Re: Menu roulette

On 10/26/2024 11:10 PM, dsi1 wrote:

On Sat, 26 Oct 2024 20:47:21 +0000, Citizen Winston Smith wrote:
 

On 10/26/2024 12:55 PM, dsi1 wrote:

Being curious about the bigger world and technology is a Hawaiian trait.

>
Mine the harbors and tax the touristas until they leak.

 Mining the harbors seems a bit extreme. We already tax the hell out of
the tourists.

;-))

The Disney Resort doesn't charge the guests a room tax to stay there. I
don't know why that is but I was glad for that. For lunch yesterday I
had a hanger steak at a resort restaurant. It was okay, I guess.

It looks pretty enough and the veg isn't appearing overdone either, that's a start.
Apropos of nothing Dead Lobster has been doing a commendable job on their broccoli the past year, despite the Thai Union bankruptcy fiasco.
The "Deadliest Catch" is that King Crab is still freaking gone!
They do sell a larger variety of snow crab known as a Bairdi crab, for abut a $5 upcharge which is acceptable while we wait to see if the King crabwill repopulate.
https://alaskapublic.org/2023/10/06/alaska-fishermen-will-be-allowed-to-harvest-lucrative-red-king-crab-in-the-bering-sea/
The decisions come after a first-ever closure for the snow crab fishery last year and a second-straight year of closure for the red king crab fishery in the Bering Sea after an annual survey in 2021 found all-time lows in the crab populations. Scientists think that population decline was a result of two years of low sea ice cover and abnormally warm ocean temperatures due to climate change may have altered the ecosystem in a way that snow crab couldn’t survive.
https://www.cbsnews.com/news/alaska-snow-crab-season-canceled-2024/
"We're still definitely in survival mode trying to find a way to stay in business," he told CBS News.
When the season was canceled last year, there was a sense of confusion among the Alaska crab fisher community. Now, a sense of panic is taking hold in the state's fisheries, which produce 60% of the nation's seafood.
"It's just still extremely difficult to fathom how we could go from a healthy population in the Bering Sea to two closures in a row," Prout said.
And while he is barely holding on, others — like Joshua Songstad — have lost almost everything.
"All of a sudden, now I'm at home with no income and really not much to do," Songstad said.

For dinner at home tonight, I cooked up some mapo tofu. I love that
dish! It's so easy to make because I use pre-made, jarred, sauces. I
don't have to prepare anything. The ground pork is browned in a pan, add
some garlic, black bean sauce, garlic chili sauce, fry for a while. Add
some water/chicken stock and cut up tofu. I use soft tofu and break it
up in the pan. Add some oyster sauce, ketchup, and soy sauce, thicken
with cornstarch slurry. Turn off heat and drizzle on a little sesame oil
- green onions if you like.
 I haven't been able to find my bottle of dark soy sauce so some of my
dishes are looking a little pale. That's a dilemma only a Chinese chef
could appreciate.

Ha!
I overused my dark soy on a Vietnamese chicken skewer dish and yes, dark soy will overwhelm fish sauce - didn't know that one!

https://photos.app.goo.gl/JDTcaycR4mMifvr38
 https://photos.app.goo.gl/LoRV4xsPwoFrGDZJ9

+1