Text 17325, 115 rader
Skriven 2014-09-25 03:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: health 991
==================
Excesses

 ML> setting, though - there are times when I can still go
 ML> through two pounds of meat and fat combined, others
 ML> when a tiny bit is more than enough. I've had my
 NB> Kinda what I was getting at... there are times for fat, and times when
 NB> fat is better combined... there are times when you'd have lots, and
 NB> times when you'd not need so much...  So there is some balance there,
 NB> more than initially obviously said... ;)

I've not been much on balance. I may be beginning to
pay for it, but not in the way that the diet-conscious
would like to think. In my case I went from low-protein
to low-carb and (as with lactose) seem to have lost the
ability to handle carbs in general. I've begun to eat
starches again, only a little at a time, almost in the
way that John Guillory says Dr. Oz recommends. So
perhaps balance will come to my life.

 ML> quite right, I shut down rapidly. On these trips I
 ML> generally eat 2/3 of the meat, so this means up to
 ML> 40 oz of fatty brisket a day.
 NB> Quite a bit... but not your everyday occurrence, after all..  :)  

Ttruth be told, nowadays I feel bilious when I eat like
that. Half that is enough, if I chase it down with a
couple beers - it's still a 3500-4000 Calorie day,
depending on the fattiness of the brisket (at 9 Cal a
gram for fat and 5 for protein). Problem is back in
the day I used to burn lots more, plus if I had 3 days
of that kind of behavior I made up for it with a similar
stretch of under 1000. 

 ML> Crispy is good when the fat is to be eaten alone;
 ML> with meat, for example, soft is not a problem.
 NB> Yup...  quite true...

One nice thing about having a kitchen to mess around -
I could take the fat cap off a brisket and make it into
beef bacon-like substance, which has an alluring tender
texture, quite different from other kinds of cracklings.

-

Brother!

 ML> It seems so. He got it into his head to take some
 ML> unauthorized psychological testing, though, which
 ML> showed him very high on the malingering scale, not
 ML> a surprise, but this means that some of his insurance
 ML> claims may be denied, which could get expensive.
 NB> Unless the insurance companies discount the results of the testing...
 NB> or only take from it what they want to hear... Sometimes there isn't
 NB> much sense to the system...

Further inquiry indicates that he is said to overreport
symptoms, which did do him good in that his persistence
got his leukemia diagnosed and treated, which of course
reinforces his inclinations. Of course these results
result in the Catch-22 with the insurance company.

-

Machine hygiene

 ML> I've done quite a number of virus checks of various brands,
 ML> and nothing has come up. I suppose that there should be a
 ML> virus checker that doesn't depend on the operating system
 ML> (booting from its own device), but I don't have such.
 NB> The computer gurus among us might have the answer to that... One would
 NB> think that there should be...

I downloaded something from Kaspersky that purports to
be just that, but I can't get it to work.

-

 ML>> VEGETARIAN BROTH
 NB>> It does seem a bit poisonous...   :)
 ML>> M's note: omit the apple and half the fennel
 NB>> That makes it a little less poisonous... ;)
 ML> A warning, though, regarding my cooking. I've been known
 ML> to actually put apple in a stock, a non-vegetarian one.
 NB> Just don't do it at a picnic where I'm in attendance... or at least
 NB> warn me if you do...   (G)  You won't find any at hand in my house, so
 NB> I'd be safe there...  ;)

Don't worry, I won't do it in anything I intend to serve you.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Garlic Mashed Potatoes
 Categories: Vegetables
      Yield: 4 servings

      2    Heads of garlic                     3 tb Butter
      1 c  Milk                                1    Salt and pepper to taste
  2 1/2 lb Potatoes,russets,peeled qtrd

      Seperate the garlic cloves and drop into saucepan of boiling water.
  Boil 2 min.Drain and peel. In same saucepan,combine garlic cloves and
  milk.simmer very gently for 20 min, stirring frequently so that the milk
  does not scorch
     When garlic is very soft,pour the milk and garlic into a blender or
  processor and process to a smooth puree.(can be made ahead.Reheat before
  adding to the potatoes.)Boil the potatoes until tender and drain
  immediately.Put the potatoes through a ricer,letting them fall back into
  the saucepan.
      Place the saucepan over low heat;then with a wooden spoon,beat in the
  garlic milk,then the butter,salt,pepper.Serve very hot. Source unknown

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