Hi Michael,

 ML> >  ML> Sinclair and his work but found the writing itself
 ML> >  ML> kind of unpleasant so never actually finished a work
 ML> >  ML> of his.
 ML> > "The Jungle" was the only one of his books I ever read, never read
 ML> that > much about Sinclair either.

 ML> If you take a look at his bio, you might be less
 ML> inclined to believe in him.

OK, if I come across it, I'll take a glance but not go oout of my way to
hunt it down. Not even Wikipedia or other "instant research" forum
either.


 ML> >  ML> them. >  ML> I've seen presentations that looked more like
 ML> >  ML> >  ML> soup than like roast.
 ML> >  ML> > Take your choice--soup or roast. (G)
 ML> >  ML> I kind of like gravy but tend to eat it by itself.
 ML> > I'll take it in reasonable amounts. Depending on the meat, I'll put
 ML> some

 ML> If I'm fond of a gravy, a cup or more is in order,
 ML> and it serves as soup. I've noted here that I don't
 ML> care for soup but will go wild for a decent gravy.

Most of the ones I've had have been flavored flour and water, nothing
worth writing about.


 ML> > gravy on it and just about always on mashed potatoes if available.
 ML> I've

 ML> For me, the once in a blue moon mashed potato
 ML> indulgence is an occasion for butter upon butter.

The butter goes in the mashed potatoes when I make them. More could be
added as a topping, if desired, and I will do that if there's either no
gravy or the gravy looks like it's not worth the bother.

 ML> > had mixed success in making it so if he's not busy otherwise, I'll
 ML> ask > Steve to make it. (G)

 ML> I'm okay at gravy. You might have trouble because the
 ML> appropriate whisking requires arm strength and stamina.

That's it as much as any other reason. I'm usually trying to multi task
too, and something ends up being short changed, usually a good gravy.

 ML> >  ML> I read "fish sucks," language that of course you'd
 ML> >  ML> never use but which would be an apt description for
 ML> >  ML> something I tasted recently that I might or might
 ML> >  ML> not describe here in a future post.
 ML> > Post it if you dare (G), see if we agree or disagree with you. We've
 ML> had > some not so great catfish so usually avoid that; OTOH, flounder
 ML> is
 ML> > usually pretty good.

 ML> See writeup of the Valley Inn.

Don't think I have, yet.

 ML> +

 ML> >  ML> > I do the slips of paper in cook books and quilting books. So
 ML> many >  ML> > quilts I'd like to make but I know I'll never get them
 ML> all made in >  ML> this > life time.
 ML> >  ML> The modern version is Post-Its, but if the necessity
 ML> >  ML> arises I too use slips of paper.
 ML> > Seems to be the universal answer, even with Post-its.

 ML> I'm all for it, though it should be easy to implement
 ML> such a marking procedure on a touchscreen system.

Until the screen gets too smudged up with fingerprints.........

 ML> >  ML> If you eat a chicken leg, do you bite down on the
 ML> >  ML> bone? Eating a tart with cherry stones in it is
 ML> >  ML> no more difficult than that, though it might
 ML> >  ML> require a bit of mental training at first.
 ML> > Where I am determines how I eat it. I usually cut most all of the
 ML> meat > off with a knife and fork, then may or may not pick it up to
 ML> get the
 ML> > last little bit. First couple of years of college our meals were
 ML> served > semi family style so we had to use proper ettiquite (knife
 ML> and fork). > When the new campus center/dining facility opened, it was
 ML> all cafeteria > style and eating chicken with fingers became
 ML> acceptable.

 ML> I used to be able to pick a chicken carcass pretty
 ML> clean with knife and fork, reasonably quickly, too.
 ML> People accused me of wanting to be a surgeon.

I've not been accused of that but do pick it pretty clean.

 ML> >  ML> >  DS> This has a nice low carb count.  But I do wonder at why
 ML> use >  ML> ground >  DS> beef in a tofu recipe.  I tend to think of
 ML> tofu as being >  ML> an ingredient > Your guess is as good as mine.
 ML> Somebody trying to make >  ML> it with whatever > was on hand?
 ML> >  ML> Not at all at all, see note to Dale.
 ML> > OK

 ML> By now you've seen that it's an adaptation of a
 ML> common mid-Chinese dish.

Seen that.


 ML> >  ML> The normal Chinese kitchen would have access to
 ML> >  ML> pork or chicken broth but not beef broth. Anyhow,
 ML> >  ML> there's no reason to match the liquid to the meat.
 ML> > I usually try to, with beef or chicken, at least.

 ML> I'll use chicken broth with beef, not likely beef
 ML> broth with chicken. Turkey broth goes well with
 ML> both, making chicken a sort of uber-poultry and
 ML> beef taste like ostrich. Pork broth goes with
 ML> everything (if you're Asian) or nothing (if
 ML> you're not).

I usually only have turkey broth on hand in the fall, never have had
pork borth to the best of my knowledge.


 ML> >  ML> It's about 2% carb - 8 or so grams a pound. There is an
 ML> >  ML> all-tofu version of the dish. I'll even eat it but
 ML> >  ML> prefer it with thhe meat (though, as I've said, the
 ML> >  ML> meat should be pork).
 ML> > OK, pork sounds good.

 ML> Didn't use to!

It always has for me; it was Steve that was so anti pork for about 11
years. I'm glad he changed his mind on that tho.

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


... Gone crazy, be back later. leave a message at the Beep!

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