knives. I've seen people go into actual panic attacks when
I've cut toward myself, which is perhaps slightly riskier
than cutting away from oneself but way more effective,
especially in flensing, which is when I actually do it.
The most important part of using a knife is having it under control...
even I know that... ;)
And contrary to public opinion, a good sharp knife is
easy to deal with, sort of like a good sharp policeman.
The most neurotic thing is setting the table with the knife
blade toward the center, whereas it looks probably better
with the flat side in. But having the blade side out is a
symbol of aggression, they say.
I don't remember how I do it... dunno as I'd heard that last, either...
We've been informal enough that I'd only set out a knife if the meal
required it... generally it's just a fork... ;)
As Lilli and I use a lot of butter, there's generally a
knife involved.
Possible. It's not certain what I could have contributed to
the sous-viding process anyway.
Probably a good thing, then, that he did it all himself... :)
I certainly would not have detracted from it, either!
About the only way to do that would be to get the
temperature wrong or breaching the bag.
Just not something that needs any assistance, then...
It's the quintessential set it and forget it cookery.
Hmmm, I seem to remember that there had been some talk of Steve showing off his soud-vide stuff at the picnic... guess he just had too many
other things for show and tell... :)
It's basically a water bath with a good thermostat.
About what I'd gathered... :)
Of course, once the food is done, you can apply direct
heat to make it look better (and some say taste better).
didn't, as the fat that was claimed... :)
Funny thing is that in the olden days, and I'm presuming
at the time the poem was written, fat was a preferred food,
as it gave more caloric value than anything else. Of course,
fatness didn't have the opprobrium that it does now, and the
ideal second wife for a widower was said to be "fair, fat,
and forty."
IE, well broken in... (G) And probably a fairly good cook as well.. :)
Stuff like that.
https://tinyurl.com/y2unwpz3
His most famous piece...? Or prepared piano...?
Sonatas for prepared piano. His most famous piece is
4'33", of which I'm not going to bother with looking
for on YouTube.
Exactly, no point to that at all... I never can remember the exact name,
but know about the piece well... ;) Never the same twice, either, as
the ambient sound would be different each time... :)
I wonder if there would be outrage if a performer
decided to do an abbreviated version of it?
2 Tb coconut aminos
What are they...?
A soy-free umamifying seasoning made of course from
coconut and employing, no doubt, the most conscious
and environmentally sound methods.
No doubt. ;) Don't think I'd heard of them before...
Just as well. As with Liquid Aminos, they're an expensive
MSG substitute with bizarre health claims made for them.
But then it would be zucchini and tongue instead of gourd luffa... I'm sure you'd find it awful, not offal... Even I'd be inclined just to
leave it out.... ;)
I'd pick out one of the components, not perhaps the
same one that others would. Gourd luffa, by the way, is
not substantially nicer than other summer squashes.
Ok, then I'll not search it out... but might try it if it showed up on
the produce shelves... ;)
It's also spelled loofah, which I object to.
after zestypaleo.com
... I'm weird, but around here it's barely noticeable.
Sez who?
What... It IS noticed....? (G)
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Halloween Meatloaf Mice
Categories: Children
Yield: 4 servings
MMMMM------------------------MICE BODIES-----------------------------
1/2 c Catsup
2 Egg whites; beaten
6 oz Ground turkey
6 oz Ground beef
1 Onion; chopped fine
2/3 c Oatmeal; uncooked
Salt and pepper to taste
MMMMM--------------------------GARNISH-------------------------------
Carrots **
Spaghetti noodles; uncooked
Raisins
Spaghetti sauce, canned
** First cut 2 coins per mice out of the carrots for ears. Then make
long thin strips out of the remaining carrots for the tails, one for
each mouse. Steam until they are crisp tender. DON'T OVERCOOK!!
Preheat oven to 350F. Mix together the ingredients for the mice
bodies and shape into 4 little mice shaped loafs on baking sheet.
Have them shaped to a point in the front and rounded in the back.
Bake for 45 minutes in preheated oven or until desired doneness. Take
and cut little slits for the ears about 1/3 from the pointed end.
Place the carrot coins in the slits for the ears. Make a tiny slit in
the rounded wide end for the tail and place one of the carrot strips
in the slit for the tail. Use the raisins for the eyes. Break the
uncooked spaghetti noodles into pieces and place around the "nose"
(pointed end) for whiskers. Heat the spaghetti sauce. Place a large
spoonful of sauce on a plate. Place a meatloaf mouse on top of the
spaghetti sauce to serve.
Stolen from someone on Prodigy.
MMMMM
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