[I] settled for chicken breasts for 99c [...] Interestingly,
these chicken parts actually tasted like something

The ribs and the skin are the redeeming qualities and yet stores
charge less, not more, when they're attached.

The American public being so peculiar, we're
now in a market condition where pork bones
cost more than the meat, but chicken bones
are still denigrated.

We are not fond of mayo based dressings on cabbage salads.

I've become inured to sweetened egg dressings on slaws, because
that's what most often comes with fried seafood in these parts.

Do they use Miracle Whip, English salad cream or old fashioned
boiled dressing?

Mostly the former, whose only miraculous
skill is to make bad food worse.

Do you have luck growing new heads of garlic from single
cloves?

I've never tried to grow mature heads of garlic just scapes and
leaves which I tend to harvest in 14 to 21 days.

Might be worth a try. I should get
Lilli to try, as her routine of buying
a monster sack from Costco and have half
of it dry out (becoming the real-world
equivalent of granulated), then repeating
the process, seems silly.

Title: Creamy Boiled Dressing For Coleslaw

What did I do to deserve that?

Abalone slices with oyster sauce
cat: main, Chinese new year
servings: 6, 8, or 12

1 lb abalone or other light-flavored ready-to-eat protein
8 lg Chinese black mushrooms, soaked until soft
3/4 lb bamboo shoot
3/4 lb bok choy, lettuce, or other green vegetable
oil
1/4 ts salt
1 scallion
6 ginger slices
oil
1 c stock
1 Tb oyster sauce
1 ts soy sauce
1/2 ts sugar
1 ts MSG, optional
1 ts sesame oil
1 Tb rice wine or sherry
1/2 Tb cornstarch
1 Tb water
sesame oil for garnish

** may substitute for the abalone: roast or poached chicken,
cooked fish, or pressed bean curd

Cut abalone, mushrooms, and bamboo to make 24 thin slices
of each.

Saute vegetable until limp in oil, and salt to taste.
Arrange around the edge of a serving plate.

Saute ginger and scallion in oil for a few seconds. Add
all flavorings except cornstarch and water. Bring to a
boil. Remove and discard ginger and scallion. Add
mushroom slices and cook 2 min. Add bamboo and abalone
and cook 30 sec.

Remove abalone, bamboo, and mushrooms and arrange in
the center of the serving plate.

Heat the same liquid to a boil, add the cornstarch
(dissolved in the 1 Tb water) and let it thicken.
Pour over the dish and flick a few drops of sesame
oil over the top.

(Wei-Chuan's Cook Book, adapted)
Posted to FIDO 10-23-96
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