Oh, probably resolved enough from the back
office's point of view - as long as there's
sufficient geographical separation, and
people using one loyalty plan don't complain
about nontransportability, like, who cares?
I suppose that works... ;)
For them, anyway.
True....
We like to think that corporate interests align
with ours, but that's seldom the case. The ad
people try to make you think so; that's their
job, or at least a substantial waystation in
their mission to extract as much money from
our pockets as possible without our being too
hurt or outraged..
Business is business. I'm not sure I like it.
It's like civil war.
Likewise... (for the record, that '(etc)' in the quote was 'and
Potatoes'... just couldn't remember it on the fly... ;0 looked at it
when we next drove by it... )
I'd have voted for "and junk," but that
might be seen as infringing on garbage.
You do have a point there.... :)
On the other hand, people say that there's no such
thing as bad publicity. On the other ither hand,
they're wrong.
In most cases... :)
It's like "the exception proves the rule."
Simply nonsense.
Most of the ones we check out at buffet places are no better,
sometimes
worse, than "bait", to be sure....
And often the rice is terrible, too.
That almost goes without saying... the rice is often only so-so, even
when the fish is decent....
There was this movie called White Men Can't Jump.
It would have perhaps interested me if it had been
called "Non-Asians Can't Cook Rice."
Probably about as accurate.... (G)
Stereotypes sometimes don't work, and I looked
it up and found that the movie was about some
con men, one white, who make their money out of
challenging black playground athletes to pickup
basketball games (or that's what I gleaned from
the Internet).
Of course, there are foods that are best bolted
down freezing cold with as little contact with
the taste buds as possible.
But that wasn't the sort we were talking about.... :)
1. Sort of it was.
2. Whenever has that stopped us?
Ok.... and true.... (G)
Right... and also that some of them did have taste buds after all... :)
Some. But the majority of those acknowledgedly
appalling recipes I post to make a point come
from there.
I'll keep that in mind.... ;)
It might be that (as I suggeste before) the
posters were palate-dead or at least indiscriminate
or else that the recipe hoovers on that BBS were.
While we try to get rid of crabgrass in America
in parts of Africa crabgrass (fonio) is a staple
grain, and as forage it can produce a whopping
17 tons per acre. Crabgrass seed can be used as
a flour, couscous or as a grain, such as in
porridge or fermented for use in beer making.
Now that's a label I'd like to see: Crabgrass
Beer.
Could be interesting... :)
Crabgrass is not only nutritious but one
of the world's fastest growing cereals,
producing edible seeds in six to eight weeks.
It grows well in dry areas with poor soils,
and fantastically in watered lawns. It/s a
horrible weed and a wonderful edible.
https://tinyurl.com/crabgras
Well, we neither water our lawn, nor do we try to irradicate any
crabgrass that might be there... it just gets mown with the rest of the grasses.... ;) But it does look like it is worthy of cultivation... :)
It has high seed yield (helping its invasiveness
no doubt), which would make it a good candidate
for exploitation.
... Take it with a grain of salt, plus a slice of lemon & a tequila shot
And garlic on the side. Question - why aren't
there beverages with garlic and onion?
---------- Recipe via Meal-Master (tm) v8.01
Title: Polpo Con Salsa - Octopus with Tomato Sauce
Categories: Fish/sea, Italian, Sauces, Salsa
Yield: 6 servings
800 Gm octopus 125 ml Dry sherry
2 Cloves garlic 1 lg Can Italian peeled
tomatoes
4 tb Olive oil
salt and pepper to taste
This ultra-simple Italian recipe can be served over rice or pasta. Any
size
of octopus will do.
Clean 600-800 g octopus and cut it into chunks. Keep the ink sac if you
want to add the ink to the sauce for a richer flavour. Brown 2 cloves of
finely chopped garlic in 4 tablespoons of olive oil, then add the
octopus.
Cover and cook over a low heat for 10 minutes. Add 125 mL dry sherry and
the contents of a large can of Italian peeled tomatoes. Break up the
tomatoes, add the contents of the ink sac if using and salt and pepper to
taste. Cover and cook gently for about an hour, or until tender, stirring
from time to time.
From Meryl Constance' column in the Sydney Morning Herald, "Raw
Materials".
3/2/93. Courtesy, Mark Herron.
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