• 860 Asian was Nat Geo

    From MICHAEL LOO@1:123/140 to NANCY BACKUS on Monday, June 11, 2018 04:23:44
    Heh. Maybe he'll find a willing taker for the
    reading material.
    Other than being mostly footloose and fancy free, he tends to be into
    the reading material himself... And he'd better take all the genealogy stuff, he professes to be interested in that himself... and I inherited everything from his father's side from Richard's Mom... ;)

    If he keeps the house despite being footloose,
    he should do fine with that. Bearing in mind that
    your place looks like most of the used bookstores
    I have known.

    One does get to that point, true... ;/
    So we let the scavengers take over. Which makes
    me think why on earth I allowed you to be among
    them.
    Dunno really how much I'll actually scavenge... ;) We shall see... :)

    A good excuse to visit Dale and Gail, though.

    Richard and I confused a restaurant proprietor yesterday... Edith wanted to go to Nam Vang, a Vietnamese family restaurant (I reported on an earlier visit there with my friend Cathy to Ruth Hafley recently).. My second visit there, Richard and Edith's first... I ordered duck noodle soup, which I'd tried to order first time there and they were out of it,
    That seems perfectly normal to me.
    And to me... there were plenty of good-sized duck pieces in the soup,
    each with some amount of bone in it... which might have been a turnoff
    for some, but I didn't mind it...

    Waiter, there's a bone in my soup! A few days
    ago I found a bone in my sausage; closer
    investigation showed that it was yet another
    piece of broken tooth.

    Richard ordered the porkchop plate, and Edith ordered a beef pho (having asked the young waiter what HE would be eating at home from the
    You see, HE isn't going to know how to
    interpret that question. Even if he said so,
    it's far from certain that he would be
    eating the pho at home.
    Oh, I knew that... but there was no telling Edith that it was
    impertinent and irrelevant as well... ;) The kid did volunteer that he
    liked the plain beef better than the one with beef and meatball...since
    he didn't care so much for the other... but he did seem just a bit embarrassed at her questioning....

    It's like my brother's frequent question to
    the waiter, "what would YOU recommend?" The
    proper answer being, everything's good here.

    Richard said, it's on the menu... (G) I explained a little further,
    that I liked duck, liked trying new-to-me items, etc... I almost claimed my honorary Asian status, but stopped a little short of that... (G)
    So they had to find the duck?
    Dunno.. they might just not have had any left the first day I tried to
    order it... the other one I was interested in also wasn't your typical "roundeye" interest... it had blood sausage and I think maybe pork belly
    in it...

    Ooh, that might trump even duck.

    Apparently "white folks' don't order the porkchop plate all that often, either, nor ask for tea... Richard wondered about what the tea leaf was, the taste and odor reminded him of the leaf that "dump" comes in for dimsum... so the gentleman checked it out for us... turned out to be pandan leaf.... that seemed to impress him, too, that we appreciated an "odd" tea... ;) I suspect that we became memorable... he did remember
    me already from the first visit...
    I'm not a fan of pandan except as a flavoring
    for rice.
    It made an interesting tea, and went well with the food... though I do
    prefer green tea, generally... :)

    I had a bratwurst flavored with vanilla last
    week ... weird.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ikan Ketjap / Fish Stewed in Soya Sauce
    Categories: Indonesian, Fish
    Yield: 1 Servings

    2 lb Fish fillets,
    -cut into smaller pieces.
    1/2 ts Laos [Galangal]
    1 ts Serai [lemongrass]
    3 tb Ketjap [soya sauce]
    1 tb Lemon juice
    2 Daun salam leaves,
    -pandanus.
    3 lg Chillies, red,
    -chopped.
    2 Garlic cloves,
    -chopped.
    1 sm Onion,
    -chopped.
    1 ts Lime peel,
    -grated.
    Oil, peanut,
    -as required.
    Salt,
    -to taste.

    Fry together in some moderately hot oil, the onion, garlic, red
    chillies, laos, serai, lime peel and salt. When the onions are soft,
    add the fish and fry on the same medium heat for approximately 5
    minutes. Add the ketjap and lemon juice and fry for another 2 minutes.

    Add half a pint of water and also the daun salam. turn the heat to
    low, and allow the whole to simmer until everything is cooked and the
    mixture has thickened.

    Serve this dish in a covered bowl or in a tureen.

    from COOKING THE INDONESIAN WAY by ALEC ROBEAU typed by KEVIN JCJD
    SYMONS from the personal collection...

    MMMMM
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  • From Dale Shipp@1:261/1466 to Michael Loo on Tuesday, June 12, 2018 02:30:10
    On 06-11-18 04:23, Michael Loo <=-
    spoke to Nancy Backus about 860 Asian was Nat Geo <=-

    Waiter, there's a bone in my soup! A few days
    ago I found a bone in my sausage; closer
    investigation showed that it was yet another
    piece of broken tooth.

    Is this something that actually happened to you? And if so, was it your
    tooth?


    MMMMM----- Recipe via Meal-Master (tm) v8.05

    Title: Black Bean Soup
    Categories: Beans, Soup, Library bk
    Yield: 7 Servings

    1 lb Black beans
    1 lb Stewing beef, cut up
    3 Slices bacon, cut into 1"
    -squares
    1 md Onion, peeled & chopped
    1 Celery stalks, scrubbed &
    -chopped
    1 tb Dried parsley
    1 1/2 ts Salt
    1/4 ts Black pepper
    Lemon slices or lemon juice

    Pick over the beans and rinse them in several changes of water. Soak
    them overnight in enough water to cover by about 2 inches. Drain the
    beans and put them in a large pot with 2 quarts water, the beef,
    bacon, onion, celery, and parsley. Bring the soup to a boil and
    simmer, covered, for 3-4 hours, or until the beans are cooked. After
    it has been cooking for a few minutes, skim the soup with a slotted
    spoon to remove scum. When the soup is cooked, puree all or part of
    it in a blender or food processor before serving. Season to taste
    with salt and pepper and place a slice of fresh lemon in each bowl
    before ladling in the soup, or pass a small pitcher of lemon juice at
    the table. Serve hot. Serves 6-8. Variation- Vegetable Black Bean
    Soup: Omit the beef and the bacon, and reduce the water to 1 1/2
    quarts (6 cups). The cooking time can be reduced to about 1 hour.
    Source: The Milk-Free Kitchen; Beth Kidder. MM by Lyn.
    From: Lyn Ortiz Date: 10-18-97
    Cooking

    MMMMM


    ... Shipwrecked on Hesperus in Columbia, Maryland. 02:34:38, 12 Jun 2018
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  • From NANCY BACKUS@1:123/140 to MICHAEL LOO on Wednesday, June 13, 2018 13:37:00
    Quoting Michael Loo to Nancy Backus on 06-11-18 04:23 <=-

    Heh. Maybe he'll find a willing taker for the
    reading material.
    Other than being mostly footloose and fancy free, he tends to be into
    the reading material himself... And he'd better take all the genealogy stuff, he professes to be interested in that himself... and I inherited everything from his father's side from Richard's Mom... ;)
    If he keeps the house despite being footloose,
    he should do fine with that. Bearing in mind that
    your place looks like most of the used bookstores
    I have known.

    Dunno what he'll do with the house... Guess I can't argue with the used bookstore aspect... Not enough on bookshelves to compare with my
    parents' library aspect... ;)

    One does get to that point, true... ;/
    So we let the scavengers take over. Which makes
    me think why on earth I allowed you to be among
    them.
    Dunno really how much I'll actually scavenge... ;) We shall see... :)
    A good excuse to visit Dale and Gail, though.

    Exactly... and hopefully my aunt as well... :)

    Richard and I confused a restaurant proprietor yesterday... Edith wanted to go to Nam Vang, a Vietnamese family restaurant (I reported on an earlier visit there with my friend Cathy to Ruth Hafley recently).. My second visit there, Richard and Edith's first... I ordered duck noodle soup, which I'd tried to order first time there and they were out of it,
    That seems perfectly normal to me.
    And to me... there were plenty of good-sized duck pieces in the soup,
    each with some amount of bone in it... which might have been a turnoff
    for some, but I didn't mind it...
    Waiter, there's a bone in my soup! A few days
    ago I found a bone in my sausage; closer
    investigation showed that it was yet another
    piece of broken tooth.

    That's a bummer.... bad enough were it a bit of bone in the sausage....

    Richard ordered the porkchop plate, and Edith ordered a beef pho (having asked the young waiter what HE would be eating at home from the
    You see, HE isn't going to know how to
    interpret that question. Even if he said so,
    it's far from certain that he would be
    eating the pho at home.
    Oh, I knew that... but there was no telling Edith that it was
    impertinent and irrelevant as well... ;) The kid did volunteer that he liked the plain beef better than the one with beef and meatball...since
    he didn't care so much for the other... but he did seem just a bit embarrassed at her questioning....
    It's like my brother's frequent question to
    the waiter, "what would YOU recommend?" The
    proper answer being, everything's good here.

    Exactly... even it isn't, really... ;)

    Richard said, it's on the menu... (G) I explained a little further,
    that I liked duck, liked trying new-to-me items, etc... I almost claimed my honorary Asian status, but stopped a little short of that... (G)
    So they had to find the duck?
    Dunno.. they might just not have had any left the first day I tried to
    order it... the other one I was interested in also wasn't your typical "roundeye" interest... it had blood sausage and I think maybe pork belly
    in it...
    Ooh, that might trump even duck.

    My thought exactly... too bad they'd been out of it too the first
    time... ;) If there's a next time there, I'll probably try again to get
    it... :)

    Apparently "white folks' don't order the porkchop plate all that often, either, nor ask for tea... Richard wondered about what the tea leaf was, the taste and odor reminded him of the leaf that "dump" comes in for dimsum... so the gentleman checked it out for us... turned out to be pandan leaf.... that seemed to impress him, too, that we appreciated an "odd" tea... ;) I suspect that we became memorable... he did remember me already from the first visit...
    I'm not a fan of pandan except as a flavoring
    for rice.
    It made an interesting tea, and went well with the food... though I do prefer green tea, generally... :)
    I had a bratwurst flavored with vanilla last
    week ... weird.

    That does sound a bit weird....

    ttyl neb

    ... OK I'm weird! But I'm saving up to be eccentric...

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