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.
For drinking, I found it so, but not so much for cooking/baking... :)
If the other ingredients were flavorful enough, maybe.
Certainly the additional expense in butter and spices
would outweigh the savings from using dry milk.
ingest when liquid (I'd occasionally nibble on it, MSG,
cinnamon, and other concentrated weirdnesses, though).
Thankfully, I never had issues with drinking milk, and still don't.. my parents also went to powdered milk as a cost-cutting measure... and for
some of my siblings it was perfectly satisfactory (and they still use
the stuff)... But had I refused to drink it back then, I knew I
couldn't get away with it... not sure what any alternative would have
been back then...
If that's all they knew, that could be understood.
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.
And showed it in various ways.... ;)
Well, yeah. What's the point of stubbornness if
you don't show it?
"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.
We just picked up the wrong pronunciation as a family in-joke... to this
day it's occasionally said that way in fun in our family....
My father used to do that, telling me that we had to go to
the Pee oppo leez drugstore and leaving his sing;e-digit
genius to figure out what the heck he was talking about.
There were dozens of those, some intentional and some not.
My mother never saw the humor in any of this.
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.
Maybe the propellant has changed over the years...? Or your lungs are
more sensitive now...?
They tell you it's nitrous oxide - sort of a big neon
sign saying "get fat and get high."
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.
Oh, yes... and I think I also said that I'd have no problem myself
eating the raw fat... she probably thought me the insane savage... (G)
Sacerdote and I used to creep out the echo people and
the ladies of his household by eating raw bacon.
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.
Our extended family meals tend to be joint efforts... my siblings, with
their larger families, often also are joint efforts, even within just
their own family...
If I were serving a big meal based on a big joint I might
consider a joint effort, but in general I prefer to do
everything. After the last party, though, in which I left
two dishes in the fridge until after all the guests were
gone, it might be time for me to assign a helper to
help with or at least remind me about each dish.
Carpaccio de porc
categories: starter, delicious, wwtt, French
servings: 4
200 g pork
1 orange
1 cebette (small mild onion)
2 Tb olive oil
1 Tb balsamic
S,P
Slice the pork thin.
Cut 4 thin rounds from the orange and juice the rest.
Arrange the carpaccio on a plate and moisten with the
orange juice, vinegar, and oil. Season,
Peel the cebette and slice it fine. Do the same with
the onion slices and strew these over. Serve cold.
cuisineactuelle.fr
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