The latter was started by Kevin when he was unhappy
with being called out for rudeness and the spewing of
general nonsense over here. At some point Dirty Dave
had some involvement in it, I'm not clear on what.
Oh, ok... I have heard tales of that, just didn't recognize the
initials...
You've by now read some information about it.
Sure. I'm ambivalent about whether these things
should be credited. Problem is that they tend to
get wrongly credited afterward. You know,
On the Internet, nobody knows you're a dog.
- Abraham Lincoln
Heh. yeah...
As Yogi Berra is said to have said, "I didn't really say
everything I said." A witticism or a voldemortism, it's
anyone's guess.
You could ask the Wegmans management.
Further developments (all the Hershey Original Size bags had
Discontinued Item tags on them, with 5% discount, the next week, and
still this week) seem to indicate that perhaps it's just a way to clear
the shelves of old stock to make room for new packaging.... If the
answer doesn't just happen, I might just ask... :)
New smaller size, bigger price!
Galaktoboureko (milk custard pie)
Not quite what I was picturing... but it looks pretty good... :)
I rather like it, crave it once in a long while,
maybe when my Mediterranean blood starts acting up,
So did you suggest that you might make some at the picnic this year....?
It was a possibility, using Cream of Wheat. Might
also substitute frozen puff pastry for the phyllo.
To me they represent the highest expressions of both
Teutonic cookery and pork tenderloin itself, which
otherwise is too lean with consequent taste and
texture issues.
Indeed. Fu's breaded pork cutlet is nicely moist... :) Tuesday we
stopped in at Fu's, and Richard ordered the Katsudon with the chicken
cutlet (as actually described in the menu), having tried it the previous
time with a pork cutlet... Before Fu went back to actually make it, the discussion turned to dark vs white chicken... turned out that he had
some thigh meat in the kitchen (purchased for his own use and for the
family) which he offered to make a cutlet from for Richard... Dark meat chicken cutlet was even better in the Katsudon... :) One of these
days, I'll order the Oyakidon made with dark meat chicken... the white
meat is one of the main reasons I never order that any more... ;)
How lovely is that. Put in the order ahead of time,
because it was serendipitous that Fu had dark meat
in the store when it was requested.
... Paranoia: the feeling that a tagline is about you.
Paranoid schizophrenia: wondering why you've been assigned
number 13x13 and not figuring out that that's 169, not 269.
Stir-fried potato and eggplant
categories: Chinese, Dongbei, main, vegetarian
servings: 3 or 4
12 oz potato
12 oz eggplant
1 green pepper
1 Tb minced garlic
2 c vegetable oil
h - Sauce
1 Tb soy sauce
2 Tb Shaoxing cooking wine
1 ts cornstarch
1/2 ts salt
1/4 c vegetarian stock or water
Peel the potatoes and cut into irregular pieces
about the size of a chestnut. Soak them in water
and set aside. Remove the stem and cut the
eggplant into the same irregular pieces as the
potatoes. Set them aside. Cut the bell pepper
into irregular shapes of about 1" square. Set
them aside.
Mix all the ingredients for the sauce together
in a small bowl and set aside.
Heat the oil in a wok until smoking. about 375F.
Drain the potato pieces and pat dry with a paper
towel. Drop them into the hot oil and fry until
golden brown. about 10 min. Remove from the oil
and set aside. Fry the eggplant pieces until
they are just beginning to brown, about 7 min.
Remove from the oil and set aside.
Retain 1 Tb of the oil in the wok. Return the
wok to the heat and add the minced garlic and
stir-fry until fragrant, about 30 sec. Add the
pepper pieces and stir-fry for 1 min. Add the
fried potatoes and eggplant pieces to the wok
and stir-fry for 15 sec. Add the sauce mixture
to the wok making sure the cornstarch is
completely mixed in the liquid. Continue to
stir-fry until the sauce thoroughly coats all
the ingredients. Plate and serve immediately.
redcook.net
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