That > book was the catalyst for establishing the FDA. A lot has improved since > then but there are probably some things that still
slip under the wire.
No, I did a meta-read if you will - I read about Mr.
Sinclair and his work but found the writing itself
kind of unpleasant so never actually finished a work
of his.
"The Jungle" was the only one of his books I ever read, never read that
much about Sinclair either.
If you take a look at his bio, you might be less
inclined to believe in him.
them. > ML> I've seen presentations that looked more like
soup than like roast.
Take your choice--soup or roast. (G)
I kind of like gravy but tend to eat it by itself.
I'll take it in reasonable amounts. Depending on the meat, I'll put some
If I'm fond of a gravy, a cup or more is in order,
and it serves as soup. I've noted here that I don't
care for soup but will go wild for a decent gravy.
gravy on it and just about always on mashed potatoes if available. I've
For me, the once in a blue moon mashed potato
indulgence is an occasion for butter upon butter.
had mixed success in making it so if he's not bussy otherwise, I'll ask
Steve to make it. (G)
I'm okay at gravy. You might have trouble because the
appropriate whisking requires arm strength and stamina.
I read "fish sucks," language that of course you'd
never use but which would be an apt description for
something I tasted recently that I might or might
not describe here in a future post.
Post it if you dare (G), see if we agree or disagree with you. We've had
some not so great catfish so usually avoid that; OTOH, flounder is
usually pretty good.
See writeup of the Valley Inn.
+
I do the slips of paper in cook books and quilting books. So many quilts I'd like to make but I know I'll never get them all made in
this > life time.
The modern version is Post-Its, but if the necessity
arises I too use slips of paper.
Seems to be the universal answer, even with Post-its.
I'm all for it, though it should be easy to implement
such a marking procedure on a touchscreen system.
If you eat a chicken leg, do you bite down on the
bone? Eating a tart with cherry stones in it is
no more difficult than that, though it might
require a bit of mental training at first.
Where I am determines how I eat it. I usually cut most all of the meat
off with a knife and fork, then may or may not pick it up to get the
last little bit. First couple of years of college our meals were served
semi family style so we had to use proper ettiquite (knife and fork).
When the new campus center/dining facility opened, it was all cafeteria
style and eating chicken with fingers became acceptable.
I used to be able to pick a chicken carcass pretty
clean with knife and fork, reasonably quickly, too.
People accused me of wanting to be a surgeon.
This has a nice low carb count. But I do wonder at why use
ground > DS> beef in a tofu recipe. I tend to think of tofu as being an ingredient > Your guess is as good as mine. Somebody trying to make it with whatever > was on hand?
Not at all at all, see note to Dale.
OK
By now you've seen that it's an adaptation of a
common mid-Chinese dish.
The normal Chinese kitchen would have access to
pork or chicken broth but not beef broth. Anyhow,
there's no reason to match the liquid to the meat.
I usually try to, with beef or chicken, at least.
I'll use chicken broth with beef, not likely beef
broth with chicken. Turkey broth goes well with
both, making chicken a sort of uber-poultry and
beef taste like ostrich. Pork broth goes with
everything (if you're Asian) or nothing (if
you're not).
It's about 2% carb - 8 or so grams a pound. There is an
all-tofu version of the dish. I'll even eat it but
prefer it with thhe meat (though, as I've said, the
meat should be pork).
OK, pork sounds good.
Didn't use to!
---------- Recipe via Meal-Master (tm) v8.01
Title: Lentejas En Adobo (Lentils with Chilies, Pork and Fruit)
Categories: Mexican, Beans, Pork/ham, Chili
Yield: 4 servings
1/2 lb (1 heaped cup) lentils, 1 Garlic clove, peeled
and
-brown if available -roughly chopped
1/2 sm White onion 1/4 ts Dried oregano, Mexican
if
Sea salt to taste -possible
PORK: 1 Whole clove
1 lb Boneless stewing pork, cut 1 1/2 Inch cinnamon stick
-into 1-inch cubes 1 tb Melted lard or
safflower oil
Sea salt to taste 1 md Plantain (about 8-oz),
SEASONING AND FINAL COOKING: -peeled and cut into
5 sm Chilies anchos, cleaned of 1/4 Inch cubes
-veins and seeds and 2 Thick pineapple slices,
Lightly toasted -peeled, cored, and
cut into
1/4 lb Tomatoes, broiled Small triangular wedges
Serves 4 to 6
LENTILS:
Run the lentils through your hands to make sure there are no stones or
other foreign bodies in them. Rinse them in two changes of water and put
into a pan. Add onion, salt to taste, and enough water to come about 2
inches above the surface of the lentils. Set over medium heat and bring
to
a fast simmer. Continue simmering until the lentils are quite soft -
about
3 hours, depending on their age. Keep a pan of near-boiling water on the
side, ready to add if necessary.
Put the pork pieces into a pan; add salt to taste and water to cover.
Bring
to a fast simmer and continue simmering until the pork is tender but not
soft - about 25 minutes. Strain, reserving the broth, and set broth and
meat aside.
Cover the dried chilies with boiling water and leave to soak for about 15
minutes, until the chilies have softened and become fleshy. Drain and put
into a blender with 1 cup of the reserved pork broth, the broiled
tomatoes,
garlic, oregano, clove, and cinnamon; blend until smooth, adding more
broth
only if needed to release the blades of the blender.
Heat the lard in a small frying pan, add the blended ingredients, and fry
over medium heat, stirring and scraping the bottom of the pan, until
reduced and well seasoned - about 4 minutes. Add to the lentils and add
the pork, remaining broth, plantain, and pineapple; simmer together for
about 30 minutes. Adjust salt and add water if necessary. The mixture
should be like a thick soup.
The Art of Mexican Cooking
Posted by Jim Vorheis.
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