Text 26940, 72 rader
Skriven 2012-07-06 00:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: far flung 920
=====================
 RH> Yes but where else can you go to get unbiased ratings on major
 RH> appliances? I know, you can't always get the most up to date but you

I suppose the Web offers various more up-to-date information
that may or may not have bias attached to it. I've not
investigated, but I wonder if CR offers a fresher online
service to supplement its print edition.

 RH> can usually get an idea of what company is good, what one to avoid.

My own mindset is colored by the olden days in which the Amana
and Maytag brands were held in high esteem - both apparently
down the tubes since their acquisition by Whirlpool. I don't
know whom to trust - Samsung, maybe? 

 RH> Ouch! I hate to waste left overs; I would have also recycled them.
 
The latest casualty was a big tub of mac and cheese that I
didn't care so much about, but Billy missed it. Just as well
he didn't get any, as he had a bad digestive day, which nixed
our fried softshell crab dinner plans in favor of chicken broth
with noodles in it, a modest downgrade.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kim Chee #6
 Categories: Korean, Condiment
   Servings: 12

    2/3 lb Napa Cabbage
    1/2 lb Daikon radish
      1 md Cucumber
      1 md Turnip
    1/2 c  Salt
      1 tb Salt
      3    Spring onions; sliced
      3    Garlic cloves; minced
      4 ts Fresh ginger, minced
      1 tb Dried chili flakes
      2 ts Soy sauce/tamari
      1 c  Water

  Peel daikon, cucumber and turnip, and slice 1/4" thick.

  Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large
  bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with
  water and place a wide plate or pot on top to submerge them. Leave
  overnight or at least 12 hours. Drain & Rinse vegetables in a colander.
  Julienne each vegetable into a uniform shape. return them to the large
  bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt
  and 1 cup water. Toss to combine.

  Spoon the vegetabels with liquid into a large crock or clean jars. Cover
  tightly or cap. Refridgerate for 3 days before opening. Everyday, turn jars
  upside down a couple of times to distribute spices, or stir vegetables in
  the crock. Store in refridgerator.

  Notes: Kim chee spiciness varies depending on the hotness of the chili
  flakes used. The longer it sites, the hotter it gets (up to a point). I
  cannot vouch for the authenticity of the recipe, but its about as close as
  I've come.

  beware 'kim chee' spices in oriental food stores, as they most likely have
  MSG in them.

  From: Steven Frank

MMMMM

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