Subj : Allergies was:measuremen
To : Sean Dennis
From : Dave Drum
Date : Sun Jul 24 2022 05:39:06
-=> Sean Dennis wrote to Dave Drum <=-
DD> I am very fortunate in that I have only two allergies - bananananas
DD> and wacky weed. And a very mild (some sneezing) one to tree pollen.
SD> I was tested in April for 77 different allergies. I was not allergic
SD> to cats, dogs, and dust mites (?) but everything else really flared up.
My sympathies. At least you're not lactose or gluten intolerant.
DD> Blank looks have always been a speciality here. Like Sgt. Schultz from
DD> Hogan's Heroes "I know nothing". Bv)=
SD> Yeah, dumb looks are still free.
SD> MMMMM----- Recipe via Meal-Master (tm) v8.06
SD> Title: Tofu Scramble Seasoning
SD> Categories: Seasonings, Tofu, Breakfast, Seandennis
SD> Yield: 2 Servings
Only place I enjoy tofu is in Chinese food.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hot & Sour Soup #1
Categories: Oriental, Soups, Mushrooms, Vegetables, Poultry
Yield: 4 Servings
6 Dried Chinese black fungus
6 Dried wood ear, black,
- cloud, straw, or shiitake
- mushrooms, or one bunch
- of fresh enoki mushrooms
5 Dried lily buds
8 oz Can bamboo shoots; drained
2 tb Red wine vinegar
1 tb White or rice vinegar
1 1/2 tb Soy sauce
1 tb Cornstarch
4 c Chicken broth
1/2 Block firm tofu; in sm cubes
1 lg Egg; beaten
1 ts Sesame oil
3 Scallions, diced
1/4 ts Salt
1 1/2 ts Fine ground white pepper
1/4 ts Chilli oil (opt)
Cilantro (opt)
Pour boiling water over the mushrooms until the mushrooms
are covered and allow them to soak for 20 minutes,
turning the mushrooms over occasionally. It may not
seem like a lot but they will grow quite a bit. After
soaking remove any woody ends with a knife. Cut mushrooms
into strips. Reserve 1/4 cup of the liquid and mix with
the cornstarch. (If using fresh enoki mushrooms set aside
as they do not need to soak).
Pour boiling water over the lily buds until covered and
allow to sit for 15 minutes. Cut the buds crosswise then
tear them up into a few bunches.
Mix the vinegars and soy sauce together and set aside.
Open the can of bamboo shoots, drain well, and cut the
shoots lengthwise into strips.
Place the chicken broth into a bot and bring to a boil
over high heat. Add the tofu, mushrooms, lily buds,
bamboo shoots, vinegar mixture, and cornstarch mixture.
Mix and bring back to a boil. Once it comes to a boil
remove from heat. While stirring the soup slowly pour
the egg into the broth in a small steam while stirring
the soup allowing the egg to instantly cook and feather
into the soup.
Add the scallions, white pepper, sesame oil, and chilli
oil if using. Taste and adjust white pepper, vinegar,
and salt to taste. Add cilantro to garnish and for added
flavour. Serve immediately.
Serves 4.
From:
http://simplyrecipes.com
MM Format by Dave Drum - 18 April 2010
Uncle Dirty Dave's Kitchen
MMMMM
... Be nice to smokers. They don't have long to live.
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