Text 1931, 72 rader
Skriven 2013-06-29 11:55:45 av Nancy Backus (1:261/1381.0)
   Kommentar till text 1855 av MICHAEL LOO (1:123/140)
Ärende: Re: snails 778
======================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 27 Jun 13  07:02:00 <=-

 ML>> wanted to make fake escargot out of them, and we can
 ML>> try them side by side.
 NB>> That could be interesting.  :)   Gizzards are usually rather easy to
 NB>> find, at least.  ;)
 ML> Hey, Janis, do you have a pressure cooker?
 
If she doesn't, I might be able to dig out mine... which hopefully is
still in workable condition.  ;)   Haven't used it in years, don't even
remember what I was using it for at that point...  My sister gave it to
us as a wedding present, so that I'd "still be able to make liver for
supper"...  never used it for that... but did for stews and lots of
other stuff for a while.. :)

 NB>>> cottage cheese... which, I know, wouldn't be one of your choices... 
 ML>> Not only does it make me physically ill, it upsets my psyche
 ML>> as well. Funnily, when drained it doesn't disgust me any more.
 NB>> No curds and whey for you, eh...?
 ML> Never, especially the whey part, which is a major
 ML> concentration of lactose.

True.  :)
 
 NB>> Never thought of it being all that repulsive
 ML> Ack - what about that sour spoiled-milk smell, for starters?

Never noticed that except when it's starting to turn bad... or in an
inferior brand on occasion.

 ML>> after much heat is applied. Which makes me wonder about such
 ML>> places as the Salt Lick, which produces acceptable brisket
 ML>> using a high-heat open pit method.
 NB>> Longer cooking than meets the eye, perhaps...?
 ML> Maybe. The website claims 20-24 hours, but I believe that
 ML> one of the cooking shows depicted a relatively fast cook.
 ML> The main thing is to keep the meat moist and cook to 200F.

Cooking shows don't always show real-time cooking, from what I've
seen...  Maybe what the show depicted was just finishing touches...?

 ML>> I just did a second reheat on some shrimp and marvel at how
 ML>> something delicious and tender became generic rubbery protein.
 NB>> Almost better to eat the leftovers cold...?
 ML> The first reheat made them bad, as in a bad restaurant; the
 ML> second reheat made them almost inedible, as in newlywed cooking.

I think you should have probably eaten them cold...  ;)  Or at least
left out a control portion to compare against the subsequent reheats. :) 

 ML>> This was leftovers from a week ago, so it was just nourishment
 ML>> and not pleasure-giving food. I still have half a week of stuff
 ML>> left over here without delving into the wonders of the freezer.
 ML> I've run out of protein, unfrozen at least! When they come back

Does that mean you'll start tapping the frozen for yourself....?

 ML> in 2 days I'll greet them with maybe a stufato (they've been in
 ML> Italy) with the pot roast that is slumbering in the freezer.

or just as a main to greet them back home...  ;)

 ML> Stufato di Manzo
 ML> cat: Italian, beef, stew

Looks pretty decent.  :)

ttyl        neb

... Beavers are famous for their insatiable appetite for wood.
--- Blue Wave/DOS v2.20
 * Origin: The Holodeck BBS  (1:261/1381)