Text 6609, 105 rader
Skriven 2013-11-08 19:51:14 av Ruth Haffly (1:396/45.28)
   Kommentar till text 6542 av MICHAEL LOO (1:123/140)
Ärende: bovine 434
==================
Hi Michael,

 RH> I'm trying to stay caught up but the mind is more focused on other
 RH> issues now.

 ML> Of course.

And I'm trying to get caught up, might make it one of these days. Not
this week tho, the water pump went out on the washing machine today. I
had a load of towels in which is better than the load of uniforms the
old washer was doing when the tub seal gave way.


 ML> There are luxurious meals, and once in a while why not. I've
 ML> determined that the 6 oz portion is not quite enough (but on
 ML> the early bird special it will have to do); 8 oz satisfies (and
 ML> every few months a coupon comes around that allows one to get
 ML> 8 oz plus a free appetizer for the price of the 6 oz); 12 oz is
 ML> luxurious. The bigger ones, I could eat them, but I'm saving for
 ML> frequency rather than quantity.

 ML> Back in the olden days I could eat 24 without breathing hard -
 ML> and almost could afford it, as well.

 RH> I usually go for the 6-8 oz portions but splurged and got a bigger one
 RH> (forget how big), intending to make it go for 2 meals.

 ML> 12 or 16 can do two easily.

True, especially if the sides are generous. I had half of the baked
potato left but had eaten all of my salad, which wouldn't have kept
anyway.


 ML>  Knowing that I
 RH> was going to get a good sized baked potato (Doesn't anybody do small
 RH> baked potatoes at a steakhouse?)

 ML> They have no incentive to do so. A big one doesn't cost much
 ML> different from a small one, and if the size is uniform, nobody
 ML> has to think about cooking time. Plus your average diner's little
 ML> heart is made happy by lots of extra food on the plate, even if
 ML> it's just lots of starch.

It's a lot of carbs so I do better by eating only half of it and making
sure the other side choice is low carb, like a tossed salad. I also
ignore the bread basket but this time shared some of the whatever they
call their version of the blooming onion. My blood glucose reading the
next morning was still under 100.  We skipped dessert as we were amply
filled at that point.

 ML> I think veal is a profit item now; back in the olden days it
 ML> was more making do.
 RH> They don't make any profit off of me. My parents used to buy the pre
 RH> breaded veal cutlets from time to time; I think I did once when Steve
 RH> and I were first married. After that, he told me not to spend the
 RH> money on them any more.

 ML> Breaded, prechewed veal cutlets are an unfair representation
 ML> of the meat, though.

I know, but they were what passed for veal in my parent's house. It was
something that Mom could cook easily (She fried them in imitation
Crisco.) to go with the usual mashed potatoes and other vegetable.

 ML> saw a dish made of shrimp cutlets, where the little critters
 ML> were whole, glued together with something or another.
 RH> Now that takes some time and effort!
 ML> Not if you use that meat glue stuff. You have the raw material,
 ML> slap it into a form (or forme) with some meat glue, voila.
 RH> Does the glue affect the flavor?

 ML> The beauty of the glue is that it isn't supposed to taste;
 ML> in my experience that's true, though I have not encountered
 ML> a high-quality product made with the stuff.

Is it like ig-glue--used to hold your ig together? (G)


 ML>  Still, gluing them together takes
 RH> time because the shrimp all have to be shelled and de-veined before
 RH> being formed into a cutlet.

 ML> You wish. Shelling and (imperfect) deveining has been
 ML> mechanized somewhat successfully.

If I'm cooking the shrimp, I'll peel & devein it myself.


 RH> Lots of work for something that tastes better in other forms.

 ML> Again, it's a show thing, I think.

Undoubtedly.

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


... The Lord gives wisdom; out of his mouth comes knowledge. . . Prov 2:6

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