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.
A couple days ago I was nauseated by a smoky
room, and it transpired that some people had
come the smoke-free space in with their clothing
saturated in it.
Remember the days when smoking was allowed on
planes? The smoking and nonsmoking sections
were designated by a little movable sign, but
the whole vehicle always reeked.
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.
Fresh tobacco actually is a kind of okay smell.
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.
Pout.
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.
Different people have different thresholds and
criteria. I don't much care if stuff is slopped
on the plate with gravy dripping off the side
(better that than having it wiped off with a
much-used and probably mildewy-by-now cloth,
the way restaurants tend to do things).
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.
Possible, but by that reasoning, you might as
well give the stuff to the Mormons, who for
various reasons treasure all such.
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?
He'd already grown up to be Beethoven. He died
in 1827; we were born in 1837.
Digitise but keep the originals also for things of historic value.
Until your warehouses burst at the seams.
Most places should be so lucky.
It generally won't happen for a while, but
I just went to the library for something,
and it had been put in the warehouse, and
it turned out that it had even been moved
from there to another more remote warehouse.
As I'm leaving for Swisher's, I can't wait
for the several days it would take to get
the stuff out of stir.
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.
OK, but that method is partly responsible for
the research findings that a lot of booze
stays in the dish. Better to cook it down a
bit (say almost half) before adding it.
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.
Heh, true enough.
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.
The old-time Carolinians would be shaking
their heads in dismay. I sniff with relief,
though
Pipe tobacco smoked duck
On the order of tea smoked duck?
Pretty much. And for many people, pipe
tobacco is the least objectionable kind
of smoke.
AB's Chili Powder
categories: spice
yield: 1 batch
3 ancho chiles, stemmed, seeded and sliced
3 cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 Tb whole cumin seeds
2 Tb garlic powder
1 Tb dried oregano
1 ts smoked paprika
Place all of the chiles and the cumin into a
nonstick saute pan or cast iron skillet over
medium-high heat. Cook, moving the pan around
constantly, until you begin to smell the
cumin toasting, approximately 4 to 5 min.
Set aside and cool completely.
Place the chiles and cumin into the carafe of
a blender along with the garlic powder,
oregano, and paprika. Process until a fine
powder is formed. Allow the powder to settle
for at least min before removing the lid
of the carafe. Store in an airtight container
for up to 6 months.
Clay Irving www.panix.com/~clay
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)