Text 18590, 166 rader
Skriven 2011-12-03 18:26:33 av Sean Dennis (1:18/200)
Kommentar till text 18510 av MICHAEL LOO (1:123/140)
Ärende: fast food 288
=====================
Hello, MICHAEL.
Thursday December 01 2011 at 12:45, you wrote to me:
ML> Maybe you'll grow up. When I was first on the cooking echoes,
ML> almost twenty years ago I guess, I didn't like mayo unless I
ML> made it myself or ketchup or mustard at all. Now I can see the
ML> appeal of Hellmann's (in very small moderation) and ketchup
ML> (with potatoes) and mustard (if I make it myself). But then
ML> that might just be me getting lazy.
I have tried and tried and tried to like mayo, ketchup, and mustard. Even
pickles I've tried and yet I can't seem to stand any of it. To be honest, I
don't know why I dislike them all even as an adult.
ML> If you have any spare time at all, the George will do better
ML> by you than eating out. Don't go out unless you and Maura are
ML> totally bone tired.
Yeah, we are trying hard not to go out. With the extra money coming in via
financial aid and tax refunds in the coming months, we're trying to squirrel
away food in the freezer and pantry. In summer, I'll be losing one of my two
jobs--well, I have three jobs but the web design work is sporadic at best--so
I'll be solely relying on my fast food job for income. However, my store
manager tells me that if sales pick up, I'll be able to hopefully work
full-time over the summer and that will help a lot.
Through some recent happenings, it looks like we'll have the finances to visit
my mother-in-law in between Christmas and New Year's Eve (-much- easier for my
wife and me to get time from our jobs). With that, I'll be able to bring the 5
cu. ft. chest freezer my MIL is giving us so we'll have two freezers to fill
up. :) We'll probably keep one for "long-term" storage for meat and such and
one for "short-term" for other large items that we can't fit in our tiny
side-by-side freezer. Either way, we're starting to build up food storage to
help us out in the long run.
ML> There's a shopping mall in one of the suburbs here whose name
ML> refers to a town where the mall is not located - apparently the
ML> parking lot ends on the border of that town, but the development
ML> was done totally within the adjacent town, which had laxer
ML> requirements and better tax breaks. Sadly, this disintegrating
ML> memory bank has lost the name and the general vicinity of said
ML> mall; I'm sure the story is not unique in this country of numerous
ML> and conflicting (and sometimes overlapping) jurisdictions.
Evidently that's how it works here. Interestingly enough, Johnson City and
Kingsport, whose town centers are physically about 25-30 miles apart, are
considered "adjoining cities" by the US Census Bureau. So depending on where
you are, you may live in Kingsport (Sullivan County) but your address is in
Johnson City (Washington County). It's interesting to me how things are mapped
hence my choice of geography for college. I'm starting to get involved with
the OpenStreetMap "movement" for fun and learning.
ML> Yeah. But homemade could be made to ferment to a dry state - which
ML> might make it illegal in a dry state, speaking of jurisdictions.
Very true. That's akin to how Jack Daniel's is brewed in a dry county. There
were rules adjusted, however, to now allow sampling of Jack's product directly
at the distillery now from what I've been told.
ML> This lactose-intolerant early diabetic is going to find that
ML> meal someday.
Like UDD said, S&S isn't the "end-all" for fast food but they do have some
great stuff. It's been so long since I've eaten at one that I just don't
remember off the top of my head of what they do have.
ML> And one wonders who all the fast food places are catering to
ML> on the holidays, and their stories. I once was on the road
ML> for Christmas Eve, and the only place my then-girlfriend and
ML> I could find open was a KFC or something. We ate there at
ML> dinnertime, with the snow drifting around us, and we were not
ML> the only ones there. At the time I wondered what we all were
ML> doing there,
Last Christmas, Maura and I ate at Waffle House. WH has a long-standing
tradition of being open (and pretty darn busy) on Christmas Day. The employees
get paid overtime or doubletime--I can't remember which--on that day and they
all volunteer. Maura and I are "cooked out" after Thanksgiving and generally
don't want to go through the whole proccess again so soon. Once a year is
enough.
As for fast food, it's a rare one in my experience that is open on Christmas
Day. I worked at a McDonald's in Carbondale, Illinois, on Thanksgiving Day a
few times voluntarily and enjoyed it. But it seems that Christmas Day is one
day fast food places are generally closed. I think that Wal-Mart is open on
Christmas Day now if memory serves. I know that Maura and I will both have
Christmas Day off for sure.
ML> It's kind of sad, though I admit that sometimes when I've been
ML> alone at holiday time I use it as an excuse to either cook and
ML> eat all I want that other folks will frown upon (for either
ML> quality or quantity) or just veg out, figuratively, and make
ML> nothing at all.
That's the joy of having a choice to do what you want on holidays, I guess. For
me, though, that particular holiday season was very heartwrenching and painful
(it still hurts to talk about it even after all of these years).
Maura and I generally just spend quality time together watching TV and movies
on holidays. Sadly, my parents don't really "celebrate" holidays with meals
anymore so Maura and I just have our own traditions.
Speaking of traditions, this coming Feburary 29th, Maura and I will have been
married eight years and been together for 12. She'll be 30 years old next
October and I'll be 40. My, how time flies.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Introduction To Sushi
Categories: Info, Ceideburg, Japanese, Sushi
Yield: 12 Servings
1 Sushi Information
I wrote this for a lady in Rime Cuisine who is interested in
discovering the wonderful world of sushi. Thought it might be of
interest to some of the folks here (particularly timidly eating,
portly Portlanders... ;-} ).
Helen++you might try "tamago" which is a kind of sweetish egg
omelette on the rice. It's very good and not at all "odd". Also, I
highly recommend "toro" and "maguro" which are used to make both
sushi and sashimi. It's raw tuna and has an indescribably clean and
refreshing taste. (Toro is lean and maguro is "fatty".) Chances are
if you could taste it and not know what it was, you wouldn't even
know it was fish. I *hated* tuna until the first time I tried it raw
in a Japanese restaurant. "Unagi" is grilled eel and is something
that almost everyone likes. "Kani" (cooked crab) and "Ebi" (cooked
shrimp) are quite good and not a taste stretch at all. "Ama ebi" is
raw shrimp and a bit more for the adventerous, but I think it's
actually better than "Ebi". Once again the taste is subtle and
refreshing.
I think you'll actually be surprised at how subtle the tastes of sushi
really are. The thing that *will* get your attention is the wasabi.
Be very careful when you first try it as it's quite easy to o.d. on.
It'll be easier for you if you're already a horseradish fan. I'd be
careful about stuff with "shiso". It's an herb somewhat like mint,
but it can be quite startling to the uninitiated, somewhat like
cilatro can be.
BTW, there's an excellent book you might like to check out. It's
called "Sushi", by Mia Detrick. Paperback, 95 pages. Chronicle
Books, San Francisco. ISBN: 0-87701-238-5. No publication date
given (unless you can figure it out from the ISBN number). It's
pretty recent though.
This is a guided tour of sushi eating++the food and the etiquette.
Not a cookbook as such, though it does have a short section on
preparing sushi at home. Primarily, it's an introduction to the food
with explanations of the ingredients and the most popular types of
sushi. The illustrations are all color plates and the book is
gorgeous. Each type of sushi is illustrated and explained. Good
stuff!
Posted by Stephen Ceideberg; July 10 1991.
MMMMM
Later,
Sean
... Maugham's Thought: only a mediocre person is always at his best.
--- GoldED/2 3.0.1
* Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)
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