Unless you're directing all your energies
toward social activism, I'm not suggesting
that you go running out into the streets to
do so but more like educating in passing and
where the opportunity is readily found.
Nor would I... I was thinking more of the educating in passing sometimes being more than one would have hoped it to be... :)
In all senses no doubt.
The concept is not all that appealing - how many
times have I visited upstate New York, and have I
ever had a garbage plate?
Apparently never.... want to rectify that...? (G) Richard's had a couple of variations on it, though... and survived... ;)
Correct. Incorrect. I usually don't choose
food solely for its survivability!
Indeed... that was a bit of a joke, that survival bit.... :) He may
even have enjoyed it on occasion... :)
I was hoping that the first part was also a
bit of a joke. Meanwhile, I'm figuring that
Richard was until recently one of those who
can pound down those excess calories without
ill effect (as I once was as well).
Well, actually, yes.... and quite true.... he has finally moderated
some in that ability.... ;)
Sometimes I thought that my abilities in
that direction were a blessing, allowing
me to experience more different things
than most people, but sometimes they were
a curse - expensive, ecologically unsound,
and hard to get out of the habit of.
I may have seen one or the other or both... probably not in the movie
you reference, though... ;)
I went to the Internet and confirmed that I have
not seen either of them on big or small screen or
the stage, except possibly in passing on Cheers on
the airplane.
Ah... Cheers (infrequent as my viewing has been, and likewise in
passing) does ring a bell there...
Not knowing one character from the next, I
can't tell you if I've actually seen him.
You should see some of these recipes.
I suspect I may not want to... (G)
Too bad - Fred Ball appears to have found
some, er, interesting ones.
So I noticed.... ;)
Some of them are fun to read, and all are
as interesting as real recipes would be.
Just not as tasty, should one actually try them out... ;)
Some of them might be based on real
food and/or might be fixable.
Not just experimented with, it turns out. Fonio,
a close relative of crabgrass, has been a staple
crop in parts of Africa for centuries, and most
of the articles I've read indicate that crabgrass
itself was brought to the Americas as a food crop
by European immigrants.
Interesting. :)
Millet is also related to crabgrass. I
suppose that if one goes back far enough,
all grains are related to all grasses.
A T-bone steak has no cream and no cheese.
It doesn't claim to be cream or cheese.... <G> It has what it claims to be.... And Richard, standing at my shoulder, says that one can put
cream or cheese (and I add, or cream cheese) on the steak... ;)
Just because something isn't what it pretends
to be doesn't make it not food. Chocolate truffles
aren't truffles and sadly sometimes have scant
chocolate, but they're not not food (the Oregon
ones I described try hard to achieve that state
but fail).
OK, so there are pretenders that turn out to have some value as food...
not sure if there is any nutritive value left in no-fat cream cheese, though.... :)
Who knows. Even the most gum-laden nonsense
spread has some nutritive content.
... Paraffins: Found on the sides of fish
Which leads me to ask what sort of wax job puts
paraffin in chocolate?
Title: Andrea Cassoni's Buckeyes
I guess I've heard of doing such a thing, but seems a poor substitute
for the confectioner's glaze or the pure food glaze or even the food
quality wax (I forget the right name, but starts with an 'a') that is
used on outside of candies...
I'm not sure what starts with an A and coats
candy. cArnauba?
Cheese Things
categories: Nullarbor, dairy, snack
yield: 1 batch
1/2 lb butter, room temp
1 lb sharp grated cheese (Yahl matured is great)
2 c plain flour
1 ds salt
1 ds cayenne pepper
tabasco sauce to taste.
Knead well all ingredients until no bits of
cheese are visible. Divide into two or three
parts and make into rolls the circumference
of a cracker. Wrap in waxed paper and chill
in refrigerator. (May be frozen at this point
and thawed before use).
Slice thin and bake in medium oven (350F)
for 15 min.
Serve fresh or store tightly covered.
Mary Jean Jones, Woomera, SA
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