Text 25091, 84 rader
Skriven 2015-03-18 22:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: beefy was fishy 381
===========================
 ML> As a 12-oz steak, even if it's just 12 oz, satisfies, I doubt
 ML> I'll be comfortable with more than even just one pound.
 NB> Possible you might surprise yourself... ;)  I'm not sure how truly

Someday perhaps soon I will do the obvious and get
a 2-lb sirloin and see how much of it I can eat at
a sitting.

 NB> ominous the taste for sweets coming back first is, as long as the
 NB> other tastes follow suit in good measure fairly soon... I understand
 NB> that sweet is one of the first identitifiable tastes for an infant...

Well, the doc thought it ominous enough to give me
a prescription for glyburide or glipizide or something
and doubling the metformin.

 NB> and perhaps your system is going back to square one as it were... I
 NB> know you have the super-sweet issues, but perhaps this is less related
 NB> to that overall... 

I had the notion once that my life would follow more or
less a bell curve; if what you're suggesting fit into that
scheme of things, that too would be ominous enough, and I
ought to do more in the way of protein-loading before it's
too late.
 
 NB>> Maybe the appreciation factor would help keep him/her there...?
 ML> We'll probably be going back St. Paddy's day just for an
 ML> experiment. 
 NB> And did you...?
 
To be sure, to be sure.

Bob and Deb wanted to celebrate St. Paddy's with me, but I'd
made my Tuesday plans several months in advance, so they
decided it would be okay to have the ritual meal a day early
Monday instead, so Bob and I went off and bought carrots,
Yukon golds, a big cabbage, a bag of turnips, two cans of
beets, and what Wegman's labelled as a flat cut corned beef.
We'd had some discussion about point and flat cuts, about
which they were somewhat wrongheaded. The disagreement
between us was mooted by Weggie's carrying only flat cuts.

When I opened the package, the 3 1/2 lb cut turned out to be
from toward the middle of the brisket, so about 2 1/2 lb was
actually flat, but there was a pound of fatty. Hallelujah.

I made the meal in the canonic way - rinse, cover with water,
bring to the boil, lower to a fast simmer, cook 1 hr/lb,
throw in the cabbage (wedged), carrots (peeled whole), and
turnips (peeled sliced), cook 30 min, add potatoes (peeled
halved), cook a final 30 min. Oh, a secret: the package had
a seasoning packet of I think coriander seed, bay leaf, and
pepper. I added a stalk of celery and two mashed cloves of
garlic to the cooking water.

It was quite good.

Next day, I went with my friend Link back to Timothy's, the
bar/restaurant in question, where, as expected, the specials
of the day were boiled dinner and green beer. I inquired of
the waitress about the cut and leanness of the meat and was
assured that it was well trimmed and next to fat free. Link,
in deference to custom, ordered it; I asked for something else.
The waitress came back - I lied, she said. Sunday's had had no
visible fat (apparently a lot of people take their St. Paddy's
day meal on Sunday), but today, there was some fat, and would
I like to change my order? I said okay, but please give me the
fattiest available. What came: two identical orders, both
meat portions (adequate but not ample) mostly lean but with a
few luscious bits; carrots, cabbage wedge, potatoes, all
properly cooked but held too long and nowhere near so good as
mine, and beets also properly cooked separately. The plate was
decent, nothing special, and I should have stuck with something
else. We also were sold on Guinness Blonde on tap (for some
reason they quit offering real Guinness on tap) - I had mine
greenized, Link au naturel. It is not good at all. Sort of like
Budweiser with vinegar mixed in and a touch of mothball. I got
something else instead, that being the Brooklyn chocolate stout,
which was a decent brew but as sweet as the other had been sour.
A substantially less good meal than the previous one.
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