Text 28896, 79 rader
Skriven 2015-07-08 11:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: no stone unturned 943
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 ML> Actually, that's the poor Asian's diet. The richer ones have
 ML> always gone for more protein and fat. The group with the worse
 ML> (by our modern estimation) diet has a longer lifespan.
 RH> OK, I've always read about the poor Asian diet then. Interesting that
 RH> there is such a differecne, but I guess if you can afford more fat and
 RH> protein, you'll eat more of it.

Those much-touted Asian, Mediterranean, blahdiblah diets are
stereotypes mostly, of mostly what the poor folks eat - and
the main issue is portion control, in essence enforced by the
budget. As affluence grows, the temptation to conspicuous and
overabundant consumption grows.

 ML> Anyhow, we had a modified poor Asian's diet until my father
 ML> got wealthy, and then it was meat at every meal, and lots of
 ML> it. That wasn't until I was in high school.
 RH> Sounds almost like how we were brought up but we only had meat at the
 RH> supper, unless it was (one strip per person) bacon in a BLT or with
 RH> eggs for lunch. My folks got the lesser cuts of meat until Mom started
 RH> working at the school, then they could afford better ones.

Likewise, pretty much. For example, we used to eat a lot of
chuck beef, but when my father got his professorship, that was
generally replaced by rib roast. There's not much difference
between the chuck and the rib, except for the tenderness and
the price, though chuck has a beefier flavor, which I prefer.

 RH> Like riding a bike, once you learn, you never really forget?
 ML> I've forgotten how to ride a bike! My b-i-l, saying just that,
 ML> tried to put me on one, to disastrous results. I did perfectly
 RH> I could probably get on one without trouble, but would make sure I
 RH> wore a helmet now.

Try on the flats first. During my failed reacquaintance with
the sport I started off on an uphill (hard), and then of course
the downhill (terrifying, as I couldn't see anything). I walked
the bike back to the rental place.

 ML> okay as the stoker on his tandem, though, as that's all brawn,
 ML> no brains required.
 RH> I've never tried a tandem with anybody, must be an odd feeling at
 RH> first until a rhythm is developed.

It is better to pedal in unison, but the newer apparatus are
geared between the two so that that's not strictly necessary.

 ML>       Title: Vegetable Stock
 RH> I've made my own but using up odds and ends of veggies. Steve was
 RH> wondering what smelled so good one time when I was making it, then
 RH> took a look and saw it was onion skins, wilted carrots/celery and so
 RH> on. (G) He was getting ready to brine a turkey and the recipe called
 RH> for a gallon of veggie stock.

I've never been convinced about subtle aromatics in brines
and marinades, brines especially. I feel that a lot of the
effort tends to go for naught. Of course, vegetable trimmings
aren't going to be a tremendous loss in any case, so the
small increase in flavor might be worth the effort. When I
brine something, I just bang a bunch of salt and pepper and
sugar into the liquid and that's that.

Konbu Dashi
cat: seaweed, stock
yield: 5 c

15 cm square dried kelp
5 c water

Soak in water for 2 hr.

Optional: soak it in water for a while and take out just
when it comes to a boil.

Source: Adventure Sports Unlimited


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