Text 35251, 83 rader
Skriven 2016-01-17 20:58:05 av Ruth Haffly (1:396/45.28)
  Kommentar till text 35209 av MICHAEL LOO (1:123/140)
Ärende: CLT shenanigans 823
===========================
Hi Michael,

 ML> >  ML> Last time I paid attention, I think NC had but one! That
 ML> >  ML> is, the references I memorized listed it as having one.
 ML> >  ML> I was reading in 1954, but not that easily.
 ML> > When I moved here for the first time in 1975, the state had two.

 ML> Effectively it's had two for all of my own lifespan,
 ML> but I learned from a list or map that only gave it one.

They expanded to several in the early 80s. Now, because of overlays and
such, we have to dial (punch in) the whole 10 digit number, even when
calling locally.


 ML>  It was
 ML> > aabout to add more, just as we left in 1983, not sure how many it
 ML> has > now. When we came back to NC in 2009, we came back to a 919 area
 ML> code, > same as we had before, even tho we're 150 miles further west.

 ML> Interesting. Overlays?

Yes, especially around this area. Since we live in the same county as
the state capital and have the Durham-Chapel Hill area close by, we're
innundated by phones, both land lines and cell, all needing numbers. We
kept our GA numbers for about a year after moving up to NC but then
changed to NC numbers when we changed carrirs. BTW, Steve and I have
been cell phones only, no land line since we came back from HI in August
of 2006.

 ML> >  ML> Another reason I like sliced is that the meat is
 ML> >  ML> generally not cooked to the fall-apart stage, though
 ML> >  ML> it is tender enough. I never saw the point in fall-apart
 ML> >  ML> or fall-off-the-bone tenderness.
 ML> > I don't mind fall off the bone tenderness. Shows that the meat was
 ML> done > well, but not well done.

 ML> I've always liked more texture than that, except in the
 ML> case of raw meat, which even from old animals has not
 ML> much of that characteristic.

Your chooice, my choice. Enjoying your warm temps? We had snow flurries
this morning, nothing stuck tho. Tomorrow and Tuesday daytime highs are
supposed to be in the mid 30s.

 ML> >  ML> more places, a trend I don't approve of (though I admit
 ML> >  ML> that mustard seed helps a corned beef or pastrami rub or
 ML> > Yes, Steve has used it with pastrami making from time to time.

 ML> I had beef bacon yesterday. It was what I'd expect Newfy
 ML> salt beef to be like, but sliced thin. It could done well
 ML> with a spot of mustard I admit, as it was a sad case of a
 ML> brisket having given its life in vain.

Interesting; I've heard of beef bacon but not had any. It might be
something to try sometime, just to see how it compares to pork and
turkey bacon.


 ML> >  ML>       Title: Pozole
 ML> > Can't do this at our house because of the hominy (corn). BTW, I did
 ML> try > a small serving of meneudo when we were in AZ--can't see what
 ML> the draw > is, but then too, I wasn't suffering from a hangover.

 ML> I find both posole and menudo to be characterless and
 ML> suitable mostly for tummy filling, not taste-bud
 ML> satisfaction. Some poor people food is good; these
 ML> dishes not so much.

I liked the posole I had a couple of years ago but it had corn instead
of hominy. The cafeteria at Duke Raleigh had it on the menu one night
while Steve was a patient after his stroke so I tried, and enjoyed it.

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


... Mind... Mind... Let's see, I had one of those around here someplace.

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