If there's substantial participation, that
guarantees lots of extra food, a situation
one may or may not want (depending on the
disposition of the leftovers).
There's generally enough people not making the main dishes that it's
good to have the wide margin, especially since visitors are also
encouraged to stay, should there be such... :) The leftovers, if any,
go home with the maker/bringer.... or get sent home with some other family/single... When we bring gluten-free bread, we send the leftovers
home with the family that is more than half with celiac issues... :)
That's fair, then - I'm mostly interested in
the waste issue (not the waist issue), but it
would imply a major surplus of food, if not
mains then side dishes and sweets.
It's serendipitous, as are many of the disasters
that also befall (if a disaster can be said to
be serendipitous).
Unplanned, anyway.... ;)
Unplanned, unintended.
Right.
As are most consequences, as it turns out.
Partly because of the nature of life and
partly because of our being willing to make
U-turns to try and change an outcome that
doesn't suit us.
Which I was careful not to get.... Basically, then, it's a new knockoff, but thinks to get away with using the good name of the original... Not unlike the Scottissue you and Ruth have been discussing... it's not been the same since KimberleyClark took it over.... been going downhill ever since.....
Funny, because another of its products, Kleenex
has a good reputation that the company seems
eager to protect.
Yeah... strange indeed...
Sometimes a wide range of products appears
to be a deliberate attempt to milk different
sectors (illusory self-competition), but in
some cases it may be a byproduct of merger
mania. I was poking around the Hain Celestial
holdings and found some example of such, both
in its own stable and in that of its major
competitors (cf. White Wave and its Silk,
So Delicious, and International Delight lines).
No, only if it was perceived to do so... Instead, people will
eventually just stop buying it, and there will be less dollars produced.....
The length of the view probably has a lot to do
with it: with long-term positions being less
frequent, there's incentive to go for the quick
turnover and cash flow, and the loss of
reputation, let someone else deal with that.
True... short-sightedness has become rather epidemic....
And is a powerful argument, in my view, for
nonderegulation of financial markets.
it's been a half-century survival, better
than a lot of enterprises.
Indeed.
Turns out that for the last decades it's been
run by Barnes & Noble as well, though it's still
a cooperative, returning the profits to the
membership as described before.
So will B&N be pulling out of there, too....?
No idea. Though I think I keep up a membership,
I've not bought anything there in years. At one
point the rebate scheme went from a flat share
of the profits (sort of one man one vote) to a
percentage of your input (analogous to proportional
representation, and much fairer, but instead of
getting a couple bucks at the end of the year I
get zero).
To be fair, you have to change the oil more
frequently for onions, and it's hard to reuse
it for frying something else afterward. Spuds
are low on the flavor chain, so the oil can get
reused for a wider variety of other things.
They are even sometimes used to correct somewhat
spoiled grease.
Ok, I can see where that could push the price up some, and make them
less likely to be the default....
I'm not sure how much higher the costs are, fat
not being all that expensive; probably the labor
costs involved in regular oil changes is more
considerable, though.
I saved that into my 'picnic' file... ;)
Just do a timely reminder. Actually, it should
be quite easy, if the hosts can assure a ready
supply of pork belly.
We'll try to remember as the time gets closer... :)
The squeaky wheel getting the greasy food.
That's one purpose of reunions - affinities
become easier to find with age when the
adolescent concerns fall away.
Indeed... And it's turned out that there were some pretty decent people
that made up the class I joined for my senior year.... :)
For mine I anticipate seeing the same people
I've kept in touch with all along.
... Gravy has 3 of the 4 food groups: salt, grease & crunchy brown bits
What's the fourth?
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Speckzelten (Speckplatz)
Categories: Pork, German
Servings: 4
500 g Flour (4 1/2 cups less 1
-Tbsp)
1 ds Sugar
1/2 ts Salt
1/4 l Milk (1 cup plus 1 Tbsp)
10 g Yeast (.35 oz)
30 g Butter (2 Tbsp)
Topping A:
300 g Raw smoked lean bacon,
-finely diced (10 1/2 oz)
1 Egg yolk
1 tb Coriander
1 tb Caraway seed
1 sm Onion, finely chopped
Salt
Topping B:
2 c Cracklings
2 tb Lard
Salt
From the Ries area.
These bacon tarts can be made in two ways. The dough base is always the
same, however, the topping is different.
Dough:
In a bowl, mix the flour and salt. Dissolve the yeast and sugar in half
the lukewarm milk. Form a well in the flour, and pour the yeast mixture
into this well. Dust the liquid with flour, and cover the bowl. Let
rest,
in a warm spot, for 1/2 hour. Then add the melted butter and knead and
beat the dough until it starts to form small bubbles. Shape into rounds
that are about half a finger's width thickness and about 5 inches in
diameter. Tweak the edges of the dough into a raised rim. Cover the
dough
circles with
A) egg yolk and then lightly press in the bacon and add the remainder of
the ingredients, OR
B) lard and then lightly press in the cracklings. Season with salt.
Bake at medium heat for 30 minutes. Serve hot.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel,
Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
Posted by: Karin Brewer, Cooking Echo, 9/92
MMMMM
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