Text 27999, 69 rader
Skriven 2015-06-09 20:02:03 av Ruth Haffly (1:396/45.28)
  Kommentar till text 27931 av MICHAEL LOO (1:123/140)
Ärende: meat 785
================
Hi Michael,

 RH> I usually order "medium" in a restaurant. Steve tries to cook to that
 RH> for me, some attempts being more successful than others. If it's too

 ML> There are moments when I feel nostalgic for the texture
 ML> (more than the taste) of a medium piece of meat, but those
 ML> moments pass quickly.

I was brought up on shoe leather tough steaks, very well done, so medium
is a big step away from that. Can't quite bring myself to order it rare
tho.

 RH> rare, I'll nuke it a bit.

 ML> Say it ain't so! Actually, I've been known to nuke
 ML> some meat things, but I am careful to keep the power
 ML> at 50.

50% power for only a minute or so, just enough to get a bit more of the
red to turn pink or take the chill of the fridge off, if left over from
another meal. I'm not saying I'll do it on full power until it turns
black; I just want it to stop mooing. (G)

 ML> sometimes with the class of restaurants I can now afford to
 ML> patronize for that reason. Even with the class of restaurants
 ML> I cannot afford - the taste of dry aging doesn't appeal to
 ML> me any more either.
 RH> Were you a picky eater as a child?

 ML> Who, me? My rules were simple. No cheese, small quantities
 ML> of greens.

I had to eat what was put in front of me, no opportunity to be picky.
Now that I'm an adult, I can be a bit picky, if I want to be. I'll take
your cheese and greens.


 ML> Eh, it should anesthetize the taste buds enough to make
 ML> a whole variety of things more edible. Well-done burgers,
 RH> Just strainght horseradish will do that, don't need any horsy sauce.

 ML> Some have a hard time with unadulterated horseradish.
 ML> That sauce is sort of a children's introduction to it.

Or for the horseradish wimp.

 RH> Zucchini, if well prepared, doesn't need any sort of cover up. It's
 RH> good even raw.

 ML> That statement deserves a particularly nasty recipe -


 ML>       Title: Concia (Zucchini with Mint and Vinegar)
 ML>  Categories: Live!, Squash
 ML>       Yield: 4 Servings

It might be something worth trying, we've got the herb garden.

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


... OH NO!  Not ANOTHER learning experience!

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