Text 32943, 117 rader
Skriven 2015-11-10 20:11:18 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
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====================
>  ML> talk about. Suffice it to say that I suddenly took action to
>  ML> avert an almost certainly fatal accident, mot unlike something
>  ML> you might see in a comic book.
> Sounds rather ominous... glad you were able to avert the nastiness... 

I was in my usual trance and suddenly discovered my driver
slumped over the wheel, so with about 10 feet to spare I
grabbed the wheel and steered us delicately back on the
road, shouting at the driver to wake up and take over.
We were going only 40 or 50 at the time so might not have
died if we'd made impact, but it was still kind of scary.
The driver was back in control within a tenth  of a mile
or so, but let me tell you, for the rest of the trip I was
very alert.

> Yesterday I had a rather close call... an impatient driver behind me, a
> slow driver ahead of me

The problem is that the impatient driver probably damaged
someone else more than him/herself. If bad drivers killed
only themselves, I'd have no particular problem with that
kind of loss.

> I decided to just keep going.  Halfway from there to my destination, I
> began to wonder if I'd been nicked in the process, but as it turned out,
> my car had not a scratch.... just my nerves a bit shot...  

>  ML> For sure, but at that particular location I found just a
>  ML> few of each known edible, not enough to make a dish out of
>  ML> even if all were used.
> Best to leave alone, then, indeed...  :)

Suppose, especially as some of the inedible ones were
among the most deadly of the Amanitas, including a couple
that I didn't identify (but Jacquie did).

>  > If those are known mushroom patches, they wouldn't have needed to
>  > actually spot them, I'd guess... probably just have a sense when
>  > they'd likely find them available... :)
>  ML> Sort of known, but the timing has to be right, and the
>  ML> exact locations vary a bit.
> They've probably developed a sixth sense for them... maybe even can tell
> by the slight variance in color as they race past... ;)

I don't know. There are many factors in mushroom hunting,
and mushroom hunting in the car, the mind boggles. Ian
reminded me of some time fifteen or twenty years ago when
we were in Curemonte, and I sniffed the air and pronounced
that there were cepes in the vicinity, so we halted our
march and looked for them, and they were there. But we were
on foot at the time. I recalled nothing of this but am
perfectly content to have the mythology around my name grow
to heroic proportions.

>  ML> Gumbo Ya Ya
>  ML> 1 hen, about 6 pounds (M chose this recipe because he read "ham")
> Such a disappointment... ;)

Yeh; I almost always prefer pork to chicken.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baby Egg Rolls
 Categories: Live!, Eggrolls, Oriental, Pork
      Yield: 20

      2 tb Olive oil
      1    Inch grated fresh ginger
      1 cl Garlic, chopped
      8 oz Pork chop
      2    Scallions, slice
      1    Carrot, sliced
      1 sm Red pepper,sliced
      1 c  Napa cabbage, sliced
    1/4 c  Chicken broth
      2 tb Reduced-sodium soy sauce
      1 tb Sugar
      4 oz Firm tofu
     10    Egg roll wrappers, each cut
           In half diagonally, or 20
           Wonton wrappers

MMMMM-----------------------DIPPING SAUCE----------------------------
    1/3 c  Soy sauce
    1/3 c  Rice wine vinegar
      1 tb Honey
      1 ts Sesame oil

  Combine all ingredients in a bowl. Dip egg rolls.

  In a wok or skillet, saute the scallions and ginger in 2 Tb
  of oil over low heat, stirring occasionally. Add sliced pork, cook
  two min.

  Add scallions, carrots, and red pepper and stir fry over high heat
  for 2 min. Add the nappa, broth, soy sauce, and sugar; bring to a
  boil, then reduce heat and simmer for 5 min, stirring
  occasionally, until the vegetables are soft. Add tofu. Cool for at
  least 15 min.

  Fill and roll the egg roll wrappers, using 1 Tb of filling
  for each roll. Pour the remaining 2 Tb of vegetable oil into
  a skillet and saute the egg rolls over medium-high heat until golden
  brown on all sides, using tongs to turn them. Serve when cool enough
  to eat.

  SOURCE: COOKING LIVE! Cooking Show Copyright 1998, TV FOOD NETWORK
  SHOW #CL9194

  Format by Dave Drum - 09 January 99 FROM: Uncle Dirty Dave's Kitchen

  M's note - use regular cabbage, much better texture; use more
  pork instead of tofu, better texture and flavor

MMMMM
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