Hi Michael,

 ML> >  ML> exceptional ones of this millennium. They were drys;
 ML> >  ML> the difference between them and solution-soaked is
 ML> >  ML> striking. Even greater than with meat or poultry.
 ML> > All these interesting bits of information............

 ML> Stick with me, kid.

 ML> I'm not sure what the allowable percentage of added water
 ML> is in various foodstuffs. For uncured seafood and meats,
 ML> I think it should be zero.

Agreed, we're trying to avoid getting meats with water (especially salt
water) added.

 ML> >  ML> >  ML> >  ML> >  ML> Essentially, you deep-fry it and accompany
 ML> it >  ML> >  ML> >  ML> >  ML> with a strong garlicky dip. As has been
 ML> pointed >  ML> > Garlicky dip helps a number of things taste better.
 ML> (G)
 ML> >  ML> Pity those, such as adherents of certain Hindu sects,
 ML> >  ML> who are forbidden garlic and onions.
 ML> > Doesn't bother them if they've never experienced it. But, once
 ML> they've

 ML> Possible. I have a hard time imagining a life that has not
 ML> experienced at least the aroma.

 ML> > had a taste of the good stuff, it's hard to give it up again.

 ML> There are those, too. Like my high-school dreamboat's father,
 ML> who became allergic to alliums later on in life.

If he was a big eater of it before developing the allergy, he'd be
missing the stuff big time! OTOH, if he didn't eat that much of it
before, he'd not miss it hardly at all.

 ML> >  ML> The Mexican guy might have done a bunch of research,
 ML> >  ML> too; at least he implies that he's done so. Only
 ML> >  ML> he's put in a lot of intential clinamens that render
 ML> >  ML> his accounts more than a little suspect. Most authors
 ML> >  ML> do at least some of that but not to this degree.
 ML> > Just depends on what you are looking for in your reading.

 ML> For me, a modicum of truth helps a lot.

Especially if the book is supposed to be based on reality.

 ML> >  ML> again. >  ML> If you get on maybe I'll even start watching.
 ML> >  ML> > Deal!
 ML> >  ML> If it happens, tell us when you'll be on.
 ML> > Will do, of course.

 ML> Expecting it.

Means I'd best take the on line test next time it's offered.


 ML> >  ML> > It's about double the usual amount. The little cups are about
 ML> 2 oz, >  ML> or a > quarter cup.
 ML> >  ML> Barring problems, a couple tablespoons should suffice.
 ML> > IOW, about 1/8 of a cup. Usually more than enough sauce for me, most
 ML> of > the time anyway but sometimes I might want a bit more.

Correction--smallest cups look to be about 1/8 cup or 2 tablespoons. We
have some in the kitchen that get used from time to time.

 ML> As we've noted before, it depends on the quality of
 ML> the food to be enhanced or hidden.

Exctly so!

 ML> >  ML> > Trying to get back to normal with it, and right now it's
 ML> actually >  ML> better > than it was after the initial injury. I've
 ML> not tried kneeling >  ML> on it but > it has gotten a good work out
 ML> otherwise.
 ML> >  ML> Perhaps start off on a cushion.
 ML> > Good thought there; might talk with my therapist about it tomorrow.

 ML> I hope s/he'll agree.

Forgot to ask Wednesday but go back on Monday so will ask then.


 ML> >  ML> >  ML> there booze in the recipe that you had to go
 ML> >  ML> >  ML> off and find a substitute for?
 ML> >  ML> > No booze in the recipe.
 ML> >  ML> Extract? I wouldn't trust a mincemeat or a fruitcake
 ML> >  ML> that didn't at least remind me of booze.
 ML> > No, so this is more of a mock mincemeat. But, it's the one Steve's
 ML> mom > used for cookies, pies and such like for years so it's the
 ML> preferred one > around here as well.

 ML> Pretty much all mincemeat is mock these days, in
 ML> one way or another.

Since this one is based on green tomatoes, there's no meat in it.

 ML> >  ML> Regular beef fat from the abdominal area is suet.
 ML> >  ML> Rib fat is about indistinguishable, and chuck fat
 ML> >  ML> is about as good. Especially if rendered.
 ML> > I'd read that it was fat specifically from around the kidneys.
 ML> Still, > any fat from the abdominal area was nigh on to impossible to
 ML> obtain so > regular beef fat worked quite well.

 ML> I've seen kidney suet distinguished from other suet,
 ML> but, yes, in standard usage, suet means kidney suet.

Which was impossible to find in Sierra Vista in the mid 90s.

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


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