I trust totally under control now...? I read somewhere that salt is
good for getting blood stains out of fabric....
Any idea what preciptated the bleed...?

It was the normal bleed but more severe, no doubt
owing to the Plavix, which I'm going to try to
get the doctor to OK my getting off this month.

Sounds to me like that's overdue... hope he goes along with it...

I maintain that taking it at all was adding rather
than substracting risk; this plus the fact that I
have never met a doctor who was smarter than me
(can't say that about lawyers, economists, and
even politicians) doesn't help my anxiety.

Lebanon bologna is in fact more salamiish than its
name would imply, but the relative dryness, smokiness,
and spice won't protect against such a long journey.

And probably laws against it as well...

There are laws about importing meat into the US;
most other countries I know of aren't as strict
(or paranoid).

Who was it that banned beef for fear of mad cow disease...?

Mostly, us, who banned beef from numerous countries,
including Canada and much of Europe. The governments
that banned American beef for periods of time were
Japan and South Korea, and that was based on a bovine
of Canadian provenance that was raised in the US.

(and my comment was a totally off the wall sort of thinking,
granted... [g])

There are services that send food supposedly
worldwide.

As long as it meets standards, I'd guess... I understand proper Scottish can't be imported into the States, because of the lungs...

Proper Scottish haggis, was that what you were
intending? It's a specific ban on lungs that
the US enforces, not on other awful offal parts.
But we were focusing on bans on importing US meat
products, and there are few of these; perhaps none
now, but with trade wars heating up, who knows.

People would probably argue this one, but those Bostonians were mostly considered part of the genteel class, along with the Virginians...

The genteel class vis-a-vis the other settlers
but not the overlords from away.

The overlords were snobs... ;)

One doesn't secede because one's bosses were
snobbish. There's almost always an economic
reason, though often democratic ideology and a
variously defined justice have a role to play
- I suspect that sometimes that role is merely
an ostensible one.

is even more so now - though between makeup
artistry and my eyesight, who knows.

Doesn't sound like Irina's showing her age much, then... what about Gidon...?

Gidon looks a mess. I tried to convey that impression.

Sufficiently understated that I wasn't sure... ;)

I noted to Lilli that he was a wreck, and she
said, I hope jestingly, not much worse than you.

Spicy Seafood Japchae
categories: Singaporean, pasta, main, Korean, train wreck, tasty
servings: 4

1 hd garlic, about 10 cloves, minced
4 c julienned carrots
300 g baby kailan, stalks trimmed (8 c)
400 g sliced white button mushrooms (5 c)
1 lgg onion, sliced thinly
15 md tiger prawns
10 fresh sea scallops, quartered
- or seafood as desired
canola oil
sesame oil
guk-kanjang (or light soy)
4 spaghetti-ring measures of dangmyeon
- (Korean sweet potato noodles)
dashi stock to cook the dangmyeon
sesame seeds to serve
h - Sauce for noodles
2 Tb guk kanjang
2 Tb sesame oil
1 ts sugar
2 Tb gochugaru (red pepper powder)

Fry 1 clove of minced garlic in 2 ts canola
oil and 2 ts sesame oil for 1 min on low heat.
Add mushrooms, turn heat up to medium-high, fry
with 1 Tb guk kanjang until water released is
completely reduced. Set aside.

Fry another clove of minced garlic in 2 ts
canola oil and 2 ts sesame oil, about 1 min
on low heat. Add carrots, turn heat up to
medium-high, fry with 1 Tb guk kanjang until
wilted, about 1 min. Set aside.

Fry another clove of minced garlic in 2 ts
canola oil and 2 ts sesame oil, about 1 min
on low heat. Add kailan, turn heat up to
medium-high, fry with 1 Tb guk kanjang until
wilted, about 2 min. Set aside.

Fry onions in 2 ts canola oil and 2 ts sesame
oil, about 1 min on medium-high heat. Add 3 cloves
garlic, toss through until fragrant, about 1 min.

Fry seafood in 2 ts canola oil, on medium-high heat
with 1 Tb guk kanjang until cooked through, about
2 min. Set aside.

Cook dangmyeon according to package instructions,
in boiling dashi stock. Drain and set aside.

In the meantime, fry gochugaru with 3 cloves
garlic on low heat in 2 ts canola oil and 2 ts
sesame oil. Add cooked dangmyeon. Add the sauce,
toss through. Add mushrooms, carrots, kailan, and
onion-garlic that were set aside earlier.
Toss through. Add cooked seafood, and toss through.
Serve with a sprinkling of sesame seeds

thehungrybunnie.blogspot.com
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On 07-12-18 07:23, Michael Loo <=-
spoke to Nancy Backus about 994 various was picni <=-

As long as it meets standards, I'd guess... I understand proper Scottish can't be imported into the States, because of the lungs...

Proper Scottish haggis, was that what you were
intending? It's a specific ban on lungs that
the US enforces, not on other awful offal parts.

We watched a recent Bizzare foods episode tonight that was done in
Scotland, probably filmed some time in April based on comments, snow and breath. In one of the segments they made haggis using venison parts.
And they had a bagpipe to play to start the meal.

I noted to Lilli that he was a wreck, and she
said, I hope jestingly, not much worse than you.

Are you back in CA now? Hope to see you soon.

I was ok with this recipe until I got to the coconut.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Collards with a difference
Categories: Main dish
Yield: 6 Servings

1 lg Bunch fresh collards
500 g Cooked Hot Cajun sausage
2 t Asian shrimp paste or
20 g Dried shrimps
2 Bacon rashers, chopped
1 cn Coconut cream
1 lg Spanish onion
4 cl Garlic
Oil
Chilli powder if required or
Chilli sauce
Salt and pepper to taste

This was an attempt to apply alternative cooking styles and
ingredients to a traditional Southern States food. It was well
received by local food experts.

De-stem the collards, wash well, and leave to drain. After draining,
roughly chop the leaves crosswise.

Chop the garlic and onion and put to one side.

Slowly fry the bacon until it becomes crisp and smells like bacon
instead of something chemical.

Cut the Cajun sausage into 1 cm pieces, and add to the bacon, together
with the garlic and onion, and fry until a bit brown.

Add the shrimp paste (if used) and stir in. If dried shrimp is
used, add it now, plus a bit of water and sizzle it until the water
disappears.

Taste the sausage and stuff, and add chilli powder or sauce and/or
pepper and salt until it is just a bit too spicy hot.

When the sausage is nearly cooked, add the collards and give full
heat, turning to mix it all together. Cover, and steam it, turning
occasionally, for about 15 - 20 minutes, until the collards are almost
cooked (tender enough to eat, but still a bit chewey).

Add the coconut cream, and mix it all together again, and heat until
the cream gets hot and thickens.

Serve, with whatever accompaniments you like. In my case, curried
okra and slices of eggplant rubbed with turmeric and fried until
tender, and a few assorted bottles of Australian and Californian red
wine.

Devised and cooked by Glen Jamieson, at Neysa's place.
From: Glen Jamieson Date: 07-12-99
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:54:35, 13 Jul 2018
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--- Maximus/NT 3.01
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Quoting Michael Loo to Nancy Backus on 07-12-18 07:23 <=-

I trust totally under control now...? I read somewhere that salt is
good for getting blood stains out of fabric....
Any idea what preciptated the bleed...?

It was the normal bleed but more severe, no doubt
owing to the Plavix, which I'm going to try to
get the doctor to OK my getting off this month.

Sounds to me like that's overdue... hope he goes along with it...

I maintain that taking it at all was adding rather
than substracting risk; this plus the fact that I
have never met a doctor who was smarter than me
(can't say that about lawyers, economists, and
even politicians) doesn't help my anxiety.

I liked what my PCP told me this week at my visit... that I'm in the
driver's seat when it comes to health decisions... so even when he
disagrees with me about what a course of action should be, it's still up
to me... Not sure if that makes him smarter than me, but it does make
for a better working relationship... (G)

Lebanon bologna is in fact more salamiish than its
name would imply, but the relative dryness, smokiness,
and spice won't protect against such a long journey.

And probably laws against it as well...

There are laws about importing meat into the US;
most other countries I know of aren't as strict
(or paranoid).

Who was it that banned beef for fear of mad cow disease...?

Mostly, us, who banned beef from numerous countries,
including Canada and much of Europe. The governments
that banned American beef for periods of time were
Japan and South Korea, and that was based on a bovine
of Canadian provenance that was raised in the US.

That's kinda what I thought I remembered...

(and my comment was a totally off the wall sort of thinking,
granted... [g])

There are services that send food supposedly
worldwide.

As long as it meets standards, I'd guess... I understand proper Scottish can't be imported into the States, because of the lungs...

Proper Scottish haggis, was that what you were
intending? It's a specific ban on lungs that
the US enforces, not on other awful offal parts.

Yeah... dunno where the "haggis" word went... (G) Brain got ahead of
the fingers... ;)

But we were focusing on bans on importing US meat
products, and there are few of these; perhaps none
now, but with trade wars heating up, who knows.

Guess we'll just have to see...

People would probably argue this one, but those Bostonians were mostly considered part of the genteel class, along with the Virginians...

The genteel class vis-a-vis the other settlers
but not the overlords from away.

The overlords were snobs... ;)

One doesn't secede because one's bosses were
snobbish. There's almost always an economic
reason, though often democratic ideology and a
variously defined justice have a role to play
- I suspect that sometimes that role is merely
an ostensible one.

Quite possible... one does look for acceptable justifications of one's actions....

is even more so now - though between makeup
artistry and my eyesight, who knows.

Doesn't sound like Irina's showing her age much, then... what about Gidon...?

Gidon looks a mess. I tried to convey that impression.

Sufficiently understated that I wasn't sure... ;)

I noted to Lilli that he was a wreck, and she
said, I hope jestingly, not much worse than you.

Hopefully jestingly... you didn't look that bad when I saw you a couple
of weeks ago.... :)

ttyl neb

... Medicine: the art of amusing the ill while nature heals

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