Quoting Michael Loo to Ruth Haffly on 06-09-19 20:54 <=-

I'd guess that for most people the ideal amount in a
roast or steak would be maybe 20%. My preference is
double that, and I often trim off the fat around the
edge of a steak and cut that into little doses to
enrich bites of the lean part.

I've no idea what my amount is, never stopped to figure it out.

With a raw or really really rare piece of meat,
I rather enjoy lean, but as soon as the grain
develops, I'm needing that fat.

I guess I wouldn't say I need the fat, but I certainly do enjoy it... ;)

When I made zucchini I tried to serve it with this
(made with wine vinegar, preferably white) -
Title: Skordalia

Looks good, might try making it--and yes, I've got white wine vineagar
(as well as red) in my pantry.

Is that a hint? It could be done, but again
memory has to be jogged.

Saved, but no promise of jogging... ;)

ttyl neb

... "Are you mad?" - "Only when the moon is full."

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