Text 33931, 72 rader
Skriven 2010-01-25 17:37:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: HEWHOISRUNNINGKNOWS 00125
=================================
 -=> Quoting Michael Loo to Hap Newsom <=-

 ->  HN> I can walk with out a cane, but with a
 ->  HN> limp. running is out of the question.
 -> Ah, who wants to run anyway?
 HN> I'd love to be able to run again.

 ML> I'd love to be able to run and to say no to that ability!

The main problem with running after a certain age is falling over;
then you are more likely to break something.  I recently read of a 92
year old woman who still played a contact sport (hockey, non-ice, I
think).  She was happy to play, but the other players were afraid to
play with her, lest she broke.
 
 -> Drink it straight? I've tried Bacardi 151 by
 HN> I would occaisionally drink it straight, and 
 HN> have done the same with 151, (ask me to 

 ML> Indeed - I'm not a fan of it, but it's better than
 ML> lab ethanol at 198-199 proof, which the one time I
 ML> sampled it came darn close to rupturing my esophagus
 ML> by sucking all the water out of the tissue. Only the
 ML> fact that this was in high school during school hours
 ML> on school grounds kept me from running to the ER.
 ML> Since then my only experiences with lab alcohol have
 ML> been in mixed drinks.

My experiments with fuel-grade 98% ethanol resulted in a similar,
somewhat painful dessication of mouth tissues.  The effect remained
for quite a while afterwards in spite of mouth washing with water.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Squid And Green Onion Yam Cake
 Categories: Japan
      Yield: 4 Servings
 
    200 g  Squid (upper potion)
     60 g  Squid-shiokara (picked squid
           In salted guts)
    300 g  Yam
      1    Egg
      4    Green onions
     10 g  Butter
           Oil, as required
           Sauce:
      2 tb Worcester sauce
    1/4 c  Boiled sake (no alcohol)
      3 tb Roasted white sesame seeds
           Chili powder, as req.
 
  Chop the squid into 5mm cubes. Finely chop the green onions and the
  squid-shiokara. Peel and grate the yam. Stir the egg and the chopped
  green onion in the yam. Melt the butter in a frying pan and stir-fry
  the squid-shiokara over low flame. When the moisture evaporates and
  there is a good aroma, add the squid and stir-fry briefly. Transfer
  into the grated yam (2) and mix. Grind the roasted sesame seeds and
  mix with the Worcester sauce, boiled sake and chili powder. Clean the
  frying pan and heat some oil. Spread out the mixture (3) into
  bite-sized circles on the frying pan. Fry until both sides of the
  cake are brown. Transfer to dishes and garnish in other dishes with
  the sauce (4). EMIKO KAMINUMA's Cooking Time The Asahi Broadcasting
  Corporation http://www.asahi.co.jp
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)