Text 747, 95 rader
Skriven 2013-05-08 10:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: TR 516
==============
 ML> I tend to get seated away from the crowd, so when they
 ML> do the ungainly stomping and clapping and out-of-tune
 ML> chanting, I can more easily keep my attention focused
 ML> on the food.
 NB> We weren't quite so lucky.

We went to a TR yesterday and overheard some people telling
the waitress that it was their 47th anniversary, but I'm happy
to report that no such silliness was forthcoming.

 ML> * Consuming raw or undercooked foods may cause foodborne
 ML> illness, yadda yadda, death, dismemberment, or disability
 ML> yadda yadda -
 NB> Yeah...  which I mostly try to ignore... except to remember that
 NB> restaurants aren't always the most hygenic, so there might be some
 NB> risk there... 

I think that my system probably tolerates a higher concentration
of bad bugs than that of many, to the point that if something
is a real danger, I might be able to taste it. In any case, my
attitude is somewhat more trusting than the norm. I usually get
steaks seared enough to destroy surface germs; there has been a
recent reminder, though, that invisible mechanical tenderization
does happen, and that can drive microorganisms into the meat of
the meat.

-
 
 ML> I once went to a TR with my friend Link, when we were playing
 ML> a concert together, and she got the pork chop early bird
 ML> special: I reminded her to get it medium-rare, but she didn't,
 ML> to her regret. On early bird I always get the 6-oz sirloin extra
 ML> rare, as it's just enough meat, and with sides of chili and
 ML> chili provides enough fuel for a day or so.
 NB> Perhaps next time she'll remember to at least try for less
 NB> overcooked... I found the 6-oz sirloin about the right size for me,

I'd rather have a 6-oz sirloin than a similar-size pork thing,
unless the cut was largely pigfat, which it never is. I'm not
into the other white meat; pork should be robust in color and
flavor and have plenty of fat, so it can tolerate full cooking. I
feel modern pork has to be cooked medium-rare to be palatable.

 NB> too... I ordered it rare, and it came pretty much as ordered... with
 NB> sides of broccoli and sweet potato...  :)

I saw the sweet potato that Dale got (see other post in this
packet) - it was sizable, and I don't think its low glycemic
rating would give it a pass in my diet, especially as I had
over half a pitcher of beer at the meal.

=

 ML> worse brown. There was an article in Sunday before last's New
 ML> York Times magazine about some guy who flummoxed the
 ML> psychological establishment for years; not to mention the
 ML> Harvard guys whose econometric mistakes were used to justify
 ML> fiscal austerity (not that fiscal conservatism is necessarily
 ML> a terrible idea).
 NB> Quite sad.  Both that things are fudged and that they are encouraged
 NB> therein, and that it isn't easily caught at once... understandable,
 NB> but still sad...  :0
 
When people want attention, they'll get it, no matter how
unpalatable the means.

 ML> My father used to trim visible fat and gristle, and my mother
 ML> (lean as a rail) got them; later I tasted them and found them
 ML> superior to real meat and have eaten that way ever since.
 NB> Jack Sprat and his wife... except that the nursery books generally
 NB> picture her as being not exactly rail-like...

That's because Mme. Sprat went off her Atkins diet.

  :)  Mommy trimmed it
 NB> before cooking, so it just got tossed... I followed her example for a
 NB> while, but then on my own discovered the unnecessity of it, and the
 NB> goodness of what had been tossed... ;)

Yes, well, one lives and learns, and the food budget goes
marginally down in the process.

 ML> Green paprika is another word for green capsicums is another
 ML> word for green peppers, not necessarily bell peppers, but not
 ML> hot peppers nor dried ones. Italian frying peppers would be the
 ML> most appropriate substitute for whatever the Hungarians use.
 NB> I'll look more closely... but I still don't remember seeing anything
 NB> quite like that in the store...  :)

They look like Anaheims, which will do in a pinch, but are pale
green rather than dark.

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