Text 29012, 84 rader
Skriven 2015-07-14 11:17:00 av Michael Loo (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: no stone unturned 961
=============================
 RH> But yes, I could see it, as my parent's combined income grew, their
 RH> consumption of what used to be made instead of bought, grew. Their
 RH> consumption of better cuts of meat and fancier (but still white)
 RH> breads grew as well, no more cheap sandwich bread. (G)

I'm pretty sure that cheap sandwich bread has about as many
nutrients as less cheap but still white bread. I.e., not
very many.
 
 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.

The only thing really better about those cuts is that they
require less cooking time, which fits in neatly with working
mom who doesn't have as much time to manage things at home.

 RH> We never had the rib toast. As we left home, Mom and Dad started
 RH> buying a lot more convenience foods, including preportion packaged
 RH> meats. They bought quite a good amount of that in the last few years

Packaged meats are not my thing particularly, but portion
control can be a good thing, especially, as in the case in
my family, if things have a tendency to get out of control.

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

Try on the flats first ... .

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

As I recall the clever newer mechanisms dispensed with even
that requirement.

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

The nice and moist part is contributed exclusively by the salt.
The rest adds flavor (which can be way overdone) or does
nothing in particular.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Apricot Delight
 Categories: Fruits, Desserts
      Yield: 2 servings

     50 g  Dried apricots
           - preferably unsulphured
    175 g  Greek yogurt
      1    Egg white; stiffly beaten
           Grated chocolate
           -(to decorate)

  This recipe is a long-established favourite and can be made at any time
  of the year. If you make it with unsulphured dried apricots the result
  will be noticeably more delicious.

  Soak the apricots in water for just 1 hr, then chop them roughly. They
  will be slightly crunchy. Fold them into the yogurt and mix well. Fold
  the stiffly beaten egg white into the mixture and spoon into two dishes.
  Sprinkle with grated chocolate. Serve as soon as possible.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

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