Text 34820, 87 rader
Skriven 2010-02-14 19:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: bad things 2 do 806
===========================
 ML> My feelings and attitudes are not so important, as they
 ML> don't affect the adaptiveness of those who have to worry
 ML> about this complex culture.
 GJ> Oh, but they do!  As an ambassador for your country, you can guide the
 GJ> innocent visitors to face that complexity.

In what way am I an ambassador for my country when I am
in my country? Who says how mine it is, that the obligation
arises to offer culture-neutral and fair commentary.

 ML> I admit, the nearly worldwide procedure of tipping zero
 ML> for normal service and some small amount for service
 ML> above and beyond the call of duty makes sense. But three
 ML> hundred million persons with an almost 3x economic clout,
 ML> well, we're not insignificant, irrational though our
 ML> customs may be.
 GJ> Having recently visited one of the other significant countries with 3x
 GJ> that population, I am now contemplating visiting the other.

We may be riding unduly high, but our economic clout will for
a long time still exceed that of either of your significant
countries. Anyhow for me the big C has about as much appeal
as the big C, and the big I I can tolerate the idea of only
insofar as I like ego and awareness (the Is largely seem to
think that the two are incompatible, but I think that they
are inextricably entwined, like the two garden plants in
the song).
 
 ML> And you put vegetables in your sweet for what reason?
 GJ> And why not?  After all, you eat sweet potato as a vegetable.
 
You are so fond of bringing irrelevancies into the topic.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Nam Prik Curry Noodles (Kanom Jin Nam Prik)
 Categories: Thai, Vegetarian, Pasta
      Yield: 3 servings

-------------------------THE NOODLES AND VEGETABLES-------------------------
      8 oz White longxu noodles                     - (water spinach)
      4 oz Long beans; finely chopped               -- roughly chopped
      4 oz Morning glory                   1 1/4 c  Bean sprouts

-------------------------------NAM PRIK SAUCE-------------------------------
     10    Shallots                        1 1/4 c  Coconut milk
           -- finely sliced into rings         2 tb Light soy sauce
      5    Garlic cloves                       1 tb Sugar
           -- finely chopped                   1 tb Tamarind juice
    1/2 c  Dried split moong beans             1 tb Lemon juice
           -- soaked in water for 6 hrs      1/2 ts Chili powder
      2    Coriander roots                     1    Kaffir lime; cut in half
      1 tb Red curry paste                     1 c  -Water

------------------------------FRIED DRY CHILIS------------------------------
      2 lg Dried red chilis                         Oil; (reserved from above)
           -- coarsley chopped

  Heat 2 tbsp (30 ml) of the oil until a light haze forms, then fry half the
  shallots and half the garlic until crispy brown.  Drain and set aside,
  keeping the oil for the Fried Dry Chilis.

  Drain the moong beans, place in a mortar, pound well to form a paste and
  set aside.  In the mortar, pound together the coriander roots with the
  remaining shallots and garlic until a paste forms, then set aside. In a
  frying pan or wok heat the remaining unused oil, stir in the red curry
  paste and cook.  Add half the coconut milk, stirring well, add the paste of
  coriander root, shallot and garlic and thoroughly mix.  Add in the moong
  bean paste and stir well.  Add the soy sauce, sugar and tamarind juice,
  lemon juice and chili powder, stirring constantly.  Put the two halves of
  the kaffir lime into the mixture and continue to cook gently. Thin the
  remaining coconut milk with the water then stir in to the sauce and boil.
  Simmer for 1 minute.  Quickly stir in the crispy shallot and garlic mix and
  immediately turn into a serving bowl.  Save the remaining oil for the side
  dish.

  FRIED DRY CHILIS: Re-heat the oil and quickly stir-fry the chilis.  Turn
  into a small serving bowl.  Serves three.

  Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by
  Karen Mintzias

-----

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