Text 19226, 90 rader
Skriven 2009-01-06 14:37:16 av Michael Loo (1:18/200.0)
  Kommentar till text 19127 av Ruth Haffly (1:396/45.28)
Ärende: soup 44
===============
 RH> At the end, it was clean up, put the Legion Hall back into order, etc.

This is where the noncontributors should definitely be expected
to come forward and lend the strength of their backs.

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

To me, good cooking with limited resources is more praiseworthy
than good cooking with the sky's the limit. So you're safe.

 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.
 RH> And that's why they make those long skinny carving knives.

Long skinny carving knives actually are kind of difficult to use,
requiring a stronger hand and more controlled pressure than
big old knives (whose results are potentially not as good but
usually better, because people are used to them).

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

The Hollywood- and TV-disseminated American standard is becoming
more universal. Look at, say, the most popular Indian stars -
they tend to look like white people. With male screen idols, there
is more acceptance of normal local traits.

I guess it's in some way fortunate that we're in a world where
the general level of prosperity is such that pure survival traits
aren't desperate drivers of reproductive and other behavior and
creatures with skinny waists and cute little impractical hands
and feet don't automatically starve to death or die in childbirth.

 ML> BOLA-BOLANG PARO
 ML> 1/4 lb pork fat, finely chopped
 RH> I'd sub chicken fat here if I made them.

Of course you'd substitute something. But the problem is
that the lard has a texture that chicken fat can't match.
Beef fat perhaps.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Istvan's Gazpacho
 Categories: Soup, Summer, Vegetables, Easy
      Yield: 8 Servings

        1 ea Can (or more) V-8 vegetable
             -juice cocktail
        1 ea Fresh tomato or 2
             -depending on size 1 ea Green "paprika" (pepper, bell)
        1 ea Pickled cucumber
        1 ea Small green cucumber
        1 ea Onion (green onion)
        1 T  Olive oil
      1/2 t  Mustard
      1/2 t  Ketchup
             Sugar to taste
             Pepper
             Lemon juice or vinegar
             Salt to taste
             Pitted olives to taste,
             -if desired

  Chop the vegetables finely, and stir with the V-8 juice, spiced with
  the flavoring agents and oil as described. Chill well before serving.
  From Istvan Stadler, in Amherst, NY.

  This doesn't heat up the kitchen at all, and is a welcome relief on
  really hot, sticky days! Even in the Buffalo area!

  Joan MacDiarmid in Amherst, NY (near Buffalo)

MMMMM

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