Text 29553, 118 rader
Skriven 2015-07-28 12:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: lots things 35
======================
 ML> There was a period when I'd scoop out the inside and let
 ML> someone else eat it, butter up the skin, and chow on that.
 ML> Maximal flavor, maximal fiber, maximal minerals.
 NB> I like that approach...  :)  And one could always use the inside for
 NB> other projects...  :)

See below.

=
 ML> I've hit a plateau, or maybe my eyes are changing again.
 ML> Mildly discouraging, but I haven't backslid much in the last
 ML> few days.
 NB> As long as the general direction is for the better...

One hopes, but one is not sure - as of today, I can't read
well any more, and I will be e-mailing the eye doc to complain
about the persistent multiple vision.

 ML> I was watching Dale grill some kebabs around sundown and
 ML> congratulated myself that I hadn't been chewn on; I just
 ML> discovered that I was wrong, but just once.
 NB> Only one bite...?  That's pretty amazing... guess something worked...
 NB> or there just weren't any of the buggies around...

I promised I'd go back inside at the first chomp, and so I
did. The presence of grill smoke might have been a bit of a
deterrent as well.

 ML> Nobody is perfectly consistent, and nothing is black or white,
 ML> and furthermore external circumstances can color an experience,
 ML> turning it from good to bad (or one hopes vice versa) in the
 ML> twinkling of an eye.
 NB> We had some so-called friends that took pleasure in turning someone
 NB> else's trip bad... those were harder to turn back to good, or even
 NB> neutral...   And yes, externals did sometimes factor in, too...
 
I hope you got rid of those friends. I find deliberate cruelty
unforgivable (except in the sense of "I am cruel only to be
kind). Schadenfreude is a sneakily nasty version of the same
thing, but almost everyone experiences that now and then.
=

 ML> Garnish with fresh herbs (dill, parsley and chives
 ML> are especially fine here) and serve.
 NB> Looks pretty basic to me...
 ML> This recipe, from 2011, is almost exactly what Dave
 ML> the Sac published in 2010, but the blogger claims
 ML> that she got it from her mother. 
 ML> http://nami-nami.blogspot.com
 NB> So she might well have gotten it from her mother, and not from
 NB> wherever Clean Dave published it...  :)

Who knows who got what from where. Her mother might have
got it from Dave or from wherever he got it. Or, it being
as you say pretty basic, might be from the east European
version of Betty Crocker, or anon., or trad., or maybe from
the side of the can.

 -=> Nancy Backus said to Dale Shipp <=-

 DS> I just got a new phone for Tracfone.  My old one was not picking up a
 DS> signal at several places in town, where it should not have had a
 DS> problem.  In a chat with the Tracfone people, I was told that the old
 DS> phone was "2G compatible", which may even mean it was analog. 
 NB> Not analog (that was 1G, or first generation)

My phone, such as it is, with its 1-call-worth battery and
worn-off keys, is analog but "2G compatible"; back when, it
usually used analog (what became of analogue?) networks but
could, if none was available, switch over at double the cost
to digital. Of course, all networks are some kind of digital
now, so any phone has to be "2G compatible" to be at all
usable.

MMMMM----- Recipe via Meal-Master (tm) v8.03

      Title: Potato Macaire (Henri Soule, via Vincent Price)
 Categories: Potatoes
      Yield: 1 pancake

      1    Large Idaho potato
      4 T  Butter
           Salt and pepper

  Bake the potato. Break it open and scoop the insides out with a fork.
  Discard skin or use it for something else.

  Mash 1 T butter into the potato pulp and season with salt and pepper.
  Keep mashing until potato is smooth.

  Heat 1 T butter in a heavy skillet. Add potato mixture and spread it
  with the back of a spoon so it is 1" thick. Cook over low heat until
  brown on one side. Add butter as needed and brown on other side. This
  takes about 35 min and 25 min or even longer if you can get your
  stove to cook very, very slowly.

  Mr. Price emphasizes that the potato must be broken open, not cut,
  and that no improvisation is called for. So I tried this 4 ways -

  1. as written. This produced an unbelievably lush and savory pancake,
  with crisp (almost hard) exterior and rich, melting soft, light
  yellow inside. Flavor was an essence of potato, very delicious.

  2. thinner than normal. This was also good - more latke-like, though,
  not as delicate inside or out.

  3. with the potato cut out rather than forked out. This too was not as
  delicate as the canonic version, although it too was quite fine.

  4. using a Maine potato. I liked the outside of this one, which was
  craggy and crusty as Katahdin, but the inside was gray and pasty,
  although it tasted pretty good. Definitely peasant material.
           Michael Loo.  U/L to NCE by Burt Ford 10/96.

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