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 chuckle sourly at those who toss scraps and
dripping and then pay lots of money for schmaltz
and lard and chicken cracklings (there are all
these trendy restaurants selling fried chicken
skin to yuppies who pay lots of dough for boneless
skinless at Whole Foods).
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...?
Doesn't like leftovers means doesn't like
leftovers, and it appears to be hereditary.
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...
What I should have done was overeaten.
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...?
Um ... there's not a thing on that menu that
a paleo or keto person may eat.
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... ;)
But it fits the diet. Which recent researches indicate
is better for many people than the nutritionist-flogged
balanced diet.
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.... :)
And, if you cook properly fatty stuff, a pretty
high one at that.
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. :)
Sometimes it hurts, this biting your
tongue business.
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.... ;)
Sort of like Word Connect - not too hard, but
it gives some kind of satisfaction.
... Murphy's Law explains things better than conspiracy theories.
But conspiracy theories are much better at
explaining things that didn't happen.
---------- Recipe via Meal-Master (tm) v8.01
Title: Poached Salmon with Lobster Butter
Categories: Fish/sea
Yield: 12 servings
1 Whole 7-8 lb. salmon Salt
-------------------------------FOR THE
BUTTER-------------------------------
1/2 Lemon (juice only) 4 tb Reduced lobster stock *
1 Green-black lobster brain OR 6 oz Butter
*Note: Lobster stock should be made from shells and heads, then heavily
reduced to make 3-4 tablespoons.
Scale, gut and wipe the fish. Rub the inside cavity with salt. If you
have a fish kettle, steam the salmon whole over boiling water for 30-35
minutes (making sure the water is kept topped up). Or wrap the fish in
lightly oiled foil and bake it in the oven for an hour at 325 F (170 C)
gas
mark 3. Leave it to rest while you make the butter.
Warm the lemon juice in a small basin over a saucepan of simmering water.
Beat in the nuggets of cold butter, adding more as each one melts. Do
this
gently - it can split if you overheat it (revive it with a quick splash
of
cold water). When you have an unctuous smooth sauce like thin cream,
sieve
and whisk in the green goo from the head of the lobster - which
immediately
turns the butter a wonderful orange-pink.
Serve the salmon when it is just cool but still sweet-flavoured and full
of
its own juices, with piping hot baked potatoes and warm lobster butter.
Source: Elisabeth Luard in "Country Living" (British), February 1989.
Typed
for you by Karen Mintzias
M's note, whispered: it really isn't the brain.
-----
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