It's as if the computer were programming you
rather than the other way round. Sort of like
cats, except cats are cuddly.
Sort of, in the way that sewing machines adapt to their primary user as
If a sewing machine knew I was trying to use it,
it'd probably try to drive the needle through
my finger.
Steve found out a few years ago. Cats, on the other hand, will go to
whomever they choose but you can't make a cat cuddle if it doesn't want
to.
And it's really hard to get a cat not to cuddle
with you if it wants to. Or a dog, as was shown
to me yet again a couple days ago.
We like the parts, both individually and combined.
Mmm. Lettuce, anchovies, cheese, what could
be bad? Clue: all of it.
You forgot the bread. (G) I don't really taste the anchovies in Caesar
salad, makes me half wonder if most places leave them out these days.
Other option is that my taste buds just don't pick up on their flavor.
I can tell the presence or absence of anchovies;
doesn't actually matter to me either way, given
how I don't care for most of the dishes they
appear in. Bread, well, I accept croutons for
what they are.
Cornstarch is so refined it is probably neutral
to all but the most severe sufferers.
But it's still corn, so we had to try it out to see how it affected
him.
Yes, better to try things in controlled
conditions, lest something untoward happen.
Which we don't want.
Air pressure probably not. The dryness possibly.
Mostly it's my general tendency to bleed, plus
the Plavix regimen, plus any possible heightening
of blood pressure for whatever reason.
OK, so hopefully you can get it under control by tweaking some part of
the equation.
The doctor whom I don't like in the tagteam of
my caregivers told me that I most definitively
would die soon if I didn't take the aspirin-Plavix
cocktail, so when he was out of sight I told his
partner that I was considering discontinuing the
stuff, and this latter guy actually got a look of
fear on his face; so I continued using it, despite
bleeding in some interesting spots. I'm coming up
on the 6 months, which is the European guideline
for this therapy.
Title: Green Corn Tamales
Looks to me to be more Salvadoran or something.
I've seen it in Mexican cook books before. Haven't, for obvious reasons, tried making them.
That recipe looked south central American. I can't
speak to whether Mexicans make green corn tamales;
suppose they do.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sweet Corn Relish
Categories: Emeril, Relishes
Yield: 6 Half pints
1 Red bell pepper seeded and
Chopped (about 1 1/2 cups)
1 Green bell pepper, seeded
And chopped (about 1 1/2
Cups)
1 Very large sweet onion, such
As a Wadmalaw or Vidalia,
Chopped (about 2 cups)
2 c Chopped celery
1/2 c Chopped fresh chile peppers,
Such as jalapeno
3 c White vinegar
1/2 c Fresh lemon juice
1 ts Celery seeds
1 ts Dry mustard
1/2 ts Ground turmeric
6 c Sweet corn kernels (from
About 12 ears
Recipe from John Martin Taylor's cookbook, Hoppin'John's Lowcountry
Cooking
Put everything but the mustard, turmeric, and corn in a nonreactive
pot and simmer for about 5 min. Put the mustard and turmeric in a
small bowl or teacup and mix together with some of the hot liquid
from the pot, then add the mixture to the pot along with the corn.
Bring to a boil, then reduce the heat and simmer for another 5
min. Pack the mixture into 6 (1/2 pint) sterilized jars, seal,
and process in a boiling water bath for 10 min. Serve this
condiment with poultry, beans or rice.
Yield: 6 1/2 pints
SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK;
SHOW #EMIB73 - LOW COUNTRY CUISINE
MM Format by Dave Drum 12 January 2000
FROM: Uncle Dirty Dave's Kitchen
MMMMM
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