I don't know why these studies always show a premature death as a cost when
it is in fact a benefit. Less social security paid, less old age care
required, etc. It is not like we have a labor shortage either.
You may not be a meat snob, but you are a man with very strong ideas about
what's right and wrong about meat. A meatophile? (-:
That's my man Gordon. In between the humilations are some valuable cooking
lessons. More fun (for me, anyway) than Julia Childs and the rest of them.
I have been watching Sabores de Familia to brush up on my Spanish. Much
easier to pay attention when it's attractive women in their thirties (what
now constitutes cradle robbing for me) speaking a foreign language.
There's always something to be learned watching a pro do their thing, even
if it's foul-mouthed Gordon Ramsay who uses the program to promote his
numerous restaurants and find chefs to staff them. Sort of like "Survivor"
but in the kitchen with knives. Also some great insight into human
failings. The two main areas they explore are "hide your mistakes, if you
can" and if you can't "blame someone else." If you've been in the military
you'll recognize Gordon's following in the footstep of 10,000 drill
instructors before him.
We all have. One of my first part-time jobs in college was as a dishwasher
in an IHOP. After a week the boss casually mentioned that I should be
turning on the HOT water before every run of their massive, car-wash type
dish washer. A friend who worked as a waitress said that one day the owner
came up to her and asked "Did anyone say anything about the lasagna (the
special of the day)?" She said "No" and he replied "that's good because it
smelled really funny when I took it out of the cooler." Yecch!
My wife just had that happen but didn't think it was the food because others
ate the same thing. I assured her that restaurant food is like archeology.
You can have good layers and bad layers. She obviously hit a bad one.
Steak tartare - you do live on the edge. I eat it and carpaccio, but always
with a little voice in my head saying "you'll be sorry." Sometimes the
voice is right. I spent a few years in Amherst when the steel mill exhaust
made for some of the nicest sunsets I've ever seen. Got to see Niagra Falls
frozen over one year, a sight that stays with you forever because for once,
the Falls are ghostly quiet. Worked at a mob-owned pizza joint, too.
I used to cover embassy parties and they served it in huge bowls at the
Chilean embassy. We're talking about a small herd of cattle that must have
died for a party with nearly 1,000 guests. I didn't indulge that night
because I was on deadline with a nasty editor who wouldn't even accept death
as an excuse for turning in stuff late. His motto was "if you're going to
come back from an assignment without any photos, don't bother coming back."
I've had surprisingly few grease fire but it one restaurant I worked in,
they hadn't cleaned the grill vents in quite some time and passers-by said
the flames rivaled a jet engine when the grease caught fire and was stoked
by the huge exhaust fan whose thermal cut-off apparently had long ago died
in a bath of vaporized grease. They paid more attention to maintenance
after that. Fortunately the fan vented 10' high in an alleyway otherwise
someone might have gotten toasted.
And I think I am getting excessive buying and cooking 4 lbs of chicken at a
time. Does a 15' shoulder even fit in your Brinkman or do you have to rig
an empty oil drum?
It would be nice to end the prolific use of antibiotics on farms and cattle
ranches. I just read that most of the antibiotics used in America are used
on animals destined for human consumption. It seems, at least according to
some medical sages, that we're heading for a very dark place with antibiotic
resistance diseases. No, wait, that's already happened with MRSA and
antibiotic resistant TB. )-: Make that a very much *darker* place.
The times they are a changing. When the world switched from hunting and
gathering to agragrian based living, Oprah and cable TV were not yet
available. That meant people engaged in physical pursuits with their
newly-found free time. It was also the rise of great armies because
Pharoahs could feed them from tribute farmers paid in grain. In Europe, the
farmers could only go and fight during the winter and the growing season.
They basically refused to go to war when planting or harvesting needed to be
done. If the battle ended badly, the food rotted in the fields but the dead
soldiers weren't there to eat it so it was a wash for them, at least. The
Romans gave away free bread (and circuses) because it kept the natives from
getting restless and engaging in revolution. I can't help but think
foodstamps and cable TV are the modern day equivalent.
It was good, and I had no side effects.
Sadly, the Cloister is long gone. The article is probably right that it
couldn't survive Nouvelle Cuisine and the demonization of big chunks of beef
in various states of rawness.
There was another place on the outskirts of Buffalo but I'll never be able
pill that name out of my failing memory. It was an Italian place and when
you drove into the place it had every cliche in existence from the flamingos
to the BVM in an upended bathtub. U couldn't figure out if it was a campy
satire on Italian restaurants or if it was for real but the chow was great.
The best one I saw was when my sister-in-law tried to do a rotisserie turkey
on a charcoal grill. Those turkeys burn like a candle in the wind. At least
it was edible. Back when Reynolds Wrap first started promoting a tin foil
tent over the turkey my aunt got her wires crossed and wrapped the whole
bird up like an aluminum mummy. We'd eaten Christmas dinner and went over to
her house to do the presents exchange. Between the kids and grandkids there
must have been 20 people wandering around scavening anything they could find
to eat while the turkey slowly boiled in its juices.
Fortunately my mother was a kitchen conservative. When they came out with
those popup things she took it as a sign the turkey might be getting close
to cooked but it would come out of the over when her turkey fu said it was
It fits, but it definitely need refueling midway. Unless I see a small one I
just get the boneless ribs. They've got enough fat that they're tastier than
There is a big feed lot just off I5 near Coalinga CA. Even if there is heavy
fog you know where it is. Bot a blade of grass and the cows climb up on 20'
high mountains of manure to wistfully gaze around at the outside world. It's
almost enough to make a person a vegetarian. You know they must have them
loaded to the gills with antibiotics.
Closer to home, I've been fascinated by the artifacts left by the mound
builder civilizations in the SE. They obviously had a lot of spare time to
build huge mounds. There's one up in Ohio where they either were building
massive fortifications or just liked moving dirt around. The archaeologists
argue about it but the best guess is the whole thing went down the toilet
around 1100 CE. The succeeding cultures jsut looked at the mounds and
scratched their heads. Sometimes they would do intrusive burials because
they thought the mounds had some heavy significance. The southwest show the
same sudden exit. I talked to a Navajo ranger at Chaco Canyon and he said
his family wasn't happy with him working there. They had no idea whi had
lived there but figured some bad spirits might still be hanging around the
Works for a while, and then it all falls apart. Consider the state of the
'Cradle of Civilization' today. If there is any civilization along the
Tigris or Euphrates I must have missed something.
For sure, Sadly, there's only one Greek place in town and they dumb it down
for the white bread palate.
There was a Greek place in Toronto that was basically cafeteria style. You
walked through the kitchen and pointed to what you wanted. I went there one
night with a guy I worked with and selected one of the lamb stew variants.
George thought the safest thing to do when he didn't recognize anything was
to follow my lead. We're sitting at the table and he's commenting on how
good the stuff is, and, by the way, what is it? When I told him. his
response was 'It can't be. I hate lamb!'. U told him he obviously never had
dealt with someone who knew how to cook it.
In the 70's, my wife and I toured Grease. We basically
ate our way through the countryside. Every chef had his own
Moussaka. They were all extraordinary. And I hate lamb.
Their's was incredible.
Have a customer that was married to a Scotsman. The national
dish is lamb. She hates lamb. Made trips back to the
motherland a bit of a trial for her. So I figured that
she would have the best lamb recipe on the face of the earth
so she could tolerate it. She told me she cooks it till
it is gray, then smothers it in catsup's. EEEEEEEYYYYYUUUUKKKKK!!!!!
I'm not strict paleo, but when I first started Albertson's (the local
supermarket) usually had the skinless breasts on sale and I figured it was
good, clean protein and inexpensive to boot. I must have eaten a metric ton
of them. Now I look at a plain white chicken breast and my throat sort of
closes up. I've switched to boneless thighs. They've got fat and some taste
Technically, both my wife and I are "Primal" not
Paleo. There is a lot of overlap. We are both
big fans of Mark Sisson:
He has been a T2 Diabetic since he was a kid.
Beautiful description of your throat closing up.
The only way around it is tons of butter.
Both my wife and I prefer thighs too. Have
you tried them with Rosemary, Garlic, and Meyer
Lemon? Don't forget the garlic!
I am trying to grow garlic in my little garden.
Harvested my first three a couple of months ago.
OH HOLY MOLLY is it so much better than the store.
Peppery, buttery, and so much garlic flavor.
Good for the dog too. I had a neighbor who was pretty elderly and not too
mobile. He had a fat beagle that he would take for a walk as well as he
could manage. One day he was under the weather and I was going for a bike
ride so I offered to take the dog for his daily spin. I figured I'd be
trying to keep the bike upright at 2 mph but I'd take the pooch around the
block until he got tired. Wrong again. As soon as the beagle figured out he
wasn't pulling an anchor we were off to the races.
Not that I know of but I haven't talked to her in a couple of years. Sort of
a grammar problem conflating "was my wife" with "was diabetic." I only
have/had one wife. She's had the Lord on speed dial for a while between
juvenile diabetes, related vision problems, breast cancer, open heart
surgery, and a few other things. After a while you get scared to make the
phone call and find it's disconnected. You get on the wrong side of
retirement age and that goes for a lot of people.
I can't stand the smell of it cooking. But in Grease,
oh boy! May have as much to do with the cooking as
One thing I have learned in cooking is that you
can mess up good ingredients but you can not fix
up bad ingredients.
The smell of burning broccoli and egg plant, something
to behold! Oh course, I am only speculating. I have
no personal experience with burned food. None at all
I tell you! :-)
Okay, maybe a little.
I never forget the garlic. Garlic and onions are the staff of life. I'm not
exactly sure why, but the supermarket had tumeric root and I picked some up
and am using it like ginger root. It's interesting and not very much like
I might have some rosemary tucked away but it's probably dead. I buy bulk
spices from the local yuppie store in little plastic bags. Unfortunately I
don't always know exactly what's in the bag and the tag with 1035 doesn't do
much. If I'm on my game I write the name on the bag as well as the store
<I was at the gas station last evening. I saw a 50-year-old guy struggle to
get his big fat ass out of his car for a good 30 seconds so he could pump
some gas. Was that you?>
So you spend your evenings hanging around gas stations looking at guy's fat
asses? Sounds *awfully* suspicious. Do you wear the diapers you seem so
obsessed with while you watch them pumping?
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