Text 27150, 72 rader
Skriven 2015-05-18 09:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: pickity quantity 677
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 RH> OTOH, I use quite a bit of vinegar. I keep a bottle of the standard
 RH> apple cider on hand to use in quantity, like when I make the chicken
 RH> marinade. I keep a better grade of it, the kind that has the "mother"
 RH> on the bottom, on hand for use in salad dressing.

Salad dressing is one of the uses for vinegar that I will endorse,
though I don't do salads much. When I do I follow the old adage
that says when making a dressing you must be a spendthrift with
the oil, a miser with the vinegar, a judge with the salt, and a
madman with the pepper.

 RH> Don't know if I've had any of the latter, maybe in some form that I
 RH> haven't recognised. But, my A1C checks have been remarkably good, ever
 RH> since the one 3 years ago that was the wake up call.

Mine still runs in double digits. I'm not too concerned, and
the docs don't seem all that worried either.

 RH> Interesting that it affected him that way; it makes you wonder what
 RH> would have happened if he had caught and treated it early on.

I suspect nothing. He would have probably gotten kidney failure
at the same 80-odd.

 RH> I never had an issue with TSA, but only flew with sharp stuff a few
 RH> times.

Periodically the TSA goes on a Michael-persecution jag, as it
decides that my travel patterns are nonstandard enough to warrant
scrutiny. That's when I get pulled over for the random secondary
numerous times in a row. I don't want any more irritation than I
get anyway, and sharps are right out.

 ML> Oyster Cakes with Hijimi Remoulade
 RH> Sorry, Sam, Steve doesn't do cilantro.

Cilantro is one of the easiest flavors to hate but also to
substitute for. Any kind of parsley will do; of course, some
of the more flavorsome parsleys might be almost as troubling
to a sensitive palate. In the instant recipe, the cilantro
could be dispensed with altogether. In the following one,
I'd recommend a parsley substitution.

Peruvian ceviche
categories: fish, raw, starter
Servings: 4

20 oz fresh skinless grouper filet cubed 1/2"
Salt and pepper to taste
15 fl fresh lime juice, strained
12 Tb red onion, thinly sliced
- rinsed in cold water and drained
3 Tb aji amarillo 
8 Tb fresh cilantro
- chopped with stems removed
5 ice cubes

Place diced grouper in a stainless steel mixing bowl. Season
with salt and pepper; mix well. Add the lime juice, sliced
red onion, aji amarillo and cilantro. Mix well. Marinate
for 5 min. Add the ice cubes and mix until they dissolve.

Serve in a chilled shallow bowl with crackers, tortilla
chips or sweet potato chips.

Alexis Bostelmann, Global Traveler Magazine 8/2010



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