>  ML> As with many things, changed circumstances change
>  ML> the timetables too.
> Which, in this case, makes Old Faithful into Old Almost Faithful. (G)

Old Capricious, perhaps.

>  ML> > I don't recall having any really "gone off" meats either. Probably
>  ML> one > bite and I'd not eat any more if ever they were to cross my
>  ML> fork.
>  ML> That's what ketchup is for. Speaking of which, I was
> I'm not a big user of the stuff. My parents only allowed it on limited
> foods, usually just burgers and meat loaf. It was an eye opener when I
> shared some fries with a friend on our way home from Scout camp one
> year; she dumped ketchup on them and made a taste change that opened my
> eyes to other uses of the stuff. At home I still couldn't use it on
> other foods but when I was out, I did. (G)

One food historian/anthropologist, perhaps Evan Jones, 
hypothesized that ketchup was a substitute was the
lovely bloody juice that naturally exudes from meat.
He (or she, if it was that Judith person who often
plowed the same rows) didn't take into consideration
the possibility that some people might enjoy the
flavor alteration that such condiments bring.

>  ML> offered a tomato pastry just now, and it turned out
>  ML> to be a flaky Dahishy disk gone somewhat soggy and
>  ML> filled with a scramble of egg, spinach, green beans,
>  ML> and goat cheese. Two close encounters in two days.
>  ML> Luckily, there was Cholula sauce on the side. I ended
>  ML> up eating the starch and leaving most of the filling.
> Sounds like the pastry had sat arund too long. It might have been good
> fresh made but a soggy pastry is not an appetising one.

I thought the filling pretty nasty.

>  ML> >  ML> you had pig wings? Essentially a cut of pork shank
>  ML> >  ML> that can be held and gnawed like a poultry drumette.
>  ML> > When pigs fly? Never heard of pig wings; sounds like somebody wants
>  ML> to
>  ML> That of course is the reference.
> Figures. Wondr how many of the younger generation get the allusion.
>  ML> > make more money out of a lesser cut.
>  ML> I'm not sure it's a lesser cut, just one that sees
>  ML> fewer applications. And why not improve the chance
>  ML> of making a sale by tacking on a cute label?
> One can try. Sometimes a cutesy name will work, other times, it will
> make an otherwise good product fall flat on its face.

Try "feather blade" sometime.

>  ML> >  ML> >  ML> If I only had a brain ... .
>  ML> >  ML> > I've got one, but sometimes it likes to stray. (G)
>  ML> >  ML> What good is it if it goes off by itself?
>  ML> > Gives the cobwebs a chance to clear from its usual residing spot.
>  ML> Who's to clear the cobwebs?
> The web master, of course. (G)

I must admit I walked right into that one.

>  ML> > Insurance is covering mine so far. Part of the follow up from the
>  ML> knee > replacement.
>  ML> Good on that, but it's not true in some of the
>  ML> other cases I've heard about.
> So I understand, and am thankful for what I have.

Going into what I'm thankful or not thankful would
put me in the position of having to moderate myself.

>  ML> >  ML> I'm going to have to buy a penny candy (not a
>  ML> >  ML> penny any more) and work on that.
>  ML> > Have at it; at least you can eat the "misfires".
>  ML> And I kind of like Tootsie Rolls.
> Same here.

They're a cheapish way of getting a chocolate
- or at least cocoa - fix without melting in 
your hands.

>  ML>       Title: Ziti with Mexican-Style Meat Sauce
>  ML>       1 pk Enchilada-sauce mix(1 1/2oz)
> Interesting, tho I don't know if I'd buy the enchilada sauce mix. I've
> made enchiladas before, using a sauce made up from scratch. The mixes
> tend to have too many chemicals in them for our liking.

I'd just use cumin and garlic and onion powders. As far
as chemicals, though, MSG and silicon dioxide are probably
the most harmful ingredients, and they're not too awful.

Homemade Enchilada Seasoning Blend
Categories: seasoning. mix
Yield: 6 Tb

1 Tb chili powder
1 Tb paprika
2 ts ground cumin
2 ts light brown sugar
2 ts kosher salt
1 1/2 ts onion powder
1 1/2 ts garlic powder
1 ts dried Mexican oregano
1 ts chipotle chili powder
1 ts ground coriander
1 ts freshly ground black pepper
1/4 ts cayenne pepper, more tt

Combine in an airtight container or small jar. Whisk or use a 
fork to break up the brown sugar.

Store in a cool dry place for 1 to 2 years.

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