Text 29143, 82 rader
Skriven 2015-07-17 21:30:15 av Ruth Haffly (1:396/45.28)
  Kommentar till text 29108 av Michael Loo (1:18/200)
Ärende: pre-pared 976
=====================
Hi Michael,

 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.

 ML> I'm not afraid of chemical soup; I figure it might be better
 ML> than no soup at all. Anyhow, we're pretty overvitaminized on

I'd rather avoid some of the chemicals at this stage of the game.

 ML> the whole (the general word out there is that we Americans
 ML> have the most expensive pee in the world).

No surprise there.

 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.

 ML> At what age did you allow them to do stuff with hot oil or
 ML> hot skillets? I figure that that's the great breakthrough

I don't recall but they started with a microwave when they were about 8
years old. Hot oil (in larger quantities) was not used a lot in our
kitchen but they did know how to heat a bit of butter in a pan to make
egg in the eye. That was one of the first stove top things I taught them
to make. By the time they were about 11 or 12, if a parent was in the
house, they could make a cake or batch of cookies. They needed a parent
for a bit of supervision, to answer questions and help with some of the
less familiar techniques.

 ML> point - when you let them do stuff that they could injure
 ML> themselves with if they aren't careful.

Knives took longer to develop skill with than baking but we had our
girls using them (mostly paring type) by age 10 or so. Always with a
cutting board, as we were in military (rental) housing so we wanted to
keep counter tops looking good.

 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.

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

I'm not sure how much meat I'll have in a serving; I guess it depends on
what kind of meat I'm eating.

 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.

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

Generally my  "save for stock" bag is heavy on onions, has some celery,
carrots, broccoli stems, and various other bit and pieces of veggies.
When I make the stock, sometimes I'll use a bit of veggie powder like
Spike to add more flavor if the bag wasn't that full. It also rounds out
the flavor assortment with some I may not have had in the bag.

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


... Our necessities are few but our wants are endless...

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