I'd eat yuca (not yucca!) ten times potatoes,
by preference.

Depends on how each one is prepared as to which one I'd prefer.

Okay, I was comparing fried, which is by
far my preferred way of ingesting starchy
vegetables. Boiled yuca is just as unsavory
as boiled potatoes.

We didn't have enough to do a wilted spinach salad, maybe next time.

Amazing, isn't it. how the stuff cooks down.
One has to remember that the nutritive value
remains the same even as the volume shrinks
down to virtually nothing.

More bang for the buck nutritionally if you have the spinach wilted but
a fresh spinach salad is good.

Yeah - I read somewhere once that raw
spinach is kind of an antinutrient,
presumably because of the oxalates.

It would be cool to put together a platter of say
half a dozen kinds of chicharrones. Puffy fried
rinds, small cubes of meat and fat cooked in lard,
Colombian pork belly with the familiar sawtooth
appearance, fried chicken skin, fried chicken, and
chicharrones de queso (fried cheese things). There
are enough of us who like crunchy and fatty things
that it would be a worthwhile project.

Hmmmmmmmmmmmmmm, maybe a picnic project?

Someone else seems interested, and I'm game.

We have the where with all that we can do it outside (weather
permitting) and not mess up the kitchen.

I'm a fairly tidy cook, though frying is
necessarily somewhat messy and spattery -
as well as smelly. Outside would be fine,
with a nice hot gas burner; otherwise
plenty of ventilation or no chicharrones.

It's getting rather nit picky now, going after decades old issues

that > have, in reality, passed statutes of limitations. Also, in some cases, > the societal outlook has changed since the original incident but some > people want to make an issue out of what was a non issue at the time.
There is some of that, you're right, regarding
social mores, but in the classic sens, focusing
on health and safety, journalism however yellow
performs an important function.

At times, yes, other times, it's a big pain.

Same with everything.

Interesting. I've seen the squeezie-leg
things and the hypothermia blankets (which I
thought would make a nifty household appliance).
Anything like those?

One machine bends the knee to whatever degree you've set it for, then straightens it out. The other one is a small unit that circulates a mix
of water and isopropel alcohol thru a hose, tubes and wrap to cool the knee--keeps swelling down.

Also interesting.

Title: Asparagus With Hot Bacon Dressing
Sugar substitute to equal 2
-Tsp sugar

For that small amount of sugar, if I were making it for us, I'd use

real > sugar.
There are those for whom zero means zero.
We're perhaps not in that camp yet.

If I had to go zero sugar, I would but I'm glad I can use some now,
without a problem. It's when I use too much of it, it's bad for me.

One can say that of a lot of things. How much
being too much varies - said one book I read that
introduced science concepts to children, what's
sauce for the goose might be poison for the gander.

Flanders: Did you know that vitamins A, B, C & D,
Are poison if you bite 'em in sufficient quantity?

Swann: Vitamins are poison now? I wish they'd make
their minds up.

Asparagus Pudding From The U.S.V.I.

Different, wonder how it would work with steamed, fresh asparagus--maybe
the white type?

Nasty as well, and why bother.

---------- Recipe via Meal-Master (tm) v8.00

Title: Asparagus Strata
Categories: Vegetables, English
Yield: 4 servings

1 cn Asparagus, pieces or spears 4 ea American cheese slices
8 ea Bread slices, thin 4 ea Eggs
4 c Milk 1/2 ts Salt
1/2 ts Dry mustard 1/2 ts Pepper

Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2"
pan. Put slice of cheese on each piece of bread, then place asparagus
evenly on top of cheese. Top each with another slice of bread. Mix egg,
milk, salt, pepper, and mustard and pour over bread. Let refrigerate
overnight. Sprinkle top with additional grated cheese and bake at 350
degrees for 45-50 minutes or until custard is set (knife comes out clean
when inserted). As a variation, use ham slices instead of asparagus and
top
with corn flakes and 4T melted butter. Mrs. Harold T. Cook

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

I'd eat yuca (not yucca!) ten times potatoes,
by preference.

Depends on how each one is prepared as to which one I'd prefer.

Okay, I was comparing fried, which is by
far my preferred way of ingesting starchy
vegetables. Boiled yuca is just as unsavory
as boiled potatoes.

OK, fried is good, boiled--works for potatoes if enough seasoning is
added (lots of butter, some salt and pepper, other to taste). Never have
had boiled yuca.

We didn't have enough to do a wilted spinach salad, maybe

next time. > ML> Amazing, isn't it. how the stuff cooks down.

One has to remember that the nutritive value
remains the same even as the volume shrinks
down to virtually nothing.

More bang for the buck nutritionally if you have the spinach wilted

but > a fresh spinach salad is good.

Yeah - I read somewhere once that raw
spinach is kind of an antinutrient,
presumably because of the oxalates.

I'll still go for a spinach salad over a tossed salad. Usually no bacon
in the latter. (G)

are enough of us who like crunchy and fatty things
that it would be a worthwhile project.

Hmmmmmmmmmmmmmm, maybe a picnic project?

Someone else seems interested, and I'm game.

We have the where with all that we can do it outside (weather permitting) and not mess up the kitchen.

I'm a fairly tidy cook, though frying is
necessarily somewhat messy and spattery -
as well as smelly. Outside would be fine,
with a nice hot gas burner; otherwise
plenty of ventilation or no chicharrones.

Probably outside would be the better option as the kitchen vent isn't
the greatest.

It's getting rather nit picky now, going after decades old

issues > ML> that > have, in reality, passed statutes of limitations. Also, in some > ML> cases, > the societal outlook has changed since
the original incident > ML> but some > people want to make an issue
out of what was a non issue at > ML> the time.

There is some of that, you're right, regarding
social mores, but in the classic sens, focusing
on health and safety, journalism however yellow
performs an important function.

At times, yes, other times, it's a big pain.

Same with everything.

Exactly!

Interesting. I've seen the squeezie-leg
things and the hypothermia blankets (which I
thought would make a nifty household appliance).
Anything like those?

One machine bends the knee to whatever degree you've set it for,

then > straightens it out. The other one is a small unit that
circulates a mix > of water and isopropel alcohol thru a hose, tubes
and wrap to cool the > knee--keeps swelling down.

Also interesting.

Modern technology. I'm losing the unit at the end of this week; it was a
rental to use for the first 3 weeks post op. Probably the knee flex
machine will be picked up around then also.

Title: Asparagus With Hot Bacon Dressing
Sugar substitute to equal 2
-Tsp sugar

For that small amount of sugar, if I were making it for us,

I'd use > ML> real > sugar.

There are those for whom zero means zero.
We're perhaps not in that camp yet.

If I had to go zero sugar, I would but I'm glad I can use some now, without a problem. It's when I use too much of it, it's bad for me.

One can say that of a lot of things. How much
being too much varies - said one book I read that
introduced science concepts to children, what's
sauce for the goose might be poison for the gander.

In some instances, yes, it can be.

Flanders: Did you know that vitamins A, B, C & D,
Are poison if you bite 'em in sufficient quantity?

Swann: Vitamins are poison now? I wish they'd make
their minds up.

It's usually amounts that are way far above the normal intake that make
them poisonous. I remember reading about explorers in the Actic and
Antartica taking huge amounts of vitamin A but don't remember what for,
and how they were able to do so without poisoning themselves.

Asparagus Pudding From The U.S.V.I.

Different, wonder how it would work with steamed, fresh

asparagus--maybe > the white type?

Nasty as well, and why bother.

So I'll enjoy asparagus lightly steamed, with lemon butter.

Title: Asparagus Strata
Categories: Vegetables, English
Yield: 4 servings

1 cn Asparagus, pieces or spears 4 ea American cheese
slices 8 ea Bread slices, thin 4 ea Eggs
4 c Milk 1/2 ts Salt
1/2 ts Dry mustard 1/2 ts Pepper

I'd adapt this; it's too nasty in present form but could be made much
better, actually worth eating. (G)

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


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)