More like the latter, though I admit that
obscure and sometimes arbitrary variables exist.

It's as good a reason as any. (G)

Gngngngn (snarl).

Sometimes that's the best reason. (G)

Gngngngn (snarl).

(G)

You'll have reduced me to those monosyllabic grunts
if you don't watch out.

I will, if you lay off the snarls.

No deal.

We had an anorexic on RIME. She had me over to dinner
and produced a palatable though very low-calorie white
meat chicken and white rice meal. She ate very little
but went to town on dessert, which I forget. She was
actually very slender.

Entree sounds less than appetising. Was that the way she ate all the
time or was it a special "company" meal?

Can't tell. From the way she talked, she
just didn't like food, and what she was
doing talking to me about food (much less
cooking for me) is a mystery to this day.

I don't believe a balanced ecosystem exists. The
best state of affairs is if changes aren't overly
disruptive; and the best we can do to determine
its condition is to use our own lives as the
main criterion.

There needs to be enough of a balance that one group doesn't overpower
any of the others. Ends up, that group would die off a lot faster for
lack of support structure. Basically, all groups intertwine with each
other for checks and balances.

But you see that happens all the time. Some
species gets the upper hand over another and
extincts the other one. We're some of the
worst culprits in this regard.

And none of those drugs are ones we have to worry about. I'm done

with > the 2 weeks of antibiotics my ortho doctor wanted me to have. I had

yogurt, with active cultures, almost every day so had no adverse reaction to the extended use of them.

I've been prescribed a few of those drugs.

I've probably had more than my share. Some years it seemed like I was on
them the better part of the year. The past few years it's been much less
tho, with some exceptions.

I can't find a trend in my own drug taking.
Doesn't that sound weird?

So you are making sure she gets C in some form, at least every other day?

Not except by feeding her very rare meat every night
and nodding with approval when she has fruit or juice
in the morning.

So it sounds like she's getting sufficient levels.

To the best of my knowledge she doesn't
have scurvy.

Eh, leave the ones up top for the birds!

We did--tree wasn't a good one for climbing. (G)

The one I remember in Hawaii would have been, except
you'd fall out quickly from the grease on the branches.

You would have had a time getting up to the branches on this one. It was
an old one, but really put out the fruit.

This one, as I recall, had its lower branches
a couple feet off the ground - it had apparently
been trimmed so as to make harvesting easier in
its younger days.

Vietnamese caramelized pork
categories: French, American, main
servings: 4

Might be worth trying if we go to a Viet Namese restaurant. Have to

ask > tho, if they use the cilantro or not.
Just tell them in no uncertain terms to omit it.
In pictures if necessary.

Or get someone who knows Viet Namese to translate. Hopefully the menu
would be bi-lingual and the wait staff know enough English that we could
get the point across.

I have seen the word "coriander" in
Vietnamese menu descriptions, but not
often, and generally the term refers
to the root, which has a quite different
flavor. I think that the Thai are fond
of all parts of the plant, whereas the
Vietnamese use mostly the leaves (which
are a given, pretty much), so when they
use the roots, it's my observation that they
mention them.

---------- Recipe via Meal-Master (tm) v8.01

Title: Nam Phrik Kaeng Daeng (Red Curry Paste) Ett
Categories: Ethnic, Spices/etc., Thai
Yield: 1 servings

13 Small dried chilies 1 tb Chopped coriander root
2 tb Chopped shallots 20 Peppercorns
4 tb Chopped garlic 1 ts Shrimp paste
1 tb Chopped galangal 1 tb Coriander seed
2 tb Chopped lemon grass 1 ts Cumin seed
2 ts Chopped kaffir lime rind

Soak dried chilies in hot water for 15 minutes and deseed. In a wok over
low heat, put the coriander seeds and cumin seeds and dry fry for about 5
minutes, then grind into a powder.

Into a blender, put the rest of the ingredients except the shrimp paste
and
blend to mix well. Then add the coriander seed-cumin seed mixture and
the
shrimp paste and blend again to obtain about 3/4 cup of a fine-textured
paste.

This can be stored in a glass jar in the refrigerator for about 3-4
months.

Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo
Srisawat.

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

Gngngngn (snarl).

(G)

You'll have reduced me to those monosyllabic grunts
if you don't watch out.

I will, if you lay off the snarls.

No deal.

Fair enough.

We had an anorexic on RIME. She had me over to dinner
and produced a palatable though very low-calorie white
meat chicken and white rice meal. She ate very little
but went to town on dessert, which I forget. She was
actually very slender.

Entree sounds less than appetising. Was that the way she ate all the time or was it a special "company" meal?

Can't tell. From the way she talked, she
just didn't like food, and what she was
doing talking to me about food (much less
cooking for me) is a mystery to this day.

A mystery not worth trying to solve, I presume.

I don't believe a balanced ecosystem exists. The
best state of affairs is if changes aren't overly
disruptive; and the best we can do to determine
its condition is to use our own lives as the
main criterion.

There needs to be enough of a balance that one group doesn't

overpower > any of the others. Ends up, that group would die off a lot faster for > lack of support structure. Basically, all groups
intertwine with each > other for checks and balances.

But you see that happens all the time. Some
species gets the upper hand over another and
extincts the other one. We're some of the
worst culprits in this regard.

We are, but can be checked, to a certain extent.

And none of those drugs are ones we have to worry about. I'm

done > ML> with > the 2 weeks of antibiotics my ortho doctor wanted
me to have. I > ML> had

yogurt, with active cultures, almost every day so had no

adverse > ML> > reaction to the extended use of them.

I've been prescribed a few of those drugs.

I've probably had more than my share. Some years it seemed like I

was on > them the better part of the year. The past few years it's
been much less > tho, with some exceptions.

I can't find a trend in my own drug taking.
Doesn't that sound weird?

No, but there may be a trend you've just not become aware of. It may
take looking at your parent's histories to help see yours better.

So you are making sure she gets C in some form, at least

every other > ML> > day?

Not except by feeding her very rare meat every night
and nodding with approval when she has fruit or juice
in the morning.

So it sounds like she's getting sufficient levels.

To the best of my knowledge she doesn't
have scurvy.

She probably sees a doctor or dentist often enough that one of them
would mention it if there were a problem.

Eh, leave the ones up top for the birds!

We did--tree wasn't a good one for climbing. (G)

The one I remember in Hawaii would have been, except
you'd fall out quickly from the grease on the branches.

You would have had a time getting up to the branches on this one. It

was > an old one, but really put out the fruit.

This one, as I recall, had its lower branches
a couple feet off the ground - it had apparently
been trimmed so as to make harvesting easier in
its younger days.

This one was not--it was an old tree in an old neighborhood.

Vietnamese caramelized pork
categories: French, American, main
servings: 4

Might be worth trying if we go to a Viet Namese restaurant.

Have to > ML> ask > tho, if they use the cilantro or not.

Just tell them in no uncertain terms to omit it.
In pictures if necessary.

Or get someone who knows Viet Namese to translate. Hopefully the

menu > would be bi-lingual and the wait staff know enough English that
we could > get the point across.

I have seen the word "coriander" in
Vietnamese menu descriptions, but not
often, and generally the term refers
to the root, which has a quite different
flavor. I think that the Thai are fond

We do use coriander, both ground and whole, but not cilantro.

of all parts of the plant, whereas the
Vietnamese use mostly the leaves (which
are a given, pretty much), so when they
use the roots, it's my observation that they
mention them.

OK, worth checking out if we decide to try a Viet Namese place.

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


... ... Life is what happens to you while you're busy making other plans-J. Lennon

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)