It has one of the worst textures among the brassicas

It's tied with the very closely related collard.

They're interchangeable, kale being curly collards and collards
being flat kale.

My sister would chiffonade/julienne kale and barely cook it in
hottest oil, and it turned out okay

I'd try that but there is none left and I certainly don't plan to
pay money for more from a store.

The good thing about kale is its ease of growth. Like lamb's
quarter and zucchini, there should be no reason for having to
buy it.

Portuguese soup. Chourico or linguica instead of wieners,

Wieners is what I had on hand.

O'course. When I stay anywhere for an extended time, I try
to make sure that there's smoked sausage of some kind on
hand. A really good wiener might qualify.

I read Balti pepper (I don't know of such a thing).

According to Wikipedia there is such a thing: Yugo, a village in
Baltistan, is renowned for its Snerma chili pepper known for being
very hot and spicy. Who knew?

I still don't. I'd bet good money on that the article is a lie
and a hoax, possibly related to the creation of a backstory
for balti cookery. "Snerma"?

Another weird United breakfast [...] a science experiment.
Coconut chia seed oatmeal [with] agave nectar

Wow. Four hipster fad foods in one bowl!

Served to me on an airplane no less.

Since I've been enjoying chicken floss lately I investigated a bit
into how to make my own ...
Title: Dried Shredded Chicken (Chicken Floss), Cha Bong Ga

Pork floss is better in the same way that pork is better
than white meat chicken. I went to a Thai restaurant with
Bonnie, and we had the duo combos of tofu in yellow curry
and chicken in soy with onions and peppers for her and pork
with lime leaves and chicken with green beans for me.

Soup comes - pork broth with scallions and egg drop and
mushrooms. They said it was chicken.

Your choice of spring rolls (2), gyoza (3), or shumai (4).
Bonnie, who is losing her memory, claims never to have had
shumai, which I said I'd get to remind her. The spring rolls
were the standard cabbage filling without the pork. The
shumai were ground up surimi with little dice of small shrimp
and also no pork. Her lunchbox mains didn't taste right - she
complained to me that the tofu in yellow curry (with potatoes
and pineapple, odd) wasn't right, and she gave me most of it.
It was really, really hot, which is good, but the tofu, which
she suspected was chicken, was pork, which is also good but
perhaps not so much for vegetarians or the hyperreligious. Her
chicken also wasn't right; I tasted it; it was pork cutlet.

My pork with lime leaves was in fact pork cutlet but had no
lime leaves, which were however abundant in my chicken with
green beans, which was, unfortunately, white meat chicken, so
I traded some of that for her yellow curry.

On the side a salad of mixed greens, iceberg plus expensive
leaves, in a Japaneseish slightly sweetened soy-ponzu dressing.

Odd meal, not bad for us, not good for others. The table next
to us got seated and menus provided and forgotten; they left
after nobody having come by for at least 20 minutes. Chaos day,
I suppose.

2) By a KitchenAid stand mixer:

I'd say no, but there is a variation where the meat is sort of
sandy bits rather than floss, and a mixer would perhaps work okay.

Spread the meat into a thin layer on a baking sheet. Bake at 200 F
for about 10 minutes. Take out and stir. Then continue baking for
another 8~10 minutes, or until the meat reaches the level of dryness
you like. Remove from the heat.

Bear in mind that that works in the other recipe as well as
the toasting in a pan.

... Rednecks & hipsters both like crappy beer & ugly clothes. Real irony!

Bacon, too!

Tnis would belong in post 74 or perhaps 76 to come, but it fits
here. From stuff found in Bonnie's fridge. Usually it's
strawberries and/or raspberries, this time not:

Refrigerator jam
categories: sweet, found art
yield: 1 c

1 1/2 c shrivelled Italian prune plums, cut up
1/2 c overripe dried out blueberries
1 c sugar or as needed (I used 1 1/4 c)
1 pn salt
enough water to prevent scorching

Bring all together to a boil and boil until plum skins
are soft and the liquid thickly coats a spoon. Let cool.
Remove plum stones for another use (I broke them open
and ate the kernels) and pour into a 10 oz jar. Store
in the fridge. Source: moi, 10/5/19
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)