I'd guess that for most people the ideal amount in a
roast or steak would be maybe 20%. My preference is
double that, and I often trim off the fat around the
edge of a steak and cut that into little doses to
enrich bites of the lean part.

I've no idea what my amount is, never stopped to figure it out.

With a raw or really really rare piece of meat,
I rather enjoy lean, but as soon as the grain
develops, I'm needing that fat.

I guess I wouldn't say I need the fat, but I certainly do enjoy it... ;)

Insofar as anyone needs anything, I say I need the fat.
It's more the taste than anything else. On special
occasions when I was a kid we'd get a porterhouse,
and my father would go for the tenderloin, and I'd
ask for a piece of the "toughloin" and would always
be corrected for the neologism. We had one of those
ovens with the broiler unit beneath heating to maybe
500F, so the meat sort of broiled and sort of stewed,
so the sirloin was actually kind of a toughloin. My
mother would always take the fat and gristle with an
air of self-abnegation, and it was a while before my
sister and I discovered that those parts were at
least as tasty as the sirloin and definitely more
so than the tenderloin, which at its best tastes sort
of like liver and at its worst tastes sort of like
nothing.

When I made zucchini I tried to serve it with this
(made with wine vinegar, preferably white) -
Title: Skordalia

Looks good, might try making it--and yes, I've got white wine vineagar
(as well as red) in my pantry.

Is that a hint? It could be done, but again
memory has to be jogged.

Saved, but no promise of jogging... ;)

I'm not expecting to make the stuff, but if I do, the
ingredients are spuds, garlic, oil, and white or wine
vinegar or lemon. Salt to taste.

... "Are you mad?" - "Only when the moon is full."

"Are you mad?" - "Only when my glass is empty."

+

Probably many a person thought about it, but decided it wasn't worth
going after.... the effort, anyway.... :)

Company lawyer: we said I can't believe it's not butter;
we never said you couldn't believe it's not butter.

Exactly.... lawyers are good at waffles....

There's something (a lot) to be said for precision
in language, but there's a lot to be said against
deliberate misleading of the public by skating around
semantics. My views would hae been better reflected
if Shakespeare had written First, we kill all the
dishonest lawyers and leave ten or twenty honest
ones to prevent their extinction.

Yes... and foreshots accepted, too.... But you appear to have either missed my point or ignored it... :) All the words I listed don't sound like A as in neighbor or weigh, but generally like I (or E, in the case
of either and neither)....

Probably read right over it. I'm not supposed to
ignore anyone's posts, but things may occasionally
fall through the cracks.

I guess that could explain it... ;) I mentioned Eiderdown and Eidetic,
along with Either and Neither.... When I chant the rhyme, I'm likely to
add the latter two, pronouncing them as though it were an A sound... The point being that there are other exceptions that don't get put into the rhyming rule.... :)

If you tot them up, the rule probably has more
exceptions than adherents. Speaking of all these
things, you know that whether something ends in
-ent or -ant depends on the conjugation of the
Latin original, with one signal exception, that
being defendant, which evolved because not only
are lawyers liars, they don't know their Latin.

live up to my standards. Not a good attitude for a
commercial person, but I wasn't great at that either.

And I was never a commercial person... :)

Sometimes I wonder if it would have been more
fun had I been a wealthy man, but there was that
guilty conscience thing - did I cheat 'em too much,
and did their children starve in the gutter as a
consequence?

The one time that I actually charged for my counseling, a client
referred to me by my massage therapist friend Deb, I was told how much
to charge, too... I think I might have charged less, but Deb said I was easily worth that much and not to worry about whether or not the client
could afford it.... :)

We also seem to have a more vexed relationship with
the dollar than most.

Eh, it probably is better for your psyche not to
have to rush rush and scramble scramble.

Probably... I didn't have to make a living at it... which was a good thing... ;)

And there's that too.

Might have had to scramble a lot more if I had....

Sometimes I forget that corporations have their uses.

Spicy Chocolate Cake
categories: dessert, corporate
servings: cited as 24

1 c semisweet chocolate chips, melted
1 1/4 c white sugar
3/4 c butter
1 ts vanilla extract
3 eggs
2 c all-purpose flour
1 Tb ground cinnamon
1 ts baking soda
1/2 ts salt
1 c milk
2 Tb diced jalapeno peppers

Preheat oven to 350F (175C). Grease and flour a
9x13" pan. Sift together the flour, cinnamon,
baking soda and salt. Set aside.

In a large bowl, cream the butter, sugar and
vanilla until light and fluffy. Beat in the
eggs one at a time, then stir in the melted
chocolate. Alternately beat in the flour mixture
and the milk, mixing just until incorporated.
Stir in jalepenos.

Pour into prepared pan. Bake in the preheated oven
for 30 to 35 min or until a toothpick inserted into
the center of the cake comes out clean. Allow to cool.

Attributed to the kitchen of Nestle
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