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Möte COOKING_OLD3, 37489 texter
 lista första sista föregående nästa
Text 25710, 113 rader
Skriven 2012-06-04 15:41:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CATCH UP 2  20604
=========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 > I also offer them a pepper grinder or a pinch of powdered chili.

 JW> Pepper grinder and a hot sauce here. I am a big fan of condiments so
 JW> there is often a mustard or something at the table as well.

I have a variety of condiments available, and usually provide those I
think are appropriate to the dish (ie, mustard with corned beef).

 JW> To: Michael Loo   Subj: ASIAN STUPIDITIES 20602
 ML> The Vishayans and Cebunese were about as bloodthirsty a crowd
 ML> as I'd likely encounter in a dark alley.
 > I married a Visayan

 JW> And lived to tell about it. [g]

I was careful not to get on her wrong side when she had the vegetable
knife in her hand.

Re the peaceful nature of the natives of that country, the People
Power revolution that removed their corrupt dictator from office
showed quite a different way of doing such things, as compared with
some Middle Eastern countries.  The army was called in to break it up,
but when confronted by nuns with flowers and their mothers telling
them not to be naughty and to go home, the soldiers surrended.
 
 > The thought of shredded celery is a bit disturbing, but I could
 > live with the other ingredients.
 JW> And I am fine with the celery, which I add to all sorts of things
 JW> whether it is called for or not.

Personal tastes...

 JW> To: Michael Loo    Subj: FAR FLUNG 744 20602
 > "Lines" are hardly ever seen in Singapore, as there are enough
 > eateries to supply the demand.  (Like Adelaide.)

 JW> I refuse to join one that has more than one couple ahead of me.

If there is and alternative choice available, why put up with looking
like a vagrant lining up at a soup kitchen?

 JW> Coincidentally this was a topic on my favourite food board
 JW> yesterday:
 JW> http://tinyurl.com/rest-lines

I have copied that out, and will look at it later.
 
 > cheap Asian fast food stalls in the basements... Some food is
 > weird, such as a black chicken soup I had  [with] large pieces of
 > ripe coconut added to it
 JW> Black chickens have just now become available in Yellowknife; I
 JW> haven't purchased one yet but I may.

I found it interesting, as even the bones were black.  It still tasted
much the same as ordinary chicken.

 JW> To: Dave Drum   Subj: GETTING GOOSED 20602
 DD> Never heard of a zen archer???
 > Er, no.  Please elucidate.
 JW> 
 JW> I think it's something like a blindfolded Jedi using a light sabre.

I'm not much wiser...

 JW> To: Michael Loo   Subj: TIMES CHANGE 735 20602
 > When I met her, she impressed me by her friendliness, charm
 JW> Oh god, you hit on his mom!?!

I was tempted, but as it turned out, I was digressed elsewhere...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Joan's Mom's Potato Salad
 Categories: Salads, Vegetables
      Yield: 6 Servings
 
           4-5 ea medium potatoes
      1 t  Sugar (5 mL)
      2 ds Vinegar
           1-2 ea stalks celery, diced
      2 ea Eggs, hardboiled, cooled
      1 ea Small onion, diced
      2 ea Pickles, coarsely diced
    1/2 t  Celery seed (2-3 mL?)
      1 ea Portion of mayonnaise, to
           -desired consistency
      1 ea Salt, pepper, mustard,
           -garlic powder, all
           -optional, to taste
 
  Boil the potatoes in their skins till tender, then peel and dice
  coarsely while still hot and steaming (this is important for texture,
  but painful!). Combine the hot potatoes with the sugar and vinegar in
  a large bowl and set aside. Dice the celery, eggs, onion and pickles
  and add them to the potatoes and celery seed, mix lightly. Cool well.
  Just before serving, mix in enough mayonnaise to bind all and give
  the desired consistency, and adjust the seasoning to your taste with
  salt, pepper, a little mustard and/or a touch of garlic powder (not
  much). For presentation, an extra hardboiled egg may be sliced and
  arrayed on top, and a sprinkle of sweet paprika can add a little more
  color.
  
  From Edith MacDiarmid, typed for you by Joan MacDiarmid.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)