I know there was certainly full fat powdered milk decades ago, as I used to buy it on occasion... had to store it in the fridge, though, as I recall... the advances in stabilization and vacuum packaging probably
have indeed made it more attractive.... :)
Why anyone would countenance the taste of nonfat dry milk
whether reconstituted or not is beyond me, except in cases
of imminent starvation.
Having been forced to drink it as a child, I only used it as a
fortifying and/or called-for ingredient in cooking and baking... I found
I read horrifying and uncalled-for. Despite having had
bellyaches from milk from an early age, it was the
mandated drink of choice, and when my family was in
straitened circumstances, my mother experimented with
nonfat dry milk, which I refused to ingest when liquid
(I'd occasionally nibble on it, MSG, cinnamon, and other
concentrated weirdnesses, though).
the taste unacceptable... but had no choice growing up... At least we
cut the "funny milk" with a quart of whole milk to the gallon container,
so the taste was not quite so nasty as it could have been... (and with
the whole milk in the house, I could sneak a little from time to time...)
Some of us were just too stubborn.
pronounce cho pho use?" and the answer supposedly, no,
silly, chophouse! Which is bogus of course. You pronounce
cho pho use cho pho use.
It certainly could make a difference which language one is reading that in... ;)
I maintain that if you encountered the phrase in an
English sentence, it'd still be cho pho use.
And not an exercise in deleting bogus spaces... ;) Reminds me of an
exercise Daddy pulled on us as kids... How do you pronounce I-S-L-E?
"ile" How do you pronounce A-I-S-L-E? "ile" How do you pronounce M-I-S-L-E-D? "mild" Nope, you were mis-led... My one sister came up
with "m-eye-suld"...
Of course, isled does rhyme with mild. I also knew someone
who in her childhood read it as myzelled, to the cruel mirth
of her older sister.
P.S. I just found a basically empty can of whipped cream
in the fridge, so I did the sensible thing and huffed it. Disappointment - the high lasted an even shorter time than
normal and was of very low quality (more like half a beer
than the expected minute-long trip down the rabbit hole).
The main effect was that it made my lungs hurt.
Oops.... probably had already used up most of its propellent....
What inspired me to do the experiment was that the
product was all gone, but there was still propellant.
So, defective propellant...? or just not sufficient after all...?
I don't know - perhaps I'll buy a can of whipped cream
sometime to do the experiment.
What I'd do, of course, would be to render it out and
use it for cooking, saving the cracklings for my best
friends or customers and me.
Another excellent way to utilize it... :) Our 4th Sunday group is
going there tomorrow... I might have a chance to ask... although I might consider the squick factor of others in the group before I do... ;)
Remember, my dear, it's in the name of science.
So I did get a chance to talk to one of the ladies there (one of the
older ones, not the young one that served our picnic group), away from
the assembled group, as we were about to leave... Not sure what she was thinking of my question, but she assured me that they wouldn't eat the
raw fat on its own... Maybe they've become too Americanized
themselves... ;)
Heh. I hope you prefaced the discussion by something
like I read someplace that ... - rather than risking
giving her the impression that you thought her some
kind of insane savage.
Though we all (most of us anyway) preach toleration,
it appears that the toleration level is way down.
"You need to tolerate me, but what you do I can't tolerate"
There's a lot of that, with a large dose of do as
I say, not as I do.
True.... the sit-down meal for a crowd our size though was a larger operation than just getting something less elaborate out, though...
I wonder if the effort to enjoyment ratio is different
for a big roast beast feast than a meal of small plates.
Probably partially depends on the major basis/purpose for the
gathering... and how many are involved in the effort...
True enough, though my preference is to have one person
involved in the effort.
Gravy
cat: gravy
servings: 12
wingtips, neck, gizzard of turkey
salted water
3 oz butter
liver and heart of turkey
- cut into about 2 g pieces
3 oz flour
3 c stock
4 oz dry red wine
Gravy Master or Kitchen Bouquet or the equivalent
s & p
We used Barbara Kafka's high-temperature method of doing turkey, so
the drippings were burned; we had to improvise a bit for gravy.
Cook the turkey trimmings for a long time in salted water. When the
gizzard is tender, remove and cool it. Keep cooking the other parts.
Melt the butter in a saucepan. Toss the liver and heart pieces in
briefly. Fish them out and set them aside. Toss the flour in the
butter and whisk well.
Chop the boiled gizzard, tossing any over-gelatinous or gross-looking
pieces.
Add the hot stock (discard the wingtips and neck) and red wine.
Whisk well and cook until thickened.
Say, the wine made this look disgusting! Let's toss in some
Gravy Master.
Season with s & p. Just before serving, add the liver and
heart pieces and the chopped gizzard.
Source: moi, Thanksgiving 1996
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