Text 12824, 78 rader
Skriven 2011-06-28 17:35:35 av Ruth Haffly (1:396/45.28)
  Kommentar till text 12665 av MICHAEL LOO (1:123/140)
Ärende: lawyers bah 512
=======================
Hi Michael,

 RH> I thought the Basic 4 pretty well covered things. The pyramid did
 RH> include things we consume but don't always think to factor into daily
 RH> consumption. But, it was too heavy on the carbs for most people. I'd

 ML> All graphic expositions are flawed: it's in the nature of
 ML> simplification - pre-digestion if you will of the data.

Part of the dumbing down of the education trend I've noticed in the last
40 years or so.

 ML> I never paid any attention to those things except to
 ML> appreciate the fact that butter was at the top of the
 ML> old food pyramid, which is as it should be.

As in it's a good thing or it's a bad thing? Good thing to have a little
or a bad thing to have a lot of butter? Paula Deen would say it's good
to have a lot of butter; Graham Kerr would say it's a bad thing to have
a lot. Some foods can't be made or served without it--a butter cookie,
lobster---some can be made with a butter substitute and be just as good.

 ML> Got to say that potential side effects ("including death")
 ML> have to be of reasonably low frequency compared to the
 ML> potential cures.
 RH> But sometimes they make it sound like the cure is worse than the
 RH> disease. Just have to put up with FDA, CDC, etc, fighting them from
 RH> time to time as needs be for individual situations.

 ML> Thing is the regulators and the company lawyers both require
 ML> those lurid side effects lists, in an abundance of CYAedness.

Nanny state policy again.

 ML>       Title: Fried Veal Cutlets In The Hungarian Way
 ML>       Yield: 6 servings
 ML>   1 3/4 oz Tomato purse
 RH> Tomato paste? Otherwise it looks good. Last night Deborah made soe
 RH> baked (on my suggestion) chicken breasts, schnitzel style. She seasoned
 RH> the bread crumbs with chipotle powder and some other dry pepper; a
 RH> touch of lemon juice made them good.

 ML> Yeah - a touch of tomato often perks things up nicely. This
 ML> comes to about 1 1/2 ts per serving and shouldn't cause an
 ML> obtrusive tomatoiness. I suppose you could make up the volume
 ML> in additional green and red peppers and maybe onions (precooked,
 ML> pureed), if you felt strongly about not putting tomatoes in the
 ML> dish. Oh, I see what you mean. Tomato puree. With my eyesight
 ML> I thought that's what it said in the first place.

I read it and did a "HUH?" at first. Then I figured it must be tomato
paste; puree would work but not be as thick.


 ML>       Title: Lecso
 ML>  Categories: Side dish, Vegetables, Hungarian
 ML>       Yield: 6 servings


 ML>   Recipe Karoly Gundel "Hungarian Cookery Book"
 ML>   MMed IMH Georges' Home BBS 2:323/4.4

I've got the "Paprika Weiss" cook book by Edward Weiss--have to see how
this comapres. Got the book from my mom who was probably given it
because her last name is Weiss (German tho, not Hungarian) but she never
used it.


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


... Mind... Mind... Let's see, I had one of those around here someplace.

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