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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Teresa Lo who wrote (2461)	4/20/2001 1:36:35 AM
From: Teresa Lo	Read Replies (2) \| Respond to of 25073

Some "food" for thought: Those who insist that trading is an art rather than a science should join me in the kitchen. Being a gourmet cook, I am told by many dinner guests that the dishes I make are extremely tasty, yet what I do appears so simple and takes no time or effort at all. What they don’t know is that the word “simple” is deceiving, because the first secret of good cooking is a thorough understanding of food science. The second secret is to keep it simple – use the freshest ingredients, don’t over-handle the food, and use quality cookware. The third secret is, of course, no secret. It is experience, gained by – you guessed it – practice, practice, practice. In the end, to make a meal, the chef needs to ensure that all the component parts of an entrée all arrive cooked at the same time in order to serve it up to the awaiting guests. This takes some skill and planning, but it’s certainly not impossible. I have friends who can never cook chicken breasts correctly. They always end up tough as old hockey pucks. This is extremely vexing for them, and they are forever asking me for tips and tricks to make “perfect” chicken. It annoys them that I can roast them, fry them, stuff them, bake them, grill them, sauté them, BBQ them, pressure cook them, poach and even steam them en papillote, and yet each time, they are perfect, regardless of the method. What is the problem, you ask? Well, it all begins with the nature of proteins and their reaction to heat, but how many people will ever approach the problem from this angle? In fact, once we understand the process by which proteins molecules are denatured, with very little additional practice, we can also cook beef, pork, eggs, fish, ostrich, and even frog’s legs, all with good results. The tips and tricks that my friends learn about “how to grill chicken breasts” are completely useless when taken out of the proper context and cannot be transferred to any other meat. When they try my techniques at home, the chicken breasts still turn out like hockey pucks! And so it is with trading. Once we truly understand the fundamental nature of price action, we can trade any market, so long as it has sufficient liquidity to reflect a true auction process.

To: Teresa Lo who wrote (2461)	4/20/2001 1:40:42 PM
From: parker_meridian	Respond to of 25073

Grilled Kabobs Orange Marinade: 1/4 cup apple cider vinegar 2 tablespoons lower-sodium soy sauce 1 teaspoon minced fresh ginger 1/4 cup undiluted orange juice concentrate -- thawed 2 tablespoons lemon juice 1 pound firm frozen tofu -- thawed excess water squeezed out, OR 12 oz tempeh -- steamed 8 medium mushrooms 1 green pepper -- in 1" squares 1 onion -- in 8 wedges 1 medium zucchini -- in 1" pieces 8 cherry tomatoes Use any of the marinades given below, or substitute your favorite homemade or bottled marinade. Yield: 4 servings. Serving size: 1 skewer Whisk together all marinade ingredients. Set aside. Cut tofu or tempeh into 1" cubes. Place them into a covered dish or zippered plastic bag. Add all the vegetables except the cherry tomatoes to the bag and pour the marinade over them. Marinate in the refrigerator at least 4 hours. Carefully stir or turn the zippered bag over a few times while marinating. Divide the marinated ingredients evenly, along with the cherry tomatoes, and thread on four skewers. Place under a broiler or on the grill. Cook, turning and brushing with marinade a few times, about 8 minutes or until vegetables are tender crisp. Per serving with tofu: 190 calories, 8 g total fat (1.3 g saturated fat), 16 g protein, 18 g carbohydrates, 3.5 g fiber, 285 mg sodium, 0 mg cholesterol. Exchanges: 1 vegetable, 1 other carbohydrate, 2 medium-fat meat. Per serving with tempeh: 246 calories, 8 g total fat (1.1 g saturated fat), 21 g protein, 28 g carbohydrates, 9.0 g fiber, 273 mg sodium, 0 mg cholesterol. Exchanges: 1-1/2 starch, 1 vegetable, 2 medium-fat meat. Teriyaki Marinade: 1/3 cup lower-sodium soy sauce, 2 tsp minced fresh ginger, 3 Tbs honey, 2 Tbs sherry. Sweet Mustard Marinade: 1/4 cup thawed undiluted apple juice concentrate, 2 Tbs honey, 3 Tbs cider vinegar, 1 Tbs lower-sodium soy sauce, 2 Tbs mustard.