Text 19127, 141 rader
Skriven 2009-01-03 16:55:10 av Ruth Haffly (1:396/45.28)
  Kommentar till text 18892 av MICHAEL LOO (1:123/140)
Ärende: soup 11
===============
Hi Michael,

 RH> The sister below me (18 months younger) did help
 RH> somewhat by doing the baking; the one 5 years younger had no idea how
 RH> to cook.

 ML> Okay.

 RH> The summer I worked, the next older sister took over. I guess she
 RH> didn't really learn how to cook as the only thing she sort of knew how
 RH> to make was spaghetti sauce. (I've commented on her sauce previously.)

 ML> So why didn't girl number 2 raise a finger when you and
 ML> Steve were slaving away over a hot stove? Probably wanted to
 ML> hang out with girl number 3?

We didn't have any slaving over a stove to do--just making sure the
nibbles plates and bowls were kept full, same with the punch bowl.
After my parents cut the cake, we took it back to the kitchen to cut &
distribute the portions.  At the end, it was clean up, put the Legion
Hall back into order, etc.  And, no, the sisters didn't hang out
together that I saw.  They mostly visited with the guests but sister #2
had a 3 year old son & sister #3 had a 7 year old son with them--both
needed watching.

 RH> Then, the next summer she got a job andthe youngest sister, with some
 RH> help from my younger brother, took over the kitchen chores. There's now
 RH> a family legend about her vanilla meat loaf. (G)  Needless to say, she
 RH> left home not really knowing how to cook either.

 ML> Okay, then girl number 3 is frightened of the kitchen, but isn't
 ML> that a cue for her to hang around and get desensitized? Or is she

Being the baby of the family, she thought she didn't have to learn.


 ML> like my rather selfish and unlikeable brother (I do have to keep
 ML> reminding me that he's mentally ill, and his traits are just like

Sister #3 has had some mental health issues.  #2's main issue seems to
be how often she can get away for a smoke break.

 ML> mine, only the bad ones didn't get discouraged from expression and
 ML> the good ones didn't get encouraged), who is perfectly happy to
 ML> cook, or at least boil stuff, open cans, and nuke frozen junk,
 ML> just so he doesn't have to do it for anyone else?

My youngest sister now cooks for herself, her son (now 15 and built
like a linebacker) and her signifigant other.  The other one cooks for
her younger son (now 11, big brother is out of the house) and her
husband.  I don't think either of them do much beyond basic "cooking"
(like your brother) tho.


 RH> cut of beef she got--it was a good chunk of our monthly budget for a
 ML> Yep: our giant rib roast, my friend told one of the guests,
 ML> cost over 100 bucks. I'd have just as soon made a steamship
 ML> round, slightly less festive but very good tasting, and a
 RH> With some people, all that matters is the impression that they want to
 RH> make.

 ML> To be fair, that's the main reason for good cooking. I agree,
 ML> parading dollar value is a particularly annoying way of reinforcing
 ML> one's self-worth.

I've cooked good on a tight budget and didn't have to brag about how
much I've spent. More often it's a matter of how creative I can be on a
small amount of money.


 In my case, our $100+ roast was nice and tender
 ML> (though medium is, as Clean Dave so aptly put it, flannel), and
 ML> the guests did also appreciate it for its relative deliciousness
 ML> and tenderness as well as for its cost. Anyhow, a steamshop round,
 ML> a delight to behold, must be cooked rare and sliced thin.

And that's why they make those long skinny carving knives.  My mom has
one but she only uses it for slicing bread. I don't think she ever had
any "knife education" when she was younger.

 ML> why are the beauteous genes the dominant ones and the ugly ones
 ML> the recessive ones? Have we been conditioned to appreciate
 ML> dominant genes?
 RH> Question #1--I don't know; I didn't get that many dominant ones.
 RH> Question #2--It seems that way, tho some recessive ones can make for a
 RH> beauteous person if combined well.

 ML> Well, the idea is that traits that are selected for have
 ML> survival value, but I don't see how the current standards
 ML> of beauty have anything to do with survival:

cut........

 ML> I am not insensible to the appeal of any these characteristics, mind
 ML> you, but they're not a major part of my calculus in woman
 ML> appreciation.

But look at other cultures and see that the American standard is quite
different from their's. (G)


 -=> Ruth Haffly said to Glen Jamieson <=-

 GJ>       Title: Adobong Mani for Pulutan
 GJ>       1 ts Vetsin;
 RH> Some sort of seasoning?

 ML> MSG

 ML> aka ve-tsin, wei-jing, meijing, etc. etc. ad nauseam

IOW, something I don't need to bother with.


 ML> BOLA-BOLANG PARO
 ML> cat: appetizer, Philippine
 ML> yield: 20

 ML> 1 lb shrimp, shelled and finely chopped
 ML> 1/4 lb pork fat, finely chopped
 ML> 2 Tb MSG
 ML> cooking oil
 ML> 6 Tb flour
 ML> 1 ts salt
 ML> 10 water chestnuts halved
 ML> 1 egg slightly beaten
 ML> 1/2 c bihon (rice noodles) or ramen cut into 1" lengths


I'd sub chicken fat here if I made them.

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


... Not all questions worth asking have answers...

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