Text 29997, 84 rader
Skriven 2015-08-14 23:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: more hospitals 91
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 ML> in the US, it's called floxacillin, which means that I might
 ML> have gotten it at one time.
 NB> I don't think I have, but I'm pretty sure that MJ did... :)

It's not a front-line fighter in the US.

 ML> approval; after I ordered the Sher Wagyu rumpsteak, I
 ML> was disappointed to find that Lilli ordered the same -
 ML> it turned out to be a perfectly tasty piece of meat with
 ML> that distinctive grass-fed flavor, but the lack of
 ML> richness gave wagyu a bad name. It's so hard to get
 ML> Japanese-standard meat outside Japan.
 NB> You were hoping that she'd try something else...?  Or was it just that
 NB> you expected it to be a disappointment...?

As we almost always share tastes, I was counting on her
getting something different. Oddly, I was not expecting
disappointment but had willingly for once suspended
disbelief. If I'd known she was going to get this, though,
I'd have gotten the 500 g Angus "porterhouse" (i.e., 18 oz
sirloin strip) for two bucks less.

 ML> I had some in the US a couple decades ago that qualified
 ML> (the tenderest and tastiest piece of flank - all I could
 ML> afford - that I have ever eaten), but after the name became
 ML> fashionable, the food has undergone the stupidization that
 ML> so many trendy things have.
 NB> So very unlikely that I'd ever have the chance to try the real thing,
 NB> particularly here in the states...   :)

Though the clever journalists have claimed that it was
impossible to get the real thing in the US, they were as
most 21st-century journalists are not so clever as they
thought themselves - certainly less clever than those who
managed to get true wagyu beef into the mouths of red-blooded
Americans of means (and their friends).

 ML> cheated us a bit. One can, if one is rich, get the real
 ML> McCoy in Hong Kong or Singapore, whose Chinese-influenced
 ML> food cultures do not shy away from richness.
 NB> Not being rich, or likely to be in Hong Kong or Singapore.......

If you're only modestly or only temporarily well off, wagyu
is cheaper in Japan than elsewhere, plus it's usually cheaper
to get to. And though Tokyo has the reputation for being one
of the costliest cities in the world, Singapore and Hong Kong
have pretty well caught up, but other Japanese cities,
including ones closer to the source of the best beef, are
more reasonable.

 NB>> ... Hearts are still red muscle meat, a sort of gateway offal.
 ML> I think that with all the tubes and things hearts are harder
 ML> to deal with than livers, whose tubes and things are relatively
 ML> unnoticeable if properly prepared.
 NB> Once prepared, though, heart tastes a lot more like regular meat,
 NB> unlike liver...  I do like them both, though... 

Yeah, I approach the issue from the standpoint of a cook,
not an Eat. Which reminds me, any more word from Newark?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Strawberry Marlow
 Categories: Desserts, Osg
   Servings:  1

      1 pt Strawberries; ripe
     24 ea Marshmallows
    1/4 ts Salt
      1 c  Cream; whipping  - whipped

  Crush washed berries. Heat marshmallows and 2 T. juice from berries in top
  of double boiler. Stire mixture with folding motion, heating only until
  marshmallows are partially melted. Remove from firs and continue folding
  until mixture is smooth. Cool, add berries and salt. Whip cream and fold
  in. Place in freezing tray and freeze without stirring.

  Source: Mrs. Ralph Orb, Newark Grange, Licking County, OH

MMMMM

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