In the case in point, well, you just don;t want to
bring it up.
OK, by the time I see him again, I'll probably have long forgotten
this > conversation.
Recommended course of action.
OK, delete the above and I won't remember the conversation.
Forgetting is easy these days.
some > yellow and zuchinni squash at the market today--checked out a number of > each of them before putting aside the ones I ended up buying. I didn't > sniff them tho. I do the same in grocery stores. Well, zucchini don't have much of a smell, and
what there is is nauseating anyway. With other
produce, fruits especially and herbs, fragrance
is an important criterion.
Wisest action would be to ask "Ok if I sniff it?" and see what the
vendor says but I don't think there would be any objections.
Every situation is different. I am impressed, though,
both negatively and positively, by the old Chinese
ladies who don't care and take a sniff or a squeeze
no matter what the grocer says.
So sorting for pre-1982 pennies, which should
be automatable, would make sense.
Automation would help but I've not seen coin machines that sort by date
or metal content.
There is such machinery, but it's expensive. I read
somewhere that the breakeven for a substantial
penny-sorting operation would be a copper penny
having a metal worth 3 to 4c - right now it's down
to about 2c.
Some would be happy to miss it and not fuss at all, others would
howl > all "season" about it. I missed it a bit while we were in HI
but not
that much, overall.
Eventually everyone will regret the situation, because
not only will many useful crops be given a boost, pests
will as well, including ones that cause disease and
destruction - and yes, I'm looking at you, fungi.
Yes, much as we gripe about the cold, it does have its benefits.
Goes both ways, as does almost everything. It'll
all boil down, if you will, to our hardiness as
a species, but we can help ourselves out by
embracing conservation and renewal technologies
and weaning ourselves from the old ones.
CoW, and maybe white sugar.
Raw sugar wouldn't work?
The dish would be substantially different.
Just buy a small quantity and I'll let someone else take it home. Same
with white flour.
I'll buy the economy size and let someone take
it home. Most of the echo people use conventional
stuff without compunction.
I've heard of it--Christopher Reeves' wife went the same way, at a
much > younger age. Did this friend's father smoke? Second hand smoke
is just > as lethal as first hand--that's why I try to stay clear of anyone
smoking.
In those cases it may not have had anything to
do with smoke, first or secondhand.
I still try to keep clear of it.
And barbecues and fireplaces?
You may have the opportunity. Do you happen to
have a machete lying round the house?
No, but we have cleavers.
One can try with a cleaver, if it's really
sharp and really heavy. Unfortunately, I can't
see using a cleaver without wasting all the
water and much of the jelly inside. But we shall
see what we shall see.
Sorry, Steve wasn't in the Army during the Viet Nam era so no jungle
fighting with macheties. The cleaver is the closest kitchen tool we have
to it.
Machete warfare never struck me as a US Army type
of operation - I associate the knives more with
trailblazing, jungle clearing, and so on.
Probably in our situation the best way to cleave a
green coconut would be in a tub of some sort to
catch liquids. In which case a cleaver or hatchet
would do.
It didn't trigger a yuckdar but we thought the food wasn't quite as
good > as our favorite Chinese place.
There are some pretty obvious wwtt ones, but on
the whole a new restaurant will have enough
intriguing about it to warrant curiosity - after
all, it attracted enough investor interest.
This one has been around for a while. It's closer to where we live than
the one we usually go to, which is probably why Steve went there. We'll
go back to our favorite, even if it is a bit further away.
I was thinking of such enterprises as Odette Bery's
obviously suicidal Pudding It First, a food store that
sold only pudding. One might be able to make a go of a
fair stall or a street cart selling only one course
like that, but a storefront that pays utilities and rent,
just wwtt? To give her her due, she had other less
harebrained and more successful businesses too.
Ginger shrimp
Categories: minor celebrity, main, shellfish
Serves: 4
1 lb shrimp, with shells
1 sm cucumber
1 c white wine, basil, or tarragon vinegar
2 ts cumin seeds
2 Tb peeled and grated fresh ginger
2 garlic cloves, crushed
1 c oil
1 lb bean sprouts
1 sm bn watercress for garnish
Peel the cucumber and cut it in half lengthwise.
Remove the seeds and slice it thin. Place a layer
of cucumber slices in a colander, lightly sprinkle
with salt, cover with another layer, salt, and
continue until all of the cucumber is used up.
Leave for 1 hr, then run under cold water for 2 min.
Drain well, pat dry, then put the slices in vinegar.
Refrigerate.
Remove the little feelers from the underside of the
shrimp. With sharp kitchen scissors or sharp prep
knife, make an incision down the back of the shrimp,
leaving the shell on. Devein shrimp.
In a 350F oven, toast the cumin seeds for 7 to 10 min.
Let cool. Coarsely grind in a blender.
Mix the cumin, ginger, garlic and oil together to make
a marinade. Place a layer of shrimp in a nonreactive
dish. Spoon the marinade over them and repeat this
procedure until all the shrimp and marinade are used
up. Marinate at least 4 up to 8 hr in the refrigerator.
Remove 30 min before serving to achieve room temp.
Preheat the broiler. Place the shrimp with the marinade
on the bottom part of a broiler pan and broil until
they turn pink on top. Turn the shrimp over and broil
another 2 min, until they turn light golden brown.
Meanwhile, arrange the bean sprouts on a platter. Cover
with the sliced cucumber. Arrange the shrimp on top and
spoon the juices from the broiler pan over. Garnish
with the watercress. Shrimp can be served in the shell,
or shell can be removed.
Odette Bery
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)