[Sca-cooks] The Developing 2006 New Year's Eve menu...
Laura C. Minnick
lcm at jeffnet.org
Sun Dec 31 14:47:58 PST 2006
At 02:35 PM 12/31/2006, you wrote:
>Hullo, the list!
>
>Since for the past few years we've been celebrating the regular
>calendar New Year as a dry-run mini-Lunar New Year with champagne,
<snip>
> Some species of soup, but since it hasn't been started yet I assume
>it's either cilantro or corn-crab-egg-drop, both of which are quick
>to prepare
> Soy-sauce chicken
> Red-cooked cuttlefish
> Something with Jumbo Shrimp (probably just floured and fried in
>their shells and served with five-spice salt and chopped chiles)
> Something with sliced conch (I have no idea, I only work here; it
>may or may not involve Silk Squash / Chinese Okra)
> Baby bok tsoy, probably either sauteed plain or blanched and
>drizzled with oyster sauce...
> Probably various small additions will be thrown in to bring it up
> to
>at least nine dishes, rice, pickles, etc...
Ack! What, no Black-eyed peas and ham?
(Looks like Someone is getting a crash course in interesting food! ;-)
'Lainie
___________________________________________________________________________
"It is our choices Harry, that show what we truly are, far more than our
abilities." -Albus Dumbledore
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