Here I have to hunt three or four stores to find it at all. Too
many 10-percenters in the vicinity.

What's a 10-percenter?

In the top 10 percent of income or assets. The concept is
most interesting and striking when you look at the top 1 percent
(Nicholas territory) or 0.1 percent (my wealthiest acquaintances).

If you look at our economic status, worldwide all of us here are
likely 10 to 20 percenters. By North American standards we're all
probably 50 percenters, with maybe a couple 10 percenters thrown
in. I figure I'm probably a 10 percenter worldwide and maybe in
the top quarter or at least third in the US frame of reference.

Title: Dan Jiao - Egg Dumplings
5 lg eggs
8 oz ground pork (or chicken)

Never chicken. That would no doubt counteract all the
symbolic goodness of the dish.

2 TB Shaoxing wine
2 TB light soy sauce
1/2 ts sesame oil
1/4 ts ground white pepper
2 TB water
2 TB minced scallion

The flavorings look right up to here. Note the
parsimony with the sesame oil; you can tell an
inauthentic Whole-Foods-influenced recipe by the
too much sesame oil.

1 ts minced ginger, plus one
additional thin slice of
ginger
... With the help of a pair of chopsticks, rub the ginger inside the
ladle all over using quick motions for a good two minutes or so.
This step treats the ladle, so the egg will not stick to it. I'm not
sure why it works, but it does! If the egg still sticks to the
ladle, repeat this process one more time.

I'd use less, but the use of the thin slice was
something I was unaware of and find interesting.

+

vegetable oils, I may point out,
cause the deaths of trillions of corns, canolas, and
soybeans.

Not the mention all their babies get brutally crushed! [g]

Which reminds me that at dinner last evening the presence
of one fly started a conversation topic about the massive
infestations of houseflies on the east coast this past
summer. Various exeecutionary methods were discussed,
[note: that misprint makes me ask, what word has elee in
it?] from zappers to flyswatters to zapper flyswatters
to flypaper to squashing them by hand. There is, and I
didn't mention this in a roomful of women (the spouses
all managed to be away for the occasion), this peculiar
pleasure in squishing an enceinte one and watching the
hundreds of eggs spill out. I never collected enough in
one quashing to get a decent taste but imagine a handful
of eggs, though squicky, wouldn't actually taste bad.

---------- Recipe via Meal-Master (tm) v8.01

Title: Meatball Stew with Dumplings
Categories: Ground beef, Meats, Vegetables, Soups/stews
Yield: 4 servings

1 x Recipe Of Basic Meatballs; * 10 1/2 oz Cream of Celery Soup;
**
1/4 c Dairy Sour Cream 16 oz Vegetables; ***
15 oz Potatoes;Drained&Sliced, 1Cn 1 x Egg Or Parsley
Dumplings

-------------------------------EGG DUMPLINGS-------------------------------
2 c Biscuit Baking Mix; Bisquick 2 ea Eggs; Lg.
2 tb Milk

-----------------------------PARSLEY DUMPLINGS-----------------------------
2 c Biscuit Baking Mix; Bisquick 2 tb Parsley Flakes
2/3 c Milk

* See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can
of
peas, cut green beans, or sliced carrots.

~-------------------------------------------------------------------------
Prepare the basic meatball recipe -- except cook them in a Dutch oven.
Drain off the excess fat. Add the soup, sour cream, peas (with liquid)
and
potatoes, heat to boiling, stirring occasionally. Prepare the dumplings.
Drop the dough by TBLS onto the boiling stew. simmer uncovered for about
10 minutes. Cover and simmer another 10 minutes longer. Serve. EGG
DUMPLINGS: Mix all the ingredients together until a soft dough forms.
PARSLEY DUMPLINGS: Mix all the ingredients together until a soft dough
forms.

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