Text 2258, 69 rader
Skriven 2010-09-29 23:10:03 av Ruth Haffly (1:396/45.28)
   Kommentar till text 2159 av MICHAEL LOO (1:123/140)
Ärende: heating up 607
======================
Hi Michael,

 ML> Restaurants, museums, theaters - for
 ML> these, for example, the traditional day of rest is Monday.
 RH> No, back in the 19th century and on into the early part of the 20th,
 RH> Sunday was the day of rest.  It's only been in the last 30 to 40 years
 RH> that a lot of places have decided to stay open on Sunday.

 ML> I can speak only for my geographical area and professional
 ML> prejudice, but I assure you that for most of the twentieth century,
 ML> Sunday has been a performance day, and Monday has been the day
 ML> that has been dark (not a "day of rest" nor consecrated in

That's Boston, and performance. I know that when I was growing up,
having a grocery store open on Sunday was pretty much unheard of.
Coming home from visiting my grandmother in NJ, we'd stop sometimes at a
little local convenience store/gas station (not a chain one) for bread
and milk.  Some time while I was in college, the 2 (now one) grocery
stores in the town where I grew up started opening up about noon on
Sunday.  Seems like now a lot of stores are open all day on Sunday now,
and don't take any days off.

 ML> any way, just dark). Even in Boston the Sunday matinee has been
 ML> well enshrined (cough), though I suppose that that must have been
 ML> fought over at some time.

I rather much suspect so.  I don't know if you remember the musical (?)
"Stomp" from the late 90s but the creators of it created an "orchestra"
using traffic control cones and other assorted found objects. They're in
Raleigh for a few concerts; we're going to one tomorrow night. The write
up said something about how really authentically orchestral they sound
so it should be interesting.

 ML> I tend to agree, but turning to cultures where starch is the
 ML> main part of the meal and proteinous foods are more rare, you
 ML> can see how fishy fishes and other strong-flavored foods might
 ML> be prized.
 RH> I can see that. But in some, the strongest fish (like anchvies) is
 RH> used only in small amounts.

 ML> In all, the strongest fish are/were used in small amounts. The
 ML> protein-heavy diet is a modern and western phenomenon (which I've
 ML> adapted to well!).

I have cut back a lot on the amount of protein, mostly in the form of
red meat, over the last 10 years or so.  Actually, probably over the
last 35 years, as Steve and I do a lot more with alternatives than the
way we were raised.  We eat a lot of poultry and do a lot of
complimentary proteins using grains, legumes and cheeses instead of
meat. Some fish, but not as much as we had in HI.

 RH> I don't have too deep a fat level in the pan as a general rule. Most
 RH> of my frying is more akin to sauteeing.

 ML> In which case a thinner pan than cast iron should make life easier.

Yes, but nothing cooks like cast iron. I've used my mom's Revere Ware
and would rather have my heavier weight cookware.

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


... History repeats itself because nobody listens ...

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