So I took Bonnie to a comidas tipicas place
and ordered the fried crunchy things plate.
Yuca sticks, a meat=filled yuca ball, a
corn-filled corn-crusted tamale, some
smashed plantains, and a big chunk of hard-
fried chicharron. She initially said just
a tiny bit to try, but after one taste,
well, I'm not sure I got close to my half.
Was that just of the chicharron, or of the whole plate...? ;)
She didn't eat much of any of the other things,
as they weren't as crunchy.
Marinda, then Linda and J.J., then one or another
of the Lamades, then me. I thought about seeing what
was what, but by this point it had to be more her
issue than mine, and Lilli and now Bonnie are taking
more of my time and anxiety anyhow.
Does sound like her issue.... and Billy isn't there to need you anymore,
so less of a pull for you to deal with her problems... What's up with Bonnie....? Give her my best... I'll be keeping her in thoughts and prayers.... ;)
Another but minor lesion removal (different and
much less worrisome morphology) a few weeks ago,
no sign of recurrence of the big boy. Eye pressure
is down to normal levels, so the optic nerve damage
is apparently stymied. She is, however, getting
deafer by the minute (not great for a professional
accompanist), but the upside is that she's more
likely to admit that she didn't hear something
rather than respond to what she thought she heard,
which has been known to have amazing or amusing
consequences (speaking of bad jams).
thinking is that you should avoid them.
Even when they occur naturally....?
Probably, though if something occurs naturally
in what you want to eat, you have those choices.
It is entirely unclear whether natural bad fats
have bad effects the way artificial ones are
supposed to.
My theory is that naturally occuring ones probably are in conjunction
with mitigating factors in the same food.... like the egg whites that
balance out the cholesterol in the egg yolks.... :)
My friend McCully points out that in the yolks
the ratio of lecithin to cholesterol diminishes
as the egg ages, and strictly fresh egg yolks
are quite healthful. My friend Hoare points out
that the risk added by cholesterol is bizarrely
overstated in the public media.
when I am among the ones who get to enjoy
the fruits of my labors, which is almost
always, because I taste all the time and
cook up the gristly fatty trimmings of meat
and when a sauce is done get to scrape up
the stuck to the bottom bits.
Fu was gleefully showing us the "trimmings" from the fish that he gets
to fix up for himself, since others don't care for them to be seen... ;) Cook's privilege.... (G)
I don't see why he doesn't just munch them on the
spot. That's what I do when making carpaccio or
tartare (and occasionally when boning out a fish).
I've taken to gnawing on cinnamon sticks,
but I doubt that has much beneficial effect.
It tends to be long-term, and cumulative (to some extent)....
Along with my attitude that culinary poisons are
not as bad as people claim goes an attitude that
side nutritional benefits are not as big as people
tend to claim.
How go the tests...? Or haven't they happened yet..?
It's been too busy lately for me to submit
myself to tests.
Hmmmm....
Lilli has conspired with the Scripps docs for them
to do a battery or three when I get over there,
coinciding with her PT appointment at the same place.
right on the water from maybe 50 meters. And the way
they got more customers at the bar was to install
picture windows that were enlarging lenses, so that
what was actually a hundred meters away looked like
it was threatening to crash into the lobby.
That would be an interesting sight, to be sure... :)
After the first what th' moment, you just
enjoyed the effect.
I can see that.... :)
So you can. tinyurl.com/ihgkong
The photo doesn't give the full effect, but
you can get the idea.
view was much better,
And more worth the trip... :)
Back then the trip cost a couple bucks.
Definitely better value... :)
The experience was much different.
... and you were let out
into this little house (now replaced by a
shopping center and a Madame Tussaud's),
and you could take a walking trail around
or a longer trail to the real peak or (as
I did) have some of the delicious curry at
the Peak Cafe, which has been renovated to
an idealized past state with the prices and
attitude crazily jacked up.
Oh, dear.... too bad.... Is the food as good, or did that slip in
accordance with the prices rising....?
The prices were so jacked up and the hostess so
unwelcoming that I've no idea if the food is any
good. Don't cry for me, though - that night was
the one we either went to the Michelin-starred
Kam's Roast Goose or the two-starred Yan Toh Heen.
Beef with ginger and pineapple
categories: nouvelle, Cantonese, main, Michelinanigans
servings: 4 to 6
1 lb lean beefsteak
1/2 lb fresh pineapple
2 Tb peanut oil
2 Tb ginger, shredded fine
2 red bell peppers, wedged
2 scallions, trimmed, in 3" lengths
1 ts water
2 ts Shaoxing rice wine or dry sherry
1 ts light soy sauce
2 ts sesame oil
h - marinade
1 ts salt
2 ts Shaoxing rice wine or dry sherry
2 ts sesame oil
1/2 Tb cornstarch
Slice meat 2" long and 1/4" thick and
place in a bowl with the marinade
ingredients. Mix well and let stand 10 min.
Peel the pineapple and cut into thick
slices, discarding the tough core. Set aside.
Stir-fry the beef in oil over high heat for
3 to 5 min, until browned. Remove with a
slotted spoon and set aside.
Add the ginger, peppers, and scallions to
the wok and stir-fry for 1 min. Add the
water, wine, and soy sauce and cook 3 min.
Drain the juices from the beef into the wok
and add the puneapple. Add the beef to the wok
and cook until it and the pineapple are heated
through. Stir in the sesame oil and serve at once.
M's note: too much sesame oil.
Ken Hom after Yan Toh Heen, Hong Kong, paraphrased
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