Perhaps what we saw that day was a goat being delivered...? He did say
That's possible - I may have been unable to tell the
difference, given my eyesight.
And I'd not likely know the difference unless explicitly told... :)
I'd probably be able to tell given better eyesight;
no guarantees, though.
that the lamb kidneys were to be delivered late Saturday morning... so probably not connected with the delivery we saw on Friday...
Definitely not, but if what we saw Friday was a lamb,
that would have be indicative of what would be delivered
on Saturday.
Possibly... Unless it was a different supplier...
I'm guessing that the place deals with one supplier,
no doubt a relative.
I know people who buy only Kosher meat because of the
guaranteed cleanliness, and Glen Jamieson favors halal
meat for similar reasons, plus it's reasonably priced,
It's all in the perception sometimes... :) We have a halal store next
door to Fu, now... Didn't even think of checking there before the
picnic, but not sure they carry lamb anyway... :)
A halal store that didn't carry it would be
out of business in two shakes of a lamb's tail.
I wonder if there's an extra-spicy version...? never seen it, but you
never know.... ;)
Doubt it, as there was enough beat already, and few
have greater hot requirements than I.
That's true... :)
Commercial spicy foods that I consider more than
adequately hot tend to be of the "look out,
stomach, here it comes" novelty variety.
The sweet might have come from the pickle included in it...
It was sour pickle, I'm pretty sure.
I checked the ingredients list... in the parenthesis after pickle, the
first ingredient was fructose... and after that mustard seed... red
pepper was down a couple more, and I forget all the rest, but no cukes listed, that I do remember...
Yeah, fructose will do it.
There's the complaint that browning coated meat browns the
flour and not the meat, but that's false unless one uses so
much starch that the meat is essentially coated in pastry.
And I noted that you were somewhat sparing of the coating....
Just the right amount.
Looked fine to me.... :)
You're more forgiving than some of those whom
I cook for.
I just read some articles by a guy who was taken off his
college's alumni list because he wrote some semi-cogent
articles criticizing the current scumbag of a president.
I guess they decided he wasn't a credit to his alma mater, then... a
prophet without honor in his own country, so to speak....
Whether one is a credit to the institution shouldn't
matter. Unless one can somehow get expunged and the
degrees revoked, one is still an alum. I, Putzi
Hanfstaengl, George W. Bush, and the Unabomer all
were alumni of the same university, and to the best
of my knowledge have not been expunged from the rolls.
Coincidentally, I am scheduled to Thanksgiving dinner
with one of said president's friends and admirers. I may
hold my tongue more or less.
That might be a good idea.... :)
I've decided that if given the provocation, I'll
let loose.
... As easy as 3.14159265358979323846264338327950288419716939
Darn, had to do it again.
Sorry... (G) That one is the longest version in my file, the next
longest chops it after the 950 (12 digits in from the end)... ;)
I read that funny, or you wrote it funny. After all,
this is the song that never ends.
... I'm not grouchy, I just don't like traffic, crowds or politicians.
That just makes you even more grouchy sometimes.
Steam Cod Fish
categories: seafood, pregnancy, main, Chinese
servings: 2
250 g cod fillet (more to taste)
5 g wood ear, soaked till soft
1/2 Tb wolfberry, rinsed
1 Tb grated ginger
2 Tb sesame oil
3 Tb glutinous rice wine
1/2 Tb light soy
This is another way of eating cod fish which can
enhance it's origin favour as well as giving
supplement to the body. Because of the grated
ginger to expel wind, black fungi to increase
the fluidity of the blood and improving circulation
while rice wine kept the body warm.
1. Saute the ginger over low heat with sesame oil
in a preheated pan until golden browned. Remove
and set aside.
2. Wash and trim the soften black fungi and set aside.
3. Rinse the fish and pat dry, season with rice wine
and soy sauce then arrange on a heatproof plate.
4. Arrange the black fungi and wolfberries on the
side of the fish, top with fried ginger and drizzle
some ginger sesame oil on the fish.
5. Steam over high heat for 10 to 15 min until cooked
through depend on the thickness of the fish.
6. Remove from heat and serve immediately.
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