Drawing on my tagline file... I found them both... sent the first to Ruth... and below is the second... ;)

Thanks. I figured you'd know.

And that I'd be reading all the messages so would see that... ;)

Good thing someone else is also reading all the messages.

I just hate to miss anything... ;)

Anything important will resurface.

it is that he's not under pressure any more and can
indulge his perfectionism and cut things to the level
of evenness expected of an apprentice in a three-star
restaurant. There may be a touch of that dreaded
septuagenarian slowing down, too.

Makes a lot of sense... :)

But is still sort of sad - I remember Ian as a vigorous 50-odd, confident and with practice from cooking all the time. Now he
spends far too much time playing Battle Dragons or War Dragons
or something like that and far too little time in the kitchen.

Hmmmm... that is rather sad....

One winds down, and one can't blame Ian and Jacquie
for doing so pretty much on schedule.

A distressing number of legends of the echo, as you call
them, are dead or missing.

I know. It does come with the territory....

Happens.

was still fine, and she should use it on rolls baked for the

picnic...

I wonder if it had improved with the aging.

Not sure if it had improved, that would be hard to do... but it
certainly hadn't suffered by the aging... :)

Some things do improve with aging, even if they seem
perfect when new.

True. Having had Lydia's roll frostings many a time, I didn't really
notice any difference other than the flavoring being almond rather than vanilla... :)

I don't know how such things age. When making frosting
myself, it's been throw it together at the last minute
sort of thing.

I'm not convinced that sugar, fat, or even salt are that hazardous, at least within reasonable limits.... :)

And it's not as if we all were of a homogeneous
physiology. Some people tolerate heat better. Some
people tolerate salt better. Some people have blue eyes.

Indeed. :)

One of the touted benefits of ever-deepening levels
of analysis and scrutiny provided by increases in
computing power was to have been individualized
therapies. That has not come to pass - why? Could be
cost effectiveness, could be the resistance of the
medical community.

Chin chow (grass jelly)
categories: Singaporean, Cantonese, dessert, ingredient, medicine
yield: 1 batch

h - Jelly
100 g jelly grass, mesona chinensis
1 Tb alkaline water
4 L water
75 g tapioca flour
h - Sugar syrup
250 g sugar
350 mL water
3 pandan leaves

Wash the jelly grass to get rid of sand and dust.
Place in pressure cooker with water and alkaline
water and pressure cook for 30 min. Leave to
cool in the pressure cooker. If you are not
using pressure cooker, boil 1 1/2 hr in a pot.

Once cooled, use your hands to knead the grass
to extract the gum. Filter the resulting
solution. Set aside 1 c and pour the rest into
a pot and bring it to boiling point.

Mix tapioca flour with the 1 c cool chin chow
solution and strain it. Stream it into the hot
chin chow and stir to mix evenly. It should
thicken to a gluelike texture.

Skim off any scum that is on the top of the
solution. Pour into a mold and leave it to cool.
It will set at room temperature.

[Use in desserts or beverages or serve by itself
with sugar syrup. For syrup, boil all ingredients
to the desired texture - the Chinese tend to like
it pretty liquidy.]

ieatishootipost.sg
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