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Skriven 2009-12-28 03:10:00 av MICHAEL LOO (1:123/140)
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 NB> If it's thick goo the guai thins it and makes it easier to get up.  If
 NB> thin, it probably wouldn't help much...

The problem is that owing to some arcane systemic imbalance
there's an everlasting supply of the stuff.

 ML> The key is to have all the ingredients, of good quality -
 ML> garlic, ginger, soy sauce, sugar, cornstarch, and so forth.
 ML> The time factor is seconds to minutes, not minutes to hours,
 ML> so not bad at all.
 NB> True.  Especially for a cook, who has all the ingredients at hand, and
 NB> who can whip it up almost without thinking...  ;)

No almost about it!

==

 NB> Is there anyone he actually listens to, that can get the
 NB> "can't-accept- this"s past the barriers?

Used to be me. That was before our parents died and I became
the one to push against. Other than that, I doubt it. He
second-guesses his own psychiatrist, for crying out loud.

 I'd suggest the law school
 NB> explain to him why they didn't accept him, except that 1) they probably
 NB> wouldn't and 2) he'd probably not accept it still anyway.  Reality is
 NB> often a tough (and bitter) pill to swallow... I know lots of people who
 NB> spend their whole lives fighting it...

1. is operative. 2. one doesn't know about.

 NB> He may just have to learn the hard way how unsuited he is to this
 NB> particular dream... and suffer through many more rejections.  One can
 NB> but hope that there won't be a school foolish enough to take the
 NB> chance on him, though... and especially, none that would actually
 NB> release him into the real world...

I'll be far away, I hope, when the malpractice claims roll in.

==

 ML> If you read this, I will not have died from this meal.
 NB> Congratulations.  :)

"I'm not dead yet."

 NB> What usually works for me is fresh asparagus (probably half a pound at
 NB> a shot), and getting my legs way up in the air on a wedge (like the one
 NB> I use at the other end to keep my reflux under control).

I'd drown. The darn stuff would just collect in my
left lung. Just tried it, in fact. Yep. Cough cough.

   When the
 NB> fluid is bad, I've kept the legs up all night... and made multiple
 NB> trips to the room down the hall... ;)  Mushrooms are supposed to be a
 NB> natural diuretic, too, and I've had some success there as well.

Mushrooms are pretty interesting. Several species are said
to have clinically significant amounts of statins as well.

 NB> 'tisn't the season for it, but my sister's midwife had her eating a
 NB> whole watermelon when she had pre-eclamsia during her last pregnancy
 NB> (13 or so years ago now).   (As you know, I'd not be using beer... [g])

I'm wondering if the watermelon/cucumber thing isn't based
simply on their having so much water in the first place.

-Begin Recipe Export- QBook version 1.00.14

Title: Spice Infused Oils
Keywords: Oil, infused, homemade, spiced, gift, text, information

  Flavor      Method           Type of Oil             Amount of Spice
allspice   cold oil   canola, corn, peanut, olive    3 tbs ground seeds
caraway    cold oil   canola, corn, peanut, olive    1/4 cup ground seeds
cardamon   cold oil   canola, corn, peanut, olive    1/4 cup ground seeds
clove      cold oil   canola, corn, peanut, olive    3 tbs ground
coriander  cold oil   canola, corn, peanut, olive    1/4 cup ground seeds
cumin      cold oil   canola, corn, peanut, olive    3 tbs ground seeds
curry      cold oil   canola, corn, peanut, olive    1/4 cup powder
hot chile  warm oil   canola, corn, peanut, olive    1/2 cup dried
fennel     cold oil   canola, corn, peanut, olive    1/2 cup ground seeds
ginger     warm oil   canola, corn, peanut           1 cup peeled, chopped
pepper     warm oil   canola, corn, peanut, olive    1/2 cup mixed, cracked

  Each recipe uses 3 cups of oil. For ground spice oils, buy whole spices and
  grind them in a spice grinder, coffee mill, or with a mortar and pestle.

  Master Method for Warm Oil Infusing:
  Combine oil and flavoring in nonreactive, heavy-bottomed pan. Starting on
  lowest heat possible, bring oil temperature to 140 degrees (use deep-fry or
  candy thermometer to gauge temperature), and maintain temperature for 10
  minutes as oil weakly bubbles. Carefully transfer oil and flavoring to bowl
  and cool to room temperature. Let sit for at least 1 day before using. Pour
  into a clean, tightly sealed glass jar and refrigerate. Use within 1 month.

  Master Method for Cold Oil Infusing:
  In stainless steel, glass, or ceramic bowl, combine oil and flavoring.
  Leave loosely covered with plastic wrap in a cool, dry place for 3 days.
  The oil may be used at this point. If making a ground spice oil, strain
  through two layers of cheesecloth and discard spice sediment. Pour oil into
  clean glass jars  with snug-fitting lids. Keep refrigerated and use within
  1 month.

  Cook's Illustrated
  January/February 1995
  Shared by: Diane Lazarus, Jan/95.

-End Recipe Export-  Chipped from the bottom of Sharon's Igloo   ^^oo^^


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