Text 28936, 104 rader
Skriven 2015-07-09 19:42:58 av Ruth Haffly (1:396/45.28)
  Kommentar till text 28896 av MICHAEL LOO (1:123/140)
Ärende: no stone unturned 943
=============================
Hi Michael,

 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.

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

And for the past 3 years I've gotten much stricter on portion control.
But yes, I could see it, as my parent's combined income grew, their
consumption of what used to be made instead of bought, grew. Their
consumption of better cuts of meat and fancier (but still white) breads
grew as well, no more cheap sandwich bread. (G)


 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.

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

We never had the rib toast. As we left home, Mom and Dad started buying
a lot more convenience foods, including preportion packaged meats. They
bought quite a good amount of that in the last few years Mom was home as
it was something she could cook easily as her arthritis increased and
memory decreased. They also bought a lot of cookies (Mom or one of us
kids used to do the baking) and ice cream for a quick and easy desserts.
Mom would still do a lot of from scratch mashed potatoes but they got
lumpier and lumpier over the years so Dad started buying various "fancy"
potato mixes. Mom would have to mix milk and butter with them, bake them
for a bit and have a potato dish Dad would eat. She'd still get the
occaisinal chuck roast but went more with pot roast and ham as the main
meats she'd fix.

 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.

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

Given your vision issues, I could see where you would have problems. I
don't have that but it has been so long since I've been on a bike, I'd
be hesitant about riding until I got my confidence back.

 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.

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

As long as you're relatively in sync I guess it would work. If you were
pushing down on the right pedal while the other person were going up on
it (or similar), I could see a potential disaster.


 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.

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

We've used Alton Brown's "Good Eats" turkey recipe for some time, either
roasting the bird or smoking it. He starts it with a brine; we've found
that to add flavor to the bird and keep it nice & moist.

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


... I hit my CTRL key, but I'm STILL not in control

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