Why eat rice crackers when you can have
shrimp rice crackers?

Rather rhetorical for the likes of us... for the Lillis and Bills,
they'd rather the plain ones... and I'd think also those with an allergy
or sensitivity to shrimp.... ;)

In that last case, they can't have shrimp rice
crackers. For the others, eh, their problem, Lilli
doesn't much like regular rice crackers either.

pond scum.

Yuck... that's one reason I don't do tap water much... one never knows exactly when that will happen.... and one gets a mouthful of it...

I turn my taste buds off, finding the
environmental hit of plastic bottles more
distasteful than the pond water.

I'd be more likely getting cans of flavored sparkling water to have instead... turning off the tastes buds doesn't work so well for me...

I on the other hand find flavored sparkling
waters, especially unsugared ones, largely
an annoyance.

personnel. Fu being a notable exception.

Someday, maybe, he'll get someone else in the kitchen with him... ;) I

But not of his offspring, it seems.

Probably not... unless one of the younger boys shows interest
eventually.... :)

What do you think the chances are of that?

suspect there's been some turnover in the Cantonese House kitchen... they've stopped making the daikon/carrot pickle now... and things are

Strange, as that's quick, cheap, easy, and tasty.

Exactly my thought....

just a bit different overall.. still good, though...

There are always personnel adjustments in
restaurants, not always at the owners' will.

True....

Think of it as the tides of life. Hunanese chefs are
famous for coming and going and threatening to sever
their relationship with a restaurant by cleaver to
owner's head. But the most amusing case I've witnessed
was a Cajun place in Marblehead that had excellent and
authentic cooking, as good as the big-name restaurants
in New Orleans. The chef was this little guy with furtive
eyes and a snarl (I kind of liked him) called Ed. The
inevitable happened, the restaurant suddenly downhilled,
and of course Ed had been caught on an outstanding warrant
and sent to the slammer. After barely squeaking by for a
year or two, word got round that it was good again, and
guess what - Ed had been released from prison and was
back in the kitchen. That lasted for a while, but he
eventually committed some other infraction, and this
time after more struggles the place shut for good.

Generic for lotoprednol etabonate... I've also used various of the OTC tears and such, which give some relief at times for the dryness... Also, for a while, I was using azelastine (I think that was the generic name, actually) which is also an allergy drop more than a dry-eye drug... The one they came up with specifically for dry eye didn't work for me...

Ah, steroid. No, thank you.

I did mention that at the beginning.. :) Which ones did you try...?

Don't remember.

... Ever use capsaicin-based pain ointment as a food additive?

Yes. Next question?

I mentioned your response to Richard, so he checked the tube... says
it's for external use only... (G) I'd ask if you survived it, but
obviously you have... (G)

Just because the zinc oxide and petrolatum or
whatever they were have not been certified safe to
eat doesn't mean you can't eat them.

+

And went galumphing back.

I remember Daddy declaming that (and other Lewis Carroll poems)... with expression.... (G)

Some of us used to do similar in unison or antiphonally
while hiking in the otherwise tranquil and pristine
White Mountains. We were obnoxious brats ourselves.

If one had a handy library that had hard copies of
ancient Buying Guides, that might be an impetus for
another hour's procrastination.

Not here... we might have benn getting CR back then, but I don't know
where, if existing, they'd be around here now... ;)

There might be a handy public library with at least
microfilm copies.

... I want to be what I was when I wanted to be what I am now

Me too, more or less, just not so blind, weak, forgetful,
and low-capacitated.

Yeah......

Today's a good day - I can read the screen without
having to scootch up so far that I can see individual
pixels. Focal length is still a couple inches, but
I can discriminate up to 5 (8 with glasses and bobbing
my head around a bit).

Iowa Pork Tenderloin Sandwich

Ah... that also explains what's so different... they're breaded and
fried, so even more so stadium food.... ;)

Good stadium food, at that.

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

Title: Oriental Bar-B-Q Pork Tenderloin
Categories: Pork/ham, Oriental
Yield: 8 servings

8 lb Pork tenderloin (boneless) 1 1/3 c Soy sauce
2/3 c Oriental toasted sesame oil 4 ea Minced garlic cloves (large)
1 tb Ground ginger (fresh) 1 tb Msg (if desired)
19 oz Bottled bar-b-q sauce

Trim pork tenderloin of all fat (the sesame oil will prevent burning on
the
grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves,
ginger, and MSG (if used) in a deep bowl and mix well (make sure the
ginger
is not not clumping. Place pork into marinade and place in refrigerator
for
6 to 8 hours (over- night if you prefer). Remove pork from marinade and
place on covered grill. Add wet wood to grill firepan to insure adequate
supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil,
1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve
over sliced pork tenderloins. Source unknown.

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