Text 33942, 131 rader
Skriven 2015-12-03 09:56:24 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: that too 611
========================
>  ML> that, so she threatened to make s'mores, only nobody
>  ML> had any graham crackers, and I wasn't about to let
>  ML> on that I had chocolate.
> Just as well... :)  Although your chocolate probably would have made
> them more tasty...  ;)  I used to love getting stale marshmallows as a
> child, nice and chewy... but the new sort just aren't the same...  Now I
> can easily live without them, fresh or stale... but I don't mind the
> occasional one or two...  ;)

Oh, sure, I'll eat the occasional just about anything.

What's wrong with modern marshmallows? I am unaware but
could maybe investigate (going to the store today).

>  >  ML> Sixth Trombone" can't be all bad.
>  > I don't think I'm familiar with his work... abstract or
>  > representational...?  Nice title, though... :)
>  ML> Both - his works are usually representations of
>  ML> recognizable things but symbolic of concepts, so.
> Ah, ok...  :)

For example, a painting of a dead guy with sunflowers
around is called "The Orders of the Night"; other works
are similarly jarring.

>  ML> Dragon fruit is kind of yucky fresh as well.
>  ML> You might appreciate it if you were parched,
>  ML> but otherwise it's bland and useless. The
>  ML> appearance is striking, though.
> I've had it a couple of times... interesting for a try, but not worth
> spending the premium price to have regularly..

I'd not buy it at the price it commands even if it
were fragrant and sweet, which it's not.

>  ML> I often describe something in a post shortly
>  ML> after it happens, but the report doesn't get
>  ML> finished for a month or three.
> Exactly.  :)

The immediate response followed by the measured 
retrospection. Sometimes I use some of the same
words in both.

>  ML> raised the possibility that there might be several
>  ML> grades of sausage gravy - regular, premium, and Kosher,
>  ML> maybe. Imagine having gallons of leftover gravy.
> Point.  If it were good, it could be used as a soup/drink... but
> crummy... would take forever to use up... unless one knew a likely,
> non-discriminating soup kitchen that would welcome the donation... ;)

Hey, Homeless Shelter, what do you say, how about 
a half can of bad sausage gravy?

>  ML> sake, and the proprietor said that we looked like 5s,
>  ML> so he brought us 5. Neither of us could detect much
>  ML> heat, so we had to call for the hot pepper, ah well.
> You'd probably want to go higher here, too, then... ;)  Rather
> presumptuous of the proprietor, I'd say, though... :)  

Indeed. An mathematician-looking guy who would perhaps
have been happier in a Silicon Valley cubicle.

Did you go back
> there, and get the level you asked for, afterward...?

It was kind of out of the way. The friend I was with was
an Indian woman, who, when I visited her after her breakup
with some guy or another, informed me right away that she
wasn't looking for a relationship. As that was at best
only peripherally in the back of my mind (i.e. almost not
at all), I was happy to behave accordingly in a gentlemanly
way, which turns out to have been not what she imagined
would happen, and she's hardly spoken to me since. So even
though I might have been not unhappy to go 1. out with her 
a bit and 2. back to the restaurant sometime, no such 
thing has happened.

>  ML> Pear honey
>  ML> per 1 qt Kieffer pears
>  ML> A tasty variation is to substitute orange and nutmeg 
>  ML> for lemon and ginger.
>  ML> Source: backwoodshome.com
> I think I'd stay with the lemon and ginger...  :)

Yeah, and I'm not all that fond of nutmeg anyhow.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Shahi Korma
 Categories: Indian, Main dish
      Yield: 6 servings

      8 ea Cloves garlic                       1 ea 1" cube of fresh ginger
      5 T  Blanched slivered almonds           1 c  Water or beef broth
      7 T  Vegetable oil                       2 lb Boned lamb or beef (1"
cubes
     10 ea Whole cardamom pods                 6 ea Whole cloves
      1 ea 1" stick of cinnamon                2 ea Medium onions chopped
      1 t  Ground coriander                    2 t  Black cumin ground
    1/2 t  Cayenne pepper                  1 1/4 t  Salt
  1 1/4 c  Heavy cream                       1/4 t  Garam masala

  Put the garlic,  ginger,  almonds,  and 6 tablespoons water in a blender
  and blend until you have a paste. Heat the oil in a wide, heavy,
preferable
  non-stick pot or wok over a medium-high heat. When hot. put in just
enough
  meat pieces so they lie, uncrowded in a single layer. Brown the meat
pieces
  on all sides, then remove them with a slotted spoon and put them in a
bowl.
  Brown all the meat this way. Put the cardamom, cloves, and cinnamon into
  the hot oil.  Within seconds the cloves will expand. Now put in the
onions.
  Stir and fry the onions until they turn a brownish color. Turn the heat
  down to medium.  Put in the paste from the blender as well as the
  coriander, cumin, and cayenne. Stir and fry this mixture for 3-4 minutes
or
  until it too  has  browned somewhat. Now put in the meat cubes as well as
  any liquid that might have accumulated in the meat bowl, the salt, the
  cream, and rest of the water or broth (a bit more for beef). Bring to a
  boil.   Cover,  turn heat to low and simmer lamb for 1 hour and beef for
2
  hours.   Stir frequently during this cooking period. Skim off any fat
that
  floats to the top. Sprinkle in the garam masala and mix.

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