I trust he got enough to more than satisfy him.... ;)

He seemed happy enough with his take, but
you'd have to ask him to be certain.

Haven't talked with him yet since... must be about time again...

How often are you in touch? My sister and I,
who loved each other very much, talked on
the phone maybe once a month.

I'm on various medications that do something
to something called the calcium channel. I
figure that might have something to do with
something. How vague is that?

Calcium blocker thingys... Too bad there isn't something that can
balance out the less desired effects....

Hard to say - perhaps my cardiac health was
in inverse proportion to my dental health.

We were a nonnative couple stranded in a
place where nativity stands for everything.
Speaking of which, it was Christmas dinner,
and prime rib was the special. I ended up
getting crispy flounder, which was a good
facsimile of (the better sort of) Cantonese
sweet and sour fish.

So not a total loss...

Not really, but Cantonese sweet-sour fish for
Christmas dinner wasn't my idea of super festive.

Potato instead of lard is indeed a disappointment...

Distinctly; but for others the other way
round might be equally disappointing.

I suppose. ;)

Some people like potatoes. I tolerate Lilli
because she also likes fat, in addition to
the potatoes.

I don't mind potatoes, in their place, and not too often... ;)

In their place, to me, is on someone else's
plate - although if they've been prepared with
enough fat, they might earn passing marks for mine.

Oh, I dunno... the tail is pretty tasty, and thighs are more appealing
to me than the wings, generally... Being small, with a greater
percentage surface to inside area, they might take on more sauce, I suppose.... ;)

The tail is tasty in the same way that wings
are, only more so.

Unfortunately, it's such a tiny piece... ;)

The yakitori places in Japan sometimes offer
a skewer of four or five tails - it commands a
fairly premium price, as do offally things in
many Asian places.

Certainly the wing sauces I know are kind of
one-dimensional, two-dimensional at best and
not anything to mask chicken flavor with.

I don't really have that many chicken wings with sauce, anyway... some Chinese/Asian buffets have an interesting variant on them, not so much
sauce as just a tasty outside... those I get sometimes... The one in
Canton uses turmeric on theirs, those are very tasty...

At the Dogfish Head Alehouse with your brother,
my brother had Old Bay-coated wings. I didn't get
to taste them, he gobbled them down so quick.

Richard doesn't care much for wings... he considers them to be too much work for the little bit of meat you get from them... :)

But the meat is not the point of wings. It's
the crunch of the fatty skin - the dish is a
socially acceptable way to get delicious fat
for people who would not normally do so.

Ah... and he also isn't all that into delicious fat, either.... He did
decide he liked the lemon-marinaded ones at a fairly new Asian buffet in
the area here... They were fairly large, too, so did give a reasonable
bit of meat, along with the crispy skin... ;)

And 'twixt the two of them they licked the
platter clean.

... It's a widely held misperception that it tastes like chicken

It's a widely held misperception that boneless
skinless chicken breast tastes like chicken.

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

Title: Thai Green Curry Chicken with Basil
Categories: Thai, Chicken
Yield: 6 servings

Stephen Ceideburg Leaves, or fresh citrus
3 cn Unsweetened coconut milk Leaves, washed
(do not shake can) 3/4 c Basil leaves (Thai
basil or
3 Pieces galangal (Siamese Standard green basil)
Ginger) 4 Green serrano chilies,
2 tb Fish sauce (nam pla) Slivered
3 tb Fresh green curry paste 2 c Fresh green peas, OR
2 Whole chicken breasts, 8 sm Thai eggplants
Boned, skinned, cut into Chicken stock or
water, if
1-in. cubes Needed
8 Dried or fresh kaffir lime Hot cooked rice

Contributed to the echo by: Stephen Ceideburg Originally from: San Mateo
Times 1/90 The recipe for green curry paste follows. You can make it as
hot
as you like by altering the amount of peppers used. THAI GREEN CURRY
CHICKEN WITH BASIL Tiny pea-size Thai green eggplants are cooked with
this
curry. You may substitute fresh garden peas which satisfies the visual
appearance.

Allow the coconut milk to stand for one hour or until it separates. Skim
about 1 cup thick coconut cream off the top.

Put coconut cream, galangal and fish sauce into a wok or saucepan. Cook,
stirring over high heat until it becomes thick and oily. Add green curry
paste and cook until it becomes aromatic, about 2 minutes.

Add chicken; cook over medium heat for about 2 minutes, stirring
frequently. Add remaining 2 cups of coconut milk, citrus leaves, 1/2 cup
of
the basil, chilies and peas. Bring to a boil, stirring frequently, and
simmer 5 minutes.

Thin sauce with chicken stock or water. Garnish with remaining basil
leaves. Serve hot with rice.

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

On 07-01-18 21:00, Michael Loo <=-
spoke to Nancy Backus about 953 chicken + weird w <=-

I don't mind potatoes, in their place, and not too often... ;)

In their place, to me, is on someone else's
plate - although if they've been prepared with
enough fat, they might earn passing marks for mine.

You might like the roasted potatoes that were common in England. They
would cook them with a roast, and I think with even extra lard. They
came out brown and crispy on the outside. Not sure how much of that fat
they soaked up -- probably too much for us, too little for you :-}}


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

Title: Pioneer Beans (5 Points)
Categories: Crockpot
Yield: 4 servings

1 lb Ground beef
1/4 lb Sliced bacon - chopped
1 md Onion -- chopped (1/2 cup)
15 oz Can red kidney beans --
-rinsed and drained
15 oz Can butter beans -- rinsed
-and drained
15 oz Can pork and beans in tomato
-sauce
1 c Catsup
1/2 c Packed brown sugar --
-(1/2-1)
1/4 c Molasses
1 tb Vinegar
1 tb Prepared mustard

In a large skillet, cook the ground beef, chopped bacon, and onion
until meat is no longer pink and the onion is tender. Drain off the
fat. Stir in the
drained kidney beans and butter beans, undrained pork and beans,
catsup, brown sugar, molasses, vinegar, and mustard. Transfer the
mixture to a 2- 2 1/2-quart casserole. Cover and bake in a 350°F oven
for 30 minutes. Uncover casserole; bake for 30 minutes more. Makes
12 servings. Crockery cooker directions. Prepare beans as directed,
except transfer meat and bean mixture to a 3 1/2to 4-quart electric
crockery cooker. Cover and cook on low heat setting for 5 to 6 hours,
or on high heat setting for 2
1/2 1/2 hours.

Calories...256...Fat...7 g...Carbs...38 g...Protein...15
g...Sodium...684 mg...Fiber...4 g. Points: 5
Converted to MM format by Dale and Gail Shipp, Columbia Md.

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:08:13, 02 Jul 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Michael Loo to Nancy Backus on 07-01-18 20:59 <=-

I trust he got enough to more than satisfy him.... ;)

He seemed happy enough with his take, but
you'd have to ask him to be certain.

Haven't talked with him yet since... must be about time again...

How often are you in touch? My sister and I,
who loved each other very much, talked on
the phone maybe once a month.

For the last couple of years, since Mommy died and we became the
executors of the estate, we talk on the phone a lot more than we used
to... now there are practical issues, planning issues, etc... so
probably more than once a month, maybe twice or more on average... We
get along fine, but in times past, Life seemed to make contact more
chancy...

I'm on various medications that do something
to something called the calcium channel. I
figure that might have something to do with
something. How vague is that?

Calcium blocker thingys... Too bad there isn't something that can
balance out the less desired effects....

Hard to say - perhaps my cardiac health was
in inverse proportion to my dental health.

Might be....

We were a nonnative couple stranded in a
place where nativity stands for everything.
Speaking of which, it was Christmas dinner,
and prime rib was the special. I ended up
getting crispy flounder, which was a good
facsimile of (the better sort of) Cantonese
sweet and sour fish.

So not a total loss...

Not really, but Cantonese sweet-sour fish for
Christmas dinner wasn't my idea of super festive.

True... sometimes we just have to settle for what's available.... ;0

Potato instead of lard is indeed a disappointment...

Distinctly; but for others the other way
round might be equally disappointing.

I suppose. ;)

Some people like potatoes. I tolerate Lilli
because she also likes fat, in addition to
the potatoes.

I don't mind potatoes, in their place, and not too often... ;)

In their place, to me, is on someone else's
plate - although if they've been prepared with
enough fat, they might earn passing marks for mine.

I had some tonight as part of an eggplant dish from the Tuesday night
buffet at Tandoor... I'd've been just as happy if it had been more
eggplant, actually....

Oh, I dunno... the tail is pretty tasty, and thighs are more
appealing to me than the wings, generally... Being small, with
a greater percentage surface to inside area, they might take on
more sauce, I suppose.... ;)

The tail is tasty in the same way that wings
are, only more so.

Unfortunately, it's such a tiny piece... ;)

The yakitori places in Japan sometimes offer
a skewer of four or five tails - it commands a
fairly premium price, as do offally things in
many Asian places.

That sounds rather nice, except for the premium price... ;) At least
they appreciate the tasty bits... ;)

Certainly the wing sauces I know are kind of
one-dimensional, two-dimensional at best and
not anything to mask chicken flavor with.

I don't really have that many chicken wings with sauce, anyway... some Chinese/Asian buffets have an interesting variant on them, not so much
sauce as just a tasty outside... those I get sometimes... The one in
Canton uses turmeric on theirs, those are very tasty...

At the Dogfish Head Alehouse with your brother,
my brother had Old Bay-coated wings. I didn't get
to taste them, he gobbled them down so quick.

Oh, well.... Old Bay isn't my favorite spice, so I'd not be that upset I
missed the taste.... ;)

Richard doesn't care much for wings... he considers them to be too
much work for the little bit of meat you get from them... :)

But the meat is not the point of wings. It's
the crunch of the fatty skin - the dish is a
socially acceptable way to get delicious fat
for people who would not normally do so.

Ah... and he also isn't all that into delicious fat, either.... He did decide he liked the lemon-marinaded ones at a fairly new Asian buffet in
the area here... They were fairly large, too, so did give a reasonable
bit of meat, along with the crispy skin... ;)

And 'twixt the two of them they licked the
platter clean.

True... I often grab the tasty fatty things so that he doesn't have to
deal with them... and satisfied we both are... :)

... It's a widely held misperception that it tastes like chicken

It's a widely held misperception that boneless
skinless chicken breast tastes like chicken.

That, too... (G)

ttyl neb

... An ounce of pretention is worth a pound of manure.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)