Even improperly prepared foods are unlikely to be
too troublesome. We didn't get this far by being
overlimited in our food options.
They can be killers; I don't want to take the chance.
Very few botanicals taste good but are deadly. Mushrooms
one might want to be a bit careful about, but as Clyde
Christensen noted in his book, there are several delicious
kinds with no poisonous lookalikes - he calls them the
Foolproof Four but lists several more than that.
Out here the major companies just dropped the stuff
cold, and the docs responded en masse by blackballing
it and substituting the older losartan, which has more
side effects but hasn't been accused of causing cancer.
Six of one, half a dozen of another. Pays your money, takes your choice
in effectiveness or side effects.
The thing is that you don't know whether it's equal risk
or unequal. Now new studies have come out saying what I've
posited for decades, that an aspirin a day kills more than
the heart attacks it is meant to prevent would have.
Newsflash - more carcinogens have been discovered in more
brands of valsartan - sounds like the drug may be doomed.
Despite it being a common name (#4 or 5 my year,
depending on whom you ask), there was only one
Michael in my elementary school class and high
school class; there were two in junior high.
I had one in my high school class, went by Mickey. A couple each
Shirley > and Gary, a good assortment of what was popular at the time.
I don't think we ever had a Shirley; there was a
Gary in one of my schools, I forget which one,
but not in my class.
Both, tho, were popular names in our early years.
I've noted that in the '70s heyday of the Red Sox,
they often fielded a quite excellent outfield all of
whose middle names were Michael.
I was quite disappointed when I noted the
quality issues, and a friend who worked at
one warned me not to eat there any more. I
appreciate the information, but when an
employee is that down on a place, that
speaks volumes.
Or something disgruntled him.
Most likely the quality of the product was what
disgruntled her. She was a pretty active member on one
of the other cooking echoes.
Warning--don't order it at CB. They get it frozen and toss it in a
deep > fryer. The outside gets cooked rock hard so that the inside has
a chance > to thaw and cook. Not worth the money spent on it at CB.
I can do livers with a pink inside. Gizzards
not so much.
The latter are usually on the tough side. I used to simmer them for a
long time to get tender.
Gizzards are one of the few foods I could see
wanting a pressure cooker for.
Smarts helps. Doesn't pay to keep every single bit of
paper > ML> but need > ML> to > know the importance of a shopping
list vs a list > ML> of ancestors. > ML> Archaeosociologists might want to see both
at some point in the distant future.
Possibly, but not holding my breath on it.
Please don't.
Can't hold it very long as is, so not worth trying. (G)
It's a deal.
Sounds fair enough to me.
Actually, Nancy will buy a can and I'll make a GPS from
scratch. > ML> I've no control over this, but if it were up to
me, I'd "just say no."
Well, a bowl of home made from scratch GPS will be a good side to whatever else is brought or cooked on site.
It was good. Even the Read's wasn't too horrid.
Depends on what you're more familiar with. I'd not want to eat the
Read's cold, but would (and did) eat my home made without reheating.
Only thing with that particular one was that I was a slice or two short
of bacon, and didn't realise it until after we'd been to Wegman's.
Heh, I'd have used that as an excuse not to add all
the potatoes.
OK, how about we just put peanuts in it?
Speaking of which, it's been announced that
Southwest is discontinuing peanuts on its flights
as well.
Boo, hiss!
critics who have been lucky enough to sample
multiple candidates (something well beyond my
Good enough answer.
I'm a little suspicious about rankings like that,
but there was good consistency in the evaluations
of the Fat Duck.
OK, but not one I'll run out to try.
If it cost 100 a head instead of the 300 or so, I'd
not be averse to going. Ian of course has a brother who
is well ensconced in the lower upper class and can eat
extensively at places like that.
Ruth's is despite its name not top tier in any
way. I've had excellent meals and horrid meals
under the aegis - the individual franchise
owners must have more leeway than is good for
the brand name.
Probably so, but I'll take The Angus Barn over RC's any day.
I'll have to check that out before I die. Same
with Bern's in some otherwise unappealing Florida
town (Tampa, I think).
And as Edith Ann used to say, "and that's the
truth.........(raspberry".
Mostly, truth is truth. Sometimes there's some
debate, but when something is generally accepted, it
usually stays accepted, at least until substantial
new evidence comes along and is well publicized.
And then there's the famous question "what is truth?".
Modern scholarship is in not so much agreement
about what Pilate said or why.
Depends on the scholar.
That's by definition.
One of the polypores whose description in the
guidebooks is "nonpoisonous" but is too hard
and woody to become food.
IOW, best left alone.
Some of the hard ones have been used in
various traditional medicines, mostly ground
up or infused in water or alcohol.
Fried Wonton Strips
categories: ingredient, starch, starter
yield: 1 batch
15 wonton wrappers
Oil
Cut wonton wrappers into 1/4-in strips. Carefully drop
several at a time into deep hot oil (365F). Fry for
30 sec or until crisp and golden. Remove with slotted
spoon. Drain on paper towels.
Midweat Living
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