Brains, by the way, contain an average 2.1% cholesterol,
around 10x what most organ meats have and 30x+ regular
meat and fat. Not that cholesterol makes much difference,
which all modern research shows (and as Ian has maintained
all along).
Good for Ian... I never believed that eating cholesterol did much harm, either... the body is perfectly capable of manufacturing it on its
own...
And does as it sees fit. Not much you can do about
it except statins, which will no doubt end up killing
more people than it saves.
I wonder how much luck is involved in
the collection of what comes to be known
as history!
Historians are supposed to be better at remembering things....?? And/or at documenting at the moment...?
It's not that they remember but that they should be
more careful at getting information from sources that
remembered and documenting these. But that is a rosy
view and ignores prejudice, bias, blindness, and ego.
Yes, that would require at least a modicum of luck, I'd guess...
It's a harder job than one imagines. I was talking to a
friend, a former professional historian, who unfortunately
apparently has EOA exacerbated by medications prescribed
for post-back-operation agonies. It's kind of interesting
what can come out sometimes; and some of it might get into
print, shudder.
Along with other things touted as just upon the horizon which
have yet
to materialize....
Some of them have happened and then been forgotten.
Flying cars. Chocolate digestives.
Were the flying cars a sort of early aeroplane....?
You sound as though you've been into steampunk.
Not really, but yes, into a wide range of science fiction/fact over the years... :)
Flying has been one of the obsessions of the
forward-looking since basically forever.
Actually, they were a latter-day airplane, hoped
for as a commuter vehicle to be piloted/driven
by ordinary drivers, presumably, if the idea had
"taken off," with an added component to the
operator's license test. Henry Ford was an early
proponent of the idea, though he never got one to
work.
I do recall various discussions of the concept, over the years, hadn't realized or at least remembered if there had actually been one built and tested.... Only seen, that I remember, on the TV show the Jetsons....
Ah, the almost as silly counterpart to the Flintstones.
McVities should be available, and couverture should
be available. Wax paper and tongs, and you're set.
I've not seen the McVities, at least not at Wegmans, that I remember (so
at least not recently)... forgot to check the import section, though...
Also possible at Lori's maybe.... I did see the Carr's whole wheat
biscuits, essentially the digestives, though not with chocolate...
I'd not speak until I checked out the imports aisle.
... Apparently, "Now More Cashews!" is code for "Now Only Two Pecans!"
Well, it'd certainly not be code for "only
two peanuts."
Now who's making understatements...?! (G)
Well, okay.
Gored Gored
(snip)
Saute at high heat for 1 to 3 min continuously stirring
until the meat cooked rare, medium or well done
depending on your taste (cooking optional)
Traditionally, it is served rare. Add a pinch of salt
to taste and enjoy with injera or rice.
What I've had at Abyssinia has been warm, but raw... I'm guessing the
warmth comes from the butter having been melted.... :)
My preference for kitfo and gored gored is, of
course, for raw, but I wouldn't cry if offered
cooked..
Pate de country
cat: offal, starter, mine
yield: 1
4 oz streaky bacon, minced
1 onion, minced
3 garlic cloves, minced
3 Tb Cognac
2 Tb Sherry
1 Tb Grand Marnier
1 1/2 lb liver (I used mixed duck and veal)
1/4 lb butter, softened
2 eggs, beaten
salt, pepper, thyme
allspice (opt)
2 Tb Cognac
Oven at 300F.
Cook the bacon and onion together until all are wilted
and translucent and just beginning to brown. Add garlic
and cook until fragrant. Deglaze with the three liquids.
Blend this mixture and its deglacage with the raw liver,
soft butter, egg, and seasonings, dividing as necessary if
the processor is too small. Pour into a greased (and if
I had it to do again, I'd line it with caul fat, if I had
any, and otherwise just bacon fat) loaf pan. Set the pan
into a water bath filled with hot water. Bake for 1 hr
or until a tester comes out clean. Sprinkle the pate with
the second dose of Cognac. Let sit in the fridge at least
overnight before unmolding and serving with crusty bread.
May be kept up to a month if sealed while still hot with
melted butter, poultry fat, or pork fat.
Source: moi
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