Text 12395, 109 rader
Skriven 2007-02-27 12:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NOT THE SAME 127
========================
 GJ> That last is the main problem.  I have enough trouble trying to
 GJ> remember just one email address, one postal address and 2 phone
 GJ> numbers.  Often I am not too sure of what my name is.

Preserve those heart vessels, kill those brain cells.

 ML> Interesting how we're worried about too much fat, whereas our
 ML> forebears were worried about not getting enough of it.
 GJ> That depends where our forebears were living.  Mine, in the
 GJ> inhospitable highlands of Scotland would have craved for anything in
 GJ> the way of fat to mix with their porridge.

 GJ> taste of most forms of it.  I don't like lamb fat, hate beef fat, but
 GJ> can enjoy pork belly fat if properly cooked almost to a jelly.  Not
 GJ> keen on chicken fat, but like rendered rabbit kidney fat.

I enjoy all of the above, beef fat most, lamb fat least.

 GJ> "Chocolate"....Ugh!  (Except when wrapped around brandied cumquats.)
 
 ML> It wasn't in the canine nature of the meat but rather the
 ML> low fat in heavily exercised muscle. In normal societies,
 ML> fat is considered good and, to quote a famous advertisement,
 ML> good for you.
 GJ> I think it was something more complicated than just low fat.  There
 GJ> was something which had developed in the meat which was a sort of
 GJ> poison to people.

Serious doubts. The metabolic pathways of exercised mammalian
muscle are pretty common. The waste products, lactic acid and
nitrogenous breakdown compounds in case of real muscle wastage,
and so on, would be the same as your waste products and would
not be poisonous per say, perhaps unpalatable though.

I've not heard of any vertebrate whose muscle mass is
substantially toxic. Even the fugu fish is mostly edible, it's
just some of the internal organs that cause trouble.

   I would expect that in the Antarctic climate the
 GJ> dogs would need a goodly fat layer, just for insulation.

I've not met a sled dog ... no, actually, I have met sled dogs ...
but not closely enough to determine fat content. I thought it
was that fur that provided most of the insulation.

 GJ> You have my sympathies.  Good to see that you are bonding with family
 GJ> during this week of the New Year.

See the idiocy post.

 GJ> I always liked Liz Swartzkopf, for diction and purity of tone.
 ML> And Aryan purity. Although she swallowed her ideological pride and
 ML> married that Jewish Legge person when her career was on the line.
 GJ> I didn't know that.

Yup, a real, card-carrying Nazi, and apparently more wholehearted
about it than Karajan. But after the war she and Karajan were
feted, while Furtwangler, who was never a party member and who
helped smuggle dozens of musicians into Britain (where they
formed the core of the Philharmonia Orchestra) was ostracized
and his appointment as director of the New York Philharmonic
rescinded.

Oh, yes, Goebbels was a friend of hers, and there is evidence
that she had an affair with him.

Interestingly, most of my aficionado friends (of a pretty face,
of a pretty voice, of the opera) back in the '70s knew of her
party membership, but this caused a great stir when it was made
public a decade later. I wonder why Paul Moor didn't blow the
whistle on her; he's the reporter who outed Karajan, in an
article in High Fidelity magazine (and later became a friend
of both Karajan and myself, being a link in my three degrees of
separation from both Hitler and Stalin*).

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Speckkartoffel (Potatoes with Bacon)
 Categories: Potatoes, Pork, German
   Servings:  4

    150 g  Raw, smoked bacon, finely
           -cubed (about 5 to 6 oz)
    500 g  Cooked potatoes (a generous
           -lb), peeled and cut into
           Medium slices
      1 tb Lard
      4 tb To 5 tb sour cream
           Salt to taste
           Pepper to taste

  [In a skillet], melt the lard and briefly fry the onions and bacon.  Add
  the sliced potatoes and saute until golden brown. Add salt and pepper to
  taste, and mix in the sour cream.

  Serves 4.

  From:  D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
  Zeitungsverlag, Kempten.  1976. (Translation/Conversion: Karin Brewer)
  Posted by:  Karin Brewer, Cooking Echo, 8/92

MMMMM

* through my friend Jack, however, I'm three degrees away from
Idi Amin, Menachim Begin, and I believe Ceausescu, Mussolini,
and Pol Pot.
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 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)