People of all genders, persuasions, and professions
used to come to me to open their jars and bottles
because of my "violin hands." I'm not so good at it
as once, though, and if you ask me nowadays you'll
likely be disappointed.
Yeah, my hands/fingers aren't as strong as they used to be, either....
Though I played the Mendelssohn d minor trio and
a Beethoven with the retired pianist of the Detroit
Symphony, and afterward I could have immediately
repeated the program backward and forward. That
was a while ago - two days, three days, I forget.
At CocoGarden, it probably is white meat chicken in the roti canai, but the sauce makes it palatable... ;)
For sure. Especially if they use the good parts
in their other dishes.
Possible... :)
I'd hope so, anyway!
So win-win, at least for some.... ;) I'd rather the shrimp cakes
without the chicken.... but then I'm not so much a roundeye as I appear.... ;)
The first time I had the dish I reflected on how
greasy and spongy it was and that it could so
easily be improved, but later the realization hit
that the texture was intentional.
Some things just tend to grow on you....? :)
It wasn't so much that my estimation of its eatability
improved but rather my estimation of its authenticity.
Changes the flavor (not for the better) as well as
the texture (for the better).
And the flavor can be covered up....? (G)
There are many things one can do to white meat to
improve it. The more obvious are lilies (onions,
garlic, shallots), wine (sherry, madeira, marsala),
and mushrooms, wild or donestic. Oh, and butter.
Those all would help lots of things... ;)
Oh, sure, but what can you name that needs more
help? Potatoes, maybe.
Or a circular platter with the vegetable stems
arranged starlike pointing inward and the main
event piled in the middle. Lots of things one
can do, though I seldom bother with such.
If you were to be working in a restaurant, you might pay more attention
to that sort of presentation thing... ;)
I'm a customer of restaurants all over the map,
figuratively, from ones that have creative
presentations that look like works of art to
those whose food is equally fine but looks like
slop on the plate, with gravy going every which
way. If I had a restaurant of my own it would be
more along the latter lines.
One looks in the long term, though this guy Jared
Diamond predicts global collapse by 2050; MIT's
World One project is said to have predicted a
tipping point of 2020 and world disaster around
2040 if vigorous steps aren't taken to reverse
the trend (the study came out in 1973.
We might be around still to see if that happens.... although both are a
bit stretching it for me even...
Then it might be time to dive into the comforting
cave of death.
There's a science-fiction-horror story the details of
which I forget but that ends with the last surviving
human seeing the landing of a spacecraft, out of which
comes not an explorer but a real-estate agent (how he
knows that isn't told). I'm wondering of Messrs. Orban,
Erdogan, Putin, Maduro, Berlusconi, Modi, Khameini, and
so on aren't the scouts for the real estate agents of
the cosmos. That would explain some things.
It could indeed.... but they probably wouldn't be aware of it, I'd
think....
Yes, nefarious plans seem to be most effective when
their implementors aren't aware how evil they are.
I'm handicapped by being more of a cook than an
Eat, but still I have dozens of favored restaurants,
so that's not a big stretch.
We just had lunch at another Japanese restaurant locally (close to where
my little sister works so that she could join us on her lunch break)...
it was ok, but nothing great... probably be on our B list... the egg was machine made, the rice was decent enough though...
B quality has its place in the grander scheme.
Title: Peach Ambrosia
I don't think this is quite so harmless, though.... particularly with
skim milk, and low-cal vanilla shake mix (probably some artificial sweetener in that)... ;)
Heh. Malic acid itself, though.
Oh, that's probably ok... ;)
... When a clock is hungry, it goes back four seconds.
Heh.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Consumer Reports Chili
Categories: Chili
Yield: 6 servings
1 lb Beef, ground or turkey
1 Garlic; minced
1 lg Onion; finely chopped
1 md Green pepper; finely
-chopped ( about 2/3 cup)
4 tb Chili powder
1 tb Cider vinegar
1/4 ts Allspice
1/4 ts Coriander
1 ts Cumin
1/2 ts Salt, or to taste
1/2 c Water
1 cn (16 oz) canned crushed
-tomatoes
1 cn 16 oz can red kidney beans
-with liquid.
1/4 c Corn, frozen or leftover, or
Canned
MMMMM----------------------MEATLESS VERSION---------------------------
Omit meat and substitute
1 tb Oil
1 cn 16oz Garbanzo Beans
1 cn 16oz Pinto Beans
Cook beef, garlic, onion and green pepper in a heavy Skillet over
medium high heat, stirring frequently to break up meat. Cook until
onion is soft and meat has last its pink color. Add remaining
ingredients. Bring to a boil, cover and reduce heat. Simmer the chili
for 45 mins, stirring frequently.
MEATLESS CHILI (VERY GOOD)
FOLLOW THE BASIC RECIPE. OMIT THE BEEF AND WATER. USE 1 TBSP
VEGETABLE OIL TO SAUTE THE GARLIC, ONION AND GREEN PEPPER. ADD 1 16
OZ CAN OF GARBANZO BEANS AND ONE 16 OZ CAN OF PINTO BEANS, UNDRAINED.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by
MMCONV vers. 1.50
MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
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