"What was I supposed to remind you of?"
which I guess is better than "What were
you supposed to remind me of?"

Marginally... ;) With any luck either of those might joggle the thing
out of the deep storage it had gone to reside in... ;)

What was U supposed to remind myself of?

As we all note, my diet is way different from other
diets, and it was when I quit following my own and
started eating all sorts of fruits and vegetables
that I had that pesky heart attack thing.

Leading one to further question the "nutritional guidelines" being promulgated.... :)

It being certain that there are no universals.
Also, any sudden change is likely to provoke
unintended consequences. I visualize a sudden
shortage of lipids in the bloodstream encouraging
other fats to let go from their hiding places and
start migrating where they can be troublesome.
Okay, that's just a visualization.

Perhaps you'd rather the tag about the cannibal getting a taste of religion when he ate the missionary....? (G)

Or why don't cannibals eat clowns, or why don't
sharks eat lawyers.

Oh, ok... I have those, too... (G)

What's the best time to catch jellyfish? Ctenophore.

Dunno if we'd ever have the funds to quite do that... :)

In fact, one can do a sort of limited omakase, where
you give the chef a dollar (or yen) limit, and he'll
do the best he can for the money.

In our situation with Fu, that tends to be the AYCE option... Give him
free rein, with a suggestion that you'd like the exotic, and he can go
to town with it... ;)

I guess one could tell him early on in the meal that
you wanted something a little more special (uni,
ankimo, that sort of thing) early on in the meal
or even days ahead to let him have time to special
order extra-cool ingredients.

the drumsticks and gladly made him the darkmeat variety... ;) One of these days I'll try darkmeat Oyakodon... :)

In which case you can ask which came first, the
oyako or the don.

Heh.

There are a number of places in the Boston suburbs
where I've had darned good scallops, because they
buy good-quality frozen instead of the uninspired
fresh that one gets certain times of the year.

That could explain Fu always having nice scallops... whether sushi or in
one of his entrees... :)

It's been represented that the nosedive in scallop
quality comes from the fact that most of the ones on
the market have been enhanced with a solution, but
if that were the whole story, wouldn't the scallops
taste just 15% worse? In reality it's more like 90%,
or even more. Shellfish jello, as I told Ruth.

Last night, I made a crab Alfredo.... had a 16oz cup of Chicken of the
Sea claw crabmeat I'd picked up at BJ's some time ago... kept in the
fridge, as directed, still well within date (said best used by 10 06
2019)... Mixed it in with a jar of Bertolli Alfredo sauce, and heated it up... wasn't bad, but did taste rather "canned".... Served it over (I

Rinsing briefly in cold liquid might have helped. I
might use Sprite or something to minimize leaching
of the sugars.

know you'd not approve) zucchini noodles, which I'd bought with coupon
at Wegmans.... Second serving was over a slice of whole-grain bread... Probably not something to repeat... but wasn't too bad... :)

If you can eat zucchini noodles, you can eat
anything.

On the package for the crab was a recipe for crab cakes that didn't look
all that bad....
DELICIOUS CRAB CAKES (and I quote)
1 (16oz) cup Chicken of the Sea Crab Meat
1 beaten egg
2 tbsp mayonnaise
1 tbsp prepared mustard
1 tsp Worcestershire
1 tsp dry mustard
1 tsp seafood seasoning
1/2 tsp lemon juice
hot sauce (optional)
3/4 cup bread crumbs [I read that first as 1/4 cup, tiny print]
Combine all ingredients except crab and bread crumbs.
Add crab to mixture. Fold bread crumbs in gently.
Form into desired size cakes by hand. Panfry.

With good crab, maybe 1/4 c and cut down on the
seasonings. With canned, who knows what it would
take to make them wonderful. Alcohol, probably.

... Anything demonstrated for a repairman will work perfectly.

So Erik was having problems with his office computer,
and some guy from the shop came in and spent several
hours with it and got it to work again, but guess what.
No longer was the tech out the door when it started
acting up, and Erik spent most of the next morning
shouting at the repair company. That's the corollary.

---------- Recipe via Meal-Master (tm) v8.01

Title: Checkered Tablecloth Italian Blend
Categories: Vegetables, Hot, Italian
Yield: 6 servings

1 tb Garlic powder 2 lg Onions, chopped
1 1/2 tb Basil 2 Green peppers, diced
1 tb Thyme 2 Cloves garlic, crushed
1 tb Oregano 2 Zucchini, diced
1 tb Rosemary 1 16 oz can tomatoes
1/2 tb Marjoram Salt substitute to
taste
1/2 tb Sage Pepper to taste
1 1/2 ts Red pepper 2 tb Chopped parsley
Rat-A-Tatouille 1/4 ts Checkered Tablecloth Italian
1 md Eggplant, peeled and diced -Blend
1 tb Hot olive oil

Checkered Tablecloth Italian Blend

Saute eggplant in olive oil; add and saute onions, peppers, and garlic.
When vegetables begin to soften, add zucchini and tomatoes. Add all
remaining ingredients, including Checkered Tablecloth Italian Blend.
Cover
and simmer 25 minutes; remove cover and simmer 10 minutes more to reduce
liquid.

Serves: 6 (85 calories per serving) 2.6 g Fat 463 mg Sodium 0 mg
Cholesterol Source: Skinny Spices by Erica Levy Klein

Enjoy...Patty

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 06-07-19 07:41, Michael Loo <=-
spoke to Nancy Backus about 498 all gall was trav <=-

On the package for the crab was a recipe for crab cakes that didn't look
all that bad....
DELICIOUS CRAB CAKES (and I quote)
1 (16oz) cup Chicken of the Sea Crab Meat

With good crab, maybe 1/4 c and cut down on the
seasonings. With canned, who knows what it would
take to make them wonderful. Alcohol, probably.

Do you mean alcohol into the recipe, or into the cook, or into everyone?

BTW, you recall the BBQ place we went to with you a while back called
Urban BBQ? The one we went to has morphed into a Mexican sort of place.
The mother store on 108 heading towards the Olney Ale house is still a
BBQ place, but with a different name displayed on a cloth banner over
the old name. I think it was Smokehouse BBQ. The Urban BBQ towards
Olney had always looked well populated with a full parking lot, so I can
only speculate what happened. My best guess is that they put too much
money into too many satilite places and went belly up financially. Or
as one might say -- their eyes were bigger than their prospects for
expansion.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Highland Beef Balls
Categories: Main dish, Beef, British
Yield: 4 Servings

1 lb Ground beef
2 oz Suet
1 ts Freshly ground pepper
1 ts Mixed spice
1 ts Salt
1/2 ts Sugar
1/2 ts Ginger
1/4 ts Ground cloves

Mix all the ingredients thoroughly together in a mixing bowl. Shape
into 4 large or 8 small patties. Fry for five minutes on both sides
in a little hot fat. Serve with bacon and Skirlie.

Recipe By : Scottish Regional Recipes

From: Ian Hoare Date: 03-06-97
Fido-National Cooking Echo

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:23:58, 08 Jun 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Michael Loo to Nancy Backus on 06-07-19 07:41 <=-

"What was I supposed to remind you of?"
which I guess is better than "What were
you supposed to remind me of?"

Marginally... ;) With any luck either of those might joggle the thing
out of the deep storage it had gone to reside in... ;)

What was U supposed to remind myself of?

Something about September, maybe....?? ;)

As we all note, my diet is way different from other
diets, and it was when I quit following my own and
started eating all sorts of fruits and vegetables
that I had that pesky heart attack thing.

Leading one to further question the "nutritional guidelines" being promulgated.... :)

It being certain that there are no universals.
Also, any sudden change is likely to provoke
unintended consequences. I visualize a sudden
shortage of lipids in the bloodstream encouraging
other fats to let go from their hiding places and
start migrating where they can be troublesome.
Okay, that's just a visualization.

But not particularly a bad one.... ;)

Dunno if we'd ever have the funds to quite do that... :)

In fact, one can do a sort of limited omakase, where
you give the chef a dollar (or yen) limit, and he'll
do the best he can for the money.

In our situation with Fu, that tends to be the AYCE option... Give him
free rein, with a suggestion that you'd like the exotic, and he can go
to town with it... ;)

I guess one could tell him early on in the meal that
you wanted something a little more special (uni,
ankimo, that sort of thing) early on in the meal
or even days ahead to let him have time to special
order extra-cool ingredients.

Something to consider.... ;)

There are a number of places in the Boston suburbs
where I've had darned good scallops, because they
buy good-quality frozen instead of the uninspired
fresh that one gets certain times of the year.

That could explain Fu always having nice scallops... whether sushi or in
one of his entrees... :)

It's been represented that the nosedive in scallop
quality comes from the fact that most of the ones on
the market have been enhanced with a solution, but
if that were the whole story, wouldn't the scallops
taste just 15% worse? In reality it's more like 90%,
or even more. Shellfish jello, as I told Ruth.

Maybe it's more that that 15% solution is more detrimental than one would
have thought.... :)

Last night, I made a crab Alfredo.... had a 16oz cup of Chicken of the
Sea claw crabmeat I'd picked up at BJ's some time ago... kept in the
fridge, as directed, still well within date (said best used by 10 06 2019)... Mixed it in with a jar of Bertolli Alfredo sauce, and heated it up... wasn't bad, but did taste rather "canned".... Served it over (I

Rinsing briefly in cold liquid might have helped. I
might use Sprite or something to minimize leaching
of the sugars.

Hadn't thought of that... and don't keep Sprite on hand...

know you'd not approve) zucchini noodles, which I'd bought with coupon
at Wegmans.... Second serving was over a slice of whole-grain bread... Probably not something to repeat... but wasn't too bad... :)

If you can eat zucchini noodles, you can eat
anything.

Not likely to get the zucchini noodles again either... Someone, I don't remember who it was, but someone local here, was rhapsodizing about how
much the noodles were better than the zucchini they'd been cut from....
should have been less believing... ;)

On the package for the crab was a recipe for crab cakes that didn't look
all that bad....
DELICIOUS CRAB CAKES (and I quote)
1 (16oz) cup Chicken of the Sea Crab Meat
1 beaten egg
2 tbsp mayonnaise
1 tbsp prepared mustard
1 tsp Worcestershire
1 tsp dry mustard
1 tsp seafood seasoning
1/2 tsp lemon juice
hot sauce (optional)
3/4 cup bread crumbs [I read that first as 1/4 cup, tiny print]
Combine all ingredients except crab and bread crumbs.
Add crab to mixture. Fold bread crumbs in gently.
Form into desired size cakes by hand. Panfry.

With good crab, maybe 1/4 c and cut down on the
seasonings. With canned, who knows what it would
take to make them wonderful. Alcohol, probably.

I thought that 1/4 cup was a better amount... ;)

... Anything demonstrated for a repairman will work perfectly.

So Erik was having problems with his office computer,
and some guy from the shop came in and spent several
hours with it and got it to work again, but guess what.
No longer was the tech out the door when it started
acting up, and Erik spent most of the next morning
shouting at the repair company. That's the corollary.

Yup. Sadly.

ttyl neb

... Mechanic said after fixing a V-6: Darn! Could've had a V-8!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)