I'm not sure what the allowable percentage of added water
is in various foodstuffs. For uncured seafood and meats,
I think it should be zero.

Agreed, we're trying to avoid getting meats with water (especially salt water) added.

There usually is a deficit in flavor, and I have no
idea why it's allowed.

There are those, too. Like my high-school dreamboat's father,
who became allergic to alliums later on in life.

If he was a big eater of it before developing the allergy, he'd be
missing the stuff big time! OTOH, if he didn't eat that much of it
before, he'd not miss it hardly at all.

He missed it terribly.

he's put in a lot of intential clinamens that render
his accounts more than a little suspect. Most authors
do at least some of that but not to this degree.

Just depends on what you are looking for in your reading.

For me, a modicum of truth helps a lot.

Especially if the book is supposed to be based on reality.

To give that particular author a little credit, he
didn't make any explicit claims, though putting forth
verifiably existent sources and attributing verifiably
nonexistent facts to them is not playing fair.

again. > ML> If you get on maybe I'll even start watching.

Deal!

If it happens, tell us when you'll be on.

Will do, of course.

Expecting it.

Means I'd best take the on line test next time it's offered.

Go for it.

Barring problems, a couple tablespoons should suffice.

IOW, about 1/8 of a cup. Usually more than enough sauce for me, most

of > the time anyway but sometimes I might want a bit more.

Correction--smallest cups look to be about 1/8 cup or 2 tablespoons. We
have some in the kitchen that get used from time to time.

As we've noted before, it depends on the quality of
the food to be enhanced or hidden.

Exctly so!

That's the way sauces are meant to be used.

Good thought there; might talk with my therapist about it tomorrow.

I hope s/he'll agree.

Forgot to ask Wednesday but go back on Monday so will ask then.

Pretty much all mincemeat is mock these days, in
one way or another.

Since this one is based on green tomatoes, there's no meat in it.

One could still put suet or lard in.

I've seen kidney suet distinguished from other suet,
but, yes, in standard usage, suet means kidney suet.

Which was impossible to find in Sierra Vista in the mid 90s.

This recipe was meant for another post but didn't get
found in time.

Sauce gribiche
categories: condiment
yield: 6 oz

1/2 ts salt
1 Tb Dijon mustard
1 Tb wine vinegar
3 Tb olive oil
1 Tb capers
2 cornichons, finely chopped
1 hard-boiled egg, finely chopped
freshly ground pepper
1 Tb chopped parsley

In a bowl, mix all ingredients except parsley. Taste and
adjust seasonings to your liking. When ready to serve,
mix in parsley. Serve with cold meat like leftover leg
of lamb or roast chicken; also good on roast vegetables
like carrots and turnips, or good-quality cold cuts
like rare roast beef or turkey breast.

New York Times
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

I'm not sure what the allowable percentage of added water
is in various foodstuffs. For uncured seafood and meats,
I think it should be zero.

Agreed, we're trying to avoid getting meats with water (especially

salt > water) added.

There usually is a deficit in flavor, and I have no
idea why it's allowed.

I've no idea either.

There are those, too. Like my high-school dreamboat's father,
who became allergic to alliums later on in life.

If he was a big eater of it before developing the allergy, he'd be missing the stuff big time! OTOH, if he didn't eat that much of it before, he'd not miss it hardly at all.

He missed it terribly.

As would any of us who consume it regularly.

he's put in a lot of intential clinamens that render
his accounts more than a little suspect. Most authors
do at least some of that but not to this degree.

Just depends on what you are looking for in your reading.

For me, a modicum of truth helps a lot.

Especially if the book is supposed to be based on reality.

To give that particular author a little credit, he
didn't make any explicit claims, though putting forth
verifiably existent sources and attributing verifiably
nonexistent facts to them is not playing fair.

Fair enough.

again. > ML> If you get on maybe I'll even start

watching. > ML> > ML> > Deal!

If it happens, tell us when you'll be on.

Will do, of course.

Expecting it.

Means I'd best take the on line test next time it's offered.

Go for it.

As long as there are no conflicts, I can.

Correction--smallest cups look to be about 1/8 cup or 2 tablespoons.

We > have some in the kitchen that get used from time to time.

As we've noted before, it depends on the quality of
the food to be enhanced or hidden.

Exctly so!

That's the way sauces are meant to be used.

Should, but some people like to drown meat and suchlike in them.

Pretty much all mincemeat is mock these days, in
one way or another.

Since this one is based on green tomatoes, there's no meat in it.

One could still put suet or lard in.

I put in just a bit of regular beef fat.

I've seen kidney suet distinguished from other suet,
but, yes, in standard usage, suet means kidney suet.

Which was impossible to find in Sierra Vista in the mid 90s.

This recipe was meant for another post but didn't get
found in time.

Sauce gribiche
categories: condiment
yield: 6 oz

It works here.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... ... Life is what happens to you while you're busy making other plans-J. Lennon

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)