Cock Robin however comes to mind.

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

No subpoenas required either.

Needn't have one, as there was a confession.

Could get thrown out on a technicality.

Then no subpoena would be needed anyway.

I find that tofu often has a pleasant flavor.

Tastes better than some chicken.

And there are those who think it doesn't
taste like anything. They wrong.

It tastes like factory-raised chicken.

I walked by a place called Chicken Factory,
where a half chicken, Coke, yuca fries cost
$7; the store smelled really good and
authentic, but my friend wanted someplace
sitdown and air-conditioned, so I watched
her eat an Original Thickburger from Carl's
Jr. next door for the same price (no side
or drink). My heart shriveled, and I tried
not to show it, but after she accused me of
trying to ruin her appetite. This is a woman
who went on a trip to Singapore and Thailand
with a delegation of US food writers and was
fed under the watchful eye of that same
Violet Oon.

As we've discussed here, it is one skill
taking good ingredients and making good food
but also an important skill to make something
decent out of something indecent. Sometimes
it's simply a matter of covering up, but sometimes
that's not all one needs to do.

There are whole cuisines based on doing just that.

Naturally. It is only in recent times that
lots of people have had the luxury of being
able to throw stuff out.

Every little stall offers something good.
Fresh naturally-grown ingredients, simple
cooking, specializing in a limited number
of products. Michelin-starred hawker stalls
and holes in the wall, some of them.

Sounds like a good place to be.

Many Asian cities have great street food. It
may or may not be better than that in New York,
say, but it's more highly appreciated.

99% of the time I know pretty much how what
I'm cooking is going to taste. The rest of the
time I fake it.

I'm usually only sure about 75% of the time.

Good enough for jazz.

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.

Sometimes the mix is evil, sometimes maybe
it just seems to be.

And sometimes you just have to wonder.

There's no point fussing about it
at any rate.

Title: Honey-Spice Apple

Done this before. We used to get tons of apples every year when I was
a kid and we had to bake apples at least once.

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

Title: Flogheres (Almond Pipes)
Categories: Greek, Cookies
Yield: 8 servings

4 lg Filo pastry sheets 1/4 ts Salt
1/2 c Melted butter 1 Egg, well-beaten
1/2 lb Toasted sliced almonds 1 ts Orange peel
1/4 c Sugar 1/2 ts Ground cinnamon

Cinnamon Honey Syrup (recipe below)

Brush filo sheets with 1/4 cup butter - stacking sheets on a large
chopping
board or counter top. Combine almonds, sugar, salt, egg, orange peel,
cinnamon and remaining butter in a small bowl. Spread over top of filo
sheets. Beginning with longer side, roll tightly into one long roll.
Tuck
ends in well. Place in an ungreased, metal baking pan. Slice into 8
portions. Spread portions out slightly so that heat can circulate
between
rolls. Bake in a moderately hot oven (375 degrees F) 45 to 50 minutes
until top filo is deep golden brown and nuts at side look well-toasted.
Remove from oven and pour hot Cinnamon Honey Syrup over rolls at once
until
sizzling stops. (Do not pour syrup over after sizzling stops or rolls
will
be too sticky.)

Cinnamon Honey Syrup: 1 cup honey 1 cup sugar 1 cup water 1 tsp orange
peel
1/2 tsp ground cinnamon 1 Tbsp lemon juice

Combine honey, sugar, water, orange peel, and cinnamon in a small
saucepan.
Cook, stirring constantly, until mixture boils. Simmer 20 minutes. Stir
in
lemon juice just before pouring over pastry.

Makes 8 servings.

From: INTERNATIONAL DINING WITH SPICE ISLANDS by the Spice Islands Home
Economics Staff, San Francisco. 1963/1970. LCCC# 63-22009 Shared by:
Karin
Brewer, Cooking Echo, 4/93

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I find that tofu often has a pleasant flavor.

Tastes better than some chicken.

And there are those who think it doesn't
taste like anything. They wrong.

It tastes like factory-raised chicken.

I walked by a place called Chicken Factory,
where a half chicken, Coke, yuca fries cost
$7; the store smelled really good and

I've never had a yucca fry, but would cheerfully try some if offered.
Not so sure on the Coke.

or drink). My heart shriveled, and I tried
not to show it, but after she accused me of
trying to ruin her appetite. This is a woman
who went on a trip to Singapore and Thailand
with a delegation of US food writers and was
fed under the watchful eye of that same
Violet Oon.

Some people genuinely like McDonald's. There's no accounting.

it's simply a matter of covering up, but sometimes
that's not all one needs to do.

There are whole cuisines based on doing just that.

Naturally. It is only in recent times that
lots of people have had the luxury of being
able to throw stuff out.

Most classic country recipes exist for just that reason. Boeuf
Bourginon is a prime example.

of products. Michelin-starred hawker stalls
and holes in the wall, some of them.

Sounds like a good place to be.

Many Asian cities have great street food. It
may or may not be better than that in New York,
say, but it's more highly appreciated.

No surprises there.

I'm usually only sure about 75% of the time.

Good enough for jazz.

Or government contractor work.

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