Text 16929, 136 rader
Skriven 2014-09-12 09:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: odd food & eaters 957
=============================
 ML> Well. I've been known to eat 6 to 8 oz of fat at a
 ML> serving without ill effect or losing my appetite.
 ML> It's best when crispy, of course.
 NB> If that were all you were ever eating, that might be considered less
 NB> than sensible... but then, I know that isn't all you eat... Crispy

Sometimes it's all I'm eating. Like the time when I
got a salo plate in Estonia ... I'd have liked it but
that it was rancid. If it had been fresh fat, it'd have
gone down like butter. [g]

I consider your 3.5 oz deck of cards serving of fat
about right if that's all I'm eating. More, I'd need
some protein and maybe even a little starch to go
with it. It does depend on the circumstance and
setting, though - there are times when I can still go
through two pounds of meat and fat combined, others
when a tiny bit is more than enough. I've had my
observations skewed, though, by recent BBQ expeditions
with Lilli, where we tend to go by a pattern, three or
four meals a day, each one consisting exclusively or
mostly of a pound of moist brisket. If the meat is
just right moist (maybe 30-40% fat) and just salty
enough, I can do this multiple times; if it's just not
quite right, I shut down rapidly. On these trips I
generally eat 2/3 of the meat, so this means up to
40 oz of fatty brisket a day.

 NB> does indeed enhance the goodness...  Perhaps I wouldn't be likely to
 NB> eat quite so much at a serving, but I find it quite tasty as well... ;)

Crispy is good when the fat is to be eaten alone;
with meat, for example, soft is not a problem.

 ML> hit his head, and now he's being treated for a possible
 ML> concussion. 
 NB> Hope he's going to be all right.

It seems so. He got it into his head to take some
unauthorized psychological testing, though, which
showed him very high on the malingering scale, not
a surprise, but this means that some of his insurance
claims may be denied, which could get expensive.

 ML> stop there's a Colombian grill called Al Carbon, which
 ML> I have always wanted to try, as the smells that come out
 ML> of there are generally good. So I arranged to meet
 ML> Jonathan there - he can't drive until he's been looked
 ML> at, and it's the end of the bus line and hard to miss.
 NB> Quite a rational train of thought there... and an opportunity too good
 NB> to pass up, agreed...  :)

It's a bus/subway intersection of some importance,
so quite sensible. Turns out he has been there before,
because of the convenience, and he didn't like it, but
he didn't tell me this before when I suggested it,
perhaps because he's cowed by me. Anyhow, we did get
a good deal, and we did like the food, and he allowed
as how he'll probably go back.

 NB> Sounds like you both got a good deal there...  :)  And are you likely
 NB> to go back there for a repeat visit now..?   :)

There are other places nearby as well, though a long
rather than a short walk - one of them is a Szechwan
place that serves extremely hot and extremely fatty
food, so I might prefer that; also there is a Thai
place and a deli place that give me miles for dining;
so it will depend. For wholesome, cheap, and nearby,
sure.

 ML> One hopes that as with us such programs are every day
 ML> in every way getting a little bit better and better. I
 ML> don't think that's all that likely, though.
 NB> As more boomers are using similar programs, chances are there'd be at
 NB> least some modifications in the right direction... The fact that there
 NB> just are so many more of us may be pushing some of that, economies of
 NB> scale and all that...  ;)

Depends a lot on the facilities - if they were built
for smaller clientele bases, the economies may be
undone by the need to expand and rebuild.

 ML> either. Unknowable until we find someone who actually
 ML> knows Armenian. For all we know the name means
 ML> Grandma's Invention.
 NB> True... one never knows...  ;)  Unfortunately, the people I know of,
 NB> of Armenian descent, aren't where I can readily find out how much of
 NB> the mother tongue they might know, and possibly ask for a
 NB> translation... maybe someone has access to an Armenian dictionary...? 
 NB> or the electronic equivalent....?   ;)

I generally play with an Armenian group during the
holiday season, only Annie had got me to go off with
her in December, so I'm missing this year. Too bad,
as I'm CM, and there's this Armenian kid (no longer a
kid, alas, he's bald and probably 45) who's been
waiting in the wings for decades who will no doubt use
this as an opportunity to take over, which is fine,
except he's nowhere near as good as I am. Anyhow,
most of the group speaks Armenian as a first language,
and I guess I could have asked, only I'm not going to
be there.

Barbecued lamb (ANDREW'S SHISH KEBAB)
cat: Armenian, main
servings: 6

1 leg of lamb, cubed
1 bn parsley, chopped fine
4 lg onions, chopped fine
1 Tb salt
1 Tb pepper
1/4 c oil
1/2 ts cumin powder
2 md eggplants
peppers and tomatoes to taste

Day before, mix together and marinate all ingredients except
eggplants, peppers and tomatoes. Prior to barbecuing, wash
and set aside peppers and tomatoes. Prepare eggplants by
cutting in chunks and sprinkle with salt. Sprinkle with
oil. The oil makes the eggplant soft and succulent.

While charcoal is turning white, arrange meat and vegetables
on shish (skewers) and cook slowly, turning and browning on
all sides. After shish kebab is cooked, put into a large
roasting pan that has sliced French bread on the bottom.
This absorbs all the juices.

by Thelma (Boghosian) Crespo
From: Armeniapedia.org

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