Everyone's sensitivity varies - my tolerance is
rather low, but yours is well below mine.

Better for my lungs if I'm not exposed to it. Neither of my parents
smoked, the college I went to strongly discouraged it and I married a
non smoker. If a smoker is near me, he (or she) doesn't have to light
up; I can smell the residuals. I'm very appreciative of the places that
are non smoking, especially restaurants. Food with a side of stale
tobacco smoke is not my idea of a good meal.

The issue with tobacco smoke is the same as
that with perfume or severe B.O. - it's an
unplanned and probably unwanted intrusion
into the food experience. But see below.

I recall a meatloaf in the guise of a cake,
but it should be equally easy to make a
cake in the shape of a meatloaf.

Simple--use a loaf pan for the basic shape, then sculpt and ice it. Make
the icing look like mashed potatoes, with a side of "ketchup".

Figured.

From what I understand, any resemblence is purely

co-incidental. (G) > ML> Or rather there's really none to speak of.

Sounds like it's too real not to be true.

Well, or too fake not to be true, or something.

Whatever, I don't cook for style points most of the time. The few
wxceptions are usually cakes done for a special occaision.

A neat presentation is better than a messy
one, but not if it comes at a cost to the food
itself; it's secondary in the last analysis.

Who knows what the repositories will want,
and when they get them, whether they will
digitize and call it good or else maintain
ever-growing warehouses of historically
significant stuff. If the former, they will

The CPL has a collection of his papers/books already, so figure they
might be interested in adding to it. AFAIK, they, and the Library of
Congress are the only ones with a copy of one book that I also own.
There may be more, distant relatives with a copy, but none have shown up
in searches.

Scarcity is important, but utility to others
is more so.

later, some of the letters would fetch hundreds
of thousands individually and perhaps a million
and more as a collection. Oh, well. In the other

OUCH! Did they need the money that badly?

Maybe not, but our predecessors had no
reason to believe that a letter of Beethoven
would be so prized a hundred years thence.

case, eventually there will be a fire or heist
or other disaster and people will say, why
didn't we just digitize?

Digitise but keep the originals also for things of historic value.

Until your warehouses burst at the seams.

In any case, to avoid the objections that
some recent studies have raised, high heat
should be applied somewhere along the line.

The usual "bring to a boil, let simmer...." for a stew would probably be acceptable.

If you add the booze early. Later on, as we
have discussed years ago, the temperature of
a simmering dish won't get high enough to drive
off all (or practically all) of the ethanol.

Somewhat, but who was it that said "close only counts in horseshoes

and > hand grenades?" (G)
I heard it in elementary school (1950s), but https://english.stackexchange.com/questions/388998/almost-only- counts-in-horseshoes-and-hand-grenades says

Always interesting to delve into folk sayings--you never know what you
might come up with. Various forms of "....lots of bunk" supposedly have
their origins on a politician saying "that's one for Buncombe (County)"
when he won an election but who's to say that's accurate? (G)

Buncombe County has been dragged into several
putative etymologies I've seen, none of them
convincing to me.

Interesting thing - in centuries past, the
area grew significant tobacco crops, and now
there is a ban on smoking in public places
throughout the county.

Pipe tobacco smoked duck
categories: odd, game, poultry, main, Irish
servings: 2

2 duck breasts
1/2 c Pipe tobacco (hand made blend)
1 c Dry long grain rice
1 Cucumber
3 Tb Rice wine vinegar
1 Tb Honey
3 Tb Hoisin sauce
3 Tb Sriracha sauce
3 Tb Ketchup
Salt and pepper

Use an old roasting tray for this dish.

Line the tray with tinfoil. Place 1 c rice in
the centre of the tray. Sprinkle 1/2 c tobacco
on top of the rice. The rice will prevent the
tobacco from catching fire. Place the roasting
rack into the tray with the unseasoned duck
breasts on top. Make a well sealed tinfoil
tent over the roasting tray. Place the tray in
the centre of the barbecue. And heat on medium
heat for 40 min. Check the duck after 25 min
for an internal temperature of 60C/140F.

Finish off the duck in a pan or under the grill
until the skin is crisp. Ensure that your
finished duck's internal temperature is
65C/150F before eating (M says BS to that).

Thinly slice the cucumber and put it into a
bowl. Add in rice wine vinegar and honey,
mix and allow to rest in the fridge until
you are ready to serve.

In a separate bowl, make your sauce by mixing
hoisin, sriracha, and ketchup. Season duck with
salt and pepper. Serve up your duck now with the
pickled cucumber and spicy hoisin sauce.

marriedwithcauldron.com
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* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

light > up; I can smell the residuals. I'm very appreciative of the
places that > are non smoking, especially restaurants. Food with a
side of stale

tobacco smoke is not my idea of a good meal.

The issue with tobacco smoke is the same as
that with perfume or severe B.O. - it's an
unplanned and probably unwanted intrusion
into the food experience. But see below.

I used to ask to be reseated if a dining establishment wanted to seat me
near smokers. One place in SV, AZ tried putting me in their non smoking side--about 3' from the smoking side with no barrier between. That was a
"no go" right away so we ended up in a different section of the place,
far from any smokers except those who had to walk by us to get to the
door.


I've no problem with fresh, curing tobacco--smelled a lot of that when
we lived in coastal NC in the 70s/80s. It's when they add all the other
stuff to it that turns me off. Went thru Winston-Salem once in the late
70s; the city smelled like an old cigarette. Was in the city a couple of
years ago and couldn't smell any tobacco.

I recall a meatloaf in the guise of a cake,
but it should be equally easy to make a
cake in the shape of a meatloaf.

Simple--use a loaf pan for the basic shape, then sculpt and ice it.

Make > the icing look like mashed potatoes, with a side of "ketchup".

Figured.

No, I won't make one for you.

From what I understand, any resemblence is purely

co-incidental. (G) > ML> Or rather there's really none to

speak of. > ML> > Sounds like it's too real not to be true.

Well, or too fake not to be true, or something.

Whatever, I don't cook for style points most of the time. The few wxceptions are usually cakes done for a special occaision.

A neat presentation is better than a messy
one, but not if it comes at a cost to the food
itself; it's secondary in the last analysis.

Most food doesn't have to be fancied up to look good. If it's neatly
presented on a clean plate or other dish, that should be all the styling needed. There are exceptions to that, but by and large, you don't need
to style the food to the point of "is that what I ordered?" fancy.

Who knows what the repositories will want,
and when they get them, whether they will
digitize and call it good or else maintain
ever-growing warehouses of historically
significant stuff. If the former, they will

The CPL has a collection of his papers/books already, so figure they might be interested in adding to it. AFAIK, they, and the Library of Congress are the only ones with a copy of one book that I also own. There may be more, distant relatives with a copy, but none have

shown up > in searches.

Scarcity is important, but utility to others
is more so.

True, and there are relatives that I don't know that may appreciate
having the new materials. Or, they may not; I don't know but presume the
former over the latter.

later, some of the letters would fetch hundreds
of thousands individually and perhaps a million
and more as a collection. Oh, well. In the other

OUCH! Did they need the money that badly?

Maybe not, but our predecessors had no
reason to believe that a letter of Beethoven
would be so prized a hundred years thence.

I was to know he would grow up to be Beethoven?

case, eventually there will be a fire or heist
or other disaster and people will say, why
didn't we just digitize?

Digitise but keep the originals also for things of historic value.

Until your warehouses burst at the seams.

Most places should be so lucky.

In any case, to avoid the objections that
some recent studies have raised, high heat
should be applied somewhere along the line.

The usual "bring to a boil, let simmer...." for a stew would

probably be > acceptable.

If you add the booze early. Later on, as we
have discussed years ago, the temperature of
a simmering dish won't get high enough to drive
off all (or practically all) of the ethanol.

I'd probably add it as I was adding other liquids after browning the
meat. Deglaze the pot/pan somewhat, then let the meat braise for a bit
before adding vegetables.

Somewhat, but who was it that said "close only counts in

horseshoes > ML> and > hand grenades?" (G)

I heard it in elementary school (1950s), but https://english.stackexchange.com/questions/388998/almost-only- counts-in-horseshoes-and-hand-grenades says

Always interesting to delve into folk sayings--you never know what

you > might come up with. Various forms of "....lots of bunk"
supposedly have > their origins on a politician saying "that's one for Buncombe (County)" > when he won an election but who's to say that's accurate? (G)

Buncombe County has been dragged into several
putative etymologies I've seen, none of them
convincing to me.

I've yet to ascribe 100% credence to any statement of the sort.

Interesting thing - in centuries past, the
area grew significant tobacco crops, and now
there is a ban on smoking in public places
throughout the county.

Same with most of the state. I can go into a public place and not have
to worry about being able to breathe now.

Pipe tobacco smoked duck
categories: odd, game, poultry, main, Irish
servings: 2

On the order of tea smoked duck?

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


--- PPoint 3.01
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