-=> Quoting Michael Loo to Nancy Backus on 07-13-19  16:10 <=-

 >  ML> Brains, by the way, contain an average 2.1% cholesterol,
 >  ML> around 10x what most organ meats have and 30x+ regular
 >  ML> meat and fat. Not that cholesterol makes much difference,
 >  ML> which all modern research shows (and as Ian has maintained
 >  ML> all along).
 > Good for Ian...  I never believed that eating cholesterol did much harm,
 > either... the body is perfectly capable of manufacturing it on its
 > own... 
 ML> And does as it sees fit. Not much you can do about
 ML> it except statins, which will no doubt end up killing 
 ML> more people than it saves.
 
Most people I know well didn't do well with statins... Richard is on
something else now, Zetia (azetimibe [or something like that]), which
seems to not be so nasty to him...

 >  >  > Along with other things touted as just upon the horizon which
 >  >  > have yet to materialize....
 >  >  ML> Some of them have happened and then been forgotten.
 >  >  ML> Flying cars. Chocolate digestives.
 >  > Were the flying cars a sort of early aeroplane....?
 >  ML> You sound as though you've been into steampunk.
 > Not really, but yes, into a wide range of science fiction/fact over the
 > years... 
 ML> Flying has been one of the obsessions of the
 ML> forward-looking since basically forever.

True... including Leonardo Da Vinci... 
 
 >  ML> Actually, they were a latter-day airplane, hoped
 >  ML> for as a commuter vehicle to be piloted/driven
 >  ML> by ordinary drivers, presumably, if the idea had
 >  ML> "taken off," with an added component to the 
 >  ML> operator's license test. Henry Ford was an early 
 >  ML> proponent of the idea, though he never got one to 
 >  ML> work.
 > I do recall various discussions of the concept, over the years, hadn't
 > realized or at least remembered if there had actually been one built and
 > tested.... Only seen, that I remember, on the TV show the Jetsons....
 ML> Ah, the almost as silly counterpart to the Flintstones.

Yup.  
 
 >  ML> McVities should be available, and couverture should
 >  ML> be available. Wax paper and tongs, and you're set.
 > I've not seen the McVities, at least not at Wegmans, that I remember (so
 > at least not recently)... forgot to check the import section, though... 
 > Also possible at Lori's maybe....  I did see the Carr's whole wheat
 > biscuits, essentially the digestives, though not with chocolate...
 ML> I'd not speak until I checked out the imports aisle.
 
Maybe by the time this comes around again I will have remembered to
check that out...  (G)

 >  ML> Gored Gored
 >   (snip)
 >  ML> Saute at high heat for 1 to 3 min continuously stirring 
 >  ML> until the meat cooked rare, medium or well done 
 >  ML> depending on your taste (cooking optional)
 >  ML> Traditionally, it is served rare. Add a pinch of salt 
 >  ML> to taste and enjoy with injera or rice. 
 > What I've had at Abyssinia has been warm, but raw... I'm guessing the
 > warmth comes from the butter having been melted.... 
 ML> My preference for kitfo and gored gored is, of
 ML> course, for raw, but I wouldn't cry if offered
 ML> cooked..

As long as not too much overly done... 

 ML> Pate de country
 ML> cat: offal, starter, mine
 ML> yield: 1

 ML> 4 oz streaky bacon, minced
 ML> 1 onion, minced
 ML> 3 garlic cloves, minced
 ML> 3 Tb Cognac
 ML> 2 Tb Sherry
 ML> 1 Tb Grand Marnier
 ML> 1 1/2 lb liver (I used mixed duck and veal)
 ML> 1/4 lb butter, softened
 ML> 2 eggs, beaten
 ML> salt, pepper, thyme
 ML> allspice (opt)
 ML> 2 Tb Cognac

 ML> Oven at 300F.

 ML> Cook the bacon and onion together until all are wilted
 ML> and translucent and just beginning to brown. Add garlic
 ML> and cook until fragrant. Deglaze with the three liquids.
 ML> Blend this mixture and its deglacage with the raw liver,
 ML> soft butter, egg, and seasonings, dividing as necessary if
 ML> the processor is too small. Pour into a greased (and if
 ML> I had it to do again, I'd line it with caul fat, if I had
 ML> any, and otherwise just bacon fat) loaf pan. Set the pan
 ML> into a water bath filled with hot water. Bake for 1 hr
 ML> or until a tester comes out clean. Sprinkle the pate with
 ML> the second dose of Cognac. Let sit in the fridge at least
 ML> overnight before unmolding and serving with crusty bread.
 ML> May be kept up to a month if sealed while still hot with
 ML> melted butter, poultry fat, or pork fat.

 ML> Source: moi

Looks good... 

ttyl          neb

... Ratio of an igloo's circumference to its diameter: Eskimo pi

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