He wrote that he's about to be fired. The reason I'm on right
now is because I paid $20 for a day's Internet so I can write
to him, except that I don't really know what to say. At his
last job he kept saying he was going to be fired, and he wasn't,
for years: laid off once, but when the company got back on its
feet, he was one of the first to get rehired, and then he didn't
get bounced but rather took off ostensibly to take care of his
father, but actually because he didn't care for the job.

 ML> Someday in the distant future, when society has come out of
 ML> its blind competitive it's all about me phase, there will be
 ML> the resources to take care of these people and bring them to
 ML> the peak of their abilities.
 NB> One can hope.  :)   In my sister's case, she is blessed with a husband
 NB> and (now adult) kids, who do what they can.  And I am blessed by her
 NB> living far enough away that I don't often have to.  ;)

Goofy relatives are hard on everyone, especially if they lack
any kind of perspective or sense of humor about themselves.

 ML> Daikon is the term that has sort of weaseled its way into
 ML> the American English vocabulary; I'd guess that Japanese
 ML> gardeners or merchants were the first to popularize the
 ML> vegetable here. Also, it's easier to pronounce than luo bo.
 NB> OK, though I'd think they are about the same difficulty to pronounce,
 NB> or am I missing something about the pronouncing of the Chinese?

You try pronouncing luo bo.

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

      Title: Kim Chee #5
 Categories: Korean, Condiment
   Servings: 12

      2    Heads Chinese cabbage
           -OR- white cabbage
      1 c  Salt
      1 lb Daikon
      6    Green (spring) onions
      4    Garlic cloves
      1    Piece fresh gingerroot (1")
      1    Celery stalk
      1    Hard, semi-ripe pear
      4 tb Ground red pepper (cayenne)
      1 tb Granulated sugar

  1. Remove (do not discard) the outer leaves from the cabbage.  Quarter the
  cabbage and place together with the outside leaves in a large bowl.
  Sprinkle on the salt.  Let stand 3 hours, turning occasionally.

  2. Peel the daikon and cut into long thin strips.  Cut the onions into 1."
  strips and then shred lengthwise into slivers.  Mix the daikon and onion
  strips together in another bowl and let sit while the cabbage and salt
  mixture is sitting.

  3. Peel and mince garlic and gingerroot.  Cut celery into 1" lengths and
  shred lengthwise.  Peel, core, and slice the pear and then cut into long
  strips.  Mix these ingredients together with the cayenne and granulated
  sugar and combine into the daikon and onion mixture.

  4. The cabbage will have produced a brine after sitting.  Remove the outer
  leaves from the brine and set aside.  Take a quarter of the cabbage head,
  rinse it under running water then pack the daikon and onion mixture between
  the leaves. Set it in the bottom of a crock or other container. Repeat this
  procedure with the remaining three quarters. Any remaining mixture should
  be layered over the cabbage. Press down.

  5. Place the outer leaves in a layer on top of the cabbage and cover the
  crock. Set a small weight on top of the cover and let sit for 3 days. The
  longer it sits the stronger it gets!  It can be stored for a month prior to
  opening. Keep it in a cool (60 degree) place.

  After removing the Kim Chi from the crock it can be stored in glass jars
  and used as needed.

  This is a strong recipe and if it is still not hot enough, diced red
  peppers with seeds can be added, to the daikon and onion mixture, but do so
  at your own risk! Enjoy.

  From: Steven Frank

MMMMM

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