Text 24514, 64 rader
Skriven 2015-03-04 11:13:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: rich, poor food 278
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-=> Quoting Michael Loo to Nancy Backus on 02-26-15  05:55 <=-

 NB>> Dunno... but if you respond properly to their mothering, I suppose
 NB>> it only makes it more likely to continue...  (G)
 ML> Hey, it's my stock in trade. Now all I need is one who's
 ML> rich and single.

;)  See below...  ;)
 
 NB>> A bit of mutual coddling's a good thing, anyway... ;)  Nothing at
 NB>> all wrong with looking out for each other...  :)
 ML> Seems to work okay most of the time, but it's not the
 ML> standard paradigm. This time, I bought all the food,
 ML> because she didn't want to eat at all but got convinced
 ML> to only when something attractive was in front of her
 ML> nose. She was kind of unwell, and my philosophy is
 ML> feed a cold, feed a fever.

My philosophy is more listen to my body... if it doesn't feel like
anything, let it be...  But only for a day or so.. then I'm back to
your philosophy to feed whatever...  :)
 
 ML>> Maybe it's almost time for another visit to Annie?
 NB>> To get some proper mothering...?  ;)
 ML> Very high end mothering at that: my reports from Williamsport
 ML> are studded with steaks and lobsters and such.

She fits the rich... not exactly single...?   ;)  (I know, compatibility
plays into the equation, too... [g])
 
 ML>> Five Guys (I typed Fie Guys) gives you two 1/5 lb patties
 ML>> for the regular order (you can get a single patty, but I
 ML>> find that that makes for a too high percentage of bun.
 NB>> I think I've usually gotten the single patty, and then loaded it with
 NB>> various toppings...
 ML> Just so there's not too much bun. I hate too much bun,
 ML> especially when it's the sweet squooshy kind, which it is.

The time I went with my friend Linda, she got hers without the bun... it
was served in a foil pan...  :)  Of course, then one has to eat it with
a knife and fork...  :)
 
 NB>>> Would small roasts be harder to control the variables...? 
 ML>> Small roasts are more commonly called "steaks." And, no,
 ML>> they don't work as well in the oven.
 NB>> I was thinking the 1-2 lb-ish chunks of meat... I think of steaks
 NB>> as being flatter, also...  :)
 ML> The ideal steak for most is 1 to 2 lb at an inch a pound.
 ML> With those you can get a good crust on the outside with
 ML> the interior still rare. I suppose a 2 lb trimmed rib roast
 ML> might look like a funny little roast rather than a steak,
 ML> but I'd still treat it like a steak, only I'd brown it on
 ML> six sides rather than two.

Ok.  And so it isn't likely to be conducive to doing the slow very
well done roasting process to get the wonderful doneness to happen...

ttyl      neb

... Every time I learn something new, old stuff falls out of my brain.

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