Text 15446, 91 rader
Skriven 2014-08-04 08:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Grasshoppers 738
========================
 ML> You're talking to Mr. Grasshopper, you know.
 DD> Not really. Grasshoppers do not know that they are grasshoppers.

You deny the existence of a self-aware grasshopper?

Actually, I admit that I've weighed resources vs.
projected lifespan in a careful but possibly, I
hope not, inaccurate way.
 
 DD> Last couple of annual "dilate the pupils" eye exams at the
 DD> ophthalmologist  "incipient cataracts" have been noted. I asked and was
 DD> told not to worry,  "just come back next year".

Cataracts are fixable these days: a hundred years ago
they were a guarantee of blindness. The popular view
is still the fear that our grandparents knew; the
medical profession doesn't worry that much anymore.

 ML> Roast chicken liquid is one of the greatest things
 ML> about poultry.
 DD> I like the skin that peels easily off the outside of the bird quite a
 DD> bit, too. 

Or processed skin, the way I was going to do at the
picnic (I did duck skin cracklings and chicken skin
cracklings but did not remember/get to produce the
lovely thin sheets of flavor you get from rendering
out the skin of a roasted bird. And the fat from
the rendering is good stuff. I like everything about
poultry, it seems, except the meat, and that has its
uses, too.

 -=> Dave Drum said to Ruth Haffly <=-

 RH> The mac that goes into the boxed stuff is not a high quality type,
 RH> especially if you get the non name brand stuff.
 DD> See above. Even the generic boxed stuff in the white box with the
 DD> plain black label has proved decent enough for a quick meal - for me.

I would guess from my limited experience that the mac and
cheese boxes have more shelf experience, so the pasta might
be dried out beyond normal specifications.
 
 DD> Pasta is meant to be neutral (essentially flavourless) which is why we
 DD> put sauces, etc. on it.
 
Well ... decent-tasting pasta can improve a lackluster
or oligodimensional sauce and one's outlook on life.

Lilli had a yen for pizza, and we found a place that had
pasta also for us non-cheese-aficionados - luckily a
steak frites signboard rescued me from a fate involving
yet another spag bol or an alternative "frutti di mare"
that had shrimp (ok), squid (ok), and anchovies (not ok).

Gyeran Jjim (Korean Steamed Eggs)
cat: Singapore, Korea, main
servings: 1 or 2

3 eggs, beaten
1/2 ts fish sauce
1 c stock (kelp or anchovy or chicken up to you)
1 Tb Korean rice wine (or mirin if you like)
1 pn red chilli pepper
1 ts sesame oil

To start off, you'll need a stovetop-ready casserole.
I use a ddukbaegi, a glazed earthernware pot used
regularly in Korean kitchens for stews and the like.

1) Boil about 20 anchovies in 1 c water and 1 Tb mirin
for about 10 min. If you want firmer eggs, reduce the
water accordingly.

2) In the meantime, beat 3 eggs thoroughly and season
with fish sauce.

3) Turn off fire, remove anchovies, and then stir in
eggs through a sieve.

4) Return to heat, stirring vigorously for 2 min or
until you feel resistance.

5) Lower heat and cover casserole lid for 3-5 min until
eggs are cooked through. Serve with a sprinkling of
gochugaru (red pepper powder) and drizzle of sesame oil.

thehungrybunnie.blogspot.sg
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