To: Ruth Haffly
Subj: 181 more overflow

I've had all kinds of chips, good and bad ...
notably both rancid and salty from Miss Vickie's shortly after
that company was taken over by I think Weller told me
Frito-Lay.

Yeah, It was FL. In the beginning Miss Vickie only made one flavour
and the ingredients were just potatoes, peanut oil and sea salt,
fried in batches kettle style. But FL uses generic vegetable oil, preservatives, other additives and a host of artificial flavours.
They drove the brand down to mediocre but not terrible levels. They
are still trading profitably on the name though as the Vickie's
brand is twice as expensive as regular FL and triple Loblaws No
Name, and yet people still buy them.

To: Nancy Backus
Subj: 184 picnic day

Our keen interest is not gluttony but a spirit of high adventure.

We'd like to think so. A Weller line?

I stole it from Modern Drunkard Magazine ...

https://drunkard.com/i-drink-the-world-the-charles-h-baker-jr-story/

Barbarians may eat and the civilized may dine, but chowhounds feed.

And that one was from the original chowhounds message board, before
it went commercial.

To: Jim Weller
Subj: 185 yeast

yeast

does contain a lot of protein including all nine of the
essential amino acids.

Balancing your aminos appears to be an overrated pastime,
and micromanaging them in a normal diet has been shown to
be kind of silly.

It's also slam dunk easy. As I almost always have bread, pasta or
rice at every meal, any meal with pulses in it is automatically
loaded with complete protein. Having said that I rarely have a
completely meatless meal as I prefer my pulse dishes to be flavoured
with at least a little animal flesh, fat and/or broth.

Lavender Blossom Fizz

None for me thanks. I absolutely abhor the smell and taste of
lavender!

Last of the Indian sweets recipes:

---------- Recipe via Meal-Master (tm) v8.06

Title: Sago And Vermicelli Kheer (Pudding)
Categories: Desserts, Indian, Noodles, Pudding, Dairy
Yield: 8 servings

4 tb Unsalted Butter
1 c Vermicelli, broken into
2 -inch pieces
1 c Sago
6 1/4 c Hot Milk
1/4 ts Cardamom Seeds,
-crushed fine
2 tb Golden Raisins
1 c Sugar

Cook sago in water first until they loose the white color and look
transparent. Set aside. Melt butter in a heavy saucepan. Fry
vermicelli until pieces turn golden brown. This happens rapidly so
watch out.

Pour in the hot milk and bring to a simmer. Adjust heat to keep
milk simmering vigorously without letting it boil over. Add cooked
sago (with or without the water), raisins, cardamom.

Let cook for about 20 minutes with frequent stirring. Add sugar
and cook another 5 minutes. Serve hot or chilled in refrigerator.
One can replace the vermicelli with sago but this kind of has a
bland taste.

Recipe By: Ramesh

-----


Cheers

Jim


... Culantro Is Even More Cilantro-y Than Cilantro

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