Text 29108, 76 rader
Skriven 2015-07-17 13:02:00 av Michael Loo (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: pre-pared 976
=====================
 RH> Most of them are chemically supplied anyway, a dash of such and such
 RH> powder, a bit of this one, a lot of that, all combining into a
 RH> chemical soup.

I'm not afraid of chemical soup; I figure it might be better
than no soup at all. Anyhow, we're pretty overvitaminized on
the whole (the general word out there is that we Americans
have the most expensive pee in the world).

 ML> The only thing really better about those cuts is that they
 ML> require less cooking time, which fits in neatly with working
 ML> mom who doesn't have as much time to manage things at home.
 RH> Or have a kid old enough to start cooking the meal.

At what age did you allow them to do stuff with hot oil or
hot skillets? I figure that that's the great breakthrough
point - when you let them do stuff that they could injure
themselves with if they aren't careful.

 ML> Packaged meats are not my thing particularly, but portion
 ML> control can be a good thing, especially, as in the case in
 ML> my family, if things have a tendency to get out of control.
 RH> We (us kids) were rather tightly portion controlled on meats, even
 RH> with the roasts and such. Some of the packaged stuff was actually a
 RH> larger portion than we would have gotten had it been off a chunk of cow
 RH> or whatever.

Yesterday I had an 8-oz piece of beef, and it was Too Much!
Of course, we've been talking about doses much smaller than
that, your proverbial 3.5 oz 100 g deck of cards.

 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.
 ML> As I recall the clever newer mechanisms dispensed with even
 ML> that requirement.
 RH> Helps, especially if you're unco-ordinated.

Helps anyway.
 
 ML> The nice and moist part is contributed exclusively by the salt.
 ML> The rest adds flavor (which can be way overdone) or does
 ML> nothing in particular.
 RH> The veggie brine didn't add an overpowering flavor, but just a bit
 RH> that made it nice.

I see alliums (onions and garlic) as making things better than
the other standard aromatics such as carrots and celery, or
rather you can make a good marinade with the former but not
the latter; you can't make one with the latter but not the
former. It may be that all of the above might combine to make
an effect greater than the sum of the parts, but not by much.
Thyme and sage and such I prefer to apply by direct rub.


MMMMM----- Recipe via Meal-Master (tm) v8.05

  Title: Watermelon Preserves
 Categories: Condiments, Preserves
  Yield: 6 Servings

   Text Only

  Pare and cut watermelon rind into pieces 2 inches long and 3/4 inches
  wide. Cover with brine made by dissolving 1 Tb salt in 1
  quart water. Let stand overnight.  Drain.  Cover with water and boil
  10 min. Drain. Cover with a heavy sirup made of 1 part sugar and
  1 part water. Add 1 thinly sliced lemon to each 3 quarts rind. Add
  whole spices if desired. cook slowly until rind is tender and clear.
  The Household Searchlight

MMMMM

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