Text 17039, 142 rader
Skriven 2011-10-25 19:06:00 av Dave Drum (56225.cooking)
  Kommentar till text 16980 av Janis Kracht (1:261/38)
Ärende: Insurance
=================
-=> Janis Kracht wrote to Dave Drum <=-

 >So, off I go to the Senior Center to see which Part D plan is the current
bes
 > deal". And I have to make an appointment to get a simple question answered.
 > Things were a lot simpler there when it was all volunteers and funded
hrough
 > donations. Now the Illinois Department on Aging has gotten involved and
 >introduced bureaucracy and regimentation .... FEH!!!  The problem is that
hey
 > are the only game in town and they know it --- unless one wants to take even
 > bigger bureaucracies (Insurance companies, Feral gummint, etc.) on ones own.
 > Which is a non-starter with me.

 JK> So, any good news?  I still haven't done anything on the medicare
 JK> front... just too tired Lol.. guess when I need it next I'll be
 JK> inspired :)

Not yet. The appointment isn't until early November (and I have to bring last
year's tax returns). You need to get the ball rolling on your Medicare
eligibility ASAP as it isn't going to be the automatic for you that it was for
me when my odometer clicked over to 65 years old. Better to have it and not
need it ...
 
 > Don't see eel around here. The next time I find it on a menu or in a seafood
 > department in this area will be the first. Although the recipes look good.

 JK> I haven't seen any around here in a while.. used to though in southern
 JK> NY..

 JK> ===Fried Calamari===
 JK> Preheat oven to 350F

 JK> 1 pound Calamari, cleaned
 JK> 1 cup Italian flavored Bread Crumbs 1/4 cup olive oil
 JK> 1 table spoon olive oil

I remember Jim Bodle, thinking to gross out my sister, showing Georgia how to
clean fresh squid at the Canadian picnic in Hemmingford, QC. Sadly, she got to
feeling punk and we didn't get to stick around and enjoy the squiddles that she
had cleaned. Geeze, I wish she was young enough to take advantage of the disk
replacement surgery that her daughter, Erin, is having done. Fortunately the
degenerative disk thing, which is gene linked, missed the other two girls.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kung Pao Squid
 Categories: Oriental, Seafood, Vegetables, Chilies
      Yield: 4 servings
 
    3/4 lb Squid tubes (or tubes and
           -tentacles)
           +=OR=+
  1 1/2 lb Whole squid; cleaned

MMMMM--------------------MARINADE-------------------------
      2 ts Cornstarch
      1 ts Sesame oil
    1/4 ts Salt; (opt)
        pn White pepper

MMMMM-----------------CHILE SEASONING----------------------
      6 sm Dry red chilies
      2 ts Minced fresh ginger
      1 ts Minced or pressed garlic
    1/2 ts Crushed hot red pepper or
           - chile flakes

MMMMM----------------------SAUCE---------------------------
    1/3 c  Chicken broth
      3 tb Balsamic or Chinese black
           - rice vinegar
  2 1/2 tb Soy sauce
      5 ts Sugar
  1 1/2 ts Sesame oil

MMMMM--------------------VEGETABLES------------------------
      2 tb Oil
      2    Ribs celery; in 1/2" slices
      1 sm Green or red bell pepper;
           - in 1" squares or julienne
      1 sm Onion; in 1" chunks, layers
           - separated
     15 oz Can whole bamboo shoots; 
           - drained, cut in 1/2" cubes
           +=OR=+
      8 oz Can sliced bamboo shoots;
           - drained
  1 1/2 ts Cornstarch
           +=DISSOLVED IN=+
      1 tb Water
 
  Cut cleaned squid tubes lengthwise to open; lay flat
  on a cutting board. Holding a long sharp knife at a
  slight angle to the board, score the inside of the
  squid tube diagonally in one direction every 1/4 inch.
  Turn the squid 1/4 round and score again to produce a
  crosshatch pattern. Repeat with all squid. Be careful
  not to cut all the way through. Cutting along score
  lines, cut each squid tube crosswise into 3/4 inch
  wide strips. (The scoring will make each strip curl
  when cooked.)
  
  Combine marinade ingredients in a medium bowl. Add
  squid and stir to coat; set squid aside. In separate
  small bowls, combine chili seasoning and sauce
  ingredients; set aside.
  
  Place a wok or 10 to 12 inch frying pan over high
  heat. When hot, add 1 tablespoon of the oil and swirl
  to coat cooking surface. Add squid and stir until
  opaque, 3/4 to 2 minutes. Transfer squid to a bowl.
  
  Add remaining tablespoon of oil to wok. Add chili
  seasoning and stir until fragrant, about 10 seconds
  (press lightly on whole chilies to release their heat).
  
  Add celery, bell pepper, onion and bamboo shoots and
  stir for 2 minutes. Stir in sauce mixture, cover and
  cook 1 minute more. Return squid and their juices to
  the wok and add cornstarch mixture. Stir until sauce
  boils and thickens slightly. Serve over rice.

  Makes 4 servings.
  
  Note: Shrimp, scallops, cubed swordfish or halibut may
  be substituted for the squid.
  
  SOURCE: *Simply Seafood, Spring 1992

  SHARED BY: Jim Bodle 3/93
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... "A car tried to occupy the same spacetime as mine."
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net (1:261/1381)