Of course, there's the cultured animal protein that
people are talking about, which opens up the possibility
of fatfree meat in our blighted future.

That does sound rather blighted...

There is much sadness in this world and likely
more in the future.

Depends on how much one likes the taste of raw fat...?

I like the taste of it, but the texture can be a
bit much. Being curious, I looked it up and discovered
that the Ethiopians eat the raw fat separately - a
wrinkle that has not yet arrived in the restaurants
here in the US.

Do they grind or chop it, or just leave it in a chunk...?

Don't know. I've eaten at Ethiopian restaurants in
a few countries, but Ethiopia is not one of them.

For the longest time I preferred meat with a considerable
chew, so chuck was ideal for me, though round if raw, and
truth be told, there's seldom any kind of beef I'll turn down.

So I've noticed.... :)

Things like well-done burger I'd prefer to further
process, but my tolerances are otherwise pretty high.

I'm not so keen on over-done beef....

Not any of our first choice, I reckon.

Yeah, but we're talking about people at the top of
their profession - Neubauer and Vernon being principals
at New York and Cleveland (or was it Chicago?) and McCarty
being the de facto principal (nominally Burt Fine was) in
Boston.

Being at the top of the profession doesn't guarantee feeling secure, though....

That IS true, but one might hope for a tougher
skin at the top.

And I endorse them. We had a violist friend over a
few nights ago (Marcus Thompson's former stand partner
at Music and Art), and he brought another M&A alum along,
and we spent hours swilling cheap red wine and telling
viola jokes.

Context plays a part... (g)

Yep. So you are lost and come to a crossroads, where
you find the Easter Bunny, a bad viola player, and a
good viola player. You ask them which way to go. The
Easter Bunny says, turn left. The bad viola player
says, go straight, and the good viola player says turn
right. Which way do you go? Well, you go straight. The
Easter Bunny is obviously a hallucination, and a good
viola player is, well, obviously a hallucination.

That the spelling depends on the Latin conjugation?
That's demonstrated. That lawyers don't know what
they're talking about, that's demonstrated too.

The latter.... but, yes, true....

Funny thing is I've dated two of them.

So you know whereof you speak... (G)

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Avocado-Tofu-Egg Dip
Categories: Dips, Eggs, Appetizers
Servings: 6

10 Min to prepare
Yield 1 1/2 c
3 tb Cider vinegar
3 tb Cold water
1 Cake (1/4 lb) tofu
1 md (4" long) ripe avocado
2 Hard cooked eggs
1/2 ts Dijon mustard
1/2 ts Prepared horseradish
1/2 c Very finely minced red onion

From "The Enchanted Broccoli Forest" By Molle Katzen.

salt to taste pepper to taste

Place vinegar, water, tofu and avocado in the jar of a blender - or a
food
processor fitted with the steel blade attachment. Puree until smooth.
Transfer to a bowl.

Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all
remaining ingredients into the puree. Cover tightly and chill.

Posted by Theresa Merkling.

MMMMM
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On 07-16-19 08:44, Michael Loo <=-
spoke to Nancy Backus about 672 loreyers was picn <=-

I like the taste of it, but the texture can be a
bit much. Being curious, I looked it up and discovered
that the Ethiopians eat the raw fat separately - a
wrinkle that has not yet arrived in the restaurants
here in the US.

Do they grind or chop it, or just leave it in a chunk...?

Don't know. I've eaten at Ethiopian restaurants in
a few countries, but Ethiopia is not one of them.

Your statement makes me wonder. If we went to Ethiopia, would we find restaurants that served food similar to what we had at Lucy's? Or would
such food only be served at little hole-in-the-wall places or at family
homes. I.e. is what we had typical of "upper class food" or "peasant
food"?

Similar questions might be said of other types of "ethnic" foods served
in restaurants in the US, be they Mexican, Chinese, Indian, Greek, or
other. It is possible that the people who immigrate to the US from
such countries and open restaurants are not the upper class. And
perhaps their food is all the more successful because of it.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: POLPETTE DI MANZO
Categories: _ethnic, Meats
Yield: 6 Servings

2 lb Twice-ground beef
2 Eggs
3 T Chopped parsley
1 t Freshly grated nutmeg
2 1/2 t Salt
4 T Grated Parmesan cheese
3 Slices day-old Italian
-bread
Vegetable oil for frying
Lemon wedges (opt)
Salsa Di Pomodoro E Cipolla
-(see recipe)

Put the twice-ground meat in a large bowl, and add the eggs, parsley,
nutmeg, salt and cheese. Wet the bread, squeeze out the water, and
shred it into the meat mixture. If the crusts are too crusty and
don't shred easily, discard them. Mix everything well but not too
harshly. Form the mixture into balls about the size of a large egg.
Flatten them a bit so that they are not more than 1" thick in the
middle. Roll the polpette in bread crumbs, patting them gently to get
them well covered. Pour the frying oil in a pan to a depth of 1/2".
When the oil is bubbling hot, put the polpette in, and cook them
until they are nicely browned and crisp on both sides. Remove them
and drain on paper towels. Serve with wedges of lemon or simmer them
in Salsa Di Pomodoro E Cipolla (Tomato & Onion Sauce) for about 10
minutes more and serve. From The Romagnolis' Table by Margaret & G.
Franco Romagnoli.

Recipe posted by: Terri Woltmon

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:58:06, 17 Jul 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Michael Loo <=-

I've eaten at Ethiopian restaurants in a few countries, but
Ethiopia is not one of them.

Your statement makes me wonder. If we went to Ethiopia, would we find restaurants that served food similar to what we had at Lucy's? Or
would such food only be served at little hole-in-the-wall places or at family homes. I.e. is what we had typical of "upper class food" or "peasant food"?

Now I'm curious too. According to Trip Advisor (a somewhat dubious
source largely catering to and written by foreign tourists I know)
the top rated and most expensive restaurants in Addis Ababa tend to
be either Italian or French. The terms Continental and Mediterranean
get tossed around a lot too. The second tier pricewise serves
Ethiopian, Middle Eastern or Indian food. Not surprisingly there are
at least a few Chinese restaurants there as well.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Malawah - Somali Sweet Pancake
Categories: African, Pancakes, Desserts
Servings: 10

2 c flour
2 1/2 c milk
2 lg eggs
1 TB sugar
1/2 ts cardamom
1/2 ts ginger
1 pn salt
2 TB canola oil (or butter
-for frying)
Toppings:
honey, butter and sugar

When it comes to cooking malawah, there are a couple of methods. In
one method, the batter is poured and distributed within the pan by
tilting the pan in a circular motion, as you would do when making
ordinary pancakes. This is allowed to fry on medium heat for two
minutes. The pancake will not require flipping to the other side but
will have one golden brown side while the other remains white and
spongy.

In the second method, the batter is poured in and then flipped over
to brown on the other side. Some people will pour the batter in a
circular spiral which will be visibly evident when cooked. Others
pour all the batter in the center of the pan and create the spiral
by using a spoon.

Beat or whisk all the ingredients together in a bowl. Alternatively,
mix them together with a hand-held blender.

Heat up a frying pan and drop a little bit of butter to fry the
malawah. You could also substitute cooking oil instead of butter.
Ladle some batter into the pan and swirl the pan such that the
batter distributes to make a thin layer which spreads towards the
curving sides of the pan

Fry for about a minute and then flip over to the other side until
slightly golden.

Serve the malawah by spreading melted butter and honey on top or
sprinkling some sugar on top.

By Freda Muyambo

From: The Spruce Eats

MMMMM-------------------------------------------------



Cheers

Jim


... CONFUCIOUS SAY: America good place to put Chinese restaurant

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Quoting Michael Loo to Nancy Backus on 07-16-19 08:44 <=-

Depends on how much one likes the taste of raw fat...?

I like the taste of it, but the texture can be a
bit much. Being curious, I looked it up and discovered
that the Ethiopians eat the raw fat separately - a
wrinkle that has not yet arrived in the restaurants
here in the US.

Do they grind or chop it, or just leave it in a chunk...?

Don't know. I've eaten at Ethiopian restaurants in
a few countries, but Ethiopia is not one of them.

Hmmm.... might have to ask someone that's been there... or maybe came
from there, even.... :)

Yeah, but we're talking about people at the top of
their profession - Neubauer and Vernon being principals
at New York and Cleveland (or was it Chicago?) and McCarty
being the de facto principal (nominally Burt Fine was) in
Boston.

Being at the top of the profession doesn't guarantee feeling secure, though....

That IS true, but one might hope for a tougher
skin at the top.

One might hope, I suppose... ;)

And I endorse them. We had a violist friend over a
few nights ago (Marcus Thompson's former stand partner
at Music and Art), and he brought another M&A alum along,
and we spent hours swilling cheap red wine and telling
viola jokes.

Context plays a part... (g)

Yep. So you are lost and come to a crossroads, where
you find the Easter Bunny, a bad viola player, and a
good viola player. You ask them which way to go. The
Easter Bunny says, turn left. The bad viola player
says, go straight, and the good viola player says turn
right. Which way do you go? Well, you go straight. The
Easter Bunny is obviously a hallucination, and a good
viola player is, well, obviously a hallucination.

GROAN. ;)

ttyl neb

... Appetisers are those little bits you eat until you lose your appetite.

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