I'll be the judge, I'll be the jury,
Said cunning old Fury:
I'll try the whole cause, and condemn you to death!
- Lewis Carroll

Political/politician commentary omitted.
Cock Robin however comes to mind.

At least in that nursery rhyme someone
admitted to committing a crime, though.

American supermarket chicken has gone anemic over the past few

years.

It's been longer than a few years. The same
factors (battery farming, scientific formulation
of feeds with the eradication of bugs and such from
the diet, and so on) that made chicken the standard
cheap protein also made it the standard characterless
protein. Strangely, the chicken I got from the lowly
Market Basket was surprisingly not untasty.

When it gets to the point where tofu and chicken breast don't taste
too much different....

I find that tofu often has a pleasant flavor.

The pork too. It all looks funny.

You knew something was wrong with the world when
the pig manufacturers started advertising "the
other white meat."

Pork is supposed to be red. Or at least pink. This pale stuff is
just ... weird.

You cook it with sherry and soy, and it
almost comes to life. A zombie life, maybe.

I've had a couple chicken dishes recently,
but they were Asian chickens, and even the
white part had some taste.

I don't mind raw onions, but do mind the side effects.

You take the bitter with the sweet.

Or the belch.

Heat tolerance changes over time. My mom even ate something

spicy

the other night without complaining. There's hope for you yet.

Everything is variable, always. The challenge
is to maintain some sort of benchmark or
baseline that one can compare with current
perceptions.

Or just use a standardized product to use to test perceptions and
then use that to figure out where the baseline has meandered this
week.

Or have a memory. People sometimes ask how
I can remember stuff like that, and a;; I
can say is, doesn't everybody?

that way. Whether the sugar is added by
a factory or by some other kind of unseen
hand is quite irrelevant.

It can make a difference when it's metabolized.

But I maintain that it makes much less
difference than people like to think.

Possibly, but I at least attempt to do things the healthy way. Fail miserably mind, but try.

I can't cast many stones any more - after 55
or so, it's unclear whether the errors of my
ways have come back to haunt me or whether
something happened to make my life take a dive.

Title: Peanut Butter Banana Milk Shake

The other Ruth wouldn't go anywhere near this. Not sure I would
either for other reasons.

It was an interesting conglomeration.

That's one word for it.

---------- Recipe via Meal-Master (tm) v8.01

Title: Tiessennau Mel (Honey Cakes)
Categories: Cakes, Welsh
Yield: 6 servings

4 oz Honey 1/2 ts Bicarbonate of soda
1 ts Cinnamon 4 oz Butter or margarine
4 oz Brown sugar 1 x Caster sugar
1 x Egg 1 x A little milk
1/2 lb Flour

Sieve together flour, cinnamon and bicarbonate of soda.
Cream butter and sugar. Seporate the egg yolk from the white. Beat the
yolk into sugar and butter, then add the honey, gradually.
Stir in the flour with a little milk as required and mix all together
lightly.
Whisk the egg white into a stiff froth and fold into mixture.
Half fill small patty tins with the mixture; dredge the top of each with
cester sugar. Bake in a hot oven for 20 minutes.
Oven control Gas mark 6 (400F) or 7 (425F).
When ready sprinkle a little more sugar.
Croeso Cymreig.

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

I'll be the judge, I'll be the jury,
Said cunning old Fury:
I'll try the whole cause, and condemn you to death!
- Lewis Carroll

Political/politician commentary omitted.
Cock Robin however comes to mind.

At least in that nursery rhyme someone
admitted to committing a crime, though.

No subpoenas required either.

protein. Strangely, the chicken I got from the lowly
Market Basket was surprisingly not untasty.

When it gets to the point where tofu and chicken breast don't

taste

too much different....

I find that tofu often has a pleasant flavor.

Tastes better than some chicken.

the pig manufacturers started advertising "the
other white meat."

Pork is supposed to be red. Or at least pink. This pale stuff

is

just ... weird.

You cook it with sherry and soy, and it
almost comes to life. A zombie life, maybe.

The marketroids are trying to eat our brains? I can imagine taking
the ground version, and making a meat loaf with taco seasoning mix in
a pinch. That might help it. It works on TVP, so the tasteless meat
proteins might work too.

I've had a couple chicken dishes recently,
but they were Asian chickens, and even the
white part had some taste.

Sounds good to me.

Everything is variable, always. The challenge
is to maintain some sort of benchmark or
baseline that one can compare with current
perceptions.

Or just use a standardized product to use to test perceptions and
then use that to figure out where the baseline has meandered this
week.

Or have a memory. People sometimes ask how
I can remember stuff like that, and a;; I
can say is, doesn't everybody?

I know that feeling. I randomly memorize things sometimes with no
conscious intent to do so. I also "taste" things in my head when I'm
cooking. Some folks can't figure that one out either.

Possibly, but I at least attempt to do things the healthy way.

Fail

miserably mind, but try.

I can't cast many stones any more - after 55
or so, it's unclear whether the errors of my
ways have come back to haunt me or whether
something happened to make my life take a dive.

Like me, it's probably an evil mix of the two. Some of my problems
are self-inflicted and others are caused by continuing to breathe.

Title: Tiessennau Mel (Honey Cakes)
Categories: Cakes, Welsh
Yield: 6 servings

Sounds good to me. Honey and cinnamon generally does.


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