Text 2481, 83 rader
Skriven 2010-10-05 21:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: COMBINING THREADS 01004
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    To: Ruth Hanschka Subj: ARTHUR ITIS  01004

> I was terrified that they would eat me alive!
> McRae clan gave me an extra aura of attraction to these ladies.

And who, pray tell, leaked your little secret?

> It was very boosting to the ego to have a voice in the night
> saying, "I love you!", even if it was only from a young bird.

I love it when some young bird says that to me. (Roslind is only 59,
a whole different decade than me.) 
 
    To: Dave Drum Subj: CHOPSTICKS  01004

> her Indian husband [...] prefers fingers, claiming that food
> tastes better if you can feel it as well as tasting it.

See tag.

    To: Jim Weller Subj: COMBINING THREADS 01004

> One surprise was a salad component that the MIL produced, of
> banana, cut up in a home-made mayonaise, with horse radish.   It
> was excellent on the day, and just as good next morning on toast.

How very strange!

 JW> "grain dryer"

> So why bother?  Why not stick to barley or rye instead of wheat?

Because most years they can get away without dryers and wheat
commands a better price than barley, rye or oats. Most farmers grow
all four crops as there is safety in diversity.

> So how do you know those humidity figures?  If the RH is 10%, how
> does the flour moisture content drop to lower than that, at 6%?

The atmospheric ones are general knowledge, the flour figures I've
looked up in the past. As to the 10% vs 6% I have no idea; probably
something to do with relative humidity of the air being a measure of
saturation compared to the dew point and the water content of flour
being an absolute percentage by weight.  

    To: Michael Loo Subj: GREECE 613  01004

> It is great to have in-laws in the cattle and butcher shop
> business!

It sure is. I have two BILs in the cattle ranching business.

    To: Jim Weller Subj: RICE  01004

 JW> Well I do love potatoes and bread. It comes from having English
 JW> and German genes and growing up in an Irish-Scottish neighbourhood.
 
> The food of my ancestors comes way down in my preferences.

I like variety and so I switch things up regularly. Last night we
had a traditional Caledonian-German meal: roast pork with sage,
stewed apples with cloves, mashed potatoes, mushroom gravy, boiled
yellow turnip (rutabaga) and cabbage. Tonight we had leftover roast
warmed up in leftover gravy with Acadian potato rappie pie (more on
that later) and this evening I'm making pork stock from the bone for
Habitant (Quebec yellow split pea) soup tomorrow.

> using separate beasty-proof containers for eash food component.

I do that now too, but still freeze first.



Cheers

YK Jim


... Eating with a knife & fork is like making love through an interpreter

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