Archived posting to the Leica Users Group, 2003/11/11
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]One of the problems with beef is the quantity of steroids and or antibiotics used in the rearing. Different governments have significantly different regulations regarding this. These materials give faster rearing and more tender meat so the cost is lower for a given apparent quality. I don't know what the health implications actually are or what the current status of each countries regulations is these days. cheers frank On Wednesday, November 12, 2003, at 12:05 am, Kit McChesney wrote: > I won't eat meat at restaurants anymore unless well-prepared. I had a > pork > chop at Outback that came to me bleeding once. When I complained, the > management said, "oh, it'll be okay," and then asked if I'd like a > gift cert > to come back. I said, "why would I want to come back again if I can't > get > the thing cooked right the first time?" I shouldn't have been there in > the > first place, so I have myself to blame. > > Nope, only beef and other meats grown organically and humanely--like > the > good Coleman stuff--for this kid, and prepared properly. > > Kit > > > -----Original Message----- > From: owner-leica-users@mejac.palo-alto.ca.us > [mailto:owner-leica-users@mejac.palo-alto.ca.us] On Behalf Of Marc > James > Small > Sent: Tuesday, November 11, 2003 3:34 PM > To: leica-users@mejac.palo-alto.ca.us > Subject: [Leica] FOOD AGAIN > > At 01:56 PM 11/9/03 -0700, Kit McChesney wrote: >> But you are absolutely right about food. But it's not even the Wendy >> McWhoppers that I'm talking about, but the other awful excuses for >> eating >> places, like the Outbacks, Chilis, Olive Gardens, and the rest. > > To be fair, Outback cranks out a decent prime rib, and that to me is a > real > meal. Chain restaurants are not my end-all and be-all but I can endure > them. > > As for that pot of beans, my wife makes such all the time. We're have > split-peas with ham hocks tonight. She is a Yankee (LP Michigan) but > was > raised on a farm, so she DOES know how to cook this stuff up as it > should > be cooked. (Almost all vegetables should be blanched for the best > flavor. > Artichokes you need to cook a bit more, while beans, in general, > should be > cooked to death with vinegar and ham.) > > Artichokes have dried up here in recent weeks but they'll be back soon. > And an artichoke and a ribeye is good eating by anyone's standards. > And, > while I do not like to cook, I do make a killer fried chicken -- the > trick > is in the paprika. Use Hungarian if you can get it. > > Marc > > msmall@infionline.net FAX: +540/343-7315 > Cha robh bąs fir gun ghrąs fir! > > > -- > To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html > > -- > To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html > - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html