Hi Michael,

 ML> >  ML> I'm not sure what the allowable percentage of added water
 ML> >  ML> is in various foodstuffs. For uncured seafood and meats,
 ML> >  ML> I think it should be zero.
 ML> > Agreed, we're trying to avoid getting meats with water (especially
 ML> salt > water) added.

 ML> There usually is a deficit in flavor, and I have no
 ML> idea why it's allowed.

I've no idea either.

 ML> >  ML> There are those, too. Like my high-school dreamboat's father,
 ML> >  ML> who became allergic to alliums later on in life.
 ML> > If he was a big eater of it before developing the allergy, he'd be
 ML> > missing the stuff big time! OTOH, if he didn't eat that much of it
 ML> > before, he'd not miss it hardly at all.

 ML> He missed it terribly.

As would any of us who consume it regularly.

 ML> >  ML> >  ML> he's put in a lot of intential clinamens that render
 ML> >  ML> >  ML> his accounts more than a little suspect. Most authors
 ML> >  ML> >  ML> do at least some of that but not to this degree.
 ML> >  ML> > Just depends on what you are looking for in your reading.
 ML> >  ML> For me, a modicum of truth helps a lot.
 ML> > Especially if the book is supposed to be based on reality.

 ML> To give that particular author a little credit, he
 ML> didn't make any explicit claims, though putting forth
 ML> verifiably existent sources and attributing verifiably
 ML> nonexistent facts to them is not playing fair.

Fair enough.

 ML> >  ML> >  ML> again. >  ML> If you get on maybe I'll even start
 ML> watching. >  ML> >  ML> > Deal!
 ML> >  ML> >  ML> If it happens, tell us when you'll be on.
 ML> >  ML> > Will do, of course.
 ML> >  ML> Expecting it.
 ML> > Means I'd best take the on line test next time it's offered.

 ML> Go for it.

As long as there are no conflicts, I can.


 ML> > Correction--smallest cups look to be about 1/8 cup or 2 tablespoons.
 ML> We > have some in the kitchen that get used from time to time.
 ML> >  ML> As we've noted before, it depends on the quality of
 ML> >  ML> the food to be enhanced or hidden.
 ML> > Exctly so!

 ML> That's the way sauces are meant to be used.

Should, but some people like to drown meat and suchlike in them.

 ML> >  ML> Pretty much all mincemeat is mock these days, in
 ML> >  ML> one way or another.
 ML> > Since this one is based on green tomatoes, there's no meat in it.

 ML> One could still put suet or lard in.

I put in just a bit of regular beef fat.

 ML> >  ML> I've seen kidney suet distinguished from other suet,
 ML> >  ML> but, yes, in standard usage, suet means kidney suet.
 ML> > Which was impossible to find in Sierra Vista in the mid 90s.

 ML> This recipe was meant for another post but didn't get
 ML> found in time.

 ML> Sauce gribiche
 ML> categories: condiment
 ML> yield: 6 oz

It works here.


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


... ... Life is what happens to you while you're busy making other plans-J.
Lennon

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