[insert obligatory pitch for home ec
classes here]
Something I never had... except as taught/modeled by my parents...
I posited before that one of society's functions is
to protect those without common sense. Now I'll note
that another is to remedy the shortcomings of moms and
dads - not all parents do as well by their kids as
yours apparently did.
yesterday - she'd made a half recipe of that
Al Sims' chili, i.e., half a huge kettleful,
and I had to admonish her to at least freeze
the leftovers for my next appearance - otherwise
they would have been wasted ... one could have
of course made a quarter or a sixth recipe, but
that doesn't happen.
One should be thankful she made a half...? And did she dutifully freeze
the leftovers for you...? :)
As it turns out, yes.
You remembered correctly. She got fat on semi-vegetarian
... managing her weight nicely on keto/paleo.
I have relatives on the keto diet, a couple of friends supposedly on paleo....
I'm naturally keto, so that doesn't surprise me.
It's getting so I don't really pay a lot of attention to any of them,
with the standards fluctuating so widely... I'll eat what I want, pretty much, with some regard to common sense and what I know seems to work for me... ;)
Remember that scene in Sleeper, where
Woody Allen wakes up after centuries to
find that everything that we had been
warned against were later proven to be
good for you, and vice versa?
Yup. Something I keep in mind... ;)
Remember polyunsaturates?
Have been lately doing meats in the frypan rather than the oven...
For two it makes sense, especially
given you like rare meat.
That's what I figured...
Cooking for a crowd almost necessarily
means more use of ovens and such things
that jump out and hurt you.
Where's the fun in cooking something
not likely to exude juice and fat?
Well I was first thinking about something like pizza... (G) The burgers
do exude some juice and fat, as did the Italian sausage patties I
broiled in the oven earlier this week.... but not so much as to spill
over the lip....
Either not enough food or not enough lusciousness!
I know. I refer to it as "hamburger tongue", especially in cases where biting one's tongue is pretty much constant.... ;)
Not a pretty image. How often do you hang
out in such circles? Besides here, I mean.
Often enough.... probably half my family (with a couple much more an
issue than the rest)... certain church members.... At one point, also
some of the aides etc for the people I was helping.... :)
I wonder if I'd be one whom you might have
to bite your tongue at sometimes.
That started out as a fairly standard
shape recipe. Are you telling me that
Doc's adds or perhaps subtracts hard
returns to/from online-subnitted
messages?
Possibly the lines were too long, so got wrapped... and when quoted
might have further been mangled....
The lines were apparently accepted by Meal-Master
in the first place; what happens after isn't quite
so important to me. It is a matter of modest
curiosity though about whether entering messages
in full-screen mode vs. windowed mode yields
different carriage returns.
Not sure what would turn people off more, calling it the brain, or
calling it green goo... ;)
It's not the brain, it's a digestive organ.
Well, that has a similar potential, doesn't it... :)
At least it's not an excretory organ, though
I eat those, too.
Longganisa
categories: Filipino, pork, sausages
yield: 1 batch
Mixture of 30% ground beef and 70% ground pork
h - For every 2.2 lb (1 kilo) of mixture, add
1 ts ground pepper
2 ts chopped garlic
2 1/2 Tb salt
1 1/2 Tb. sugar
1 1/2 Tb soy sauce
2 Ts vinegar
2 Tb wine
1/8 ts saltpeter
sausage casings
Mix all ingredients together and cure mixture for 5
to 6 days in the refrigerator and stuff into casings.
This kind of sausage should be stored in a cooler,
ready for use.
To cook
With a small amount of water in a skillet. Place
sausages and let boil for approximately 10 min. With
a fork or knife, pierce casings. The longganisa is
ready when juices flow out and turn into dark caramel
color. The sausages should also turn the same color
with some oil leaking out.
Perfect for Sinangag (fried rice).
epilipinas.com
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