If I didn't eat meat, I'd die.

OTOH, I can go vegetarian for a week or more with no ill effects.

I'd rather starve for a week than go vegetarian.
Done so, too.

I'd rather go vegetarian--and can cook that way.

I can cook that way, just not eat that way.

I was going to make a Flammekuche, but
the yogurt had gone spoiled. Phew.

It does so, but not usually around our house. It gets eaten too fast.

So I made another try at the Flammekueche, but
Bonnie's granddaughter was coming to town, so
I baked bread instead. Another delay, hurrah.

I grew up with garlic salt as the only source of garlic in the

house.
That might have put you off for life.

No, usually not enough was used to be noticed.

"The food was crummy. And the portions were too
small."

That changed radically when I got married; now there's no garlic

salt in > the house but do have granulated and fresh. Both are used on
a regular > basis, but in moderation.
I always thought it froward to pay garlic prices
for salt.

Not worth the time/money for something that doesn't taste like garlic or salt.

It has its use. Can't think of any offhand,
but someone has to eat it, sort of like the
puffed rice.

And by contrast, my mother's cooking is what I
aspire to.

Did you ever feel you got to her level of cooking?

In a few things only. My sister got to that
level and perhaps even beyond. We both have a
wider range than she (who was basically
conservative after a few forays into unknown
territory during the '50s).

Interesting--did your mom cook more Chinese or American style after she
came to the States?

She could cook quite literally anything, as can
most people who are born to cook.

I used to serve it about once a week when the girls were home. Now

it > may be once a month, and much smaller portions.
In the cheap old prediabetic days I used to
use a modest amount of chili or red sauce on
a substantial serving of thin spaghetti or
rice. Now sometimes I even omit the starch
altogether.

I've cut out a lot of starch in the past 10 years or so.

As befits your condition.

stretch it to feed 7 > people so we had a lot more rice in proportion
to the noodles and an

even smaller amount of the chop suey.

One secret to making the pennies go farther is
to make the crunchy noodles yourself.

Mom couldn't have done it; she was happier buying something like that
than trying to make it.

Easy, cheaper, better. But then she wasn't that
much of a cook to begin with.

As long as he's willing to go along with what you do............

If not, one of us would fire the other.

And since you should see a doctor on a regular enough basis, it's not
worth battling each other.

That has nothing to do with it!

There would be no justice unless he ended up
pumping gas or slopping pigs for minimum wage.

I've no idea where or what he ended up doing but she was of the

opinion > that he should not be practicing medicine.
Maybe he went off and joined the Wehrmacht.

I don't know, never knew, nor never will know him so don't really care.

His attitude was "me doctor, you patient. You shut up and I'll tell

you > what's wrong with you" without even looking at our records.
As this one should have done too.

We've got a much better doctor now--he will take the extra time on his
own to run down answers to questions instead of just throwing another perscription at it.

What you're comfortable with. Some people are
better off with Sieg Heil physicians.

We're pretty normal but with worse than
usual winds. Speaking of which, Boston has
always had higher average winds than the
Windy City. Key West is said to be even
worse, but it's a warm breeze.

We're cooling off, supposed to be in the 40s the next few days, with the possibility of snow over the week end.

The last couple days here it's been wind
more than the temperatures. I can hardly
wait for the balmy equatorial breezes.

milk in it; perhaps the same people as think
chocolate milk comes from brown cows.

Some people don't know from nuthin'.

The question as always is to what degree is
society (government) obligated or entitled to
protect people from themselves.

Big Brother or Nanny State government? Not good, but a lot of people
like it.

Some is necessary just to equalize the
playing field with the big industial guys.

I've seen it on menus as carsnips. Where
this terminology came from I'm not sure.

Mash-up of carrots and parsnips. Not a name I'd choose for them.

Better than parrots!

Probably so. (G)

Carsnips

I just use about equal amounts of both, steam until tender and add a

bit
I figure if I'm paying for parsnips I might
as well be able to taste them.

I can, the way I cook them.

of butter. No parsley, no wine.

Wine goes well with, not necessarily in.
Actually, a splash of sherry or port might
do some good,

If you have one or the other on hand.

Which I generally do. I'd imagine you don't!

Not planning on any--picked up the camper today. Stopped for lunch

on > the way at a bbq place we saw advertised on the I-40 sign. The place was > packed! Local law enforcement/fire vehicles in the
parking lot let us > know it was a good place. We started out at a booth, just the 2 of us,
Either that or an extremely bad place.

It was quite good, actually.

good, but not super fantastic great, very generous servings of it.

We > took some home, had part of it for supper. Quite possibly a place we'll > go back to.
Nice.

We'd done it often enough in Germany, do it from time to time (as we
can) stateside as well. Meet some interesting people that way.

That kind of informality seems to be a commoner
thing in Europe.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Dr. Oetker's Rouladen
Categories: Beef, German
Servings: 4

8 Beef, thin slices
1 ts Cornstarch
Mustard, prepared
1 ts Paprika
4 oz Bacon, uncooked; diced
1 c Tomato puree
1/2 c Onion; diced
1 tb Lemon juice
8 tb Oil
Sour cream; (optional)
1 c ;Water, boiling
Creme fraiche; (optional)

Cut thin slices of roasting beef to around 4 x 6 inches off a roast. It
is
best to cut the meat WITH the grain of the meat, so the slices will hold
together. Pound the slices lightly to flatten and tenderize them. Brush
lightly with prepared mustard. Then sprinkle the slices with salt and
freshly ground black pepper to taste. In a small bowl mix together the
diced bacon and diced onions. Spread the mixture on the meat slices.
Then,
starting at the narrow end, roll up the meat slices and secure them with
skewers, toothpicks, or string.

Heat the oil in a heavy pot. Brown the rolls well in the oil. Add about
1
cup of boiling water to the pot VERY CAREFULLY! Cover the meat and braise
gently until done, about 2 to 2-1/2 hours. Add water as needed to keep
level fairly constant. When the meat is cooked, remove the rolls to a
hot
plate and thicken the gravy with corn starch and season to taste. The
sauce
may be seasoned with paprika, tomato puree, lemon juice, sour cream,
and/or
creme fraiche.

Serve this with a potato or pasta dish.

--- per Mike Avery

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi MIchael,

If I didn't eat meat, I'd die.

OTOH, I can go vegetarian for a week or more with no ill

effects. > ML> I'd rather starve for a week than go vegetarian.

Done so, too.

I'd rather go vegetarian--and can cook that way.

I can cook that way, just not eat that way.

Depends on the alternatives for me. If coconut, coffee or peanut butter
are involved with the other food(s), I'll go vegetarian. If not, I'll
consider my options, decide what I'm more hungry for and go from there.

I was going to make a Flammekuche, but
the yogurt had gone spoiled. Phew.

It does so, but not usually around our house. It gets eaten too

fast.

So I made another try at the Flammekueche, but
Bonnie's granddaughter was coming to town, so
I baked bread instead. Another delay, hurrah.

What kind of bread did you bake?

I grew up with garlic salt as the only source of garlic in

the > ML> house.

That might have put you off for life.

No, usually not enough was used to be noticed.

"The food was crummy. And the portions were too
small."

I've heard that review before. (G)

That changed radically when I got married; now there's no

garlic > ML> salt in > the house but do have granulated and fresh.
Both are used on > ML> a regular > basis, but in moderation.

I always thought it froward to pay garlic prices
for salt.

Not worth the time/money for something that doesn't taste like

garlic or > salt.

It has its use. Can't think of any offhand,
but someone has to eat it, sort of like the
puffed rice.

Basically, someone who has no sense of what kind of garlic should really
be used in cooking. I did teach my mom a few things, mostly about
Italian (my MIL's way) cooking over the years so she did get rid of the
garlic salt in favor of garlic powder.

And by contrast, my mother's cooking is what I
aspire to.

Did you ever feel you got to her level of cooking?

In a few things only. My sister got to that
level and perhaps even beyond. We both have a
wider range than she (who was basically
conservative after a few forays into unknown
territory during the '50s).

Interesting--did your mom cook more Chinese or American style after

she > came to the States?

She could cook quite literally anything, as can
most people who are born to cook.

Too bad my dad was such a plain eater and my mom a less than stellar
cook/they never met your mom. The possibility of my mom adding some new
and interesting cooking techniques/foods never had the chance to exist.

I used to serve it about once a week when the girls were

home. Now > ML> it > may be once a month, and much smaller portions.

In the cheap old prediabetic days I used to
use a modest amount of chili or red sauce on
a substantial serving of thin spaghetti or
rice. Now sometimes I even omit the starch
altogether.

I've cut out a lot of starch in the past 10 years or so.

As befits your condition.

And my waistline.

stretch it to feed 7 > people so we had a lot more rice in

proportion > ML> to the noodles and an

even smaller amount of the chop suey.

One secret to making the pennies go farther is
to make the crunchy noodles yourself.

Mom couldn't have done it; she was happier buying something like

that > than trying to make it.

Easy, cheaper, better. But then she wasn't that
much of a cook to begin with.

No, she never would have considered it. The few times she did bake
(white) bread, we scarfed it down fast. She never made it on a regular
basis, thinking that she would probably be baking multiple loaves, every
day, if we ate it at that rate all the time. I told her that after a
short while, we'd be used to it as our "every day" bread and not go thru
it quite so fast. She was never convinced--but did enjoy the home made
whole wheat bread whenever she visited us.

As long as he's willing to go along with what you

do............ > ML> If not, one of us would fire the other.

And since you should see a doctor on a regular enough basis, it's

not > worth battling each other.

That has nothing to do with it!

OK, subject closed. I need the OK from both my cardiologist and primary
care doctors that I'm healthy enough for the knee surgery--called the
clinic for the latter one on Friday, have a Monday appointment.
Conveniently, I'd scheduled a late January cardiology appointment when I
had one in July so I'm covered now with both doctors.

There would be no justice unless he ended up
pumping gas or slopping pigs for minimum wage.

I've no idea where or what he ended up doing but she was of

the > ML> opinion > that he should not be practicing medicine.

Maybe he went off and joined the Wehrmacht.

I don't know, never knew, nor never will know him so don't really

care. > ML> > His attitude was "me doctor, you patient. You shut up
and I'll tell > ML> you > what's wrong with you" without even looking
at our records. > ML> As this one should have done too.

We've got a much better doctor now--he will take the extra time on

his > own to run down answers to questions instead of just throwing another > perscription at it.

What you're comfortable with. Some people are
better off with Sieg Heil physicians.

I know, but it's not the way we are. From talking to other people
in/around Wf, we've found out this one is a real pain in the...... makes
me wonder how he stays in practice.

We're pretty normal but with worse than
usual winds. Speaking of which, Boston has
always had higher average winds than the
Windy City. Key West is said to be even
worse, but it's a warm breeze.

We're cooling off, supposed to be in the 40s the next few days, with

the > possibility of snow over the week end.

The last couple days here it's been wind
more than the temperatures. I can hardly
wait for the balmy equatorial breezes.

Our possibility of snow is pretty much out of the picture now, but it
has been cold. Stve just came in (7:45 pm) and said it's 37 outside.

milk in it; perhaps the same people as think
chocolate milk comes from brown cows.

Some people don't know from nuthin'.

The question as always is to what degree is
society (government) obligated or entitled to
protect people from themselves.

Big Brother or Nanny State government? Not good, but a lot of people like it.

Some is necessary just to equalize the
playing field with the big industial guys.

But sometimes it gets to the point of ridiculously obsessive.

I've seen it on menus as carsnips. Where
this terminology came from I'm not sure.

Mash-up of carrots and parsnips. Not a name I'd choose for

them. > ML> Better than parrots!

Probably so. (G)

Carsnips

I just use about equal amounts of both, steam until tender

and add a > ML> bit

I figure if I'm paying for parsnips I might
as well be able to taste them.

I can, the way I cook them.

of butter. No parsley, no wine.

Wine goes well with, not necessarily in.
Actually, a splash of sherry or port might
do some good,

If you have one or the other on hand.

Which I generally do. I'd imagine you don't!

We actually do have a bit of white on hand--bought for some cooking.

Not planning on any--picked up the camper today. Stopped for

lunch > ML> on > the way at a bbq place we saw advertised on the I-40 sign. The > ML> place was > packed! Local law enforcement/fire
vehicles in the

CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I'm clinging to sanity by a thread. Hand me those scissors.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Michael,

CONTINUED FROM PREVIOUS MESSAGE <<

parking lot let us > know it was a good place. We started out

at a > ML> booth, just the 2 of us,

Either that or an extremely bad place.

It was quite good, actually.

good, but not super fantastic great, very generous servings

of it. > ML> We > took some home, had part of it for supper. Quite possibly a place > ML> we'll > go back to.

Nice.

We'd done it often enough in Germany, do it from time to time (as we can) stateside as well. Meet some interesting people that way.

That kind of informality seems to be a commoner
thing in Europe.

Quite, and as long as the other party isn't loud or obnoxious, it's fine
with us if we share a table. Never know who you will meet but we've
never been disappointed.

Title: Dr. Oetker's Rouladen
Categories: Beef, German
Servings: 4

8 Beef, thin slices
1 ts Cornstarch
Mustard, prepared
1 ts Paprika
4 oz Bacon, uncooked; diced
1 c Tomato puree
1/2 c Onion; diced
1 tb Lemon juice
8 tb Oil
Sour cream; (optional)
1 c ;Water, boiling
Creme fraiche; (optional)

Not the way I do it--I use bacon slices and dill pickles, no paprika,
lemon juuice or sour cream. But, like anything else, there's my way and everybody else's way of doing something. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)