get your nutrients in another way, such as from meat and maybe
(I hate to admit it) legumes

I like legumes but they are certainly much tastier when flavoured
with a little animal meat, fat and stock compared to maigre style
which is just too meager.

The genius of India is that its spicing can make a vegetarian dish
taste good. The idiocy of India is that a huge segment of the
population turns up its righteous nose at onions and garlic.

polenta

wealthy urban folks / discovered that made with cream
and cheese it actually can taste kind of good.

I still prefer rice, mashed potatoes, toast and pasta for the
absorbent starchy layer underneath a rich sauce.

Kind of good was not meant as a massive endorsement. For
me, it's pasta or rice; highly spiced bread stuffing with
sufficient fat is okay too. Highly spiced anything with
sufficient fat - potatoes, corn, whatever, at least can
be made edible.

.. Deep-fry something enough, it's likely to get tasty.

Ain't it the truth. I'd eat deep-fried rats.

I'll pass on urban sewer rats but have no issue with clean living
free range wild rodents.

I imagine that like kidneys and liver, a soak in several
changes of milk might redeem even those - not speaking from
experience, of course, but I have had urban pigeon, and it's
not too bad.

I was shopping earlier today and noted that one of my ice cream
makers felt it was necessary to point out that their sorbet was
gluten free. I would certainly hope so!

Most of the time, but -

Sour Beer Sorbet
categories: sweet, trou
servings: 8

1 lb fresh stone frui
3/4 c sugar
1/3 c light corn syrup
3/4 c lambic beer, chilled

Stone fruits include cherries, peaches, plums, apricots,
etc., but one could equally well use berries.

Peel peaches or apricots, if using. Remove the stones
from the fruit and puree until smooth.

Combine the pureed fruit, sugar, and corn syrup in a
3-qt saucepan and bring to a simmer, stirring to
dissolve the sugar. Remove from the heat immediately
and refrigerate at least 2 hr.

Strain through a sieve into a bowl, if desired. Add
the beer and chill thoroughly.

Pour base into the frozen canister of an ice cream maker
and spin just until it is the consistency of very softly
whipped cream. (Lacking which, one could use the ice cube
tray method or any similar improvisation.)

Pack the sorbet into a storage container, press a sheet of
parchment directly against the surface, and seal with an
airtight lid. Freeze in the coldest part of your freezer
until firm, at least 4 hr.

Caroline Russock, seriouseats.com, adapted lightly

Title: Nine Bean Soup
Categories: Turkey, Soups, Pasta, Chilies, Beans
Yield: 8 Servings
1 pk Nine bean soup mix
1 qt Water
2 ts Salt; optional
1 Turkey leg or
Ham bone & scraps or
1 1/2 lb Chuck roast
28 oz cn Tomatoes; chopped
1 lg Onion; chopped
1 ts Chili powder
2 ts Dried herbs (thyme, savory,
-etc)
2 ts Lemon juice
1/4 c Small pasta

I was looking at this and thought to myself what's
Turkish about this?

Soak the beans overnight in water and salt.

I was told (but cannot verify) that soaking beans with salt
will make them harder and harder to cook.

... If rats are experimented on, they will develop cancer

Stressed animals, including humans, will be inclined
to develop cancer and other ailments.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 10-05-19 10:13, Michael Loo <=-
spoke to Jim Weller about 52 corn <=-

The genius of India is that its spicing can make a vegetarian dish
taste good. The idiocy of India is that a huge segment of the
population turns up its righteous nose at onions and garlic.

I agree with both statements. Another cusine / country with a decent vegetarian culture and tasty foods is Ethiopia. Of course, both of them
also have carnivore items in their culture as well. To your knowledge
are there any other countries with the same breath of vegetarian dishes
as those two?

Another question/comment for you: I was reading a label on those Cabot "seriously sharp" cheddar bites that we get (and that you might have had
when here at some time). One item that surprised me was the statement "naturally lactose free". Can that be true of cheese?

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

Title: North Carolina Chopped Bbq
Categories: Crockpot, Main dish, Sandwich, Meats
Yield: 3 Servings

1 1/2 lb Beef roast
1/2 ts Salt
1/2 ts Celery seed
1/16 ts Cinnamon, ground
3/16 c Vinegar, cider
1/4 c Catsup
1/4 ts Chili powder
1/4 ts Nutmeg, ground
1/4 ts Sugar
1/2 c Water
Vinegar, cider; to taste
Sauce, Tabasco; to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix
the next 9 ingredients in a saucepan and bring to a boil. Pour over
roast and cover. Bake in a preheated 325^ oven, 40 minutes to the
pound, until done, basting occasionally with drippings.

Transfer roast to a chopping board. Remove meat from the bone and
chop into fairly fine pieces. Season to taste with additional vinegar
and hot sauce. Serve hot with coleslaw and corn bread.

Sylvia's comments: I found some stew meat marked WAY down, bought
several packages ($.99/lb!) and stuck them in the freezer. Then I
put all the ingredients, including the still-frozen meat, in the
crockpot this morning. Tonight it was done, I just mashed up the meat
with a fork and knife and served it over rice. The vinegar produces
a very interesting taste. However, it came out kind of soupy; next
time I'll leave out the water and increase the catsup.

This is the most popular barbecue dish in North Carolina, and, as far
as we know, it is indigenous to that state. Original recipe calls for
pork shoulder roast.

FROM: Spoonbread and Strawberry Wine

Apple's comments: I made this for supper tonight and it is GOOD! :)

Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY
[AppleDebbie]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005 From:
Millern@redwood.Cc.Andrews.Edu (N
From: Greg Mayman Date: 10-05-00
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:38:15, 07 Oct 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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