Text 4515, 83 rader
Skriven 2013-09-10 20:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: BBall vindictiveness 138
================================
 RH> The one that means the big bad Yankees can't catch up. 

Funny how people still are focused on the Bombers even though
various livestock have better records, and there are only what,
20 games left in the regular season.

 RH> Too bad they dropped one on Sunday.

I figure that if the Sox swept, the New York economy would have
gone into a doldrums that it would take months to recover from.

 -> A dry-cured raw bacon is one of the most delicious of foods.
 -> I'm not talking about Cry-o-Vacced wet green bacon such as you
 -> get in the supermarket, but I'll eat that too.
 RH> Never had the other, but I'd cheerfully check it out.  Sometimes here
 RH> I can  get the slab bacon, hand cut on the spot, but it's not the dry
 RH> cure either. 

I had me a slice yesterday just to bring my memory up to
date. It was just like somewhat fatty ham, with rind, only
better. I also had some cooked crisp, and I wondered why
bother.

 RH> I'll cheerfully chow down on eggplants and peppers however. Potatoes
 RH> too,  once we cut off the green.  Go figure.  Add cooked tomatoes to
 RH> any of the  above and I'll eat those too.  

As I have periodically pointed out, the green is not where
the poison resides; it's just a bellwether.

 -> The combination of salting, curing, and drying should make
 -> it not a problem. You eat prosciutto, don't you?
 RH> When I can get it!  Every once in a while I find the end cut at the
 RH> local  IGA affiliate in their Get Rid of This case.

Where I shop the Get Rid of This case more often not contains
garbage.

 RH> There's some kind of collective buying thing going on, but all of the
 RH> stores 
 RH> are independant of each other.  It's a way to compete with the big
 RH> guys. 

Seems not to work all that well. The ones I've seen suffer
from a greater or lesser rattiness, more greater. I was
thinking more Codependent Grocers' Association.

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

      Title: Pineapple with Port Wine
 Categories: Desserts
   Servings:  2

      6 oz Pineapple - ripe, pared, cut
           -into 4 slices
      4 oz Ruby port wine
      1 c  Ice - crushed

  Put the pineapple in a bowl and cover with the port.  cover tightly and
  refrigerate for 2 hours.

  TO SERVE: Divide the pineapple slices between dessert bowls and top each
  serving with crushed ice.

  Pour the port marinade over the ice and serve.

  NOTES: If the pineapple is not sweet enough you may want to add some
  artificial sweetener.

  The port shoud be "ruby" and will have its own sweetness.

  VARIATIONS: A Madeira could be used in place of the port.

  Other fruits could be used but the fresh pineapple has an unusually
  refreshing quality about it.

  From Roy F. Guste Jr.'s "Lousiana Light" ISBN 0-393-02714-7

MMMMM

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