it's disappointing. In Panama there was a
lot of ocean produce, but one doubted the
cleanliness of the waters - I didn't get
offered anything raw (ceviche isn't really
raw, nor is it really cooked).

Panama is where I was introduced to ceviche. It was a free bar snack.

Lower Central and upper South America are
ceviche-land. It's not my favorite thing,
because to me it combines the disadvantages
of both raw and cooked seafood, plus, in
order to produce the solidifying effect,
there has to be enough citrus to interfere
with the taste of the fish. But then I'm
speaking as one who really likes raw fish,
preferring it to cooked (except if the
cooking is done with lots of butter).

I suppose that they could do that because of the abundance of ocean
produce as you say. With the price of seafood around here these days, ceviche is pretty much priced out of the question.

It's not cheap down there either, by
comparison with other meats. The times they
are a-changin', as someone famously said
(and then someone got roasted for saying
more recently).

BTW, I am sitting here typing using only one eye. My right eye had
laser cataract surgery today and since the new lens is set for distance vision, my usual computer glasses are useless for it. Next eye to be
done in two weeks, and then at least two weeks past that before I can
get proper glasses for reading and/or computer.

It almost always works, so don't be concerned, but
my own condition is still too precarious for them
to be comfortable with my case. I may go abroad
for it next year if it can't be done here.

Title: Mini Crab Puffs*

That's another way one could describe mole crabs
- "mini crabs." I've always been disappointed by
crab puffs, because in order to make the souffle-
like puff part savory enough, cooks tend to
overdo it with the mustard and Worcestershire,
to the detriment of the crabmeat, so the main
ingredient tends to get lost. Here's a recipe
where many would not mind it if the main
ingredient got lost.

Wax Worm Wonton Chips
categories: odd, snack, entomological
yield: 40 wonton chips

1 pk egg roll wrappers
2 in vegetable oil for frying
1/2 red onion sliced
2 stalks celery julienne
3 carrots julienne
8 oz wax worms
3/4 c teriyaki sauce
3 Tb soy sauce
1 ts ground ginger
2/3 c pineapple juice
3 Tb brown sugar
1 Tb sesame oil
1 clove garlic minced

Cut egg roll wrappers into quarters (to make
triangle shape), then deep fry in 2"
vegetable oil until both sides are golden
brown, flipping once.

To prepare the sauce, mix teriyaki sauce,
soy sauce, ground ginger, pineapple juice,
and brown sugar in a medium sauce pan. To
reduce sauce heat on medium-high heat then
once large bubble begin to form, turn heat
to low. Cook until sauce has a syrup-like
consistency.

While sauce is reducing, rinse thawed wax
worms, julienne vegetables and mince garlic.
Over a medium-high heat, saute garlic in
sesame oil until browned then add wax worms
and continue to saute for 2 to 3 min.
Add onion, celery and carrots and cook 1 min.
Add sauce and reduce for 3 min.

Spoon waxworm - veggie mix onto wontons and
enjoy!

Bug Vivant
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On 02-28-19 11:15, Michael Loo <=-
spoke to Dale Shipp about 23 come, let us feas <=-

Panama is where I was introduced to ceviche. It was a free bar snack.

Lower Central and upper South America are
ceviche-land. It's not my favorite thing,
because to me it combines the disadvantages
of both raw and cooked seafood, plus, in
order to produce the solidifying effect,
there has to be enough citrus to interfere
with the taste of the fish. But then I'm
speaking as one who really likes raw fish,
preferring it to cooked (except if the
cooking is done with lots of butter).

And you are speaking to one who does not like the idea of eating raw
fish.

I suppose that they could do that because of the abundance of ocean
produce as you say. With the price of seafood around here these days, ceviche is pretty much priced out of the question.

It's not cheap down there either, by
comparison with other meats. The times they
are a-changin', as someone famously said
(and then someone got roasted for saying
more recently).

My visit there was in the mid 1980s, and as I said the ceviche was free.

BTW, I am sitting here typing using only one eye. My right eye had
laser cataract surgery today and since the new lens is set for distance vision, my usual computer glasses are useless for it. Next eye to be
done in two weeks, and then at least two weeks past that before I can
get proper glasses for reading and/or computer.

It almost always works, so don't be concerned, but
my own condition is still too precarious for them
to be comfortable with my case. I may go abroad
for it next year if it can't be done here.

Would new lens help your condition? I did not have the impression that
you had cataracts -- but something else.


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

Title: VIETNAMESE CRAB SPRING ROLLS
Categories: Viet nam, Appetizer, Seafood
Yield: 16 servings

2 oz Dried bean thread noodles
-(MUNG bean)
3 tb Sm. dried tree-ear mushrooms
1 lb Ground pork butt
4 Garlic cloves
- finely minced or pureed
1 tb Fish sauce
1/2 ts Fresh finely ground pepper
1 c Flaked crab meat
1 c Grated carrot
1 c Bean sprouts; tails removed
4 Shallots; minced -=OR=-
1 sm -Onion
2 c Warm water
1/4 c Sugar
16 12" rice paper wrappers
- (dried)
Peanut oil for deep-frying
Lettuce leaves
Fresh mint
Fresh coriander leaves

IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree-ear
mushrooms with water until soft and pliable. Drain the noodles and
cut into shorter lengths; set aside. Remove the hard centers from the
mushrooms, coarsely chop and set aside. In a medium bowl, combine the
pork, garlic, fish sauce and ground pepper. Mix in crab meat,
tree-ear mushrooms, carrots, bean sprouts, shallots and bean thread
noodles; set aside. Combine the warm water and sugar in a bowl. Lay 1
rice paper wrapper on a damp towel. (Keep unused wrappers in their
package.) Generously brush it with the sugar water; allow it to
soften to a very pliable wrapper, about 30 seconds or sometime longer
(depending upon the brand). With your hands shape 3 tablespoons
filling into a tight compact 1-inch-wide-by-4-to-5-inch-long
cylinder. Place cylinder along the lower edge of wrapper. Roll the
bottom up and over the roll tightly. Fold both outside edges inward
to enclose the ends. Continue rolling up into a cylinder; set aside
covered with plastic wrap. Repeat until all the rolls are done. To
cook and brown evenly, the roll must be firm and evenly packed. If
the wrapper has a tear, bandage it with a softened rice-paper
remnant. In a preheated wok or saucepan, add oil to a depth of 2
inches and heat to 325F. Add a few rolls at a time, but do not crowd.
Fry for 10 seconds. Immediately increase to high heat or 375F. Fry,
turning occasionally until golden brown, about 6 to 8 minutes. Remove
and drain on paper towel. Cut crosswise into 1+1/2-inch pieces.
Arrange rolls on a plate lined with lettuce. On another plate,
arrange leaves of lettuce, fresh coriander and mint leaves. To eat,
wrap spring-roll garnish with sprig of coriander and mint leaves in a
lettuce leaf and dip into nuoc cham sauce (See RECIPE).

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK
From: Karen Mintzias Date: 04 Jun 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:21:39, 01 Mar 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Michael Loo to Dale Shipp on 02-28-19 11:15 <=-

BTW, I am sitting here typing using only one eye. My right eye had
laser cataract surgery today and since the new lens is set for distance vision, my usual computer glasses are useless for it. Next eye to be
done in two weeks, and then at least two weeks past that before I can
get proper glasses for reading and/or computer.

It almost always works, so don't be concerned, but
my own condition is still too precarious for them
to be comfortable with my case. I may go abroad
for it next year if it can't be done here.

Less over-cautious surgeons there...? Or different technology
available....? Or both....?

ttyl neb

... I hurt myself making dinner yesterday... frostbite.

___ Blue Wave/QWK v2.20
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It almost always works, so don't be concerned, but
my own condition is still too precarious for them
to be comfortable with my case. I may go abroad
for it next year if it can't be done here.

Less over-cautious surgeons there...? Or different technology
available....? Or both....?

More like less in the thrall of malpractice
insurance. Same technologies I think.

... I hurt myself making dinner yesterday... frostbite.

Rosemary, Bonnie, and Lilli all make extensive
use of the freezer. Rosemary's granddaughter has
a farm that trucks its animals to a far-away
abattoir (there being none locally), and the meat
comes back frozen and Cry-O-Vacced; Lilli goes to
Costco; and Bonnie buys too much stuff and then,
when something is about to get worse than dubious,
tosses it in the freezer for me to find later.

As for me, I used to slice myself before most
recitals, Freud talking extra loud, but not
badly enough to cancel a performance.

+

Was it iodine-based? It turns out Lilli, who
has a list of sensitivities as long as your
arm, is allergic to mercury and iodine, which
she claims gives a belated justification for her
avoidance of seafood.

I suppose there's a little bit of sense to that.... although I'm sure
there are seafoods that don't have iodine or mercury issues.... :)

As all sea water has iodine issues, that's less
likely; but she does like to go swimming.

My tastes have changed a bit, with preferences
apparently stabilized at 60-70%, though 80-90
still have occasional appeal. Part of it may be
the scanty availability of the higher percentages.

Next time you visit here, we'll probably still have some of the Lindt 90
bars in stock... I still enjoy eating it, but not particularly often...

World Market often has them, though, as I avoid
Bethesda now, I don't frequent that any more.
Sometimes TJ's does as well, but it's more
likely to be 80 tops (same with Ghirardelli,
which I prefer, even though it's a subsidiary).

it's just a bit too bitter after all... (I bought a box of 4 or 6 of the larger bars (8 normal size squares, I think) at BJ's (with a coupon of course).... 55 to 80 seems to be my favored range... ;)

Of course, you can use it for cooking.

saver and goes over well. But seldom will I find
a chicken that makes me say OMG, that's good.

Hard to make me use that expression for anything, especially

food.

One could substitute some other epression
of enthusiasm.

True, but it's hard to get to that level of excitement over food. It's a rare dish that hits that high a mark.

My standards are perhaps not so stringent,
though my expressions don't generally
include stuff like OMG.

I think I've never used that expression... and don't expect to ever....

Is there an aesthetic reason, other than
blasphemy (if no, don't answer).

Another expression that I'd never used was "to die for".... Still isn't
a common one for me, but there was once a Chinese buffet place here in
town (Mandarin Buffet, long gone now) that made the best Chinese
donuts... when they came out to the buffet fresh, they pulled that
expression right out of my mouth.... (G) Light, melted in the mouth,

Interesting that to die for and to kill for are
locutions for the same thing. My explanation
for the former, which sounds irrational on the
face of it, is that it'd be something so good
that one would happily risk death as a result
of it - as if foie gras caused immediate heart
attacks on ingestion.

sprinkled just enough with granulated sugar... they became the standard
by which all since have been judged by, and none have quite made it... a
few have come kinda close, approaching the standard but not quite...

Not even that would be to die for or to kill for.

I was given a cronut once. It was more to die of,
rather than for. Some fashions are to kill for.

... Brass players never die, they just blow away.

Glaciers never die, they just floe away.

Glow bliss balls
categories: Nullarbor, peculiar, dessert, snack, healthy
yield: 1

200 g almond meal
9 pitted dates
60 g protein powder
30 g Glow Inner Beauty powder (ONLY available at Lush!)
2 Tb cocoa or cacao powder
1/2 ts cinnamon
1 1/2 ts vanilla extract
90 ml water
Chia seeds
Dessicated coconut

Mix all ingredients together. Shape into balls,
dip in chia seeds and coconut. Refrigerate
10 to 15 min before serving.

Courtesy of the lovely ladies at Lush Body & Soul
via Snap Fitness Kalgoorlie, February 23, 2018 ÿ
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Quoting Michael Loo to Nancy Backus on 03-08-19 10:25 <=-

It almost always works, so don't be concerned, but
my own condition is still too precarious for them
to be comfortable with my case. I may go abroad
for it next year if it can't be done here.

Less over-cautious surgeons there...? Or different technology available....? Or both....?

More like less in the thrall of malpractice
insurance. Same technologies I think.

Then hopefully it will work out....

... I hurt myself making dinner yesterday... frostbite.

Rosemary, Bonnie, and Lilli all make extensive
use of the freezer. Rosemary's granddaughter has
a farm that trucks its animals to a far-away
abattoir (there being none locally), and the meat
comes back frozen and Cry-O-Vacced; Lilli goes to
Costco; and Bonnie buys too much stuff and then,
when something is about to get worse than dubious,
tosses it in the freezer for me to find later.

The first two make sense... Bonnie needs to learn to toss it into the
freezer earlier in the process... :) I use the freezer for breaking
down Family Pack meats into usable portions, and for the meats that are
Special Today and I'll not be able to use it within a day or so... plus,
of course, the things that come frozen and need to stay so until use...

As for me, I used to slice myself before most
recitals, Freud talking extra loud, but not
badly enough to cancel a performance.

Knew better than to actually disable, I guess... ;) Just the bubbling
up of the don' wanna....

Was it iodine-based? It turns out Lilli, who
has a list of sensitivities as long as your
arm, is allergic to mercury and iodine, which
she claims gives a belated justification for her
avoidance of seafood.

I suppose there's a little bit of sense to that.... although I'm sure
there are seafoods that don't have iodine or mercury issues.... :)

As all sea water has iodine issues, that's less
likely; but she does like to go swimming.

Where, presumably, she'd also get exposure....

My tastes have changed a bit, with preferences
apparently stabilized at 60-70%, though 80-90
still have occasional appeal. Part of it may be
the scanty availability of the higher percentages.

Next time you visit here, we'll probably still have some of the Lindt 90 bars in stock... I still enjoy eating it, but not particularly often...

World Market often has them, though, as I avoid
Bethesda now, I don't frequent that any more.
Sometimes TJ's does as well, but it's more
likely to be 80 tops (same with Ghirardelli,
which I prefer, even though it's a subsidiary).

Subsidiary of whom...?

it's just a bit too bitter after all... (I bought a box of 4 or 6 of the larger bars (8 normal size squares, I think) at BJ's (with a coupon of course).... 55 to 80 seems to be my favored range... ;)

Of course, you can use it for cooking.

If I were cooking/baking anything that called for chocolate... ;)

One could substitute some other expression
of enthusiasm.

True, but it's hard to get to that level of excitement over food.
It's a rare dish that hits that high a mark.

My standards are perhaps not so stringent,
though my expressions don't generally
include stuff like OMG.

I think I've never used that expression... and don't expect to ever....

Is there an aesthetic reason, other than
blasphemy (if no, don't answer).

Mostly the latter, although I'm also not much given to hyperbole...

Another expression that I'd never used was "to die for".... Still isn't
a common one for me, but there was once a Chinese buffet place here in
town (Mandarin Buffet, long gone now) that made the best Chinese
donuts... when they came out to the buffet fresh, they pulled that expression right out of my mouth.... (G) Light, melted in the mouth,

Interesting that to die for and to kill for are
locutions for the same thing. My explanation
for the former, which sounds irrational on the
face of it, is that it'd be something so good
that one would happily risk death as a result
of it - as if foie gras caused immediate heart
attacks on ingestion.

Probably something of the sort... or the thought of being in seventh
heaven, it's just so delicious.... :)

sprinkled just enough with granulated sugar... they became the standard
by which all since have been judged by, and none have quite made it... a
few have come kinda close, approaching the standard but not quite...

Not even that would be to die for or to kill for.

True.... which is why it totally surprised me when that came out of my mouth.... usually I can take them or leave them (mostly leave them)....
but even Richard was impressed with their excellence.... There are a
few things that Fu makes that are kinda in that category nowadays.... ;)

I was given a cronut once. It was more to die of,
rather than for. Some fashions are to kill for.

Yup.... and I've also always thought it an odd expression.... again,
hence my surprise....

... Brass players never die, they just blow away.

Glaciers never die, they just floe away.

Nice one, too... :)

ttyl neb

... Procrastination: What I plan on doing if I ever find time.

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