Quoting Michael Loo to Nancy Backus on 11-30-18 14:09 <=-

If you'd helped in the kitchen, you could have done
a bit better with salvaging.

I did help in the kitchen, but it was also before I would have probably
done much differently, being instructed to do so.... :)

Weren't a good snitch artist, then, even
though you knew that otherwise the fats'
fate was going to be the garbage.

Back then, I'd not considered that so much.... learned the goodness of
fat some years later.... ;) Nowadays, I'd not let the fat be
tossed.... :)

I carved the Thanksgiving
turkey this year and thus got all the floppy bits of
skin, putting the pretty bronzed pieces on the platter
(where they languished until I ate them anyway).

You got all the good stuff, then.... :)

Heh, otherwise it would have been binned.
I also took whatever of the dark meat got
eaten. There remained quite a bit when all was
said and done, but we were flying next day,
and Lilli doesn't like leftovers anyway.

Didn't even wrap it and toss in the freezer for a later visit...?

A couple days later I'd have killed for those
turkey oysters I'd left behind.

Sigh. ;) And, I know, you couldn't bring them with...

Interestingly, when
I take down a chicken for them, they happily munch on
the cracklings that result and don't object to my using
the rendered yumminess to cook their vegetables in.

Well, that's chicken and not beef.... and people aren't particularly consistent, anyway... ;)

Fat is a fat is a fat, to paraphrase one of
California's most eminent poets.

As I said, people aren't consistent... ;)

We were at Bill's, where Link the keto-paleo was
given a bowl of potato-carrot stew and bread
with cherry pie for afters. She didn't eat much.

Was she not hungry, or was it that unappetizing...?

Tonight I'm making chicken parm with chicken-skin
cracklings, maybe with bacon on the side. I may
make rice or something for the starch hounds, though.

That's just a bit meat heavy, but sounds pretty good... ;)

The rack has its purposes, especially for
quicker cooking, as it helps circulate the air
and brown the underside of the meat. Also, it
gives one something to lick, not unlike the
whisks or the dasher.

I'm usually using a flat pan, not an actual broiling pan... but I can
see where that could be... :)

Flat pans should have at least a lip.

It does.... :)

The guy who arranged the Dohnanyi thing for the
other day was waxing enthusiastic about this new
$1600 device that displays two pages at a time
at a resolution exceeding that of the printed part.
I recounted this story to him and he chuckled uneasily.

Just a little too close to home, I suppose... ;)

I chuckled, too, but only inwardly.

Probably wise... ;)

The temptation was considerable.

Indeed. :)

... Television is a medium: neither rare nor well done...

When I was a kid, it was rare, and from what
the nostalgists say, also well done.

I grew up mostly without it... And now, it's ubiquitous, and not that
well done, in most cases...

So Paul, who lives here, just watched Jeopardy,
Wheel of Fortune, Mom, and the Goldbergs, not
necessaruly un that order. My inclination is
to agree with you.

The first two have the possibility of at least letting the brain have a
chance to work.... ;)

ttyl neb

... Murphy's Law explains things better than conspiracy theories.

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