Sounds like some of my family who don't like trying new

foods. (G) > ML> I don't know why people get that way! Probably it

bespeaks a certain level of comfort in life, where
the preferred foods are always available, so there's
no need for adventuresomeness or adaptation.

Sounds as logical a reason as any.

Can't think of anything else except for
upbringing by people less sensible than
Aunt Ah.

Possibly so. My parents made us eat stuff we didn't like, no "just try a little bite" either. It was a full serving.

In general I endorse that, but for a true allergic
(luckily none of you were true allergics) that might
have been quite unpleasant.

I was disappointed that it was what it is, a
visual thing, rather than Spaghetti mit Eis.

We rather enjoyed it, both the creation itself and the ingenuity of

the > one who came up with the idea.
I was thinking of making regular pasta with
vanilla and sugar in the dough, topped with
(say) cherry sauce and white chocolate shavings.

This is basically vanilla ice cream run thru a potato ricer with
strawberry sauce, chocolate chips (or chunks) for the "meat" and white chocolate shavings to represent the grated cheese.

Well, that's of course. I was thinking of a trompe
l'oeil spaghetti-eis made out of spaghetti, making a
joke upon a joke.

in the fall; the following summer when they > ML> were closer to 7
and > 9 (the ages of Rachel's girls) was when they > ML> had it for
the first time.

Then in his case is it a visual thing?

Probably more likely the "jaded teen ager" attitude.

In my observation, jaded teenagerism gives way
to the love for ice cream pretty much every time.

Undoubtedly, but the novelty thing probably wasn't to his liking.

In that case, it's fair enough.

Could be - depends on the attitude you go in
with - and it helps to have a bunch of pocket
money to spare, because looking at some of
the more tempting food but not buying can be
a letdown. And in any case you have to deal
with the parking, walking, and of course the
sometimes extra interesting smells, which we've
talked about previously.

So, a definate maybe at this point.

There would be a lot of ifs involved.

Probably too many for the moment.

Isn't there a tagline that sounds sort of like
that? Something about a definite maybe. Along the
lines of the rare medium well done.

I've not got a to do list, but there could be
a substantial can do list.

I'm sure you will be sous cheffing quite a bit.

Not hugely important to me what I do, just
so there is company in the kitchen.

Turns out, an open enough kitchen that there was always company.

Our bedroom on the open plan has been a huge success,
Though everywhere so open there's nowhere safe to dress!
- Flanders & Swann (a comedy act that I found in better
taste and wittier than Prof. Schickele pretty much all
the time.

Not quite the same - if you called a rose a
beef stew, it would still smell like a
rose, but if you were expecting beef stew,
you might be sorely disappointed.

All depends on your expectations and point of view.

It might, but not all that much.

Depends on the person probably.

Being able only to speak for myself, if I had asked for
a beef stew, and someone gave me a rose by that name,
I'd consider that person a complete loony, whether
they'd been that in my estimation before or not.

Title: Honey Bacon Bread

Interesting, but don't think I'll make it as is. I may try a non bread machine version, but not any time soon.

I might, but i'd omit the bread part and possibly
the bacon part.

Ma po tofu
Categories: Chinese, main
servings: 2

1/2 c low sodium chicken broth
2 ts potato starch (halve if using cornstarch)
2 ts soy sauce
1 ts sugar
1 Tb sesame oil
2 md cloves garlic, minced
2 ts minced ginger
4 green onions, white part only, minced
1 Tb fermented black beans, roughly chopped
- (black bean paste will also work)
1/2 ts Sichuan peppercorns, black seeds
- removed then ground (opt)
6 oz ground pork
2 ts doubanjiang (chili bean paste)
14 oz silken tofu, drained, 3/4" cubes
green part of green onions minced for garnish

Add the chicken stock, cornstarch, soy sauce and
sugar to a small bowl and stir to combine.

Heat a wok or large frying pan until hot. Add
the sesame oil, garlic, ginger and green onions
and stir-fry with a spatula until fragrant. Add
the black beans and Sichuan pepper and continue
stir-frying.

Add the ground pork and use the spatula to break
it up into small grains (you donÿt want clumps of
meat). When the pork is cooked, add the doubanjiang
and stir to distribute. Add the tofu, and toss to
mix (if you stir it, the tofu will lose its shape).

Give the stock mixture a good stir to incorporate
anything that may have settled, and then pour it
over the pork and tofu. Toss to coat, then boil
until the sauce thickens.

Garnish with the green parts of the green onions,
then serve with hot rice.

npr.org, Fresh Tastes
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Hi Michael,

Sounds like some of my family who don't like trying

new > ML> foods. (G) > ML> I don't know why people get that way! Probably it > ML> > ML> bespeaks a certain level of comfort in life, where

the preferred foods are always available, so there's
no need for adventuresomeness or adaptation.

Sounds as logical a reason as any.

Can't think of anything else except for
upbringing by people less sensible than
Aunt Ah.

Possibly so. My parents made us eat stuff we didn't like, no "just

try a > little bite" either. It was a full serving.

In general I endorse that, but for a true allergic
(luckily none of you were true allergics) that might
have been quite unpleasant.

Quite so, but since none of us has food allery issues, Mom and Dad could enforce the "take a full serving" rule. Even if we disliked it, as all
of us kids did with sweet potatoes, we had to take a full serving of my grandmother's sweet potato with marshmallows dish every year at
Thanksgiving.

We rather enjoyed it, both the creation itself and the

ingenuity of > ML> the > one who came up with the idea.

I was thinking of making regular pasta with
vanilla and sugar in the dough, topped with
(say) cherry sauce and white chocolate shavings.

This is basically vanilla ice cream run thru a potato ricer with strawberry sauce, chocolate chips (or chunks) for the "meat" and

white > chocolate shavings to represent the grated cheese.

Well, that's of course. I was thinking of a trompe
l'oeil spaghetti-eis made out of spaghetti, making a
joke upon a joke.

Doubtful if it would be appreciated by many people.

in the fall; the following summer when they > ML> were closer

to 7 > ML> and > 9 (the ages of Rachel's girls) was when they > ML>
had it for > ML> the first time.

Then in his case is it a visual thing?

Probably more likely the "jaded teen ager" attitude.

In my observation, jaded teenagerism gives way
to the love for ice cream pretty much every time.

Undoubtedly, but the novelty thing probably wasn't to his liking.

In that case, it's fair enough.

He does like ice cream, I do know that.

with the parking, walking, and of course the
sometimes extra interesting smells, which we've
talked about previously.

So, a definate maybe at this point.

There would be a lot of ifs involved.

Probably too many for the moment.

Isn't there a tagline that sounds sort of like
that? Something about a definite maybe. Along the
lines of the rare medium well done.

I know the gist, but not the actual line.

I've not got a to do list, but there could be
a substantial can do list.

I'm sure you will be sous cheffing quite a bit.

Not hugely important to me what I do, just
so there is company in the kitchen.

Turns out, an open enough kitchen that there was always company.

Our bedroom on the open plan has been a huge success,
Though everywhere so open there's nowhere safe to dress!
- Flanders & Swann (a comedy act that I found in better
taste and wittier than Prof. Schickele pretty much all
the time.

O-kay

beef stew, it would still smell like a
rose, but if you were expecting beef stew,
you might be sorely disappointed.

All depends on your expectations and point of view.

It might, but not all that much.

Depends on the person probably.

Being able only to speak for myself, if I had asked for
a beef stew, and someone gave me a rose by that name,
I'd consider that person a complete loony, whether
they'd been that in my estimation before or not.

And others might play along with the game, calling a bowl of beef stew
some other name.

Title: Honey Bacon Bread

Interesting, but don't think I'll make it as is. I may try a non

bread > machine version, but not any time soon.

I might, but i'd omit the bread part and possibly
the bacon part.

IOW, not in the near (or distant) future?

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

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