Text 8529, 63 rader
Skriven 2011-03-19 20:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Extra taste 88
======================
-=> Quoting Michael Loo to Dave Drum <=-

 DD> the Nazi Dietitians

 ML> Dietitians, it strikes me, are in the biz because they
 ML> hate life.

I have not encountered that sort. The ones I know think we eat too
much meat, fat, refined starches and sugar and not enough healthy
oils, whole grains, fruits and vegetables but also concede no one
will adhere to a diet that is not tasty and that a health diet can
be broken periodically for a splurge. And they aren't anti-alcohol.

The one I pay attention to is Lorie the dog mushing, bagpiping
nurse cum herbalist who is a student nutritionist, top notch cook
and hostess and a lover of fine wine. She herself is down to about 4
oz of wild meat and 4 oz of wild fish over the span of three days
but sees no harm my daily consumption of 4 oz of meat for lunch and
another 8 oz at supper, with nitrates in them about twice a week.
She does consider that to be a sensible upper limit though.

As for alcohol she maintains that a minimum of one beer and one
glass of red wine a day is good for you. Her upper limit is 4 drinks
of all kinds normally but up to 8 in a day once in a while followed
by an alcohol free day to rest the liver, for an average of 14 to 28
drinks per week. Moderate but hardly Nazi strict.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Country Style Quail
 Categories: Game, Quail, Chilies, Pigeons, Bacon
      Yield: 10 Servings
 
     30    Quail breasts
      1 lb Bacon
      1 md Onion, thinly sliced
      3    Egg yolks
      2 c  Half and half
      1 ts Sweet Hungarian paprika
           Salt and pepper
 
  In a large skillet, cook bacon until crisp.  Drain on paper towels.
  Place sliced onion and quail in the skillet and brown in the bacon
  fat. Salt and pepper the birds.  Remove birds and onions from skillet
  and place in a warm oven (150-200F).  Pour off all but 3 tablespoons
  of bacon fat. Mix the egg yolks and the half and half. Add mixture to
  the bacon fat in the skillet and cook over low heat just to thicken,
  stirring constantly. Do not boil. Stir in paprika and serve sauce
  with quail and fried potatoes.
 
MMMMM


Cheers

YK Jim


... Wine is the most healthful and most hygenic of beverages. - L. Pasteur

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