• 791 fiddling around +

    From MICHAEL LOO@1:123/140 to NANCY BACKUS on Tuesday, August 13, 2019 17:19:54
    weeks, and people have the feeling that his concert series
    may be coming to an end soon.
    Realizing mortality can do that...
    Truth that Patrick is realizing his own mortality, as by
    all accounts he is not his usual ebullient self, but more
    other people are realizing his mortality, not necessarily so
    much their own.
    I was thinking mostly of others realizing his mortality... though
    there'd be some of the other as well...

    For those who have any kind of logic in their heads.

    In the last week I've only once heard a car go by
    saying BOOMPA BOOMPA BOOMPA. The French, though they
    may have their shortcomings, have a lot to teach us.
    Make that twice - there was a low-slung black fancy car in
    one of the less nice neighborhoods of Ghent that could be
    heard for blocks around.
    Apparently they are learning from us... I keep getting this urge (so
    far successfully controlled) to turn up my car radio and let the
    classical music blare in competition... (G)

    US TV is responsible for lots of things, including
    the Brits no longer being sure which side of the
    stairs to walk down.

    We don't have the boomboxes on wheels up at the Pond, either... :)
    A respite from all things civilization.
    Pretty much.... although we do get the occasional boat that is too big
    for the Pond, or teenagers (I think) that play their radios too loud...

    I was riding to a gig with my cellist friend Dave who
    was cut off by one of those pile-driving automotive
    monstrosities, and though he was the sweetest possible
    person, turned to me and said, there are moments when
    you wish for a Sidewinder heat-seeking missile.

    else, like FIDO's Cookbook, also mostly for fun.
    Is that something actually published....?
    Yeah. A fairly large Samizdat that was a giveaway
    at I think the first Clam Crawl.
    So no longer available... and, as I surmised, before my time....
    There might be a text file of it someplace, but
    where who knows.
    Oh, well...

    Is there anyone here who can elucidate?

    Oxided lots of things are implicated in cancers of
    various sorts as well as heart plaque buildup ahd
    whatever. That's the point of antioxidants. When
    the antioxidants oxidize, it's a case of quis
    custodiet ipsos custodies, physician heal thyself,
    and so on.
    Perhaps, then...
    ... Best way to get rid of kitchen odors: Eat out. - Phyllis Diller
    Okay. But some of us actually like kitchen odors.
    Kitchen odors don't really bother me, either... I have heard discussion here, though, of certain kitchen odors of particular foods being less desireable... ;)
    For me, fish is a no-no, and fried things are a
    relative no-no. Fried fish, of course, is the worst.
    That's what restaurants are for.
    ......as I said.... ;)

    There are few foods I shy away from, but there
    are those.

    ... Tip: use real ingredients... Butter, Sugar, Salt.

    For me, salt substitute part of the time, but there is
    no getting around the butter and sugar part. One amusing
    thing, at two of the restaurants we went to, one countryish
    and one Michelin-approved (not starred, though), we were
    served lard with our bread. Made me want to eat lots of
    bread, but Bonnie found it disgusting. More for me. At
    t'Bagientje. I was ravenous anyway and ate a whole half-cup
    serving of the stuff.

    PANCIT GISADO (Fried Stewed Noodles)
    categories: Philippine, main, pasta, guisado
    servings: 8

    1/2 c julienned cooked shrimps
    1/2 c julienned cooked chicken
    1/2 c julienned cooked ham
    1/2 c julienned cooked pork
    1 onion, sliced
    4 cloves garlic , sliced
    3/4 c lard or cooking oil
    2 Tb soy sauce
    2 Tb patis (liquid fish sauce)
    2 c shredded cabbage
    1 lb fine egg noodles (pancit) or rice noodles
    2 limes, thinly sliced

    Fry meats with onion and garlic in 1/4 c lard for
    3 min. Drain, and reserve half the mixture. Add soy
    sauce, patis, and cabbage to the remainder; cover
    and cook 5 min or until cabbage is tender. Cook
    noodles for 2 min in boiling unsalted water; drain.
    Fry all at once in remaining lard until light brown.
    Break up and add to cabbage mixture. Serve garnished
    with lime slices and reserved meats and shrimps.

    epilipinas.com
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  • From NANCY BACKUS@1:123/140 to MICHAEL LOO on Tuesday, August 20, 2019 16:07:00
    Quoting Michael Loo to Nancy Backus on 08-13-19 17:19 <=-

    In the last week I've only once heard a car go by
    saying BOOMPA BOOMPA BOOMPA. The French, though they
    may have their shortcomings, have a lot to teach us.
    Make that twice - there was a low-slung black fancy car in
    one of the less nice neighborhoods of Ghent that could be
    heard for blocks around.
    Apparently they are learning from us... I keep getting this urge (so
    far successfully controlled) to turn up my car radio and let the
    classical music blare in competition... (G)
    US TV is responsible for lots of things, including
    the Brits no longer being sure which side of the
    stairs to walk down.

    Although, Brit TV has done its share of confusing the US populace as to
    such things as well... ;)

    We don't have the boomboxes on wheels up at the Pond, either... :)
    A respite from all things civilization.
    Pretty much.... although we do get the occasional boat that is too big
    for the Pond, or teenagers (I think) that play their radios too loud...
    I was riding to a gig with my cellist friend Dave who
    was cut off by one of those pile-driving automotive
    monstrosities, and though he was the sweetest possible
    person, turned to me and said, there are moments when
    you wish for a Sidewinder heat-seeking missile.

    There are times, indeed... ;) At least he's still able to vent
    safely... ;)

    else, like FIDO's Cookbook, also mostly for fun.
    Is that something actually published....?
    Yeah. A fairly large Samizdat that was a giveaway
    at I think the first Clam Crawl.
    So no longer available... and, as I surmised, before my time....
    There might be a text file of it someplace, but
    where who knows.
    Oh, well...
    Is there anyone here who can elucidate?

    Apparently not... Sounds like Ruth Haffly still owns a printed copy,
    though... I could just look at that, I guess... ;)

    ... Best way to get rid of kitchen odors: Eat out. - Phyllis Diller
    Okay. But some of us actually like kitchen odors.
    Kitchen odors don't really bother me, either... I have heard discussion here, though, of certain kitchen odors of particular foods being less desireable... ;)
    For me, fish is a no-no, and fried things are a
    relative no-no. Fried fish, of course, is the worst.
    That's what restaurants are for.
    ......as I said.... ;)
    There are few foods I shy away from, but there
    are those.

    I've not done much actually frying over the years... not to avoid odors,
    just because haven't had the inclination to go to the bother... we get
    enough fried food elsewhere, or in the frozen-heat-in-the-oven later
    form.... :)

    ... Tip: use real ingredients... Butter, Sugar, Salt.
    For me, salt substitute part of the time, but there is
    no getting around the butter and sugar part. One amusing
    thing, at two of the restaurants we went to, one countryish
    and one Michelin-approved (not starred, though), we were
    served lard with our bread. Made me want to eat lots of
    bread, but Bonnie found it disgusting. More for me. At
    t'Bagientje. I was ravenous anyway and ate a whole half-cup
    serving of the stuff.

    Lard, after all, is another real ingredient... ;)

    ttyl neb

    ... The three food groups: Frozen, instant, take-out.

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