Text 37510, 64 rader
Skriven 2010-05-08 06:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: far away 116
====================
 HN> Can I be a Luddite Asian then? 

Ask Swisher.

 HN> I never quite got the "less is more" thing.
 HN> More is more, I get that...but less???

A light brine vs. packed in salt. Compact swing vs.
roundhouse swing. Dawn vs. midday. Don't know how
that translates to pixels, though.

 HN> M's lost three straight to the Rangers
 HN> over the weekend, two in extra innings and
 HN> we should have won both of those. Screwing
 HN> up a suicide squeeze play cost Erik Byrnes his
 HN> slot on the roster...now he can watch the M's
 HN> on TV like the rest of us!

Byrnes doesn't sound like much of a prize. Apparently
that one play was the tip of the iceberg, as they say.

 HN> Now I have a disabled parking sticker, have
 HN> not used it yet

Ouch. Hope the need for it goes away soon.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Flaming Orange Habanero Kimchee
 Categories: Korean, Relishes
      Yield: 1 Batch

      1 lg Head Napa cabbage
           Salt
           Water
      5    Habanero peppers
      4    Garlic cloves
      4    Green onions
      1 sl Fresh ginger (1/2" thick)
    1/4 ts Cayenne pepper (or to taste)

  Cut cabbage into 1-inch slices.  Dissolve about 1-2 tablespoons salt
  in enough water to cover cabbage slices in a non-reactive container.
  Leave cabbage to soak in salted water for 12 to 24 hours at room
  temperature.

  Rinse cabbage well, drain, and set aside.

  Chop peppers (with seeds), green onions, garlic, ginger and ginger,
  and mix with 1 tablespoon salt and cayenne pepper.  Pack cabbage in a
  non-reactive container, cover with water and gently stir in chopped
  pepper mixture. Refrigerate for several days before serving.  Keeps
  quite a while if stored in refrigerator.  Remove kimchee from liquid
  before serving.

  Source:
  http://recipes.wenzel.net/f/flaming_orange_habanero_kimchee.html

MMMMM


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