Terrible British Food

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Conway Caine

Re: Terrible British Food

Legg inn av Conway Caine » 22 nov 2007 16:16:26

"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:hvY0j.2419$Pt.974@trnddc02...
Conway Caine wrote:
"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4740CEBF.94848EB8@sbcglobal.net...

Conway Caine wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:VjK%i.1719$Mg1.499@trndny03...
In the South they make 'chicken fried steak' which looks lethal.
Actually Chicken Fried Steak is quite tasty.
What sort of steak is used? I'd think something like
a flank steak would get horribly tough if it were fried.

News flash from me wife.
It's called "Cube Steak" and it is a cut of meat that has been
pre-beaten, saving the cook a whole lot of work.
Surprisingly tender...............

Pre-chewed food.

Ever eat a hamburger, Cory?

Robert Peffers

Re: Terrible British Food

Legg inn av Robert Peffers » 23 nov 2007 00:18:08

"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4740F984.E62C7607@sbcglobal.net...

Peter Jason wrote:


Spaghetti sauce I make days before by the
following method: Buy a kilo of 'diet'
mincemeat (reduced fat) and into this
incorporate some chopped onion and garlic
and
rosemary. Roll into small balls and fry
these with oil in a deep casserole pot to
a
very deep brown colour. Reduce heat and
throw in 2 large cans of spaghetti sauce
and
two jars of tomato paste and simmer for a
short while, adding a cup or two of fine
cabernet. [sop]

Yuk!

Hm...so you _are_ using canned (sauce and
paste) in-
gredients. Well, yes, that _would_ make
things easier
but it doesn't fly in my world because His
Lordship's
heart condition means that all fats, salts
and sugars
need to be carefully monitored which means
no pro-
cessed foods.

All foods in cans are not worthless. Indeed,
all restaurants use large cans called
"catering packs" that are but larger versions
of the supermarket variety.

When was the last time you had canned sirloin or a
canned baked potato?

Those vegetables
and condiments so beautifully arrayed on the

Are you unable to distinguish the difference between
canned and fresh vegetables in the absence of evi-
dence like an empty can? Canned veggies are _salty_,
they _taste_ salty, moreover their texture is softer
and their colour is different. The veggie with our
meal was grilled peppers...I don't know about you, but
I've yet to see a canned bell pepper still firm enough
to survive a grill.

plate in a restaurant might be put there by
the apprentice with a can opener.

You're comparing apples to oranges...you switched the
discussion from restaurant to home cooking. As I tried
to point out, as it relates to the menu you posted and
the pasta sauce in particular, your "home cooking" relies
heavily processed foods like canned pasta sauce and to-
mato paste. It's a bit disingenuous to say you're making
sauce when, in reality, what you're doing is doctoring an
already prepared sauce to taste.

Too many herbs. All are valuable, but not
when mixed together. It's like a child with
a new painting set trying to create a rainbow
by mixing all the colours together: all he
gets is a cadaverous green. Pick a single
herb per dish.

Too many if you don't know how to use or blend them or
if your palate is such that you can't discern subtle sea-
sonings. Do you, perchance, smoke?

Turn off the heat and leave on
the stove to cool

_That_ is _not_ a safe way of doing it and
were it not
for the preservatives in your canned
goods, you'd be
taking a risk with your guest's' health.
Divide it into
smaller containers if you must, but don't
let it sit out
to cool...you're inviting bacteria in
(you've fructose
and sucrose in the mix and both can act as
bacterial
electron donors).

The pot and contents were at 100'C for about
30min. Enough to murder nearly all bugs &
spores therein. Then everything goes into
the refrigerator at about 2'C

The minimum to kill all bacteria is 121 degrees C (250 degrees
F). Your 100 degree C temperature is only guaranteed to kill
vegetative microbes and is the lowest acceptable tempera-
ture for heat inactivation of sporulators...and that's only if
the sauce is going to be used immediately. You have to con-
sider that even if you did kill the cells that were in the sauce
prior to cooking, allowing it to sit allows new cells to enter
the system (via the air, the sauce on the utensil which _didn't_
get to 100 degrees) and microbial food spoilage life begins
at 60 degrees.

Unless you really are looking to replace your friends, letting
it cool on the stove is a dangerous practice (especially given
that you're using meat in it).

That's simple ineptitude and easily
corrected with prac-
tice...people today aren't _used_ to
giving dinners and
most didn't grow up watching their parents
do so, so
they're feeling their way forward.

I don't think I have ever experienced a good
woman cook. The routine and boredom of
regular hack-cooking produces very mediocre
fare. And a clutch of women in a kitchen
soon descends into the classic 'quilting bee'
where time expands and the waiting men
starve.

Really? You poor thing...you should widen your circle of
friends.

If your friends are more interested in
drinking than
food, then why are you surprised their
dinners are
unorganised?

I'm not surprised by their drinking and I
compensate by having a pizza *before* I
arrive at their places.

Are your friends still in graduate school?

Deirdre

The guys not only mad but sexist too.
My late wife ran two small private hotels and then the kitchen in a larger
establishment.
When she took over the cooking in these places they became well known
locally as good places to eat.
In each one they had a male chef before she took over.
--
Auld Bob Peffers,
Kelty,
Fife,
Scotland, (UK).

Robert Peffers

Re: Terrible British Food

Legg inn av Robert Peffers » 23 nov 2007 00:29:02

"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:Buk0j.679$oL5.643@trnddc05...
Deirdre Sholto Douglas wrote:

Peter Jason wrote:
The minimum to kill all bacteria is 121
degrees C (250 degrees
F). Your 100 degree C temperature is only
guaranteed to kill
vegetative microbes and is the lowest
acceptable tempera-
ture for heat inactivation of
sporulators...and that's only if
the sauce is going to be used immediately.
You have to con-
sider that even if you did kill the cells
that were in the sauce
prior to cooking, allowing it to sit allows
new cells to enter
the system (via the air, the sauce on the
utensil which _didn't_
get to 100 degrees) and microbial food
spoilage life begins
at 60 degrees.
(Yawn!) Cheese, ham, smoked salmon etc
manufacturers don't have any trouble.

I'm sure they appreciate your blind faith...

PS: Are you, perchanch, a minimalist?

My friends don't get falling down drunk at meals

You have boring friends.

so you want to know if I'm a minimalist?! I'd say it's more that I just,
apparently, have have more
grown up friends...the sort who can leave sober and still have enjoyed
their evening.

Deirdre


--
"For the stronger we our houses do build,
The less chance we have of being killed." - William Topaz McGonagall

You have to be kidding.
There is no person under the Sun so boring as a drunk person.
The drunker they are the more boring they become.
Mind you the drunk persons thinks they are brilliant, charming and funny,
but then, they're drunk and their judgment somewhat impaired.
Another thing is that if you need to drink to lose your inhibitions, or to
enable you to function socially, then you are socially impaired before you
start to drink.

--
Auld Bob Peffers,
Kelty,
Fife,
Scotland, (UK).

Robert Peffers

Re: Terrible British Food

Legg inn av Robert Peffers » 23 nov 2007 00:36:19

"D. Spencer Hines" <panther@excelsior.com> wrote in message
news:9mr0j.730$Ig4.3029@eagle.america.net...
G

The way a man, or a woman, handles alcohol says a Great Deal about
Character.

DSH

Lux et Veritas et Libertas

"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4741DF4F.53337804@sbcglobal.net...


Cory Bhreckan wrote:

Deirdre Sholto Douglas wrote:

My friends don't get falling down drunk at meals

You have boring friends.

I suspect I simply have older friends...they tell me that
after a certain age the allure of drunken insensibility
wears off...probably because their lower backs won't
permit puking without payback.

Deirdre



Nope! The way a person needs alcohol says a great deal more about their
character.
People who will do almost anything under the, Err, "affluence of incohol",
that they wouldn't do sober, do so with impaired judgment.
Why do you think it is illegal to drive when drunk?
The drunk driver thinks he is driving like a F1 champion while the
population at large are in grave danger.
--
Auld Bob Peffers,
Kelty,
Fife,
Scotland, (UK).

Robert Peffers

Re: Terrible British Food

Legg inn av Robert Peffers » 23 nov 2007 00:37:32

"Peter Jason" <pj@jostle.com> wrote in message
news:fhstlr$10qj$1@otis.netspace.net.au...
"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:47419CA7.D0A988E0@sbcglobal.net...


Peter Jason wrote:

The minimum to kill all bacteria is 121
degrees C (250 degrees
F). Your 100 degree C temperature is only
guaranteed to kill
vegetative microbes and is the lowest
acceptable tempera-
ture for heat inactivation of
sporulators...and that's only if
the sauce is going to be used immediately.
You have to con-
sider that even if you did kill the cells
that were in the sauce
prior to cooking, allowing it to sit allows
new cells to enter
the system (via the air, the sauce on the
utensil which _didn't_
get to 100 degrees) and microbial food
spoilage life begins
at 60 degrees.

(Yawn!) Cheese, ham, smoked salmon etc
manufacturers don't have any trouble.

I'm sure they appreciate your blind faith...

PS: Are you, perchanch, a minimalist?

My friends don't get falling down drunk at meals
so you want to know if I'm a minimalist?! I'd say
it's more that I just, apparently, have have more
grown up friends...the sort who can leave sober
and still have enjoyed their evening.

Deirdre

I never said they became "falling-over" drunk. I don't think you will get
one of my invitations now.

* sniff *


From what I can gather the lady would prefer not to be invited.
--
Auld Bob Peffers,
Kelty,
Fife,
Scotland, (UK).

Robert Peffers

Re: Terrible British Food

Legg inn av Robert Peffers » 23 nov 2007 00:43:48

<taf@clearwire.net> wrote in message
news:f87717d9-fdd6-4248-91bc-01615155fe42@s12g2000prg.googlegroups.com...
On Nov 18, 8:56 am, Deirdre Sholto Douglas
finch.enter...@sbcglobal.net> wrote:
Peter Jason wrote:

"Deirdre Sholto Douglas"
finch.enter...@sbcglobal.net> wrote in
message
news:473F9FF4.E039BA98@sbcglobal.net...

I have to wonder about your menu
however...spaghetti sounds
easy, but what of the sauce? In my kitchen
the pasta takes
very little time and effort to cook, but
the sauce can take
hours of simmering (pesto is easier, but
still requires either
harvesting or purchasing fresh basil)...as
a result, it's a meal
that's only seen here on the weekends when
I have the time to
make it. Are you simply opening a jar?
(And have you ever
noticed how much salt and sugar are _added_
to those jars?)

I live close to town in a very populated area
and anything is freely available (except
quality French-style bread) even at a smaller
supermarket.

sigh> That's not available _anywhere_ on this side of
the Great Undrinkable...which is not to say there aren't
some good locally baked breads, they're just not the
same.

Spaghetti sauce I make days before by the
following method: Buy a kilo of 'diet'
mincemeat (reduced fat) and into this
incorporate some chopped onion and garlic and
rosemary. Roll into small balls and fry
these with oil in a deep casserole pot to a
very deep brown colour. Reduce heat and
throw in 2 large cans of spaghetti sauce and
two jars of tomato paste and simmer for a
short while, adding a cup or two of fine
cabernet.

Hm...so you _are_ using canned (sauce and paste) in-
gredients. Well, yes, that _would_ make things easier
but it doesn't fly in my world because His Lordship's
heart condition means that all fats, salts and sugars
need to be carefully monitored which means no pro-
cessed foods.

My ingredients are simpler:

Diced organic tomatoes
Several cloves crushed garlic
Oregano
Marjoram
Basil
Crushed red peppers
Celery seed
White pepper
Red wine
Vegetables as desired

Simmer tomatoes for 90 minutes or so, add everything
else except wine, simmer 30 more minutes. Put every-
thing through Foley food mill. Return to pan. Add wine
and veggies and simmer indefinitely.

The tomatoes and herbs come from the garden in summer
and from the organic market or windowill in winter/spring.
I don't measure anything, so I've no idea what the quantities
are..."until it looks/smells right" tends to be how I operate.

Turn off the heat and leave on
the stove to cool

_That_ is _not_ a safe way of doing it and were it not
for the preservatives in your canned goods, you'd be
taking a risk with your guest's' health. Divide it into
smaller containers if you must, but don't let it sit out
to cool...you're inviting bacteria in (you've fructose
and sucrose in the mix and both can act as bacterial
electron donors).

Contrast this with the meals I get when I go
to *their* places, invariably an English
style roast with vegetables, all quite
wonderful except that some items are hot and
others cold, and something always goes wrong
in the kitchen that interrupts everything.

That's simple ineptitude and easily corrected with prac-
tice...people today aren't _used_ to giving dinners and
most didn't grow up watching their parents do so, so
they're feeling their way forward.

Judging by the amount of booze the guests put
away, any excess salt & sugar would by
flushed away by 9pm.

If your friends are more interested in drinking than
food, then why are you surprised their dinners are
unorganised?


185 posts and counting . . . .

Will no one rid us of this tiresome thread!

Why?
Does, "Agent", not allow you to click, "Mark conversation as read".
It's a bit like the guy who went to his GP and said, "Every time I do this
with my arm it hurts", and the doctors said, "Don't do it then".
--
Auld Bob Peffers,
Kelty,
Fife,
Scotland, (UK).

Robert Peffers

Re: Terrible British Food

Legg inn av Robert Peffers » 23 nov 2007 01:00:01

<taf@clearwire.net> wrote in message
news:958cdd49-7d16-49d0-9c0d-ff7042e03040@e23g2000prf.googlegroups.com...
On Nov 18, 7:04 pm, Deirdre Sholto Douglas
finch.enter...@sbcglobal.net> wrote:
t...@clearwire.net wrote:
185 posts and counting . . . .

Will no one rid us of this tiresome thread!

You poor dear, just tell me who's holding the gun to your
head and forcing you to read it and I'll ask them stop.

Or you could ask yourself why you (all of you) lack the self-control
necessary to remove irrelevant newsgroups - just as a reminder, this
vapid thread is being spewed to:

alt.history.british, soc.culture.irish, soc.culture.scottish,
soc.genealogy.medieval, soc.history.medieval

One dimwit decides his whim is worthy of five different newsgroups and
the rest of you just can't resist repeating his folly.

Have you no self-control?
You do realise that your post is headed, "alt.history.british,

soc.culture.irish, soc.culture.scottish, soc.genealogy.medieval,
soc.history.medieval", don't you?
So why are you complaining when you are no better and no worse?
Does not, "Agent", allow you to trim headers?
--
Auld Bob Peffers,
Kelty,
Fife,
Scotland, (UK).

Robert Peffers

Re: Terrible British Food

Legg inn av Robert Peffers » 23 nov 2007 21:26:07

"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4743A6C6.7EA186C5@sbcglobal.net...

Robert Peffers wrote:

175g/6oz lean pork.
225g/8oz, lean beef.

Fat content too high - why make the statins work harder?

50g/2oz, chicken livers, (thawed if frozen).

Excess Vitamin K - reduces the efficacy of Coumadin.

335ml/12floz beef stock.
Salt and ground black pepper.

Salt content - messes with the blood pressure, increases
the risk of a sodium/potassium imbalance from the beta
blockers.

175ml/6floz single cream.

Fat again, see above.

You know, sometimes I _do_ get irritated with the auld
goat, but I really don't want to kill him with a single meal.
Welcome to the wonderful world of the cardiac diet.

Deirdre

After a car crash I nursed a liver, kidney, diabetic and heart patient,
(just the one lovely lady), for many years.
After the crash, and before I took over her weight went sky high.
The diets all clashed low salt for the kidneys, low fat for the liver, and
both for the heart, and no sugar for the diabetes.
There was little real help from the medical folks and I worked out recipes
that brought her weight back down to 7.5 to 8 stone.
I must have done something right for she lived another 30 years and was into
her seventies when a heart attack got her.
She might have managed a while longer but for the fact I was flat on my back
with a broken back and she thus had to do more for herself than was good for
her.
As I pointed out I substitute ingredients for the fatty, salty and sugary
ones.
By the way, lean meat is not too bad, if you cook it correctly, and the very
latest information is that we actually need a certain quantity of fat to
stay healthy.
Here is a little tip for diabetics.
Take soft fruits, strawberry, raspberry, blackberry, etc..
Place a layer of fruit in a freezer proof dish, roughly crush it. Sprinkle
one of the non-sugar granular sweeteners on it and add another layer of
fruit and sweeteners and so on.
Cook an apple, preferably a crab apple and add to the mixture.
Now give it a rough stir and level it. Cover and stick it in the freezer and
forget about it for a while. The freezing breaks down the fruit and the
sweetener goes through it. You now have no-sugar freezer jam and you needed
no cooking fuel to add to global warming.
Note - always re-cover and keep refrigerated after you start to use it.

Robert Peffers

Re: Terrible British Food

Legg inn av Robert Peffers » 23 nov 2007 21:37:13

"Peter Jason" <pj@jostle.com> wrote in message
news:fi0aat$1ikl$1@otis.netspace.net.au...
"Robert Peffers" <peffers50@btinternet.com> wrote in message
news:vcqdnUACtuJKC97anZ2dnUVZ8qWhnZ2d@bt.com...
"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:47406ECA.71F2A38F@sbcglobal.net...


Peter Jason wrote:

"Deirdre Sholto Douglas"
finch.enteract@sbcglobal.net> wrote in
message
news:473F9FF4.E039BA98@sbcglobal.net...

I have to wonder about your menu
however...spaghetti sounds
easy, but what of the sauce? In my kitchen
the pasta takes
very little time and effort to cook, but
the sauce can take
hours of simmering (pesto is easier, but
still requires either
harvesting or purchasing fresh basil)...as
a result, it's a meal
that's only seen here on the weekends when
I have the time to
make it. Are you simply opening a jar?
(And have you ever
noticed how much salt and sugar are _added_
to those jars?)


I live close to town in a very populated area
and anything is freely available (except
quality French-style bread) even at a smaller
supermarket.

sigh> That's not available _anywhere_ on this side of
the Great Undrinkable...which is not to say there aren't
some good locally baked breads, they're just not the
same.

Spaghetti sauce I make days before by the
following method: Buy a kilo of 'diet'
mincemeat (reduced fat) and into this
incorporate some chopped onion and garlic and
rosemary. Roll into small balls and fry
these with oil in a deep casserole pot to a
very deep brown colour. Reduce heat and
throw in 2 large cans of spaghetti sauce and
two jars of tomato paste and simmer for a
short while, adding a cup or two of fine
cabernet.

Hm...so you _are_ using canned (sauce and paste) in-
gredients. Well, yes, that _would_ make things easier
but it doesn't fly in my world because His Lordship's
heart condition means that all fats, salts and sugars
need to be carefully monitored which means no pro-
cessed foods.

My ingredients are simpler:

Diced organic tomatoes
Several cloves crushed garlic
Oregano
Marjoram
Basil
Crushed red peppers
Celery seed
White pepper
Red wine
Vegetables as desired

Simmer tomatoes for 90 minutes or so, add everything
else except wine, simmer 30 more minutes. Put every-
thing through Foley food mill. Return to pan. Add wine
and veggies and simmer indefinitely.

The tomatoes and herbs come from the garden in summer
and from the organic market or windowill in winter/spring.
I don't measure anything, so I've no idea what the quantities
are..."until it looks/smells right" tends to be how I operate.

Turn off the heat and leave on
the stove to cool

_That_ is _not_ a safe way of doing it and were it not
for the preservatives in your canned goods, you'd be
taking a risk with your guest's' health. Divide it into
smaller containers if you must, but don't let it sit out
to cool...you're inviting bacteria in (you've fructose
and sucrose in the mix and both can act as bacterial
electron donors).

Contrast this with the meals I get when I go
to *their* places, invariably an English
style roast with vegetables, all quite
wonderful except that some items are hot and
others cold, and something always goes wrong
in the kitchen that interrupts everything.

That's simple ineptitude and easily corrected with prac-
tice...people today aren't _used_ to giving dinners and
most didn't grow up watching their parents do so, so
they're feeling their way forward.

Judging by the amount of booze the guests put
away, any excess salt & sugar would by
flushed away by 9pm.

If your friends are more interested in drinking than
food, then why are you surprised their dinners are
unorganised?

Deirdre.


You could always try this Bolognese Sauce.

50g/2oz, onions.
1 clove garlic.
25g/1oz, celery, (one stalk).
50g/2oz, carrot,(1 small).
175g/6oz lean pork.
225g/8oz, lean beef.
50g/2oz, chicken livers, (thawed if frozen).
50ml/2floz oil.
335ml/12floz beef stock.
335ml/12floz Marsalas wine, (optional).
50g/2oz, tomato paste
Salt and ground black pepper.
pinch each of mace,clove,basil and oregano.
25g/1oz cornflour
175ml/6floz single cream.

Chop the onion garlic, celery and carrot fairly finely in a food
processor and turn out into a bowl.
Mince the pork and beef in the food processor and add the chicken livers.

Heat the oil in a saucepan and gently sauté the chopped vegetables for 5
minutes, stirring and tossing them till lightly browned. Add the meats
and liver and stir round once. Cover and cook gently for 7 - 8 minutes,
(occasional stir).
Stir in the stock, wine and tomato paste and all seasonings.
Bring through the boil and lower the heat. Simmer, (covered), for 25
minutes.

Blend the cornflower with a little of the cream then add the rest of the
cream.
Stir this into the sauce and lower the heat and cook, under the boil,
for 4 - 5 minutes.

You can substitute/reduce any ingredient for lower fat, salt, etc., to
suit.

I don't use cream or wine myself but substitute such as yogurt and fruit
juice instead.
Adding booze to any cooking is a waste of booze as the alcohol evaporates
anyway so it is just a flavouring.

Having posted all that I couldn't be bothered cooking for myself tonight
and just had a large baked potato with a filling of cheese and a pinch of
mixed herbs.
--
Auld Bob Peffers,
Kelty,
Fife,
Scotland, (UK).

Thank you, I will add this to my formula book.

I always add red wine to sauces because it improves the colour and thins
it down if necessary.


Try using a cranberry/blueberry mix. This has the same effect. The real
reason, or so my chef friends used to tell me, of using wine in cooking was
for their acidic, fruit flavours and colouring. Red fruit juice seems to do
just as well and I never had anyone notice the difference.
Face it, if the wine is not coloured, has no strong fruit flavour and the
alcohol evaporates there is little point of adding it to anything except a
glass.
--
Auld Bob Peffers,
Kelty,
Fife,
Scotland, (UK).

Cory Bhreckan

Re: Terrible British Food

Legg inn av Cory Bhreckan » 24 nov 2007 01:00:33

Conway Caine wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:hvY0j.2419$Pt.974@trnddc02...
Conway Caine wrote:
"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4740CEBF.94848EB8@sbcglobal.net...
Conway Caine wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:VjK%i.1719$Mg1.499@trndny03...
In the South they make 'chicken fried steak' which looks lethal.
Actually Chicken Fried Steak is quite tasty.
What sort of steak is used? I'd think something like
a flank steak would get horribly tough if it were fried.
News flash from me wife.
It's called "Cube Steak" and it is a cut of meat that has been
pre-beaten, saving the cook a whole lot of work.
Surprisingly tender...............
Pre-chewed food.

Ever eat a hamburger, Cory?



Did I ever say there was anything *wrong* with pre-chewed food?

--
"For the stronger we our houses do build,
The less chance we have of being killed." - William Topaz McGonagall

Cory Bhreckan

Re: Terrible British Food

Legg inn av Cory Bhreckan » 24 nov 2007 01:01:52

Robert Peffers wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:Buk0j.679$oL5.643@trnddc05...
Deirdre Sholto Douglas wrote:

Peter Jason wrote:
The minimum to kill all bacteria is 121
degrees C (250 degrees
F). Your 100 degree C temperature is only
guaranteed to kill
vegetative microbes and is the lowest
acceptable tempera-
ture for heat inactivation of
sporulators...and that's only if
the sauce is going to be used immediately.
You have to con-
sider that even if you did kill the cells
that were in the sauce
prior to cooking, allowing it to sit allows
new cells to enter
the system (via the air, the sauce on the
utensil which _didn't_
get to 100 degrees) and microbial food
spoilage life begins
at 60 degrees.
(Yawn!) Cheese, ham, smoked salmon etc
manufacturers don't have any trouble.

I'm sure they appreciate your blind faith...

PS: Are you, perchanch, a minimalist?

My friends don't get falling down drunk at meals

You have boring friends.

so you want to know if I'm a minimalist?! I'd say it's more that I
just, apparently, have have more
grown up friends...the sort who can leave sober and still have
enjoyed their evening.

Deirdre


--
"For the stronger we our houses do build,
The less chance we have of being killed." - William Topaz McGonagall

You have to be kidding.
There is no person under the Sun so boring as a drunk person.
The drunker they are the more boring they become.

You obviously have no sense of humour.

Mind you the drunk persons thinks they are brilliant, charming and
funny, but then, they're drunk and their judgment somewhat impaired.
Another thing is that if you need to drink to lose your inhibitions, or
to enable you to function socially, then you are socially impaired
before you start to drink.



--
"For the stronger we our houses do build,
The less chance we have of being killed." - William Topaz McGonagall

Deirdre Sholto Douglas

Re: Terrible British Food

Legg inn av Deirdre Sholto Douglas » 24 nov 2007 06:15:41

Robert Peffers wrote:
"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4743A6C6.7EA186C5@sbcglobal.net...

You know, sometimes I _do_ get irritated with the auld
goat, but I really don't want to kill him with a single meal.
Welcome to the wonderful world of the cardiac diet.

Deirdre

After a car crash I nursed a liver, kidney, diabetic and heart patient,
(just the one lovely lady), for many years.
After the crash, and before I took over her weight went sky high.

There's naught wrong with His Lordship's weight, he weighs
about 10.5 (147ish pounds) stone and stands just a hair over
5'10" which is a trifle _underweight_ for his frame...he does,
however, have rather severe arteriosclerosis and slightly less
severe (but not insignificant) atherosclerosis, hence the fat
and sodium restricted diet. Neither condition is a result of
lifestyle but rather a genetic propensity for "weak hearts" and
simple ageing...he's already outlived his brothers by a consid-
erable margin.

I must have done something right for she lived another 30 years and was into
her seventies when a heart attack got her.

His seventies are nothing like 30 years away...as a matter of
fact, we can both see them from where we sit...heart attacks
in the seventies are _not_ an acceptable goal. Being murdered
by his spouse in his nineties? Now, _that_ might be an option.

By the way, lean meat is not too bad, if you cook it correctly, and the very
latest information is that we actually need a certain quantity of fat to
stay healthy.

Believe me, a normal omnivore's diet has more than enough
fat without relying on cattle to provide it.

Here is a little tip for diabetics.
Take soft fruits, strawberry, raspberry, blackberry, etc..
Place a layer of fruit in a freezer proof dish, roughly crush it. Sprinkle
one of the non-sugar granular sweeteners on it and add another layer of
fruit and sweeteners and so on.

Our diet isn't about substituting real food with fake ones
(like aspertame) it's about making sensible choices...one
doesn't have to eat sawdust to accomplish that. It's not
about denial, it's about investing some time in meal pre-
partion with an eye to variety. Roast cornish game hens
in a pomegranate glaze are on our menu, as are marinated
portobello mushrooms, grilled eggplant, lemon and caper
salad, wild rice, seckel pears poached with cranberries
and green beans with almonds and shallots. (In fact that
was dinner last Monday, with the leftover pears becoming
Tuesday's breakfast.)

As you can see, he has a perfectly adequate diet, despite
it being mainly organic, low meat (meaning beef, pork,
venison or mutton) low-fat, low sodium and high fibre...
it simply takes a bit longer than fifteen minutes to throw
a meal together in this house.

Deirdre

Deirdre Sholto Douglas

Re: Terrible British Food

Legg inn av Deirdre Sholto Douglas » 24 nov 2007 06:18:03

Robert Peffers wrote:
Face it, if the wine is not coloured, has no strong fruit flavour and the
alcohol evaporates there is little point of adding it to anything except a
glass.

Aye, Bob, but some wine _deserves_ to land in the soup.

Deirdre

Cory Bhreckan

Re: Terrible British Food

Legg inn av Cory Bhreckan » 24 nov 2007 21:52:55

Deirdre Sholto Douglas wrote:
Robert Peffers wrote:
"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4743A6C6.7EA186C5@sbcglobal.net...

<snip>

His seventies are nothing like 30 years away...as a matter of
fact, we can both see them from where we sit...heart attacks
in the seventies are _not_ an acceptable goal. Being murdered
by his spouse in his nineties? Now, _that_ might be an option.


There is no better way to die, that I can think of, than to be shot by a
jealous spouse at age 98.

Deirdre


--
"For the stronger we our houses do build,
The less chance we have of being killed." - William Topaz McGonagall

Peter Jason

Re: Terrible British Food

Legg inn av Peter Jason » 24 nov 2007 23:13:16

(I have taken Mr. Hines' advice and snipped
the whole expressive heart of your post.)

My old grandmother went to a certain doctor
who ran her diet. After the age of about 60
she ate nothing except boiled meat (the fat
all rises to the top of the water) and boiled
mashed vegetables. This heady fare was
washed down with lemon juice & water and
followed by fresh fruit that she would cut
herself with a knife. Occasionally she
would sip from a cup of tea or chamomile.

Naturally she lived to be 93, when she
suffered the typical cerebral event putting
her in a hospice for six months until her
death.

The point is not to substitute fats, salts,
sugars, booze etc with alternatives, but
rather to exclude them altogether. Like
giving up cigarettes, the only way is to do
just that.

John Briggs

Re: Terrible British Food

Legg inn av John Briggs » 25 nov 2007 01:04:10

Peter Jason wrote:
(I have taken Mr. Hines' advice and snipped
the whole expressive heart of your post.)

My old grandmother went to a certain doctor
who ran her diet. After the age of about 60
she ate nothing except boiled meat (the fat
all rises to the top of the water) and boiled
mashed vegetables. This heady fare was
washed down with lemon juice & water and
followed by fresh fruit that she would cut
herself with a knife. Occasionally she
would sip from a cup of tea or chamomile.

Naturally she lived to be 93, when she
suffered the typical cerebral event putting
her in a hospice for six months until her
death.

The point is not to substitute fats, salts,
sugars, booze etc with alternatives, but
rather to exclude them altogether. Like
giving up cigarettes, the only way is to do
just that.

My grandmother never smoked, but she ate what she liked. She lived to 95,
succumbing only to pneumonia and (possibly) an intolerance to antibiotics,
having never before encountered them in her life... {Her husband, who
predeceased her by over 20 years, had never eaten butter - as a child the
family were too poor, and he was never able to acquire a taste for it in
later life.]
--
John Briggs

Robert Peffers

Re: Terrible British Food

Legg inn av Robert Peffers » 25 nov 2007 02:50:10

"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4747B408.874D8ADD@sbcglobal.net...

Robert Peffers wrote:

Face it, if the wine is not coloured, has no strong fruit flavour and the
alcohol evaporates there is little point of adding it to anything except
a
glass.

Aye, Bob, but some wine _deserves_ to land in the soup.

Deirdre

Not if you don't buy it in the first place.
Then it ends up in someone else's soup.
--
Auld Bob Peffers,
Kelty,
Fife,
Scotland, (UK).

Robert Peffers

Re: Terrible British Food

Legg inn av Robert Peffers » 25 nov 2007 02:52:32

"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:QRJ1j.4705$r81.2075@trndny05...
Robert Peffers wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:Buk0j.679$oL5.643@trnddc05...
Deirdre Sholto Douglas wrote:

Peter Jason wrote:
The minimum to kill all bacteria is 121
degrees C (250 degrees
F). Your 100 degree C temperature is only
guaranteed to kill
vegetative microbes and is the lowest
acceptable tempera-
ture for heat inactivation of
sporulators...and that's only if
the sauce is going to be used immediately.
You have to con-
sider that even if you did kill the cells
that were in the sauce
prior to cooking, allowing it to sit allows
new cells to enter
the system (via the air, the sauce on the
utensil which _didn't_
get to 100 degrees) and microbial food
spoilage life begins
at 60 degrees.
(Yawn!) Cheese, ham, smoked salmon etc
manufacturers don't have any trouble.

I'm sure they appreciate your blind faith...

PS: Are you, perchanch, a minimalist?

My friends don't get falling down drunk at meals

You have boring friends.

so you want to know if I'm a minimalist?! I'd say it's more that I
just, apparently, have have more
grown up friends...the sort who can leave sober and still have enjoyed
their evening.

Deirdre


--
"For the stronger we our houses do build,
The less chance we have of being killed." - William Topaz McGonagall

You have to be kidding.
There is no person under the Sun so boring as a drunk person.
The drunker they are the more boring they become.

You obviously have no sense of humour.
'Course I have. I end in kinks laughing at all those stupid drunk guys.


Mind you the drunk persons thinks they are brilliant, charming and funny,
but then, they're drunk and their judgment somewhat impaired.
Another thing is that if you need to drink to lose your inhibitions, or
to enable you to function socially, then you are socially impaired before
you start to drink.



--
"For the stronger we our houses do build,
The less chance we have of being killed." - William Topaz McGonagall

Robert Peffers

Re: Terrible British Food

Legg inn av Robert Peffers » 25 nov 2007 02:55:31

"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4747B37A.76C7A500@sbcglobal.net...

Robert Peffers wrote:

"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4743A6C6.7EA186C5@sbcglobal.net...

You know, sometimes I _do_ get irritated with the auld
goat, but I really don't want to kill him with a single meal.
Welcome to the wonderful world of the cardiac diet.

Deirdre

After a car crash I nursed a liver, kidney, diabetic and heart patient,
(just the one lovely lady), for many years.
After the crash, and before I took over her weight went sky high.

There's naught wrong with His Lordship's weight, he weighs
about 10.5 (147ish pounds) stone and stands just a hair over
5'10" which is a trifle _underweight_ for his frame...he does,
however, have rather severe arteriosclerosis and slightly less
severe (but not insignificant) atherosclerosis, hence the fat
and sodium restricted diet. Neither condition is a result of
lifestyle but rather a genetic propensity for "weak hearts" and
simple ageing...he's already outlived his brothers by a consid-
erable margin.

I must have done something right for she lived another 30 years and was
into
her seventies when a heart attack got her.

His seventies are nothing like 30 years away...as a matter of
fact, we can both see them from where we sit...heart attacks
in the seventies are _not_ an acceptable goal. Being murdered
by his spouse in his nineties? Now, _that_ might be an option.

By the way, lean meat is not too bad, if you cook it correctly, and the
very
latest information is that we actually need a certain quantity of fat to
stay healthy.

Believe me, a normal omnivore's diet has more than enough
fat without relying on cattle to provide it.

Here is a little tip for diabetics.
Take soft fruits, strawberry, raspberry, blackberry, etc..
Place a layer of fruit in a freezer proof dish, roughly crush it.
Sprinkle
one of the non-sugar granular sweeteners on it and add another layer of
fruit and sweeteners and so on.

Our diet isn't about substituting real food with fake ones
(like aspertame) it's about making sensible choices...one
doesn't have to eat sawdust to accomplish that.
One has little choice if one is diabetic.
It's not
about denial, it's about investing some time in meal pre-
partion with an eye to variety. Roast cornish game hens
in a pomegranate glaze are on our menu, as are marinated
portobello mushrooms, grilled eggplant, lemon and caper
salad, wild rice, seckel pears poached with cranberries
and green beans with almonds and shallots. (In fact that
was dinner last Monday, with the leftover pears becoming
Tuesday's breakfast.)

As you can see, he has a perfectly adequate diet, despite
it being mainly organic, low meat (meaning beef, pork,
venison or mutton) low-fat, low sodium and high fibre...
it simply takes a bit longer than fifteen minutes to throw
a meal together in this house.

Deirdre

D. Spencer Hines

Re: Terrible British Food

Legg inn av D. Spencer Hines » 25 nov 2007 03:21:02

Wisely Spoken..

Thanks for the Sincerity to Snip.

DSH

"Peter Jason" <pj@jostle.com> wrote in message
news:fia7no$p8d$1@otis.netspace.net.au...

(I have taken Mr. Hines' advice and snipped the whole expressive heart of
your post.)

My old grandmother went to a certain doctor who ran her diet. After the
age of about 60 she ate nothing except boiled meat (the fat all rises to
the top of the water) and boiled mashed vegetables. This heady fare was
washed down with lemon juice & water and followed by fresh fruit that she
would cut herself with a knife. Occasionally she would sip from a cup of
tea or chamomile.

Naturally she lived to be 93, when she suffered the typical cerebral event
putting her in a hospice for six months until her death.

The point is not to substitute fats, salts, sugars, booze etc with
alternatives, but rather to exclude them altogether. Like giving up
cigarettes, the only way is to do just that.

La N

Re: Terrible British Food

Legg inn av La N » 25 nov 2007 18:21:18

"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4747B37A.76C7A500@sbcglobal.net...

There's naught wrong with His Lordship's weight, he weighs
about 10.5 (147ish pounds) stone and stands just a hair over
5'10" which is a trifle _underweight_ for his frame...he does,
however, have rather severe arteriosclerosis and slightly less
severe (but not insignificant) atherosclerosis, hence the fat
and sodium restricted diet. Neither condition is a result of
lifestyle but rather a genetic propensity for "weak hearts" and
simple ageing...he's already outlived his brothers by a consid-
erable margin.


Geeze, that's scary. Hope he continues well, Deirdre. Well, I know he
will and that you will have many more years together.

- nilita

Conway Caine

Re: Terrible British Food

Legg inn av Conway Caine » 25 nov 2007 22:13:05

"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:BQJ1j.4704$r81.3591@trndny05...
Conway Caine wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:hvY0j.2419$Pt.974@trnddc02...
Conway Caine wrote:
"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in
message news:4740CEBF.94848EB8@sbcglobal.net...
Conway Caine wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:VjK%i.1719$Mg1.499@trndny03...
In the South they make 'chicken fried steak' which looks lethal.
Actually Chicken Fried Steak is quite tasty.
What sort of steak is used? I'd think something like
a flank steak would get horribly tough if it were fried.
News flash from me wife.
It's called "Cube Steak" and it is a cut of meat that has been
pre-beaten, saving the cook a whole lot of work.
Surprisingly tender...............
Pre-chewed food.

Ever eat a hamburger, Cory?



Did I ever say there was anything *wrong* with pre-chewed food?

Isn't that how the Inuit kept their old folks alive?

Conway Caine

Re: Terrible British Food

Legg inn av Conway Caine » 25 nov 2007 22:14:49

"La N" <nilita2004NOSPAM@yahoo.com> wrote in message
news:iai2j.30503$Zn.21877@edtnps90...
"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4747B37A.76C7A500@sbcglobal.net...


There's naught wrong with His Lordship's weight, he weighs
about 10.5 (147ish pounds) stone and stands just a hair over
5'10" which is a trifle _underweight_ for his frame...he does,
however, have rather severe arteriosclerosis and slightly less
severe (but not insignificant) atherosclerosis, hence the fat
and sodium restricted diet. Neither condition is a result of
lifestyle but rather a genetic propensity for "weak hearts" and
simple ageing...he's already outlived his brothers by a consid-
erable margin.


Geeze, that's scary. Hope he continues well, Deirdre. Well, I know he
will and that you will have many more years together.

My doc has me on mega doses of Fish Oil (Omega 3) and it seems to keep the
atherosclerosis under control.

Cory Bhreckan

Re: Terrible British Food

Legg inn av Cory Bhreckan » 26 nov 2007 01:29:35

Conway Caine wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:BQJ1j.4704$r81.3591@trndny05...
Conway Caine wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:hvY0j.2419$Pt.974@trnddc02...
Conway Caine wrote:
"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in
message news:4740CEBF.94848EB8@sbcglobal.net...
Conway Caine wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:VjK%i.1719$Mg1.499@trndny03...
In the South they make 'chicken fried steak' which looks lethal.
Actually Chicken Fried Steak is quite tasty.
What sort of steak is used? I'd think something like
a flank steak would get horribly tough if it were fried.
News flash from me wife.
It's called "Cube Steak" and it is a cut of meat that has been
pre-beaten, saving the cook a whole lot of work.
Surprisingly tender...............
Pre-chewed food.
Ever eat a hamburger, Cory?


Did I ever say there was anything *wrong* with pre-chewed food?

Isn't that how the Inuit kept their old folks alive?

They leave them out on ice flows for the polar bears.

--
"For the stronger we our houses do build,
The less chance we have of being killed." - William Topaz McGonagall

Cory Bhreckan

Re: Terrible British Food

Legg inn av Cory Bhreckan » 26 nov 2007 01:30:02

Robert Peffers wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:QRJ1j.4705$r81.2075@trndny05...
Robert Peffers wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:Buk0j.679$oL5.643@trnddc05...
Deirdre Sholto Douglas wrote:

Peter Jason wrote:
The minimum to kill all bacteria is 121
degrees C (250 degrees
F). Your 100 degree C temperature is only
guaranteed to kill
vegetative microbes and is the lowest
acceptable tempera-
ture for heat inactivation of
sporulators...and that's only if
the sauce is going to be used immediately.
You have to con-
sider that even if you did kill the cells
that were in the sauce
prior to cooking, allowing it to sit allows
new cells to enter
the system (via the air, the sauce on the
utensil which _didn't_
get to 100 degrees) and microbial food
spoilage life begins
at 60 degrees.
(Yawn!) Cheese, ham, smoked salmon etc
manufacturers don't have any trouble.

I'm sure they appreciate your blind faith...

PS: Are you, perchanch, a minimalist?

My friends don't get falling down drunk at meals

You have boring friends.

so you want to know if I'm a minimalist?! I'd say it's more that I
just, apparently, have have more
grown up friends...the sort who can leave sober and still have
enjoyed their evening.

Deirdre


--
"For the stronger we our houses do build,
The less chance we have of being killed." - William Topaz McGonagall

You have to be kidding.
There is no person under the Sun so boring as a drunk person.
The drunker they are the more boring they become.

You obviously have no sense of humour.
'Course I have. I end in kinks laughing at all those stupid drunk guys.

My point exactly.


Mind you the drunk persons thinks they are brilliant, charming and
funny, but then, they're drunk and their judgment somewhat impaired.
Another thing is that if you need to drink to lose your inhibitions,
or to enable you to function socially, then you are socially impaired
before you start to drink.



--
"For the stronger we our houses do build,
The less chance we have of being killed." - William Topaz McGonagall




--
"For the stronger we our houses do build,
The less chance we have of being killed." - William Topaz McGonagall

La N

Re: Terrible British Food

Legg inn av La N » 26 nov 2007 03:51:14

"Conway Caine" <ccaine@worldnet.att.net> wrote in message
news:dBl2j.150973$kj1.56781@bgtnsc04-news.ops.worldnet.att.net...
"La N" <nilita2004NOSPAM@yahoo.com> wrote in message
news:iai2j.30503$Zn.21877@edtnps90...

"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4747B37A.76C7A500@sbcglobal.net...


There's naught wrong with His Lordship's weight, he weighs
about 10.5 (147ish pounds) stone and stands just a hair over
5'10" which is a trifle _underweight_ for his frame...he does,
however, have rather severe arteriosclerosis and slightly less
severe (but not insignificant) atherosclerosis, hence the fat
and sodium restricted diet. Neither condition is a result of
lifestyle but rather a genetic propensity for "weak hearts" and
simple ageing...he's already outlived his brothers by a consid-
erable margin.


Geeze, that's scary. Hope he continues well, Deirdre. Well, I know he
will and that you will have many more years together.

My doc has me on mega doses of Fish Oil (Omega 3) and it seems to keep the
atherosclerosis under control.


I don't have any kind of cardiac problem, but I certainly use a lot of Omega
3 products. Omega 3 is just plain good for a person.

- nilita

La N

Re: Terrible British Food

Legg inn av La N » 26 nov 2007 03:51:14

"Conway Caine" <ccaine@worldnet.att.net> wrote in message
news:dBl2j.150973$kj1.56781@bgtnsc04-news.ops.worldnet.att.net...
"La N" <nilita2004NOSPAM@yahoo.com> wrote in message
news:iai2j.30503$Zn.21877@edtnps90...

"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4747B37A.76C7A500@sbcglobal.net...


There's naught wrong with His Lordship's weight, he weighs
about 10.5 (147ish pounds) stone and stands just a hair over
5'10" which is a trifle _underweight_ for his frame...he does,
however, have rather severe arteriosclerosis and slightly less
severe (but not insignificant) atherosclerosis, hence the fat
and sodium restricted diet. Neither condition is a result of
lifestyle but rather a genetic propensity for "weak hearts" and
simple ageing...he's already outlived his brothers by a consid-
erable margin.


Geeze, that's scary. Hope he continues well, Deirdre. Well, I know he
will and that you will have many more years together.

My doc has me on mega doses of Fish Oil (Omega 3) and it seems to keep the
atherosclerosis under control.


I don't have any kind of cardiac problem, but I certainly use a lot of Omega
3 products. Omega 3 is just plain good for a person.

- nilita

La N

Re: Terrible British Food

Legg inn av La N » 26 nov 2007 03:51:14

"Conway Caine" <ccaine@worldnet.att.net> wrote in message
news:dBl2j.150973$kj1.56781@bgtnsc04-news.ops.worldnet.att.net...
"La N" <nilita2004NOSPAM@yahoo.com> wrote in message
news:iai2j.30503$Zn.21877@edtnps90...

"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4747B37A.76C7A500@sbcglobal.net...


There's naught wrong with His Lordship's weight, he weighs
about 10.5 (147ish pounds) stone and stands just a hair over
5'10" which is a trifle _underweight_ for his frame...he does,
however, have rather severe arteriosclerosis and slightly less
severe (but not insignificant) atherosclerosis, hence the fat
and sodium restricted diet. Neither condition is a result of
lifestyle but rather a genetic propensity for "weak hearts" and
simple ageing...he's already outlived his brothers by a consid-
erable margin.


Geeze, that's scary. Hope he continues well, Deirdre. Well, I know he
will and that you will have many more years together.

My doc has me on mega doses of Fish Oil (Omega 3) and it seems to keep the
atherosclerosis under control.


I don't have any kind of cardiac problem, but I certainly use a lot of Omega
3 products. Omega 3 is just plain good for a person.

- nilita

La N

Re: Terrible British Food

Legg inn av La N » 26 nov 2007 03:51:14

"Conway Caine" <ccaine@worldnet.att.net> wrote in message
news:dBl2j.150973$kj1.56781@bgtnsc04-news.ops.worldnet.att.net...
"La N" <nilita2004NOSPAM@yahoo.com> wrote in message
news:iai2j.30503$Zn.21877@edtnps90...

"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4747B37A.76C7A500@sbcglobal.net...


There's naught wrong with His Lordship's weight, he weighs
about 10.5 (147ish pounds) stone and stands just a hair over
5'10" which is a trifle _underweight_ for his frame...he does,
however, have rather severe arteriosclerosis and slightly less
severe (but not insignificant) atherosclerosis, hence the fat
and sodium restricted diet. Neither condition is a result of
lifestyle but rather a genetic propensity for "weak hearts" and
simple ageing...he's already outlived his brothers by a consid-
erable margin.


Geeze, that's scary. Hope he continues well, Deirdre. Well, I know he
will and that you will have many more years together.

My doc has me on mega doses of Fish Oil (Omega 3) and it seems to keep the
atherosclerosis under control.


I don't have any kind of cardiac problem, but I certainly use a lot of Omega
3 products. Omega 3 is just plain good for a person.

- nilita

Conway Caine

Re: Terrible British Food

Legg inn av Conway Caine » 26 nov 2007 17:56:34

"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:Pro2j.14139$281.12184@trndny06...
Conway Caine wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:BQJ1j.4704$r81.3591@trndny05...
Conway Caine wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:hvY0j.2419$Pt.974@trnddc02...
Conway Caine wrote:
"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in
message news:4740CEBF.94848EB8@sbcglobal.net...
Conway Caine wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:VjK%i.1719$Mg1.499@trndny03...
In the South they make 'chicken fried steak' which looks lethal.
Actually Chicken Fried Steak is quite tasty.
What sort of steak is used? I'd think something like
a flank steak would get horribly tough if it were fried.
News flash from me wife.
It's called "Cube Steak" and it is a cut of meat that has been
pre-beaten, saving the cook a whole lot of work.
Surprisingly tender...............
Pre-chewed food.
Ever eat a hamburger, Cory?


Did I ever say there was anything *wrong* with pre-chewed food?

Isn't that how the Inuit kept their old folks alive?

They leave them out on ice flows for the polar bears.

Prechewed?

Conway Caine

Re: Terrible British Food

Legg inn av Conway Caine » 26 nov 2007 17:57:49

"La N" <nilita2004NOSPAM@yahoo.com> wrote in message
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"Conway Caine" <ccaine@worldnet.att.net> wrote in message
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"La N" <nilita2004NOSPAM@yahoo.com> wrote in message
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"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4747B37A.76C7A500@sbcglobal.net...


There's naught wrong with His Lordship's weight, he weighs
about 10.5 (147ish pounds) stone and stands just a hair over
5'10" which is a trifle _underweight_ for his frame...he does,
however, have rather severe arteriosclerosis and slightly less
severe (but not insignificant) atherosclerosis, hence the fat
and sodium restricted diet. Neither condition is a result of
lifestyle but rather a genetic propensity for "weak hearts" and
simple ageing...he's already outlived his brothers by a consid-
erable margin.


Geeze, that's scary. Hope he continues well, Deirdre. Well, I know
he will and that you will have many more years together.

My doc has me on mega doses of Fish Oil (Omega 3) and it seems to keep
the atherosclerosis under control.


I don't have any kind of cardiac problem, but I certainly use a lot of
Omega 3 products. Omega 3 is just plain good for a person.

It does have a lot going for it and is relatively inexpensive.
(The Omega 3 comment was for Deirdre)

Robert Peffers

Re: Terrible British Food

Legg inn av Robert Peffers » 26 nov 2007 18:25:04

"Conway Caine" <ccaine@worldnet.att.net> wrote in message
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"La N" <nilita2004NOSPAM@yahoo.com> wrote in message
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"Conway Caine" <ccaine@worldnet.att.net> wrote in message
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"La N" <nilita2004NOSPAM@yahoo.com> wrote in message
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"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in
message news:4747B37A.76C7A500@sbcglobal.net...


There's naught wrong with His Lordship's weight, he weighs
about 10.5 (147ish pounds) stone and stands just a hair over
5'10" which is a trifle _underweight_ for his frame...he does,
however, have rather severe arteriosclerosis and slightly less
severe (but not insignificant) atherosclerosis, hence the fat
and sodium restricted diet. Neither condition is a result of
lifestyle but rather a genetic propensity for "weak hearts" and
simple ageing...he's already outlived his brothers by a consid-
erable margin.


Geeze, that's scary. Hope he continues well, Deirdre. Well, I know
he will and that you will have many more years together.

My doc has me on mega doses of Fish Oil (Omega 3) and it seems to keep
the atherosclerosis under control.


I don't have any kind of cardiac problem, but I certainly use a lot of
Omega 3 products. Omega 3 is just plain good for a person.

It does have a lot going for it and is relatively inexpensive.
(The Omega 3 comment was for Deirdre)



Let's face it a proper mixed, and balanced diet, is good for everyone and,
if properly mixed and balanced, should not require suppliments. It should
contain all the things needed for health and that includes the trace
elements.

Robert Peffers

Re: Terrible British Food

Legg inn av Robert Peffers » 26 nov 2007 18:25:44

"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:Pro2j.14139$281.12184@trndny06...
Conway Caine wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:BQJ1j.4704$r81.3591@trndny05...
Conway Caine wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:hvY0j.2419$Pt.974@trnddc02...
Conway Caine wrote:
"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in
message news:4740CEBF.94848EB8@sbcglobal.net...
Conway Caine wrote:
"Cory Bhreckan" <coryvreckan@NO_SPAM.verizon.net> wrote in message
news:VjK%i.1719$Mg1.499@trndny03...
In the South they make 'chicken fried steak' which looks lethal.
Actually Chicken Fried Steak is quite tasty.
What sort of steak is used? I'd think something like
a flank steak would get horribly tough if it were fried.
News flash from me wife.
It's called "Cube Steak" and it is a cut of meat that has been
pre-beaten, saving the cook a whole lot of work.
Surprisingly tender...............
Pre-chewed food.
Ever eat a hamburger, Cory?


Did I ever say there was anything *wrong* with pre-chewed food?

Isn't that how the Inuit kept their old folks alive?

They leave them out on ice flows for the polar bears.

--
"For the stronger we our houses do build,
The less chance we have of being killed." - William Topaz McGonagall

Yes but do they pre-chew them first?

Deirdre Sholto Douglas

Re: Terrible British Food

Legg inn av Deirdre Sholto Douglas » 26 nov 2007 19:01:43

Robert Peffers wrote:
"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4747B408.874D8ADD@sbcglobal.net...


Robert Peffers wrote:

Face it, if the wine is not coloured, has no strong fruit flavour and the
alcohol evaporates there is little point of adding it to anything except
a
glass.

Aye, Bob, but some wine _deserves_ to land in the soup.

Deirdre

Not if you don't buy it in the first place.
Then it ends up in someone else's soup.

"Soup wine" is, almost invariably, a gift from some well-meaning,
albeit clueless, soul who assumes high price equals high quality.

Deirdre

Cory Bhreckan

Re: Terrible British Food

Legg inn av Cory Bhreckan » 26 nov 2007 19:51:30

Deirdre Sholto Douglas wrote:
Robert Peffers wrote:
"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in message
news:4747B408.874D8ADD@sbcglobal.net...

Robert Peffers wrote:
Face it, if the wine is not coloured, has no strong fruit flavour and the
alcohol evaporates there is little point of adding it to anything except
a
glass.
Aye, Bob, but some wine _deserves_ to land in the soup.

Deirdre
Not if you don't buy it in the first place.
Then it ends up in someone else's soup.

"Soup wine" is, almost invariably, a gift from some well-meaning,
albeit clueless, soul who assumes high price equals high quality.

Deirdre

Or some cluefull guest who switched the price tag.

--
"For the stronger we our houses do build,
The less chance we have of being killed." - William Topaz McGonagall

Deirdre Sholto Douglas

Re: Terrible British Food

Legg inn av Deirdre Sholto Douglas » 27 nov 2007 00:43:38

Jack Linthicum wrote:
On Nov 26, 1:01 pm, Deirdre Sholto Douglas
finch.enter...@sbcglobal.net> wrote:
Robert Peffers wrote:

"Deirdre Sholto Douglas" <finch.enter...@sbcglobal.net> wrote in message
news:4747B408.874D8ADD@sbcglobal.net...

Aye, Bob, but some wine _deserves_ to land in the soup.

Not if you don't buy it in the first place.
Then it ends up in someone else's soup.

"Soup wine" is, almost invariably, a gift from some well-meaning,
albeit clueless, soul who assumes high price equals high quality.


Even the magazine Wine Spectator warns against buying a wine you know
nothing about and is priced above what any sensible person would pay
for any but a known best.

I have a feeling _Wine Spectator_ doesn't make
their reading list.

In a wine shop this weekend, man asked the floor man for a wine "Pino-
nurr", and was disappointed when it turned out to be a red not a white.

Well, there is a "Peanut no-ear blank", you know. :-)

Deirdre

Conway Caine

Re: Terrible British Food

Legg inn av Conway Caine » 27 nov 2007 18:03:44

"Robert Peffers" <peffers50@btinternet.com> wrote in message
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"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in
message news:4747B37A.76C7A500@sbcglobal.net...


There's naught wrong with His Lordship's weight, he weighs
about 10.5 (147ish pounds) stone and stands just a hair over
5'10" which is a trifle _underweight_ for his frame...he does,
however, have rather severe arteriosclerosis and slightly less
severe (but not insignificant) atherosclerosis, hence the fat
and sodium restricted diet. Neither condition is a result of
lifestyle but rather a genetic propensity for "weak hearts" and
simple ageing...he's already outlived his brothers by a consid-
erable margin.


Geeze, that's scary. Hope he continues well, Deirdre. Well, I know
he will and that you will have many more years together.

My doc has me on mega doses of Fish Oil (Omega 3) and it seems to keep
the atherosclerosis under control.


I don't have any kind of cardiac problem, but I certainly use a lot of
Omega 3 products. Omega 3 is just plain good for a person.

It does have a lot going for it and is relatively inexpensive.
(The Omega 3 comment was for Deirdre)



Let's face it a proper mixed, and balanced diet, is good for everyone and,
if properly mixed and balanced, should not require suppliments. It should
contain all the things needed for health and that includes the trace
elements.

Indeed but in this day and age of fast food and faster women, who eats a
balanced diet?

Robert Peffers

Re: Terrible British Food

Legg inn av Robert Peffers » 27 nov 2007 18:09:52

"Conway Caine" <ccaine@worldnet.att.net> wrote in message
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"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in
message news:4747B37A.76C7A500@sbcglobal.net...


There's naught wrong with His Lordship's weight, he weighs
about 10.5 (147ish pounds) stone and stands just a hair over
5'10" which is a trifle _underweight_ for his frame...he does,
however, have rather severe arteriosclerosis and slightly less
severe (but not insignificant) atherosclerosis, hence the fat
and sodium restricted diet. Neither condition is a result of
lifestyle but rather a genetic propensity for "weak hearts" and
simple ageing...he's already outlived his brothers by a consid-
erable margin.


Geeze, that's scary. Hope he continues well, Deirdre. Well, I
know he will and that you will have many more years together.

My doc has me on mega doses of Fish Oil (Omega 3) and it seems to keep
the atherosclerosis under control.


I don't have any kind of cardiac problem, but I certainly use a lot of
Omega 3 products. Omega 3 is just plain good for a person.

It does have a lot going for it and is relatively inexpensive.
(The Omega 3 comment was for Deirdre)



Let's face it a proper mixed, and balanced diet, is good for everyone
and, if properly mixed and balanced, should not require suppliments. It
should contain all the things needed for health and that includes the
trace elements.

Indeed but in this day and age of fast food and faster women, who eats a
balanced diet?




I do for one.

D. Spencer Hines

Re: Terrible British Food

Legg inn av D. Spencer Hines » 27 nov 2007 18:13:38

As do I.

DSH

"Robert Peffers" <peffers50@btinternet.com> wrote in message
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"Conway Caine" <ccaine@worldnet.att.net> wrote in message
news:Q5Y2j.55796$if6.21113@bgtnsc05-news.ops.worldnet.att.net...

Indeed but in this day and age of fast food and faster women, who eats a
balanced diet?

I do for one.

Conway Caine

Re: Terrible British Food

Legg inn av Conway Caine » 28 nov 2007 16:37:27

"Robert Peffers" <peffers50@btinternet.com> wrote in message
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"Deirdre Sholto Douglas" <finch.enteract@sbcglobal.net> wrote in
message news:4747B37A.76C7A500@sbcglobal.net...


There's naught wrong with His Lordship's weight, he weighs
about 10.5 (147ish pounds) stone and stands just a hair over
5'10" which is a trifle _underweight_ for his frame...he does,
however, have rather severe arteriosclerosis and slightly less
severe (but not insignificant) atherosclerosis, hence the fat
and sodium restricted diet. Neither condition is a result of
lifestyle but rather a genetic propensity for "weak hearts" and
simple ageing...he's already outlived his brothers by a consid-
erable margin.


Geeze, that's scary. Hope he continues well, Deirdre. Well, I
know he will and that you will have many more years together.

My doc has me on mega doses of Fish Oil (Omega 3) and it seems to
keep the atherosclerosis under control.


I don't have any kind of cardiac problem, but I certainly use a lot of
Omega 3 products. Omega 3 is just plain good for a person.

It does have a lot going for it and is relatively inexpensive.
(The Omega 3 comment was for Deirdre)



Let's face it a proper mixed, and balanced diet, is good for everyone
and, if properly mixed and balanced, should not require suppliments. It
should contain all the things needed for health and that includes the
trace elements.

Indeed but in this day and age of fast food and faster women, who eats a
balanced diet?




I do for one.

You are a wise man, then.
Every report I've read supports the idea of getting your vitamins from
fruits and vegetables rather than pills.
Not that pills won't work.
Veggies work better.
And in my case I know that I should be eating a whole lot more veggies and
much less meat.
Not that it influences my choice of foods.

Conway Caine

Re: Terrible British Food

Legg inn av Conway Caine » 28 nov 2007 16:38:26

"D. Spencer Hines" <panther@excelsior.com> wrote in message
news:jfY2j.69$ag5.397@eagle.america.net...
As do I.

DSH

"Robert Peffers" <peffers50@btinternet.com> wrote in message
news:8fqdnVSEmIf70tHanZ2dnUVZ8rGdnZ2d@bt.com...

"Conway Caine" <ccaine@worldnet.att.net> wrote in message
news:Q5Y2j.55796$if6.21113@bgtnsc05-news.ops.worldnet.att.net...

Indeed but in this day and age of fast food and faster women, who eats a
balanced diet?

I do for one.

But you people are few and far between.
For the rest of the world it's fried Mars Bars.

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