Text 13222, 79 rader
Skriven 2008-09-02 16:31:17 av Ruth Haffly (1:396/45.28)
  Kommentar till text 13127 av Michael Loo (1:18/200.0)
Ärende: beefy habits 860
========================
Hi Michael,

 RH> OtOH, I'd rather not have my meat rare enough to growl back at me. I
 RH> usually ask for a civilised "medium". (G)  Beats the "well" I was
 RH> brought up with.

 ML> Not growl, but a comforting moo now and again would be nice.

OK, I'll settle for mooing.  But not while I'm eating it!


 ML> SHUTUP, YOU! YOU ALL JUMP ON THE TINIEST THING I SAY AND
 ML> BLOW IT ALL OUT OF PROPORTION. LAY OFF, WILLYA? CHEEZE.
 RH> Lay off the caffiene, OK? (G)

 ML> It was chocolate. Lindt 70%. A whole bar, 100g.

BUZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZZ


 ML> All the docs say - fainting spells or a pulse below 60, stop
 ML> the medication immediately. Once I thought I'd be okay, as it
 ML> was 95 degrees and I was working up a giant sweat, but after
 ML> a nice cooling beer my pulse went down to an amazing 30 ...
 ML> called the nurse who chewed me out royally. Gave me the choice
 ML> of giving up beer or the drug. Heh.

Sounds like you needed to stay better hydrated.  I know, youwould rather
keep the beer than the drug but keep a wary eye on the drug's side
effects.


 ML>    My bp problems are, in part, due to
 RH> some of the meds I take for other issues so I just have to deal with
 RH> it. Keeping the asthma in line is my biggest priority.

 ML> Which at least traditionally meant increasing your adrenaline
 ML> levels.

The main med I use is Advair; it's a combo long acting albuterol type
(beta agonist) and steroid.  It has 3 levels of the steroid component;
I'm on the medium.  So, yes, I do have a bit of a higher adrenaline
level but I'm breathing.

 RH> not. Sauce will add a different dimension of flavor to the meat,
 RH> sometimes adding needed moisture.  In those cases, the meat was cooked
 RH> too dry for my tastes.

 ML> Yep. When there's needed moisture, there's also needed skill for
 ML> the pitmaster. It's true, I've had some dry and disappointing Q
 ML> over the years; but in these situations, usually the sauce isn't
 ML> any good either.

There are some like that.  The one chain here in the southeast cooks
their pork and beef (not sure, but I think the chicken  as well) without
any sauce but has several sauces on the table.  They serve the pork and
beef in slices; I'd rather it be "pulled"  but.................  Give me
a smaller, mom & pop's bbq place instead.

 ML> most of my gourmet friends, who I find to be overfond of sauces,
 ML> gravies, and fussy frou-frou accompaniments.
 RH> Potato salad, cole slaw and fried okra my favorite "go withs" for good
 RH> bbq.  Anything else is excessive, except maybe some pickles.

 ML> Fried okra I agree with. I know of no other case in which the
 ML> honored technique produces such a miraculous transformation.

It's one thing to which I add salt--just a bit of it makes the okra
taste even better. (G)


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)