Quoting Michael Loo to Nancy Backus on 03-31-19 16:13 <=-

It made an inexpensive main dish, and mixed well with cheese...
add a veggie like broccoli, and there's a meal....

Not what I'd call a meal!

Ok, not what you'd call a meal... but it fed the motley crew at our
dining table... :)

I am quite thankful not to have to worry
about starvation on a frequent basis.

As in, you'd have to be starving to call that a meal...? ;)

Yeah, pretty much, no offense.

No offense taken... :) And I'd not likely be trying to serve that to
you as a meal, given that I know better... (G)

I'd not want to have that every meal, to be sure, but it did make a
viable alternative for once in a while... ;)

Though last night I made spaghetti agli'olio e
peperoncini for supper, speaking of not what
you'd call a meal. Tastes so good that I'd eat
it until I burst and would in fact be a candidate
for chosen last meal. Which, as it's not very
blood-sugar-friendly, might be extra appropriate.

I trust you had no (lasting) complications from that meal, then.. :)

On that basis, I suppose one could argue for nutrition in sawdust...

How much caloric value is in sawdust? Not equal
to that of cheese; I'd hope the stuff you get
at Weggie's is better than that. Even grated Parm.

I don't buy the grated cheese, actually... shredded or chunk,
generally... :)

Chunk really is best.

No doubt... but as you know, I do tend to take some shortcuts... ;)

I'm not sure what starts with an A and coats
candy. cArnauba?

There's that one... but maybe I was conflating with arabic gum,
which I realize isn't the same thing.... goes in not on...

How about gum Arabic?

Quite possibly... is that the same then as arabic gum, or are they
indeed different...?

Same thing, surely.

Oh, ok.... :)

Looked it up, yup.

Thanks for the lookup... :)

We're not the only first-world country.

Very true... :)

I'm in favor of countries aspiring to
first-worldness and don't even have any argument
with their surpassing us, just so we don't lose
ground on an absolute scale (which there is some
danger of, which we must fight).

Likewise.... and yup....

For sure; the temptation to overbuy is close to
insuperable, especially when you can get 5 lb of
(say) chicken thighs for $5 or 2 lb for the same
cost or sometimes even more.

So one brings it home and repackages most if not all of it into the freezer.... :)

So back at Bonnie's I discover that she raided
Whole Foods to present me with lots of good things
to play with. Bone-in pork belly for $7/lb and a
14-oz USDA Choice sirloin strip for $18. Consider
that at Costco I got well-marbled Choice strips
for $7/lb in packages of 5. The freezer option
looks really good to me, but Bonnie is one of those
I don't care what the price is people, which just
cries out "sucker" to people like John Mackey and
Jeff Bezos as well as a bevy of local tradespeople,
alternative medicine ducks, and so on. It is true
that a fresh Whole Foods steak is better than a
frozen Costco steak, but it's not better than one
fresh Costco steak, much less two fresh Costco
steaks and three frozen ones.

When the quality of the meat is equivalent, I certainly don't mind
spending less for it... (G) No doubt that pork belly was also
overpriced, but she had her heart in the right place... ;)

Yes we were, but I wasn't sure that was the connection...

Aaah - if it were a subsidiary of Mondelez or
something I'd have said so ... I think.

I tend to prefer not to assume... ;)

I prefer to be sufficiently explicit without
being deadly boring explicit.

Perhaps sometimes it's more something inbetween... at least to the
recipient... (G)

Well, I've been suggesting (when the subject
comes up) that Ruth avoid recipes that use
ingredients she and Steve don't like, rather than
try outlandish substitutes. I'd suggest that you
find more recipes that use unsweetened chocolate!

I'm afraid they'd tend to be outlandish recipes... especially as I'm rarely using recipes for my simple cooking... :)

We'll find some. Ever heard of a dish called Brownies?

Requires flour, I'm told... ;) Since I stopped baking bread, etc, that tends not to be on hand... Sugar's another thing there's not much of, as
not generally used.... :)

Lora Brody's Bete Noire, revised
serves 6
1 c sugar syrup - 1 c sugar boiled for 4 min with 1/2 c water
6 oz bittersweet chocolate (I used Kona Vintage 1993)
6 oz unsweetened chocolate (I used Baker's)
8 oz unsalted butter
6 large eggs
1/3 c sugar

[snip]

Allow to cool for 10 minutes, invert over serving dish, peel off
wax paper, and cover until serving. If cake is served warm, it will
have a loose pudding-cakey texture; if served cool, it will be more
like a very dense brownie. Serve with any custard sauce if warm or
with whipped cream if cool. P.S. I was gushing over the luxuriousness
of this dish to my friend Nicholas, who listened carefully and then quietly said, "I've had that. Made by Lora Brody." Took the wind out
of my sails, let me tell you.

Looks good.... but again, lots of ingredients not usually on hand.. ;) Apparently he'd had it a time or three... ;) He did enjoy it though,
hadn't he...?

One can learn to somewhat ignore what others do, while not doing it
one's self....

I've told myself a million, billion times
not to exaggerate. Old joke.

Like, I've repeatedly reiterated, again and again, don't be
redundant.... ;)

Don't never use no double negatives, nohow, neither.

Right.

Well.... seventh heaven is somewhat a hyperbolism on the same order of
OMG and the like....

Not to go overboard, blub, but it has been
part of a lot of religious lore that there
are seven circles of heaven, and as well, some
say, of hell. It's common enough to almost
be a secular trope. Sort of a meme of the
mediaeval period.

True. It's still also a form of hyperbole... ;)

Hyperbole can be entertaining - funner for some
of us than superbole.

True... :)

ttyl neb

... Refrigerator: A place to store food before you throw it away.

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