Text 19263, 95 rader
Skriven 2009-01-06 18:59:57 av Ruth Haffly (1:396/45.28)
  Kommentar till text 19226 av Michael Loo (1:18/200.0)
Ärende: soup 44
===============
Hi Michael,

 RH> At the end, it was clean up, put the Legion Hall back into order, etc.

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

One could wish they would have but................  We survived. Some of
the cousins helped a bit with that kind of thing, between photo shoots.

 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.

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

Good; I'll never be able to afford to cook with the super high priced
foods anyway.  Last night Steve told me I could repeat the ckicken
parmesan any time I wanted to, with occaisonal deviations into the
eggplant version.  Then he started speculating what the veal version
would be like.  Don't know but obviously more expensive than the
chicken.  That was fork tender.

 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.

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

Sounds logical.  Before I got my decent chef's knife, my favorite one
was a rectangular handled one I got for $1. at a yard sale.  It was
probably about a medium "heft" to it but it could do just about anything
from thin to thick slicing, all sorts of chopping and most other kitchen
jobs.  I couldn't take the stem out of a tomato or pepper as it wasn't
tipped for that but it sure did a lot of other things.


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

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

I know; females have to be drop dead beautiful to work in "the
industry"; guys can be anything from scruffy to drop dead handsome
(depending on who's opinion you're getting). (G)


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


True. I don't have a skinny waistline and at times my hands are very
imprcatical but I've not been voted off the island yet. (G)


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

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

I know but living with the non pork eater, I've got to make creative
subs.  In this case, on your suggestion, I'd probably go with the beef
fat.  Only problem is, it's less available in my kithcn than the chicken
fat.


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


... If your mind goes blank, remember to turn off the sound.

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