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    From MICHAEL LOO@1:123/140 to NANCY BACKUS on Saturday, November 24, 2018 23:16:24
    Sigh, all that lovely fat.... did you rescue any of it...?
    As with most diet-conscious folks, they're lipophobic.
    The delicious stuff got tossed on the spot, without my
    being able to do any salvage work.
    How sad... I have memories of watching my mom carefully trim off any
    visible fat from the meat, since Daddy didn't like things to be
    fatty.... I got past that after I left home... obviously... ;)

    If you'd helped in the kitchen, you could have done
    a bit better with salvaging. I carved the Thanksgiving
    turkey this year and thus got all the floppy bits of
    skin, putting the pretty bronzed pieces on the platter
    (where they languished until I ate them anyway).

    Interestingly, when
    I take down a chicken for them, they happily munch on
    the cracklings that result and don't object to my using
    the rendered yumminess to cook their vegetables in.
    Well, that's chicken and not beef.... and people aren't particularly

    Fat is a fat is a fat, to paraphrase one of
    California's most eminent poets.

    consistent, anyway... ;) I also remember Daddy always going after the
    "good stuff", the drippings from under the rack on the broiling pan, including the cooked blood and the fat mixed in with it... :) That I
    still do, although I don't use the rack... ;)

    The rack has its purposes, especially for
    quicker cooking, as it helps circulate the air
    and brown the underside of the meat. Also, it
    gives one something to lick, not unlike the
    whisks or the dasher.

    difficulty digesting it after a while, and we went to tenderloin or top sirloin or ribeye steaks for broiling or pan-frying... fairly rare, of course... I've not done any proper stew for ages now, though...
    Chuck. enough said.
    OK. ;)

    Someone at the gig showed me that he'd scanned the
    music and put it on his iPad, which was fitted with
    a pedal for "turning pages." It seemed clever, but
    I couldn't read the part off it. And while he was
    joyfully demonstrating this, it malfunctioned anyway.
    Figures.... ;0 I think there may have been a pedal for turning pagers
    on that gal's setup, too... But hers was obviously much more enlarged
    than your friend's setup....
    The guy who arranged the Dohnanyi thing for the
    other day was waxing enthusiastic about this new
    $1600 device that displays two pages at a time
    at a resolution exceeding that of the printed part.
    I recounted this story to him and he chuckled uneasily.
    Just a little too close to home, I suppose... ;)

    I chuckled, too, but only inwardly.

    ... Television is a medium: neither rare nor well done...

    When I was a kid, it was rare, and from what
    the nostalgists say, also well done.

    *******************************
    ***** Drop Ginger Cookies *****
    *******************************

    Categories: Cookies OSG1966

    Calories per serving: Number of Servings: 1
    Fat grams per serving: Approx. Cook Time:
    Cholesterol per serving: Marks: P

    INGREDIENTS
    ------------------------------------------------------------

    1 cup Sugar
    1 cup Molasses
    1 cup Shortening
    3 ea Eggs
    1 cup Water - hot
    1 Tbsp Baking soda
    1 Tbsp Ginger
    1 tsp Salt
    5 cup Flour

    DIRECTIONS
    ------------------------------------------------------------

    Cream shorteing and sugar. Add eggs, beat well. Add molasses, ginger
    and salt. Beat again. Add soda to hot water. Stir well. Add to above
    mixture. Add flour and frop by spoonful on greased pan. Bake in
    moderate oven.

    Note: Moderate oven is 350 - 400 F.

    Source: Gertrude Huffman, Community Grange, Harrison County, OH
    Mrs. H. G. Stevenson, Lewistown Grange, Logan County, OH

    *** Recipe Via Compu-Chef (tm) ***
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)
  • From NANCY BACKUS@1:123/140 to MICHAEL LOO on Tuesday, November 27, 2018 23:41:00
    Quoting Michael Loo to Nancy Backus on 11-24-18 22:16 <=-

    Sigh, all that lovely fat.... did you rescue any of it...?
    As with most diet-conscious folks, they're lipophobic.
    The delicious stuff got tossed on the spot, without my
    being able to do any salvage work.
    How sad... I have memories of watching my mom carefully trim off any
    visible fat from the meat, since Daddy didn't like things to be
    fatty.... I got past that after I left home... obviously... ;)
    If you'd helped in the kitchen, you could have done
    a bit better with salvaging.

    I did help in the kitchen, but it was also before I would have probably
    done much differently, being instructed to do so.... :)

    I carved the Thanksgiving
    turkey this year and thus got all the floppy bits of
    skin, putting the pretty bronzed pieces on the platter
    (where they languished until I ate them anyway).

    You got all the good stuff, then.... :)

    Interestingly, when
    I take down a chicken for them, they happily munch on
    the cracklings that result and don't object to my using
    the rendered yumminess to cook their vegetables in.
    Well, that's chicken and not beef.... and people aren't particularly consistent, anyway... ;)
    Fat is a fat is a fat, to paraphrase one of
    California's most eminent poets.

    As I said, people aren't consistent... ;)

    I also remember Daddy always going after the
    "good stuff", the drippings from under the rack on the broiling pan, including the cooked blood and the fat mixed in with it... :) That I
    still do, although I don't use the rack... ;)
    The rack has its purposes, especially for
    quicker cooking, as it helps circulate the air
    and brown the underside of the meat. Also, it
    gives one something to lick, not unlike the
    whisks or the dasher.

    I'm usually using a flat pan, not an actual broiling pan... but I can
    see where that could be... :)

    Someone at the gig showed me that he'd scanned the
    music and put it on his iPad, which was fitted with
    a pedal for "turning pages." It seemed clever, but
    I couldn't read the part off it. And while he was
    joyfully demonstrating this, it malfunctioned anyway.
    Figures.... ;0 I think there may have been a pedal for turning pagers on that gal's setup, too... But hers was obviously much more enlarged than your friend's setup....
    The guy who arranged the Dohnanyi thing for the
    other day was waxing enthusiastic about this new
    $1600 device that displays two pages at a time
    at a resolution exceeding that of the printed part.
    I recounted this story to him and he chuckled uneasily.
    Just a little too close to home, I suppose... ;)
    I chuckled, too, but only inwardly.

    Probably wise... ;)

    ... Television is a medium: neither rare nor well done...
    When I was a kid, it was rare, and from what
    the nostalgists say, also well done.

    I grew up mostly without it... And now, it's ubiquitous, and not that
    well done, in most cases...

    ttyl neb

    ... If the British can survive their meals, they can survive anything.

    ___ Blue Wave/QWK v2.20
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    * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)