You'll have reduced me to those monosyllabic grunts
if you don't watch out.
I will, if you lay off the snarls.
No deal.
Fair enough.
Being snarly feels good sometimes.
Entree sounds less than appetising. Was that the way she ate all the time or was it a special "company" meal?
Can't tell. From the way she talked, she
just didn't like food, and what she was
doing talking to me about food (much less
cooking for me) is a mystery to this day.
A mystery not worth trying to solve, I presume.
She was very pretty - a former model and of course
on the skinny side.
There needs to be enough of a balance that one group doesn't
overpower > any of the others. Ends up, that group would die off a lot faster for > lack of support structure. Basically, all groups
intertwine with each > other for checks and balances.
But you see that happens all the time. Some
species gets the upper hand over another and
extincts the other one. We're some of the
worst culprits in this regard.
We are, but can be checked, to a certain extent.
We have to check ourselves, being on top of
the check list, er, food chain.
was on > them the better part of the year. The past few years it's
been much less > tho, with some exceptions.
I can't find a trend in my own drug taking.
Doesn't that sound weird?
No, but there may be a trend you've just not become aware of. It may
take looking at your parent's histories to help see yours better.
As if that were possible. Ah, well.
So you are making sure she gets C in some form, at least
every other > ML> > day?
Not except by feeding her very rare meat every night
and nodding with approval when she has fruit or juice
in the morning.
So it sounds like she's getting sufficient levels.
To the best of my knowledge she doesn't
have scurvy.
She probably sees a doctor or dentist often enough that one of them
would mention it if there were a problem.
More often than I do, anyway.
You would have had a time getting up to the branches on this one. It
was > an old one, but really put out the fruit.
This one, as I recall, had its lower branches
a couple feet off the ground - it had apparently
been trimmed so as to make harvesting easier in
its younger days.
This one was not--it was an old tree in an old neighborhood.
The tree in the Gildersleeves' yard had been truncated
(heh) from an early age so manageable for harvesting.
I have seen the word "coriander" in
Vietnamese menu descriptions, but not
often, and generally the term refers
to the root, which has a quite different
flavor. I think that the Thai are fond
We do use coriander, both ground and whole, but not cilantro.
That would be the seed, something quite different
and not as objectionable to most.
of all parts of the plant, whereas the
Vietnamese use mostly the leaves (which
are a given, pretty much), so when they
use the roots, it's my observation that they
mention them.
OK, worth checking out if we decide to try a Viet Namese place.
Might be.
---------- Recipe via Meal-Master (tm) v8.00
Title: Nam Phrik Kaeng Daeng (Red Curry Paste) ETT
Categories: Thai, Spices
Yield: 1 servings
13 Small dried chilies 1 tb Chopped coriander root
2 tb Chopped shallots 20 Peppercorns
4 tb Chopped garlic 1 ts Shrimp paste
1 tb Chopped galangal 1 tb Coriander seed
2 tb Chopped lemon grass 1 ts Cumin seed
2 ts Chopped kaffir lime rind
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over
low heat, put the coriander seeds and cumin seeds and dry fry for about 5
minutes, then grind into a powder.
Into a blender, put the rest of the ingredients except the shrimp paste
and
blend to mix well. Then add the coriander seed-cumin seed mixture and
the
shrimp paste and blend again to obtain about 3/4 cup of a fine-textured
paste.
This can be stored in a glass jar in the refrigerator for about 3-4
months.
Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
Srisawat.
-----
+
Put it this way - to say people are not always
completely upfront is an understatement.
Quite so.
Yecch - it dredges up some fleeting memories
of treacheries past; one lives through them,
and the feelings dull, but they can come back.
So best to try not to dredge them up, if possible. That's why I avoid
the combo of pb, grape jelly and white bread. (G)
We won't inquire about the traumas behind that
fell combination.
That's plenty local. You could do it on a horse.
If I had one. (G)
Shank's mare?
Too far, especially now. A bike, maybe, but again, not now.
Speaking of which, relating to another discussion,
there really is no such thing as a shank steak.
The recipes I find useful don't have measurements.
I have to use measuements for some recipies, some people. Others are
fine without.
With baking a little more precision is required,
but not by all that much.
They have bags full of Special Dark, which are
of course the best of their offerings, but guess
what - they have milk in them! Not enough to
bother me now, but plenty to cause me distress
when I was at my most intolerant.
I can well imagine.
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