I had to by 25 pounds at a time. Approx. 10 kilos and if my doctor over here caught me eating sweetbreads he would take away my privilages to eat for at least a month. Allan
On Thu, Jun 25, 2009 at 10:51 AM, [email protected] < [email protected]> wrote: > > 2.2 Pounds to the Kilo my friend. > > On 24 June, 20:50, rigsy03 <[email protected]> wrote: > > I don't know how kilos translate into pounds.// On the bright side, > > you have two celebrations each year! That's something.// I now use the > > basement freezer for a cabinet- it's large with a lock- mother never > > trusted the help completely. They might smuggle off a leg of > > lamb!:-)// Switched to a smaller fridge/freezer in the kitchen when > > the children left and it's about right for me.// I do try to keep > > track of freezer and shelf life- pack in smaller portions with the > > help of a slick Japanese knife or separation of steaks, chops and > > parts. Freeze soups, chili, etc. in pints. Even grated citrus, rolls > > of ginger and tomato paste, leftover marinara sauce, bread for crumbs > > have their niche- even cheeses. I seem to have lost the desire to cook > > large- maybe because I did it for so many years between feeding an > > active family and dinner parties. I hardly bake at all anymore as my > > sweet tooth really prefers salty- my children visit with old dreams of > > cakes, cookies and pies, deep dish pizzas- their childhood comfort > > foods- and we laugh about MOM! lol > > > > On Jun 24, 7:08 am, iam deheretic <[email protected]> wrote: > > > > > > > > > Well rigs,, when Doc told me I could only eat sweet breads twice a > year,, I > > > gave away about 7 kilos, the only way I could by my sweet breads was > getting > > > 10 kilos at a time (sniff sniff) and I had just stocked up.. I was very > > > lucky my father and mother bought me a medium size freezer as a > birthday > > > present about 20 years ago.. I would easily hold 500 kilograms of meat > no > > > problem so I found I could by in bulk and make it through to the next > > > sale.. had a lot of chicken leg BBQ's at 14 Cents a pound.. The local > > > supermarket manger became a friend and to make sure he had enough for > the > > > sales he called me when he was ordering to see if I wanted some.. also > knew > > > the food bank manager so on occasion we would buy together.. He was a > good > > > sport and helped a great deal with my food budget. Nothing was ever > wasted. > > > Allan > > > > > On Wed, Jun 24, 2009 at 12:21 PM, rigsy03 <[email protected]> wrote: > > > > > > Sounds delicious to me! Do you share? :-) I was fortunate to have a > > > > mother who was a great cook sans cookbooks. She learned from the > owner > > > > of a top restaurant- closed decades ago. I learned from her when I > > > > came home during a separation in my early 20's as I lacked > experience- > > > > although my first apple pie was probably the best on earth but the > > > > kitchen looked like a tornado had struck! What I had were taste buds > > > > and exposure to a wide variety of foods via her cooking and top > > > > restaurants. Even after their divorce my father would come to our > > > > house to eat for Sunday brunch- a story I innocently related to his > > > > third hapless wife that caused quite a stir.// I am noticing a change > > > > in what is offered in the meat counter at my usual supermarket- it > has > > > > a high percentage of immigrant shoppers and I have seen platters of > > > > chicken feet, tongue,etc. The problem I face is cooking for one since > > > > eating is also a social connection/celebration. How certain foods > will > > > > store. The shame of throwing out food. The memory of tears trying to > > > > keep a full fridge/cupboard raising children without dough. Sometimes > > > > food triggers such painful thoughts and memories one loses all > > > > appetite. > > > > > > "How the Food Makers Captured Our Brains" By Tara Parker-Pope > > > >http://www.nytimes.com/2009/06/23/health/23well.html?em > > > > > > On Jun 24, 3:24 am, "[email protected]" < > [email protected]> > > > > wrote: > > > > > Then I'm confused as I had an ox tounge and mustard pickle > sandwhich > > > > > in my lunch box only yesterday. > > > > > > > On 24 June, 00:06, rigsy03 <[email protected]> wrote: > > > > > > > > You won't find steak and kidney pie, pickled tongue, stuffed > heart, > > > > > > sweetbreads on many current menus. Headcheese! Liver-chopped, > > > > > > pate,sausage, braised with onions! Famers had their own economy- > using > > > > > > the entire animal, crop. But then, you can recall Napoleon's > Grand > > > > > > Army retreat from Moscow eating horsemeat before freezing to > death and > > > > > > gag at the thought of it all.//Perhaps the salvation of our food > chain > > > > > > will be kosher. I can do that too! lol The Canaanites taught the > Jews > > > > > > how to cook, build palaces and temples, etc. > > > > > > > > On Jun 23, 9:42 am, "[email protected]" < > [email protected]> > > > > > > wrote: > > > > > > > > > Huh!? Organ meats are taboo? Where the hell is that then? > > > > > > > > > On 23 June, 15:11, rigsy03 <[email protected]> wrote: > > > > > > > > > > Gnawing on bone gristle and joints probably saved many teeth. > The > > > > gel > > > > > > > > that indicates a good soup. Organ meats are taboo perhaps > thanks to > > > > > > > > transplant surgeons. > > > > > > > > > > On Jun 23, 8:03 am, "[email protected]" < > > > > [email protected]> > > > > > > > > wrote: > > > > > > > > > > > Hey Slip, > > > > > > > > > > > As an ex-butcher I couldn't agree more. Are you in London > by > > > > chance? > > > > > > > > > > > As to muscles, well it is protien that is need to build > these, so > > > > I > > > > > > > > > guess lots of nuts. > > > > > > > > > > > On 23 June, 02:55, Slip Disc <[email protected]> wrote: > > > > > > > > > > > > Good response Don but I would have to say as a meat man > that it > > > > has > > > > > > > > > > become increasingly difficult to find meat that is of the > > > > quality of > > > > > > > > > > let's say 40 or 50 years ago. The use of steroids and > weight > > > > > > > > > > enhancers have rendered meat as a tainted product of meat > > > > purveyors. > > > > > > > > > > Whenever I can, I purchase, at a higher price of course, > meat > > > > > > > > > > containing no antibiotic's, no hormones and no > > > > herbicide/pesticide > > > > > > > > > > residue from grains. I'm not carnivorous on a daily basis > but > > > > when I > > > > > > > > > > indulge I want the best. A varied diet is the way to go > and > > > > > > > > > > moderation on any level is, in my view, level headed. > > > > > > > > > > You are certainly right about individuals who appear > frail, > > > > however, I > > > > > > > > > > think that is not as much attributed to the diet as it is > to > > > > the lack > > > > > > > > > > of knowledge of the road on which they chose to travel. > One can > > > > be > > > > > > > > > > healthy and present a full muscular stature while > engaging a > > > > regimen > > > > > > > > > > of vegetarian delights. It's all about vitamins and > minerals > > > > from a > > > > > > > > > > variety of food sources. > > > > > > > > > > > > On Jun 22, 8:03 pm, Don Johnson <[email protected]> > wrote: > > > > > > > > > > > > > Solid sleuthing Slip. I had my doubts on how healthy a > no > > > > meat diet > > > > > > > > > > > could be. The only Vegans I know are very thin, pale > and seem > > > > to have > > > > > > > > > > > low energy levels. > > > > > > > > > > > That's ok in a girl but the guys look a little peaked. > That > > > > said, > > > > > > > > > > > they'll probably still live longer then meat lovers > like > > > > myself. But, > > > > > > > > > > > as they say, it's all about quality of life. I gotta > have > > > > meat. > > > > > > > > > > > > > dj > > > > > > > > > > > > > On Mon, Jun 22, 2009 at 6:30 PM, Slip Disc< > [email protected]> > > > > wrote: > > > > > > > > > > > > > > Please review this link.............. > > > > > > > > > > > > > >http://www.rawandjuicy.com/index.html > > > > > > > > > > > > > > and then review this link.............. > > > > > > > http://www.diseaseproof.com/archives/healthy-food-the-cold-truth-abou... > > > > > > > > > > > > > > and then tell me what you think about "Raw". > > > > > > > > > > > > > > If those links weren't enough for you then try this > myth > > > > buster > > > > > > > > > > > > link............ > > > > > > > http://www.beyondveg.com/billings-t/selected-myths/selected-myths-1a.... > > > > > > > > > > > > > > So what do you think? > > > > > > > > > > > > > > Before cooking we lived on raw foods. > > > > > > > > > > > > > > Personally I want my cooked foods!- Hide quoted text > - > > > > > > > > > > > > - Show quoted text -- Hide quoted text - > > > > > > > > > > > - Show quoted text -- Hide quoted text - > > > > > > > > > > - Show quoted text -- Hide quoted text - > > > > > > > > > - Show quoted text -- Hide quoted text - > > > > > > > > - Show quoted text -- Hide quoted text - > > > > > > > - Show quoted text - > > > > > -- > > > ( > > > ) > > > I_D Allan- Hide quoted text - > > > > > - Show quoted text -- Hide quoted text - > > > > - Show quoted text - > > > -- ( ) I_D Allan --~--~---------~--~----~------------~-------~--~----~ You received this message because you are subscribed to the Google Groups ""Minds Eye"" group. 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