Text 217, 117 rader
Skriven 2013-06-10 16:03:37 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: food network 678                                         [1]
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Hi Michael,

 ML> A little learning, actually, and the spring is Pierian.
 RH> OK, so I was close, again going from memory.

 ML> For some reason, people usually misquote that, even though
 ML> the distinction is as glaring as the one that you sometimes
 ML> bring up in one of your taglines (yeah, I know these should
 ML> not be discussed) about knowledge vs. wisdom.

The tag lines are files Steve put on years ago; I don't claim to any
gems of wisdom in them.


 ML> I went to grad school in English, one of many interesting
 ML> false starts in my life.
 RH> I had one of those with English, as an undergrad major, secondary ed
 RH> minor. I changed to sociology, with minors in psychology and art,
 RH> stayed with that and was happier.

 ML> The journey was amusing, though, right?

Frustrating at times. When I went, the school didn't have an art major
or I might have gone with that. As is, I had more hours than needed for
the minor--we needed 6 hours of art history plus another 6 of whatever
art classes we wanted. I took another 12 hours, split between studio and
classroom work. Nothing dealing with needle, thread & fabric but that's
where a lot of my art training is used now.


 ML> We met with the head chef at the restaurant
 RH> I read your mesage to somebody else about it yesterday. I'd sous chef
 RH> for you but not take on a project like that myself.

 ML> I don't get to bring a staff, other than Annie and Robby,
 ML> both of whom are decent in the kitchen but need explicit
 ML> instructions, as in I cut a sample piece and tell them, okay,
 ML> I need a hundred of these, no more and no less, but I fear
 ML> that I will get 150 of them only half of which will be
 ML> usable. The regular employees will be there for me, though.

Will this be when you're in the Williamsport area in July? We will be in
the area the week end of the picnic (maybe a day or so before/after) but
have to commit some time to a family event.


 RH> OTOH, if it were German or Italian cooking

 ML> I actually would prefer that. I told the chef that I can make
 ML> a Schweinshaxe or Schnitzel with the best of them, but that
 ML> didn't fit into the plan.

Sigh! Maybe another time, another place.


 ML> is that people do volunteer me for stuff, some of which I am
 RH> I've been volunteered before, sometimes doing quite well in the
 RH> position, much to my surprise (G) but not to the surpise of the one
 RH> who put me up to it.

 ML> Sometimes, and I say sometimes, their assessment of your
 ML> abilities may be more accurate than your own.

That's actually quite true, more so than you would think.


 RH> That sounds like it would have been pretty good, actually. Knowing
 RH> that it was western NC, you had the red bbq sauce for it.

 ML> With the ribs that some others had, you got it in one. My
 ML> pulled beef was thankfully not very sauced.

Thankfully; we've had some bbq drowning in sauce, other that has been on
the dry side. I like it moist but not soaking wet, and given a choice,
would rather have eastern NC bbq than western. (AG)


 ML>   Puree all the seasonings and add the blood from the pig. Scrape off
 RH> I think I'd rather use another liquid.
 ML> Eh, people think it's gross, but in fact, it's just protein
 ML> and fat and tastes somewhat like liver.
 RH> I eat liver but I still can't wrap my mental taste buds around blood.

 ML> There's this mythology about blood is life, and it combines
 ML> with the other mythology about you are what you eat, and the
 ML> result is something many people can't wrap their heads
 ML> around. But think of it this way. A carnivore consumes the
 ML> equivalent of say a hog a year (57% yield, or 144 lb of
 ML> "retail cuts," as the government calls it). If you got
 ML> yield up to 67%, say, by using the blood and weird parts,
 ML> you could feed a sixth more people. Not insignificant. Of
 ML> course, some of the discards go to making fertilizer and
 ML> such, but the efficiency of returning these nutrients to
 ML> the ground and then reharvesting them (ha, take that, you
 ML> vegetarians) is low.

I will eat some wierd parts but not blood. Funny story--when we were
stationed at Fort Huachuca, I was shopping in the commissary one day
with Rachel. I asked her to pick up the turkey cold cuts for school
lunches while I went for something else. The liverwurst, etc was stocked
by the cold cuts so I guess she took some time to look over the various
offerings. When she came back, she asked what blutwurst was. I just told
her that she knew enough German to translate it so the mental wheels
churned for a few seconds, then she said "eew!" ad she realised what it
was. Needless to say, she didn't want to try it.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)