Text 39410, 79 rader
Skriven 2010-06-24 16:40:07 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av Michael Loo
Ärende: fried grilled 315
=========================
Hi Michael,

 ML> eggplant Parm, chicken Parm, ziti with cheese (not fried), and
 ML> chicken marsala (not fried). I was really tried out at the end
 ML> of this meal, which even I found hard to handle.
 RH> I think I would find it hard to handle too.

 ML> The squid, out of which I made most of my meal, was not
 ML> overly greasy, though after a half pound of it, I was
 ML> saying basta.


The cumulative effect of so much fried food would be detrimental to my
health. I try to have a couple of non fried "buffer" foods as sides if I
have fried foods as a good part of the meal.  If I were at the above
meal, I'd have a bite or two of each of the fried things I wanted but
try to create the better part of the meal around other things.


 ML> I ate squid, the best thing on the table, and chicken marsala,
 ML> the worst. With bites of various other things, even the zucchini.

That's probably similar to what I would do, but not in any great
quantity. I'd want to try the eggplant, to see if it was as good as
mine. (G)

 RH> Let's just say he's not hog wild over lots of pig.  Tho we did have
 RH> some cobb smoked bacon (part of a gift Dakin Farm package) that he
 RH> really enjoyed. (G)

 ML> But progress has been made nonetheless!

Yes, and I'm glad for that. Now that he has a smoker again, experiments
with smoking various parts of pig are in order.


 RH> sit & chew the fat (G) with you as you cooked.
 ML> I wonder about that saying, as fat doesn't generally need
 ML> much chewing.
 RH> I thought whale blubber was supposed to be rather chewy.  But, like
 RH> you, it's one of those mysterious expressions we may never know the
 RH> origin of.

 ML> Interestingly, in my childhood I was told another Eskimo-based
 ML> origin for the term - which was in this explanation based on the
 ML> custom of the women to chew on the hides that they were making
 ML> clothing out of to render them pliable enough to work with, and
 ML> that this was a social activity. I believe that both expanations
 ML> are bogus.

I've heard that story as well.  Must have been a popular theory in the
days of our early education. (G)

 By the way, I'm told that the fat layer of the blubber
 ML> is tender and delicious; the skin layer is of course more
 ML> resilient, though narwhal blubber, which is said to be the most
 ML> sought after, is crisp.

Coouldn't prove it by me; I've not tried any of that yet.


 ML> PIZZOCCHERI CASSEROLE
 ML> cat: sides, fartiferous
 ML> serves: 4 to 6

Interesting, especially the one category. (G)  Our main use of buckwheat
is in kasha, followed by buckwheat flour.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... A truly wise person knows that he knows not.

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