True, whichever is to your advantage.

Or puts things in a more general balance.

That'll work too.

To me, it's more important than my self-interest.

Whatever works best for you.

My point being that taking a broader view
makes more sense. Stealing an unattended
pocketbook might be a solution for someone
short of cash, for example, but it doesn't
work in the greater scheme of things.

Think of it as a product museum or zoo. You wouldn't
want to take an aardvark home, but they're fun to
look at.

We coould have spent the time better, elsewhere, had we known that the
store was all expired stuff. Didn't find anything that had a best by
date even close to when we were there, usually at least a month or more
past the best by date.

That's what salvage stores are all about.
When someone brings me to one, I'll wander
about with curiosity and pleasure, but
buying anything, that's another matter. I did
use to get the occasional nonperishable, though,
picking up obscure classical albums with cut-out
cut-out notches, that sort of thing.

So many of them think that they're only hurting themselves. NOT!

I wouldn't worry so much if they actually
thought they were hurting themselves.

They usually don't want to think about all the damage they're doing to themselves. My chain smoking sister has, for the past I don't know how
many years, has claimed her cough is "because I'm just getting over a
cold". Sorry, that doesn't fly; she wore out that excuse many years ago.

She might in fact always be getting colds or
getting over them. Why do you get all these
sniffles is the unasked question. You might
get in trouble if you asked, though.

It's been so long since we were over there, I've no idea what cuts

or > cows the commissaries had.
And in decades gone by, with more expensive
meat and cheaper fuel, there was a lot of long
slow cooking - as I recall, in my early days,
grilling was viewed mostly as a special-occasion
thing.

My dad grilled a good amount of chicken during the summer months when I

Grilled chicken ... [shudder].

Tastes change. There are people alive who remember
the days when chicken was a sign of the good life.
And then it became an affordable luxury. And then
because of the fear of Salmonella, partially due
to hygienic shortcuts in the industrial farming that
made it an affordable luxury, it became cotton batting
on a plate. And now the CDC is claiming that backyard
subsistence farming is the cause of the latest
Salmonella outbreak; but then I suspect the CDC is
talking through its hat this time.

was growing up; IIRC, it was usually on Saturday nights. He did steaks
from time to time, but not as often, and usually to the point of very
well done.

Another case of tastes shifting.

The word was that the amino acids in gelatin are
less complete than the ones you get in muscle meats
and dairy products, but now it seems its image has
been rehabilitated, anywhat that's what a quick
look at the Internet has to offer. People are
beginning to realize, who cares if your protein
profile is incomplete, just match with something else.

We've done the complimentary protein route fairly often but I always
made sure that both parts of the protein were in the same meal.

My solution is the easiest. Just eat plenty of meat!

Sweet and sour Bangkok-style chicken with chiles
categories: poultry, main, Thai, fusion
servings: 4 to 6

5 dried ÿrbol chiles, split lengthwise, deseeded
1 c boiling water
3 Thai red chiles
4 lemongrass stalks, tender inner white part, minced
8 shallots, chopped
8 garlic cloves, chopped
12 sm skinless, boneless chicken thighs
1 Tb ground turmeric
1 1/2 ts cinnamon
Kosher salt
3 Tb peanut oil
1 c ketchup
1/2 c white vinegar
1/4 c sugar
2 carrots, cut into 1/4-inch dice
1 c frozen peas, thawed
1/2 c lightly packed mint leaves, coarsely chopped

In a heatproof bowl, soak the ÿrbol chiles in the
boiling water until softened, about 10 min. Drain
the chiles. In the bowl of a food processor,
combine the ÿrbol with the Thai chiles, lemongrass,
shallots and garlic and puree until smooth.

Toss the chicken with the turmeric, cinnamon and
1 Tb kosher salt. In a large, deep skillet, heat
the oil until shimmering. Add half of the chicken
thighs and cook over moderately high heat, turning
once, until browned on both sides, about 8 min total;
transfer to a plate. Repeat with the remaining chicken.

Add the chile puree to the skillet and cook over
moderate heat, stirring, until golden brown, about
5 min. Add the ketchup, vinegar, sugar and 1/2 c water
and bring to a simmer. Return the chicken to the
skillet and simmer over moderately low heat 15 min or
until the chicken is tender and cooked through.

Meanwhile, in a pot of salted boiling water, cook the
carrots until crisp-tender, about 3 min; drain. Add
the carrots and peas to the chicken and simmer until
heated through, about 5 min. Stir in the mint and
season with salt. Transfer the chicken to a platter
and spoon the sauce over the top.

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

Hi Michael,

True, whichever is to your advantage.

Or puts things in a more general balance.

That'll work too.

To me, it's more important than my self-interest.

Whatever works best for you.

My point being that taking a broader view
makes more sense. Stealing an unattended

Probably so.

pocketbook might be a solution for someone
short of cash, for example, but it doesn't
work in the greater scheme of things.

Not a smart idea from the get go.

Think of it as a product museum or zoo. You wouldn't
want to take an aardvark home, but they're fun to
look at.

We coould have spent the time better, elsewhere, had we known that

the > store was all expired stuff. Didn't find anything that had a
best by

date even close to when we were there, usually at least a month or

more > past the best by date.

That's what salvage stores are all about.
When someone brings me to one, I'll wander
about with curiosity and pleasure, but
buying anything, that's another matter. I did
use to get the occasional nonperishable, though,
picking up obscure classical albums with cut-out
cut-out notches, that sort of thing.

We've not seen anything like that.

So many of them think that they're only hurting themselves.

NOT! > ML> I wouldn't worry so much if they actually

thought they were hurting themselves.

They usually don't want to think about all the damage they're doing

to > themselves. My chain smoking sister has, for the past I don't
know how > many years, has claimed her cough is "because I'm just
getting over a > cold". Sorry, that doesn't fly; she wore out that
excuse many years ago.

She might in fact always be getting colds or
getting over them. Why do you get all these
sniffles is the unasked question. You might
get in trouble if you asked, though.

It's definatly a smoker's cough. And no, I want to keep my head, not
have it bitten off.

And in decades gone by, with more expensive
meat and cheaper fuel, there was a lot of long
slow cooking - as I recall, in my early days,
grilling was viewed mostly as a special-occasion
thing.

My dad grilled a good amount of chicken during the summer months

when I

Grilled chicken ... [shudder].

Tastes change. There are people alive who remember
the days when chicken was a sign of the good life.

Dad used to tell us that his mom would serve chicken for Sunday dinner
as beef was less expensive and eaten more during the week.

And then it became an affordable luxury. And then
because of the fear of Salmonella, partially due
to hygienic shortcuts in the industrial farming that
made it an affordable luxury, it became cotton batting
on a plate. And now the CDC is claiming that backyard
subsistence farming is the cause of the latest
Salmonella outbreak; but then I suspect the CDC is
talking through its hat this time.

Sounds possible.

was growing up; IIRC, it was usually on Saturday nights. He did

steaks > from time to time, but not as often, and usually to the point
of very > well done.

Another case of tastes shifting.

His never did--steaks always had to be well done.

The word was that the amino acids in gelatin are
less complete than the ones you get in muscle meats
and dairy products, but now it seems its image has
been rehabilitated, anywhat that's what a quick
look at the Internet has to offer. People are
beginning to realize, who cares if your protein
profile is incomplete, just match with something else.

We've done the complimentary protein route fairly often but I always made sure that both parts of the protein were in the same meal.

My solution is the easiest. Just eat plenty of meat!

There was a time when we couldn't afford to buy much meat. We'd go a
week or so on meatless meals but still get enough protein in our diets.

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


... Our necessities are few but our wants are endless...

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