Subj: 743 bitter elements

"person with a neurotic fear of PTC."

I haven't taken the test but I suspect I'm one of them.

I do save citrus peel

The flavors changed, first subtly, then majorly.

Mine never last long enough for that to be a problem.

Commander's [...] melontini

I have had quite delightful frozen Midori margaritas and daiquiris
served in Hurricane glasses years ago in Hawaii.

Subj: 744 chine bone

It is said that the Anglo vernacular was used for everyday
stuff, whereas Romance became reserved for the classier and
more elevated and more godly concepts.

And that's why our so-called four letter words are considered
uncouth ... they're not just descriptors of crude bodily functions,
they're Anglo Saxon.

Subj: 745 career paths was + pa

Who was it, Canute or someone, who took up arms against the sea?

Maybe.... or was it Lear....?

Yes, it was Canute.

Subj: 759 herbs and spices

Also at age four, arguing with a toy store cashier, "Why
should kids have to pay sales tax? We don't get to vote!"

A kind of precociousness that can be frightening.

Lexi was like that too. 2009 was the year of the nasty swine flu
epidemic, worst one since the WW1 Spanish flu, and Obama was
freshly minted as president. Lexi was four and listening to the
grownups talking about the news. Combining two threads, she came up
with the following theory, "The stupid people don't like him because
he's black and when he said everybody should get flu shots they
won't do it cause they don't like him; so all the stupid people are
gonna die."

Kugluktuk [...] moose [...] tasted moosey but somehow a wee bit
different than normal [...] lots of dwarf willows [...] Salix
herbacea

I wonder if that lends a wintergreeny taste to the flesh.

No, the difference in taste was subtle and hard to describe, but
not wintergreeny.

I have blended my own [...] Lebanese seven spice blend

You'll have to get a grinder just for strong spices.

I do have one just for that and Roslind has a different one for her
coffee beans.

Canada goes from zone 0 to 7 and I'm in 1B which is
allegedly somewhat better than 1A.

Is 1A permafrost?

Canada and the US have slightly different formulae for calculating
zones. Yours is based on the lowest winter temperature recorded:
Zone 0A is -65 F or worse, 0B -60 F, 1A -55 F, 1B -50 etc. Ours
also considers the number of frost free summer days.

Zone 1A will have a lot of stable permafrost, In Inuvik foundations
are built by drilling through the soil with an auger until ice is
hit and dropping log pilings down the hole. The floors are three
feet or more off the ground and heavily insulated to both keep the
home warm and to prevent the ice from thawing.

Yellowknife has patches of discontinuous permafrost in places that
grow and shrink on a seasonal basis but never goes away completely.
Naturally we don't try to support our building foundations on that.

Title: Lebanese Seven Spice Mix 1 ts Allspice 3 ts Black
pepper 1 ts Cinnamon 1 ts Cloves 1 ts Nutmeg 2 ts Fenugreek 2
ts Ginger

Lot of fenugreek. Does it make it more "currylike"?

I must confess that both my ginger and my fenugreek were old,
stale and weak so I had to double the amounts used.

Cheers

Jim


... When I was a kid Cheerios had just one flavour and it was paper.

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On 01-03-19 22:32, Jim Weller <=-
spoke to Michael Loo about tastes and words <=-

Yellowknife has patches of discontinuous permafrost in places that
grow and shrink on a seasonal basis but never goes away completely. Naturally we don't try to support our building foundations on that.

And then there is the Alaskan highway through the Yukon. It is built on
ground that is under constant seasonal heaving.


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

Title: Tomato & Hot Green Pepper Salad, Essaouira Style
Categories: Salads, Morocco, Appetizer, Side dish, Vegetable
Yield: 4 Servings

4 lg Tomatoes, peeled, seeded &
-- cubed
4 Green bell peppers, grilled,
-- seeded & diced
1 Cucumber, peeled, centre
-- core removed & diced
1 tb Chili peppers, seeded & dice
Salt & pepper
1 tb Lemon jiuice
3 tb Olive oil
2 tb Parsley, chopped
1/4 ts Cumin
2 Garlic cloves, chopped

Combine all the ingredients in a mixing bowl & blend gently.
Refrigerate one hour before serving.

Paula Wolfert, "Couscous & Other Good Food From Morocco"
From: Mark Satterly Date: 11-02
Intercook �

MMMMM


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Quoting Dale Shipp to Jim Weller <=-

Yellowknife has patches of discontinuous permafrost in places that
grow and shrink on a seasonal basis but never goes away completely. Naturally we don't try to support our building foundations on that.

And then there is the Alaskan highway through the Yukon. It is built
on ground that is under constant seasonal heaving.

You can get that level of heaving from severe regular seasonal frost
as well. My own street is a good example; it is full of potholes,
paving cracks, and raised ridges, despite frequent patch paving. And
over half the homes have had broken water or sewer lines from ground
movement over the years, since 1985 when my area was developed.

We were talking about bak kwa here not long ago. I grabbed this from
the internet back then but just got around to formatting it. It
looks good and I'm going to make some someday.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Bak Kwa (Long Yoke Korn)
Categories: Malaysian, Pork, Holiday
Servings: 16

1 lb ground pork with less than
25 % fat
1 TB dark soy sauce
1 TB Mui kwe lu (rose flavored
Chinese rice wine)
1 ts fish sauce
1/2 ts sesame oil
1/4 ts five-spice powder
1/4 ts ground pepper
1/2 ts salt
1/3 c sugar

Bak Kwa is a popular snack and gift during the Chinese New Year.
These barbecued wafer thin pieces of sweet and salty pork jerky are
simply irresistible.

Combine all ingredients in a large bowl. Mix well with a sturdy
serving spoon for about 2 minutes. Mixture will turn gooey. Cover
and refrigerate for at least 4 hours or overnight.

Prepare 3 sheets of parchment paper the size of a jelly roll pan
(15.5in x 10.5in). Spread a thin layer of meat mixture with a butter
knife onto parchment paper. The meat layer should be about 2mm to
2.5mm thick. Leave an inch around the perimeter of paper clear of
meat for easy handling. Place a large piece of shrink wrap over the
meat. Using a rolling pin, roll over meat to smoothen and even out
the spread meat.

Remove shrink wrap. Repeat with the other two sheets of parchment
paper. The third sheet will be about half filled. Transfer to jelly
roll pan and bake in a 250 F (120 C) oven for15 minutes.

The partially cooked meat should be nice and dry. When it is cool
enough to handle, cut pre-cooked meat into 6 slices.

Increase oven temperature to 425 F (220 C). Transfer meat and
parchment paper to a broiler pan this time and grill for
approximately 5 minutes. Meat burns easily at this stage. Adjust
time accordingly. Remove from oven.

Flip slices of meat over with a pair of thongs. Return pan to oven
for another 5 minutes. Remove and cool completely on a wire rack.
(Makes 16 slices of bak kwa)

Recipe Notes: If meat layer is too thick, juices may ooze out. Blot
with paper towels if necessary.

Author: Linda Ooi, Roti n' Rice

From: Www.Rotinrice.Com

MMMMM-------------------------------------------------

Cheers

Jim

... Jerky is basicly a meat raisin.

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