my frame of mind at the moment are modestly relevant.
IOW, a number of factors, any of which can vary at the given time.
As it is with most of life. As a general rule, though,
You forgot "phase of the moon" in your list. (G)
Which at least is reasonably predictable.
feed me my meat without much if any sauce.
I understand; I usually don't use much, if any on most meats.
We're in a society where the proteins are reasonably fresh
from reasonably young animals. I have in fact had (and of
course avoid) meat that is gamy enough to cry out for the
boldest condiments available.
Good place for a long nap?
After dark, there's the remote but distinct possibility
of a permanent one - it's not so remote as when Casey Tibbs,
Archie Moore, and Jimmy Cagney used to hang out when fleeing
the assaults of the famous life.
OK place for guys to hang out, but not for the genteel ladyfolk.
Perhaps, but guys are as prone to damage from
foreign objects as anyone.
Yes, but I don't like sweet bbq sauce.
I don't usually, but generalizations are dangerous.
I'd still adapt it to make it less sweet.
I imagine something simple like diluting with a
good vinegar would make many sauces more acceptable
to you. My preferred approach would like be just
using a light film of sauce.
That's basically what I use, if I use sauce. The eastern NC mix of
drippings, vinegar and hot peppers is a lot better on pork than a mile
long list of stuff.
Wing sauce analogue for pigs. Speaking of which, have
you had pig wings? Essentially a cut of pork shank
that can be held and gnawed like a poultry drumette.
Brains?
If I only had a brain ... .
I've got one, but sometimes it likes to stray. (G)
What good is it if it goes off by itself?
Nope. Due to another diddle with my accounts, my
credit card has gone back into interest-charging mode,
and I don't want to buy anything until that's fixed.
Very understandable.
Actually, it's just as much to avoid hassling the docs.
Sigh! I had a therapy work out today--getting all too familiar with that clinic.
Yecch. My friends all seem to be shelling out big
bucks to the physical therapists and chiropractors.
What about after the nuclear holocaust, when all that's
left are the cockroaches and maraschino cherries?
I'd probably not be around anyway.
And the likelihood grows.
Pretty much true for most all of us on the echo, unless we know of a
local heavy duty bomb shelter.
I'd rather die. Or, in longhand, life after emerging
from the bomb shelter isn't likely to be much fun.
Probably so.
I bet we could carve the Tootsie Rolls with segments
and gross out even the most intrepid diner.
Probably so.
I'm going to have to buy a penny candy (not a
penny any more) and work on that.
True, and to taste can be wildly variable.
My father sometimes used to blanket his food with a
complete layer of cayenne. I've done the same without
ill effect but without especial enjoyment either.
Doesn't sound that appealing to me.
I have known at least two people who salted their
food so much that it looked like Parmesan on top.
Strangely, their blood pressure, last I checked.
was fine.
One of my sisters, when making spaghetti sauce for the family, coated
the ground beef with onion salt & garlic salt--it was pure white! I had
a hard time choking down a small portion.
Things it's better not to watch being made - sausages,
the law, and spaghetti sauce!
---------- Recipe via Meal-Master (tm) v8.00
Title: Italian Sausage Spaghetti Sauce
Categories: Cajun, Italian, Main dish, Sauces
Yield: 8 servings
2 lb Italian sausage 1 c Celery, finely chopped
1 c Dried parsley 1/4 ts Dried mint
1 tb Garlic, finely chopped 1/2 c Bell pepper, finely
chopped
1/2 c Olive oil 3 c Tomato sauce
1 ts Red cayenne pepper 2 c Water
1 c Plain flour Salt, to taste
3 tb Lea & Perrins 2 c Dry white wine
2 c Onions, finely chopped
Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil
(about half cook it), remove from pan and put aside, Add flour to oil
that
was used and make roux. Add onions, celery, and bell pepper. Stir and
cook
until tender or clear. Add water and stir until smooth. Add wine (you may
wish to experiment with the amount of wine used, 2 cups is too much for
some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins
Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring
to a bubbly boil and add salt, to taste. Add sausage. Bring back to a
boil.
Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over
spaghetti
topped with cheese. From Justin Wilson's "Outdoor Cooking With Indoor
Help"
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