Text 12788, 121 rader
Skriven 2008-08-27 06:41:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: beefy habits 833
========================
 RH> I've had my hunger satisfied lots of times without meat. (G)  I
 RH> understand that the dairy & legumes can be a problem; I don't eat as
 RH> many beans as I used to.  Just different tastes for different people
 RH> again.

For me I guess the physiological satiation of blood sugar level is
not as important as the psychological one that comes from having
ripped animal flesh with my teeth. I like meat, preferably raw,
and the taste of blood (aside from my own) satisfies my hunger
as nothing else. H'm, maybe I'm not such an "evolved" individual
as people sometimes claim I am.

 ML> Sort of. As a semi-vegetarian I was pretty grumpy. As a
 ML> nontraveller I was pretty grumpy too.
 RH> So you're less grumpy now? (G)
 
SHUTUP, YOU! YOU ALL JUMP ON THE TINIEST THING I SAY AND
BLOW IT ALL OUT OF PROPORTION. LAY OFF, WILLYA? CHEEZE.

 ML> ?You think I would want to live to 100? 70 is plenty.
 RH> So why are you still eating those long life noodles? (G)

I am against them, actually: they cost something like 3x what
regular noodles cost. Part of course is the extra effort in
making them (they're fried after cutting, which adds labor
and materials cost and imparts a peculiar fluffiness when
they're boiled, because their internal structure has been
aerified by the frying process), but I think that we are also
paying extra for the mythology. By the way, does everyone know
that the diner is not supposed to cut noodles (despite what
you see on the food network shows with people using scissors),
as that symbolizes violent death in Chinese culture? If you
can't cram the whole wad in your mouth, you discreetly bite
off your portion (all-natural death by snarling fangs I guess).

Anyhow, Nicholas always gets the things, and I always say
something along the lines of, daddy, do we have to?
 
 ML> My pulse is back down into the 50s, so even the antihypertensives,
 ML> which would be the only thing that could reliably help me, are
 ML> contraindicated.
 RH> I changed out some meds recently as ones I'd been on for years had
 RH> lost effectiveness.  Doing better and one less pill to take.

Alcohol, of which I'm fond, has a paradoxical effect on me and acts
as a stimulant: not just a disinhibitor but actually increases my
temperature and pulse rate. I've gone days without any as I type,
and my pulse is - as I said - back down into the 50s. I think a
couple beers tonight will push it back up over 60, but then the
antihypertensives would be sort of contraindicated anyhow.

 RH> Not as good as eastern NC. (G)
 ML> I've taken to eating Q without the standard sauces. A
 ML> sprinkle of hot pepper sauce, maybe.
 RH> I'll put aa bit on but not drown it out like some people. I do want to
 RH> taste the meat.

For me, the tastes that matter are meat first, fat second, smoke
third. Sauce is a distant fourth. I like to eat much simpler than
most of my gourmet friends, who I find to be overfond of sauces,
gravies, and fussy frou-frou accompaniments.

 -=> Ruth Haffly said to Hap Newsom <=-
 hn> I have the same problem that Michael has,
 hn> they don't believe I want it as hot as I tell
 hn> them I want it.
 RH> They don't believe any sane person want food that hot.

But you'd think that they would know from looking at us that
we're not sane persons ... or at least "any sane person."

 hn> Oh LORDY yes!! There's some really good eatin
 hn> south of the border! (grin)
 RH> North of the border too, if you look in the right places.

[chuckle]

---------- Recipe via Meal-Master (tm) v8.01

      Title: Cabrito Al Pastor (Broiled Kid)
 Categories: Mexican, Meats
      Yield: 8 servings

      2    Kids [baby goats], 6 1/2 to         3 tb Cilantro, finely chopped
           -8 1/2 lbs each                     3 tb Chiles serranos, finely
      3 tb Salt                                     -chopped
      1 c  Mild vinegar                        1    Recipe Frijoles de Olla,
           For the garnish:                         -mashed (recipe separately)
      2 c  Guacamole (recipe               1 1/2 c  Mozzarella OR Monterey Jack
           -separately)                             -cheese, freshly grated
      3 tb White onion, chopped               16    Totopos (crisply fried
      1 c  Tomato, finely chopped                   -tortilla wedges)

  From Nuevo Leon.

  For the kid:

  Put kids in a large stockpot, and cover with water.  Add salt and vinegar.
  Set aside for 2 hours.  Meanwhile, build a pile of mesquite wood on the
  ground, and burn down to white coals. Remove kids from water and thread on
  spits.  Arrange over the hot coals, and roast for 2 to 3 hours, depending
  on the kids' weight, basting occasionally with a little salted water. Turn
  spits continuously so that the meat cooks evenly, or use a rotisserie. Add
  more white coals if necessary.

  To serve, cut kid in pieces, and place on plates.  Garnish with guacamole,
  onion, tomato, cilantro, and chiles.  Serve with Frijoles de Olla sprinkled
  with cheese, totopos, and Pico de Gallo sauce. The kid may be shredded and
  used in fried tacos.

  Makes 8 servings.

  From:  THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori & Chang,
  New York.  1986.  ISBN 0-941434-89-3. Shared by: Karin Brewer, Cooking
  Echo, 3/93

-----

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