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)
Given even a smidgen of benevolence!
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.. :)
Who knows. It might be the straw that breaks
the camel's back, but that's kind of unlikely.
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... ;)
Hate it. Okay, I'm suspicious of that tendency.
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... :)
Peasy.
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....
Whatever became of respect for education?
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... ;)
I promised her I'd show her how to do just as
well with pork shoulder. Better, in fact, because
they often don't remove the skin from shoulder.
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)
One has to trust that the writer is not
stretching the thought into irrelevance, so
there may be relations implied in the text. Some
of us miss these occasionally, which may reflect
on either writer or recipient or both. Some of us
miss these consistently, which calls for a different
interpretation.
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
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...?
It's a very good thing to eat.
True. It's still also a form of hyperbole... ;)
Hyperbole can be entertaining - funner for some
of us than superbole.
True... :)
The still-hyperbolic World Series is more my speed.
Steak and kidney pudding
categories: English, main, offal
servings: 4 to 8
2 pt pudding basin
800 g shin of beef
300 g ox (beef) kidney
plain flour to dust
salt and white pepper
butter (for cooking and stewing)
2 onions
2 bay leaves
a few sprigs of thyme
275 g self-raising flour
120 g suet
1 ts baking powder
Remove the grosser outside sinews from the
beef shin and cut the meat into chunks
2 cm thick and 3 cm long. Place it in a
colander and sprinkle over it 1 c flour,
1 ts salt and some finely milled white
pepper. Toss together so that the meat is
well dusted but there is no excess. Heat
cooking oil and a knob of butter in a
large frying pan and seal the meat
without trying to attain a lot of colour.
Peel and slice the onions and stew them
in a little butter in a large casserole.
Add the meat, bay leaves and thyme, cover
with cold water and bring to a simmer.
Skim carefully and leave to cook very,
very gently for 2 hr.
Cut the kidney, without any connective
sinew, into slices just under 1 cm thick.
Toss these very briefly in a little heated
butter and then add to the beef in the
casserole. [M says discard the used butter.]
Bring back to a simmer and then remove from
the heat and leave to cool.
Mix the flour, suet and baking powder in a
bowl with 1 pn salt. Add 150 ml of very
cold water slowly to the mix, stirring it
in with the tips of the fingers. Work
gently, adding up to another 50 ml water
until you have a pliant, kneadable dough.
Roll out the pastry on a floured board
into a circle 3 to 4 mm thick and then
cut out a quarter segment to later form a
lid. Butter a pudding basin and then drop
in the [large segment of the] pastry,
pushing it well into the corners, with
the two edges joined together and a small
amount of pastry overlapping the sides.
Pack the meat quite tightly into the
pastry casing, filling it to the top and
pouring its liquor over, topping up with
a little cold water if necessary. Brush
the exposed pastry with a little cold
water and then roll the remaining pastry
out into a circle and press it down on
top. Crimp the edges with the tines of a
fork and cut away the excess. Cover the
basin with greaseproof paper or foil,
tied in place with string. Gently lower
the basin on to a trivet in a deep pan
and add just enough boiling water to
cover the trivet. Put a lid on the pan
and steam the pudding 4 hr, regularly
checking that all the water has not
evaporated.
Place a plate over the pudding and invert
it. Let the pudding sit on the plate for
a moment. Give the base of the basin a
couple of taps and lift it off. Serve the
pudding with some buttered greens and a
pot of English mustard.
M's note: mushy
peas are another traditional accompaniment.
Financial Times 7 Feb 2014
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