Understood... and similar here, though probably not quite as minimal
as you.... :)
But when I want something, it's a dilly.
And how often obtainable...?
I don't keep track; doing so would be discomforting
and ultimately fruitless.
But sufficiently that it does happen from time to time, then...
It's been a long time since I felt I couldn't do
without something. Long enough not to remember
when or where or what.
Though not poisonous interesting. Fruitcake gets
a bad rap, part of which may be undeserved.
I enjoy fruitcake on occasion, especially when there's more fruit and
nuts than binder... :)
I've had some binderless fruit cakes, which can
be interesting and pleasant if heavy to eat, and
also a number where the cake part actually tasted
good (there was the buttery Berryville product and
the Corsicana one that I seem to recall having had
butter in the 1960s, maybe I'm wrong, but certainly
does not now, so I won't eat it, much less buy it).
Another perk of your exalted status.... ;)
I was going to say Lilli's, but in this case
I got it on my own. I can coattail only when
I'm on the same ticket.
And this time you weren't on the same ticket....
Right. My ticket was Boston-San Fran-Los Angeles-
San Diego, and hers was San Diego-San Fran-Los
Angeles-San Diego. You can't have one ticket with
two different itineraries - it's been tried.
If it became relevant to me, perhaps. But in general,
I figure it's a bluff in the same way that many
copyright notices are.
I'm thinking that no one's calling that bluff, either...
Very few call that bluff, even though it's
very like putting up "no trespassing" signs
when you don't own the property. Actually, that
happens a lot, too - people claim government
property or erect buildings on easements, stuff
like that.
... After all is said and done, a lot more has been said than done.
It may be better that way.
Sometimes, I suppose... ;)
It's a recognized part of common law. Saying
you're going to punch someone in the nose is
far less serious than actually doing so. Saying
you're going to start the world's largest coal
mining operation is nowhere near so heinous as
actually doing so.
For sure. Customs is very strict - perhaps unduly
so - about meat importation (or smuggling). The
standard response given by the front-line agents
apparently is "mad cow disease." It is said not
to be an adequate rebuttal to point out that the
meat in question is not bovine.
Maybe they fear that it could spread to other four-footeds...?
That would not have the preponderance of
scientific evidence behind it, and certainly
the higher ups in the agencies know that.
did they find it on you....?
Course not. I skirt the edge of rules sometimes,
when it suits me, but never go directly against,
and further, catching me with this would be
cause to take away my privileges, which would
lose me perhaps two days (i.e., 48 hours) over
the course of a year.
That was meant to be not a question if it had happened, but in the
chance that it might have happened would that have caused
confiscation.... So you'd just make sure that they didn't find it on
you...
They have these big impressive-looking machines
that your bags go through - I've no idea what
they actually do, but they look like CAT scanners.
No, I'm not going to be mouse in that cat-and-mouse
game no matter how tempting some product may be.
So no chance that you'd bring any home for echoites to try....? ;)
Nope, unless you want to make it.
I was going to suggest you make it... ;)
... I like the word "indolence." It makes my laziness seem classy.
Yes. Well.
Mala Beef Jerky (Mala Niu Rou Gan)
categories: Texas, Szechwan, snack
yield: 1 batch
1 lb beef steak (such as skirt, flatiron or flank)
4 c chicken broth
1 Tb Shaoxing wine
4 Tb Chinese braising spices
- such as star anise, fennel, cassia bark,
- bay leaf, cloves, cao guo, sand ginger
1 in ginger, thinly sliced
2 green onions, cut in half
1 c peanut or canola oil
1/2 ts kosher salt
1/2 ts sugar
3 Tb chili oil with flakes
4 ts Sichuan chili flakes
2 ts sesame oil
1 ts red or green Sichuan pepper powder
Combine chicken broth with Shaoxing wine, braising
spices, ginger, and green onions. Bring to a boil,
then lower heat and allow broth to simmer while
you cook the beef.
Bring a large pot of water to a boil and add whole
steak. Simmer about 15 min, until it is mostly
cooked through. Remove steak and let it cool
enough to cut. Slice into thick 1/2" x 2" batons.
Heat wok until hot, then add enough oil to
deep-fry the meat. Heat oil to 325F and add beef.
Deep-fry until browned and crispy over half of
the surface area. Remove from oil and set aside.
Remove broth from heat and strain, leaving the
spices behind.
Pour off oil from wok, wipe clean, and return to
heat. Add 1 Tb fresh oil as well as 1 c of the
spiced broth and the salt and sugar. Add the beef
and bring the broth to a boil, then lower the heat
and braise the beef at a low simmer until only
3 to 4 Tb of broth remains in the wok.
Turn heat off and add chili oil, chili flakes,
sesame oil and Sichuan pepper powder. Mix well,
then remove beef to a bowl. When cool, sprinkle
with sesame seeds and garnish with fresh cilantro.
Serve at room temperature.
Remaining broth is delicious as a noodle soup base.
Refrigerate or freeze for later use.
Taylor Holliday, themalamarket.com adapted from
Sichuan Higher Institute of Cuisine, Chengdu,
Sichuan Cuisine in Both Chinese and English
inspired by Jianyun Ye Mala Sichuan Bistro, Houston
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