• 68 out of there, vis

    From MICHAEL LOO@1:123/140 to NANCY BACKUS on Tuesday, October 08, 2019 09:38:22
    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.
    As I've said, I really am not much of a cook... I suppose that what I'm actually doing is sauteing or sweating in fat....?

    People say stuff like "slowly saute," which misses the point
    of the technique, whose name means "to jump," as that's what
    the food is supposed to be doing in the pan. Were you sweating
    in lowish temperature fat, that impure and slightly ovetoasted
    oil probably would have worked fine.

    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.
    And I would be an outlier there, too... ;)

    One might try a double dose of the stuff and stop increasing
    when the dose either became effective or seemed dangerous.

    (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...
    Sounds authentic except for the lettuce leaf.
    What would they use instead....? Or would it just be put on the plate
    in its own pile...?

    Nothing. Why frou-frouize something that's a simple
    hawker-stall dish to begin with.

    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.
    Nice to know that it is a good representation of Malaysian food,
    then.... :) We quite like the place... :)

    It seemed nice; at last count Boston didn't have a proper
    Malaysian restaurant, though Washington has several (all
    woefully overpriced, though).

    ... 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.
    True, both of them.... :)

    In these days of reduced civility, just about nothing but first-come-first-served will get anyone a seat on the subway.

    ... More taglines are found within messages than as taglines

    I read sausages and had this fleeting image of opening a Polska
    and having a fortune cookie fortune pop out.

    Gado-gado
    Cat: Javanese, vegetable, starter
    servings: 3 to 4

    2 boiled potatoes, cut in eighths
    2 carrots, thinly sliced
    2 tomatoes, cut in eighths
    1 c steamed long beans, chopped in 1 in pieces
    1 1/2 c raw cabbage, chopped
    1 c steamed or raw bean sprouts
    h - Lauk (garnish)
    hard-boiled eggs, cut in half
    tempe goreng [fried tempe], cut in 1" strips (not salted)
    tahu goreng [fried tofu], cut in 1" strips (not salted)

    Vegetable medley with a spicy peanut-sauce topping. This
    is the typical entry in Western cookbooks trying to
    attempt something Indonesian; this version is authentic.

    Mix about 4 Tb of bumbu pecel (peanut sauce) to a runny
    consistency (runnier than for nasi pecel).

    Set out the vegetables on one plate, the eggs, tempe,
    and tofu on another, and the bumbu pecel in a bowl.

    Fill individual bowls with desired mix of vegetables
    and lauk. Top with peanut sauce and toss like a salad.

    Hint: Toss this at the very last minute; otherwise you
    get a soggy dish of unappetizing vegetables.

    Bp. Wakidi Dwijamartono and K. Emerson, Solo, Java, 1999
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)
  • From NANCY BACKUS@1:123/140 to MICHAEL LOO on Monday, October 14, 2019 20:05:00
    Quoting Michael Loo to Nancy Backus on 10-08-19 08:38 <=-

    Still on 14 October at the Pond, at about 7:05pm....

    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.
    As I've said, I really am not much of a cook... I suppose that what I'm actually doing is sauteing or sweating in fat....?
    People say stuff like "slowly saute," which misses the point
    of the technique, whose name means "to jump," as that's what
    the food is supposed to be doing in the pan. Were you sweating
    in lowish temperature fat, that impure and slightly ovetoasted
    oil probably would have worked fine.

    As I'm using lowish temperature, I guess that what I'm doing is sweating
    the veggies, not sauteing them, then.... :)

    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.
    And I would be an outlier there, too... ;)
    One might try a double dose of the stuff and stop increasing
    when the dose either became effective or seemed dangerous.

    Or one might consider one's general propensity to not process most drugs properly, and leave well enough alone... Generally when I get diarrhea,
    I just let it run its course, which it does within a few hours,
    usually... clears out whatever might be a problem, and then things are
    fine... Actually, eating yoghurt is fairly effective for me, should it
    seem serious enough... :)

    (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...
    Sounds authentic except for the lettuce leaf.
    What would they use instead....? Or would it just be put on the plate
    in its own pile...?
    Nothing. Why frou-frouize something that's a simple
    hawker-stall dish to begin with.

    It's a restaurant way of dealing with things....? ;)

    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.
    Nice to know that it is a good representation of Malaysian food,
    then.... :) We quite like the place... :)
    It seemed nice; at last count Boston didn't have a proper
    Malaysian restaurant, though Washington has several (all
    woefully overpriced, though).

    Thankfully, this is a fairly reasonably priced place... :)

    ... 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.
    True, both of them.... :)
    In these days of reduced civility, just about nothing but first-come-first-served will get anyone a seat on the subway.

    Sad, but true, it seems....

    ... More taglines are found within messages than as taglines
    I read sausages and had this fleeting image of opening a Polska
    and having a fortune cookie fortune pop out.

    Interesting mental image.... :)

    ttyl neb

    ... We demand clearly defined areas of uncertainty.

    ___ Blue Wave/QWK v2.20
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