Text 34525, 109 rader
Skriven 2015-12-25 01:28:24 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: aged reply 714
==========================
>  > Well... perhaps I'll run across it somewhere...  :)
>  ML> Not that it's something to go out of one's way for
>  ML> to begin with. Nor interesting enough as the things
>  ML> on Dave the Sac's grail list.
> True...  but talking about brings old tastes to mind...  ;)

Yep. This, or another manifestation of this phenomenon,
is a big chunk of why I participate here. Until recently
I kept an archive of my stuff so I could reread and relive.

Which reminds me, I seem to be missing a few qwk packets
from Dale's service (which I have been archiving until I
get a setup with which I can actually read them).

>  ML> So one might be a little specific and ask what dishes
>  ML> he would prefer for dinner.
> Generally more productive to just ask what he might not want that
> night... if that comes up negative, then I'd probably not having any
> issues afterwards no matter what I come up with...  ;)

You might combat Richard's linguistic obtuseness by
feeding him

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sludge (MFK Fisher)
 Categories: Information, Main dish
      Yield: 1 essay

           Information only

  [Dave's note:  This essay was written in 1942.  Bear that in mind when
  you read the prices stated.]

  As soon as you have procured fifty cents, find some kind soul who
  will let you use a stove, a food-grinder (any reasonable variation of
  what is now called a "food mill" is useful, for pureeing cooked
  vegetables and so on, unless that safe chewed texture is as
  unpleasant to you as to me, and a big kettle.  If you must pay for
  the stove, it will probably cost about ten cents for the current or
  gas.  That cuts you down to forty cents.

  You can either make a week's supply without meat, or about four days'
  with meat. Say you choose to be Lucullan: then buy about fifteen
  cents' worth of ground beef from a reputable butcher.  (Be sure it is
  beef and not what is none too euphoniously referred to as Hamburger.)
  This much meat will have few nourishing qualities, but it will make a
  good taste and its fat will stimulate you and help keep you warm.

  Buy about ten cents' worth of ground whole-grain cereal.  Almost any
  large grocery carries it in bulk.  It is brownish in color, coarsely
  mealy in texture, and has a pleasant smell of nuts and starch.

  Spend the rest of your money on vegetables.  Buy them if you can at a
  big market which most probably has a counter of slightly wilted or
  withered things a day old maybe.  Or otherwise buy the big coarse
  ugly ones in any store.  If you know the merchant and he likes you,
  he will feel interested in your well-being and will help you
  economize as if you were his own child, with mutual amusement.

  Get one bunch of carrots, two onions, some celery, and either a small
  head of cabbage or the coarse outer leaves from some heads that
  should be trimmed a bit anyway.  It does not matter if they be
  slightly battered: you will wash them and grind them into an odorous
  but unrecognizable sludge.

  The other vegetables depend on how much money you have left and what
  the season or your will may be.  Squashes, like zucchini, are good
  and of course tomatoes.  Beans are fine.  There can hardly be too
  much celery if you like it.  A clove of garlic is highly to be
  recommended - IF you like it.  Turnips are too strong, and beets of
  course would make the whole thing into a ghoulish, ghastly and
  completely horrendous mess of pink and cerise. Potatoes are useless;
  the cereal takes care of any need for starch, and bulk as well.

  Assemble what vegetables you have.  Grind them all into the pot.
  Break up the meat into the pot. Cover the thing with what seems too
  much water. Bring to a boil, let simmer about an hour, and stir in
  the ground grain-cereal. Mix thoroughly, and cook very slowly another
  two hours, or longer if possible. Let cool and keep in a cold place
  (the cellar if you have no icebox handy or borrowable.)

  You can eat it cold and not suffer much, if your needs are purely
  animal and unfinanced, but if you can heat what you want two or three
  times a day it will probably taste much better.  (A little of it
  sliced and fried like scrapple is absolutely delicious, but of course
  that takes it into the luxury class, what with the fat you'd need,
  and the fire.)

  It is obvious to even the most optimistic that this sludge, which
  should be like stiff cold mush, and a rather unpleasant murky
  brown-gray in color, is strictly for hunger.  One way to make it
  prettier, gastronomically, is to brown the meat in a handful of
  flour, to a handsome walnut shade. Another is to use a douse of dear
  old Kitchen Bouquet, toward the end but while you can still stir it
  thoroughly into the aptly named Sludge.  It is functional, really:  a
  streamlined answer to the pressing problem of how to exist the best
  possible way for the least amount of money.  I know, from some
  experience, that it can be done on this formula, which holds enough
  vitamins and minerals and so on and so forth to keep a professional
  strong-man or a dancer or even a college professor in good health and
  equable spirits.

   MFK Fisher, from "How to Cook A Wolf", 1942
   MM format by Dave Sacerdote

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