• 585 picnic

    From MICHAEL LOO@1:123/140 to DALE SHIPP on Saturday, April 14, 2018 05:48:16
    Amusing - perhaps you should bring it to a
    picnic. Perhaps we can have a nonfood activity
    where we all bring pictures of ourselves in
    incongruous settings.
    I don't think that I have any pictures of me wearing kilts. That was
    only during my freshman year in the Carnegie band.

    I used to have a photo of me au naturel
    in a kids' swimming pool (private parts
    not exposed, no kids involved), but Carol
    Bryant was custodian of that. I also have
    one of me with the glamorous director of
    the Rivers School with spoons hanging from
    the ends of our noses. Other than that, my
    photo history is pretty discreet.

    Has there been any real focused discussion on when and where the next
    picnic might be?

    No focus, we might start one now. If nobody
    comes up with a viable suggestion, I might try
    hosting one with a hotel focus (I probably
    have enough miles to swing the accommodations
    part or the transport part, not both).

    Title: PAELLA PARA ELLA

    Cute name - means "rice casserole for her" if
    my rusty and dubious Spanish is to be trusted.
    I wonder what the real story behind the name is.

    2 Thick pork chops; cubed
    2 Thick lamb chops; cubed

    Interesting - I've never seen a paella with
    lamb chops in it.

    Japanese Curry Rice
    categories: stews, main, ethnic
    Servings: 3 or 4

    1 lb beef, cubed (or pork or chicken)
    1 Onion, halved and sliced in small wedges
    2 Cloves garlic, chopped
    2 Tb Butter
    3 C water
    3 Tb Flour
    1 Tb Curry powder (common yellow variety) (more tt)
    1 Chicken bouillon cube
    3 Tb Catsup
    3 Tb Worcestershire sauce
    1 ts Sugar
    1/2 ts Salt
    1 md apple, peeled & cored
    3 Tb Milk
    1/2 lb Baby carrots, rinsed
    - or a couple of sliced carrots
    2 Potatoes, cut in bite-size chunks

    The following is adapted from a recipe I got
    while living in Japan and I've always had good
    luck with it. It has a pretty authentic "box
    curry" flavor and the ingredients are readily
    available, if not already in your kitchen.

    Sautee onion and garlic in butter until golden. Add
    beef and brown. Lower heat and stir in flour and
    curry powder until it absorbs the butter/oil. Stir
    in the water and bouillon cube. Raise heat and stir
    until the lumps of flour & curry are dissolved.
    Stir in catsup, Worcestershire sauce, sugar, and
    salt. Grate apple into sauce and stir in milk. Add
    carrots and potatoes and bring to a boil. Cover and
    reduce heat. Let simmer until vegetables and meat
    are tender. As it is simmering, add water and
    adjust seasonings as necessary. I use 3 Tb of curry
    powder, so I find I usually need to add more apple
    and sugar and maybe a squeeze of honey to mellow
    the curry. Serve the curry sauce over hot white
    short-grained rice. I find the trick to cooking the
    Japanese variety of short-grained rice on the stove
    is to combine the water and rice and let it sit for
    a minimum of 30 min before turning on the heat.

    Kyle, comments section on justhungry.com
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  • From Dale Shipp@1:261/1466 to Michael Loo on Sunday, April 15, 2018 01:48:02
    On 04-14-18 05:48, Michael Loo <=-
    spoke to Dale Shipp about 585 picnic <=-

    the ends of our noses. Other than that, my
    photo history is pretty discreet.

    How about the one we have of you playing a violin in a hospital bed,
    after you had your head stitched up?

    I grabbed this recipe because I was amused by the specification of
    "liquid honey". Is there any other kind that folks might use?


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

    Title: Rumaki Hors D'oeuvres Restaurant
    Categories: Main dish
    Yield: 24 servings

    8 Sliced side bacon
    8 Water chestnuts
    8 Chunks of pineapple
    8 Bay scallops
    24 Toothpicks
    2 tb Vegetable oil
    4 tb Bottled teriyaki sauce
    2 tb Liquid honey

    Cut bacon slices into thirds. Wrap each water chestnut, pineapple
    chunk and scallop with a piece of bacon and secure with a toothpick.
    In a frying pan, heat vegetable oil and saute bacon wrapped morsels
    over medium heat until bacon is crisp. Drain fat from pan. Add
    teriyaki sauce and honey, mix well and continue cooking over medium
    high heat until sauce thickens slightly and bacon wrapped morsels are
    glazed with the sweet sauce. Makes 24 hors d'oeuvres.

    MMMMM


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