Text 38886, 78 rader
Skriven 2010-06-08 23:57:42 av Ruth Haffly (1:396/45.28)
  Kommentar till text 38698 av MICHAEL LOO (1:123/140)
Ärende: various things 258
==========================
Hi Michael,

 RH> I suspect most of our generation could, tho it might be a bit of a
 RH> struggle for some.  The next generation might have some who could do
 RH> well in that arena, not many tho.  Below that, it's probably a lost
 RH> cause.

 ML> After all, chicken comes without bones, except when it has handles.

And a lot of folks handle it deep fried, as nuggets or whatever. (G)

 ML> Depends. In some of the etiquette books, foods such as chicken
 ML> parts and asparagus are explicitly singled out as finger foods.
 RH> I've read that chicken is considered a finger food in some settings
 RH> (picnics, informal dinners) but not in others.

 ML> In the new liberalized world, wings and drummers are finger food,
 ML> the former all the time, the latter most of the time.

The little drumettes (from the wing) seem to be a popular finger food.

 ML>   OTOH, I was taught
 RH> that asparagus is a fork (we always had it in short pieces) and knife
 RH> (for the spears I had when I was older) food. My parents weren't
 RH> sticklers for manners but did manage to teach us some.

 ML> It was either Emily or Amy who said that asparagus can always be
 ML> eaten as finger food, held by the stem end and munched from the
 ML> bud end; though at a sit-down, cutting it across and eating it in
 ML> the way you and I were taught is accepted but not necessary. These
 ML> days, except in stir-fry and sauce situations, I always finger-food
 ML> the spears.

OTOH, I'll usually use a knife and fork if it's part of a dinner type
meal. If it's on an appiteaser tray, then it's finger food.

 ML> I was thinking just now of fixing a ti-pon for the picnic. Trial
 ML> by fire, as it were, for Steve, as it looks and smells very
 ML> porky (it's like that pork with soy recipe I posted, but the cut
 ML> is the picnic shoulder, which has a lot of skin and fat).
 RH> And, as you saw, he's warming up to pork again.  If that smelled like
 RH> the hog farm we passed by in western NC a few years ago, he would not
 RH> eat it.  He did enjoy the ribs at the Mexican place.

 ML> I waited until after you left to make the ti-pon, which certainly
 ML> didn't smell like a hog farm but was very porky nonetheless.

Sounds interesting. Steve is pretty well over his avoidance of anything
pig related these days as far as taste goes. OTOH, he's trying to watch
the cholesterol a bit so he's not going whole hog, as it were, into
hams, pork chops, etc.  A bit here & there is fine but not 7 days a
week, by a long shot.

 ML> [edited to add the discovery of a duck in the local freezer
 ML> makes it less likely that this will happen]
 RH> We enjoyed the bits of duck we had.

 ML> Thanks. I enjoyed fixing the duck. I like cooking things I like
 ML> better even than eating things I like or talking with people
 ML> I like. I'd have preferred having people join me in the kitchen,
 ML> but it was darn hot in there, so I didn't suggest it.

Also, getting too many cooks in the kitchen can lead to getting in the
way of each other, double or triple seasoning something (or not
seasoning at all), and so forth.  Yet, it would have been fun to just
sit & chew the fat (G) with you as you cooked.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... gnorw og...  gnorw og...  gnorw og nac gnihton

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