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.
Can't count? (G) I'm generally not a forager of wild food and for
something like mushrooms, I'd definatly leave that to experts.
It's more that there are those four that have no
lookalikes at all and don't make anyone sick (except
perhaps those allergic to all mushrooms); the others
may have a slight risk factor, depending on the myopia,
inexperience, or idiocy of the collector.
Newsflash - more carcinogens have been discovered in more
brands of valsartan - sounds like the drug may be doomed.
OK, I'm seeing my primary care doctor next week--see if he wants me to continue with it or switch to something else.
Might be worthwhile, but I the doc out in California
that I'm old enough not to worry about such things,
but he nixed the stuff anyhow.
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.
And have you read that a lot of serial killers have the middle name
Wayne?
Parents have to be more than a bit odd to name their
kids Wayne, even as a middle name.
Lance is the famous eample of names that signal
parents with weird Freudian issues. The common
counterexample was "but what about Lance Rentzel?"
who was a big he-man football player and married to
the glamorous Joey Hetherton. Then he was convicted
of indecent exposure to minors.
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.
One that I didn't get into. I was on Home Cooking for a while but
dropped it earlier this year. Not sure why I'd picked it up originally
It's kind of random why anyone picks up anything. I was
a member of RIME-Cuisine, P&B-Cooking, ILink-Chocolate,
Wine&Beer, and Cuisine, as well as this one, with the first
and last seeming to be the most robust. RIME went away
with the two owners of the network self-destructing it
(they were brother and sister). After that all my eggs
went into this one basket.
Gizzards are one of the few foods I could see
wanting a pressure cooker for.
That might not be a bad idea. Smallest cooker I have is the 6 qt
Insta-Pot varient so I'd probably pick up a couple of packages to make
it worth trying. I might do that, eventually, when life slows down and I
stop hurting.
The cleaning of gizzards being fiddly, and given their
function in the avian body, one should be careful to
cook them quite well. The first place I got a traceable
food poisoning was from an ugly-looking but tasty gizzard
and egg stew at a cafeteria in Houston, where it had been
sitting on a steam table for probably days on end.
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.
I was only about a slice short. Not really enough to affect the final outcome, just a bit of a reduction in the amount of bacon that got mixed
in at the end. It still tasted good, much better than the canned.
I thought it tasted better and more real than the canned,
which had off-tastes of smoke flavoring and metal.
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.
It's still quite far above our usual price range.
It's way above mine and most of ours, I'd suspect, too.
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).
Wouldn't know, even tho my in laws live near Tampa, they usually don't
go that far to eat out. Even going local is going to be much more
limited now.
And multiple trips to the ATM.
Midweat Living
Midweat or Midwest? Sounds more like Mid to Far East to me. (G)
Yeahyeahyeah.
---------- Recipe via Meal-Master (tm) v8.04
Title: White Chocolate Mousse
Categories: Desserts
Yield: 2 servings
75 g White chocolate
-- finely grated
3 Tb Thick set yogurt
1 Egg; separated
15 g Icing sugar
Serves 2-3
White chocolate imparts a very delicate flavour to a mousse, and this
dessert has a velvety, slightly grainy texture on the palate. Lovely
after a salad meal.
Stir the grated white chocolate into the yogurt. Beat the egg yolk and
stir in. Beat the egg white until stiff, then fold in the icing sugar
and beat again until very stiff. Fold into the white-chocolate mixture
and put into a glass serving-bowl. Chill for 2 hr, then serve.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
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