Remember that brown junk reheated tends to become black junk,
which as they say may adversely affect the color and flavor
of prepared dishes.
OK... I was thinking more of my practice of cooking over not so high a
heat, and just adding stuff into the pan with the grease at the time...
maybe were I to be saving it for later, I'd consider straining it...
I use high heat, and most people doing frying rather
than stewing in fat do so as well. Otherwise you're
poaching in fat, which is okay, but the food should
be at least mostly submerged in liquid.
True, but we have many classics to draw from. I can't think
of any offhand, but I'll be bach in a minuet.
Indeed... they just don't come to mind so readily for me.... ;)
Mind unraveling? It's all Daphnis, anyway, and
may tend after a while to Chloe.
The question is who has the best track record, allopathic
or otherpathic treatments. So far as I have seen, regular
medicine has been the most reliable, with maybe a 70/30
cure/kill rate.
Depends on the patient, sometimes....
There are a lot of variables, many thusfar unnoticed,
as we've discussed here.
My father was actually allergic to opioids and such, as
it turns out, but he never listed them, just complaining
that morphine and so on "didn't work."
I've listed the NSAIDS, aspirin, Tylenol, etc on my allergy list...
mostly they don't work, but there are some side effects as well, so I'm
not going to take them or have them given me.... And I'm beginning to
wonder if the opiods, which have been the only pain relievers that do
work, are beginning to give me issues as well now, with dizziness and
such... Haven't added them yet, but may have to...
I'm going to have to do some more experimentation with
the Advil. That might be fun.
I had a couple of spectacular cases of poison ivy when I was young...
not so much as an adult, but I do tend to avoid it where possible
still...
Some claim that you get desensitized to it, others that
you get hypersensitized to it.
They do claim both... it probably depends on the individual in question
which it actually is.... :)
See above.
As with other drugs, it doesn't seem to work at all as it should... there's no hint of it paralyzing my intestional motility when I take
it...
As with atropine and some other things, for me, there
was initially no effect followed by exaggerated effect.
I've not had the exaggerated effect phenomenon, in anything I've tried, except with side effects that build up...
See above, too. Though Imodium is one of the most
universally reliable.
I hear you on that.. :) Just have to keep things in some sort of
balance, I guess... :)
Well, one could say my practices are intrinsicly not in
balance, but I try to maintain some awareness.
I suppose that's the best one can do sometimes.... :)
Is the road to South Hill paved with good intentions,
or not (rhetorical, not to be discussed).
You should have heard what my eyes did to that Dvorak
the other day. Or maybe not.
I can imagine, though.... ;0
I was displeased.
Title: Fish Sauce
Which reminds me, recently, we went with Edith to CocoGarden for a
Sunday lunch... she, being her usual adventurous self, decided we needed
to try the Nasi Lemak, a rice dish featuring chicken curry, anchovy,
boiled egg, and pickle... What came was a plate, with a pile of rice (coconut, I think), a pile of vegetable pickle, a pile of what turned
out to be dried anchovy somewhat reconstituted (rather floss-like, so
not terribly salty), a hardboiled egg, and a serving of chicken curry (a
dark curry paste on what may have been dark meat chicken, somewhat
spicy) on a large lettuce leaf... Quite tasty, actually.... and it all
was eaten, even the lettuce leaf... We also had pork with ginger and
Sounds authentic except for the lettuce leaf.
scallions (they treat ginger as a vegetable, so there were good-sized
slices of cooked fresh ginger, and lots of them in the dish), and golden fried eggplant strips... As an appetizer, we had the roti canai (chicken chunks and potato in a yellow curry sauce, with the flat airy roti to
dip in it)... A bowl of chicken broth with daikon chunks for starter
and a bowl of bubuh chacha for dessert were gratuities... :) We ate
the whole thing and were pleasantly stuffed... ;)
All sounding like a meal gettable in Singapore or KL.
... Five cents will get you on the subway, but garlic will get you a seat.
Now with garlic more common, that's not so much the case.
Of course, the subway is upward of a buck these days.
SNAIL MOUSSE WITH RAW-TOMATO PUREE
Categories: shellfish, Chicago, celebrity, starter
servings: 10
1 1/2 Tb unsalted butter
3 Tb finely chopped shallots
4 cn (7 oz each) petits gris (large snails)
1 c dry white wine
1 c chicken stock
1 md potato
1 c whipping cream
2 ts chopped chives
2 ts chopped parsley
2 ts chopped chervil
1 Tb chopped green of fennel
Salt and white pepper to taste
1 c coulis de tomates
10 sl country-style bread, toasted
JEAN JOHO'S MOUSSE DE PETITS GRIS AU COULIS DE TOMATES CRU
Heat the butter in a medium saucepan. Add the shallots
and cook until soft, 2 to 3 min. Do not allow the
shallots to brown.
Add the snails, white wine and chicken stock. Bring
liquid to a boil, lower heat and cook at a simmer,
partially covered, for 30 min.
Meanwhile, boil or bake the potato in its skin.
Drain the snails and place them in the bowl of a food
processor. Peel the potato, cut it into chunks and puree
with the snails. Place in the refrigerator to chill.
Whip the cream, then fold it into the puree along with
the herbs. Season to taste with salt and pepper.
Divide the coulis de tomates among 10 small souffle
dishes or custard cups. Spoon mousse atop coulis.
Smooth the top and place a leaf of chervil or parsley
in the center as decoration. Chill for at least 2 hr.
Serve chilled with toasted bread as an appetizer.
Jean Joho, Everest Club, Chicago via Chicago Tribune 7/5/87
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