Text 28116, 122 rader
Skriven 2012-08-12 03:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: kick it again 97
========================
 ML> That's for desktops. Laptops have to be handled with kid gloves -
 RH> So what's to say you can't kick a lap top or net book?
 ML> My pocketbook is what.
 RH> I understand that one. But you can reboot a lap top or net book.

Problem is a laptop is likely to be on the flimsy side.
You often can't reboot it after you give it a boot.

 RH> C1100 Pro machine. The old machine was built in 1984, I bought it
 RH> (using lay away) when we first got to Germany in 1986, brought it home
 RH> in 87. It's had minor replacement parts and a new motherboard in 2003
 RH> but had a lot of stitches on its odometer (stitchometer?). Still, a bit
 RH> of a sigh, good bye to an old friend.

Whereas my computers elicit barely a sigh when they get
booted out rather than up.

 RH> Because of the time when we finished, we went over to Chick-Fil-A for
 RH> lunch. To save carbs, I'm ordering chicken strips, not the sandwich
 RH> now. I asked about some pickles to go with it; they gave us about 10 or
 RH> 12 for free. (G)
 
I am not so thrilled with CFA for taste reasons; my brother,
however, is extremely fond of the strips and reports that the
nuggets, which he didn't like before, he discovers to be
excellent if allowed to sit around a while. Maybe there's an
additional depth of flavor from the packaging - my first
memory of pizza includes the observation that it was better
when served with a tiny bit of cardboard stuck on the bottom.
Sort of "box hae."

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Choosing Beef
 Categories: Beef, Info
      Yield: 1 text file

  First, look at the cut of the beef.  Meat from the part of the animal
  that works the least, i.e. the tenderloin, short loin, top portions
  of the rump, is gonna be more tender than meat from the parts of the
  animal that work a lot, such as the chuck (front shoulder), brisket,
  bottom rump, etc. If you're planning on cooking the meat using a dry
  heat method (broiling or roasting), go for cuts from the tender
  section of the cow. For moist heat methods (braising and stewing),
  meat from the less tender sections is fine, and may be preferable
  because of the additional flavor found in these cuts.

  Next look at color.  The nice, red meat you associate with a good
  piece of cow is NOT gonna be particularly good eating.  Ideally, the
  meat should be a darker, less appetizing color, which means that the
  enzymes in the meat have been working a bit, and some aging has taken
  place.

  Now, look at the cut of meat itself.  If it looks nice and lean, with
  no fat marbling in the meat itself, forget it.  If you broil meat
  like that, it's gonna be tough as the proverbial boot.  Instead,
  choose the piece that everyone else is rejecting 'cause it has some
  streaks of fat in the middle of the meat, maybe a little more outside
  fat coating than is politically correct.

  Also look at the texture of the meat.  All muscle contains two kinds
  of connective fibers, called collagen and elastin.  These fibers
  bundle the individual strands of muscle together, and allow the
  muscle bundles to function.  When exposed to heat, they contract,
  toughen, and make the end product tough.  In dry heat cooking, look
  for a piece of meat with a velvety surface, indicating that these
  bundles are not overly developed.

  In moist heat cooking, collagen softens and dissolves, and becomes
  gelatin. Elastin, unfortunately, doesn't do much of anything except
  transform itself into gristle.

  Finally, if in any doubt whatsoever as to the overall tenderness of
  the meat, you can resort to treating meat to be broiled with a
  commercial meat tenderizer containing papin.  If you follow the
  directions exactly (more/longer exposure to this enzyme is NOT
  better, and will result in a flabby, disgusting mouthfeel), you can
  get a pretty decent steak out of some fairly unpromising hunks of
  meat.

  Another hint, which your nephew Wes learned the hard way the other
  night, is to avoid steaks with strange, butcher-generated names like
  the plague. He dragged home a couple of little beauties with the
  colorful name of "Ranch Steaks" the other night. (I tried to tell him
  not to buy 'em cause they were gonna be tough, but he didn't seem to
  hear me :-)  He tossed his on the grill, chewed, cussed and chewed
  his way through as much of it as he could manage before consigning
  the remainder to the cat.  I treated mine with papin, cooked it very
  rare, and got something that was marginally edible.

  Moral to the story:  If the butcher doesn't thing it will sell under
  its REAL name (in this case Sirloin Tip, which is a polite way of
  saying Heel of Round), he's gonna give it a fancy handle and mark the
  price up 50 cents a pound, just to see who's gullible enough to buy
  it.

  Have to agree with Jeff, though.  The quality of beef has gone WAY
  down recently.  Guess its the move toward leaner, lighter beef that's
  the culprit.  I've said it before, and I'll say it again -- there's
  NO WAY lean, unmarbled beef is going to even begin to approach the
  succulence and tenderness of the old-fashioned, un-heart healthy
  stuff we grew up on. Personally, I'd rather feast on the real thing a
  couple of times a year than gnaw my way through my regular portion of
  the tasteless, tough junk we're being subjected to these days.

  I realize that in a changing world, the production of old-fashioned,
  grain fed beef is ecologically unsound.  In a world with limited
  resources, we just can't devote that much time/grain to feeding a cow
  for my pleasure. But there must be some sort of compromise.
  Personally, I'd rather have a little bit of something REALLY good
  occasionally, than a lot of something mediocre on a regular basis.

  I yield the soapbox to the Gentleman from Maryland (or whoever else
  wants to climb on).

  Kathy in Bryan, TX

MMMMM

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