One reason to like Taco Bell
Michael Odom
and to get the near-student's eyes examined by an opthomologist. I
stayed here and painted and diddled.* I got a call from D about 4:30
indicating they wouldn't be home till 7:30 at the earliest. Cool.
I'd had a late lunch, so dinner at eight would be just fine. After a
bit more didling, I went to the store for celery, a poblano chile, a
bell pepper, some parsley, some white wine, mushrooms, canned chicken
stock, and stuff. Back home I chopped two ribs of the celery, half
the poblano, 1/3 the bell pepper, half an onion I had already, a
couple of scallions, four cloves of garlic, and about 1/2 cup of
mushrooms. These I sweated in some of the basil-infused olive oil I
have in the fridge. To the mix I added about a cup of wine and half a
can of stock. These I reduced to half their volume, adding 1/2 teasp
of Spanish smoked paprika (picante), a couple of bay leaves, some
dried thyme and some oregano as it cooked down.
Then came the crawfish tail meat which I'd taken out of the freezer
last night to thaw in the refrigerator, for it was to be an etouffee,
you see. Cut the bag, toss in the pan, sniff...HUH? Sniff...Maybe
I'm being too sensitive about that smell. Chop some fresh basil and
Mexican mint marigold and and parssley and add it to the pot.
Taste...Sniff... Uh oh.
Donna and the protostudent arrived about when I expected them. They
tasted the etouffee and confirmed: Bad crawfish. Spoiled. Dreck.
Merde. Doodoo. I wasn't dinner; it was bait, y'all.
I had a regular taco and two steak and lime sauce soft tacos for
dinner. So did Donna. She who will spend all my money next month had
chalupas.
*"The hardest part of being an artist is spending the whole day
looking out the window of your studio and then trying to convince your
wife that you've been working." -- Barnet Newman
M.Odom is at modom at koyote dot com
"Then came lo mein and going insane"
--Robert Earl Keen
Melba's Jammin'
(snip)
> I stayed here and painted and diddled.*
And you announce it to the world? Have you no shame, no sense of
propriety? Lord, what are we coming to?
(severe Odom snippage)
--
-Herself
"I can, ergo, I am."
<www.lpl.arizona.edu/~schaller/Barb>
evergene
>Donna and the soon-to-be college student went to Dallas today
>[...]
>I went to the store for celery, a poblano chile, a
>bell pepper, some parsley, some white wine, mushrooms, canned chicken
>stock, and stuff.
>
>Donna and the protostudent arrived about when I expected them. They
>tasted the etouffee
Does Protostudent have any idea just how badly she will eat next year,
in comparison to how she's been eating for the past 17 years? And do
you realize the profound, deep disappoint she will inevitably
experience, in food if not in men? Imagine the first poor shnook who
tries to impress her with his lasagna!!
Michael Odom
Quoth she last week: "You folks make too much out of dinner." I'm
thinking the mailman had something to do with this situation, though
her laugh when she was a preschooler was suspiciously redolent of
Daffy Duck. At any rate the boys will have her eviscerating wit to
contend with long before they try to cook her into submission.
I pity the fools.
evergene
Donna and the protostudent arrived about when I expected them. They
tasted the etouffee
evergene:
Does Protostudent have any idea just how badly she will eat next year,
in comparison to how she's been eating for the past 17 years?
Michael Odom:
>Quoth she last week: "You folks make too much out of dinner."
Hah. Those are the words of an innocent, someone who hasn't yet been
served "Ocean Bottom Delight" by the college food service.
Whilst in college I fell in love with a young woman from Italy who
made pesto for me, the first I ever tasted. She was strikingly
beautiful, with the most fantastic eyebrows I'd ever seen. That a
pasta sauce could be green instead of red was in itself strange and
exotic. That it could taste better than anything I'd ever eaten was
humbling.
My girlfriend at the time was also present at that meal, and was
nowhere near so entranced with Pesto Girl as I was.
In retrospect I don't know why I didn't just leave my girlfriend
right then and take up with Pesto Girl. Would have saved a lot of
trouble, and court costs, a few years later, too.
--
"Jesus, save us from your followers."
minnie
> >Does Protostudent have any idea just how badly she will eat next year,
> >in comparison to how she's been eating for the past 17 years? And do
> >you realize the profound, deep disappoint she will inevitably
> >experience, in food if not in men? Imagine the first poor shnook who
> >tries to impress her with his lasagna!!
>
> Quoth she last week: "You folks make too much out of dinner." I'm
> thinking the mailman had something to do with this situation, though
> her laugh when she was a preschooler was suspiciously redolent of
> Daffy Duck. At any rate the boys will have her eviscerating wit to
> contend with long before they try to cook her into submission.
>
> I pity the fools.
>
> M.Odom is at modom at koyote dot com
>
> "Then came lo mein and going insane"
> --Robert Earl Keen
Oh.....just wait :-) My daughter is very bright, athletic and has a dazzling
wit :-) She has more guy friends than girl :-) They like a
self-sufficient, self-confident woman....not those whining, high-maintanence
girls.
She is starting her second year at college and we just got back from moving
her from summer dorm to regular dorm. She is loving it and I'm sure yours
will too. How far away is she going?
>
Mpoconnor7
Grade F (which is about the lowest grade meat that can be sold) Hamburger Meat
in their food.
Michael O'Connor - Modern Renaissance Man
"The probability of one person being right increases in a direct porportion to
the intensity with which others try to prove him wrong"
Richard Periut
Rich
Mpoconnor7 wrote:
--
-------------------------------------------------------------
We are all eternal, infinite, and substance.
R. Periut
Richard Kaszeta
> I can't eat at Taco Bell. My brother worked there and he told me
> they use Grade F (which is about the lowest grade meat that can be
> sold) Hamburger Meat in their food.
This isn't *quite* correct...
USDA doesn't use letter grades for beef.
However, for beef approved for human consumption, there are *eight*
grades, they are USDA Prime, Choice, Select, Standard, Commercial,
Utility, Cutter, and Canner. Utility, cutter, and canner grades
aren't sold retail to consumer, but are used to make ground beef and
processed beef items.
And if the beef is sold as "ungraded", that means it's standard or
commerical grade.
That said, I wouldn't be surprised if Taco Bell used Commercial or
Utility grade beef. Most commercial large-scale operations use, well,
commercial grade beef.
And you thought the Simpson's writers were making it up when they
joked about "utility grade beef"...
If you want to know how the grades are determined, let me know...
What's fun is that virtually every product that the USDA inspects uses
different scales (poultry and eggs have letter grades, butter is "AA",
"A" or B", Potates are "Extra no.1", "no.1," "commercial," and
"no. 2"). Add to that that many states have their own inspections
(citrus in Florida, apples in Washington, ...)
--
Richard W Kaszeta
ri...@kaszeta.org
http://www.kaszeta.org/rich
Michael Odom
<moc.yugswen.SNIP@enegreve> wrote:
>>Quoth she last week: "You folks make too much out of dinner."
>
>Hah. Those are the words of an innocent, someone who hasn't yet been
>served "Ocean Bottom Delight" by the college food service.
Yep. The food was so bad (How do you get that much gristle out of one
cow?) my freshman year that I became a vegitarian for a month or so.
Well, I lived on peanut butter and jelly sandwiches anyway. My
distaste for and half baked scruples about eating meat evaporated
immediately when my mother served me a steak on my first visit home.
It was divine, of course.
>
>Whilst in college I fell in love with a young woman from Italy who
>made pesto for me, the first I ever tasted. She was strikingly
>beautiful, with the most fantastic eyebrows I'd ever seen. That a
>pasta sauce could be green instead of red was in itself strange and
>exotic. That it could taste better than anything I'd ever eaten was
>humbling.
I went round and round with an enchilada maker once. Or twice. Don't
recall her eyebrows. The enchiladas were of the chicken and green
chile and cream variety.
>My girlfriend at the time was also present at that meal, and was
>nowhere near so entranced with Pesto Girl as I was.
Those wacky dames. Go figure.
>
>In retrospect I don't know why I didn't just leave my girlfriend
>right then and take up with Pesto Girl. Would have saved a lot of
>trouble, and court costs, a few years later, too.
You never can tell what taxes Dama di Pesto might eventually have
levied either.
Michael Odom
<barbsc...@earthlink.net> wrote:
>(severe Odom snippage)
Yikes.
Karen O'Mara
> Quoth she last week: "You folks make too much out of dinner."
Ha! The Freshman Ten (or is it twenty) will have her eat her words...
> I'm
> thinking the mailman had something to do with this situation, though
> her laugh when she was a preschooler was suspiciously redolent of
> Daffy Duck. At any rate the boys will have her eviscerating wit to
> contend with long before they try to cook her into submission.
>
> I pity the fools.
Well, I have to admit I am lol'ing, but I know this really separation
anxieties in the works.
--
Karen O'
37:23:10 N
122:04:58 W
Ranee Mueller
ka...@randomgraphics.com wrote:
> Michael Odom wrote:
>
> > Quoth she last week: "You folks make too much out of dinner."
>
> Ha! The Freshman Ten (or is it twenty) will have her eat her words...
Freshman 15, and I lost them.
Regards,
Ranee
--
Destashing now, e-mail for details.
See my family and some of my finished objects (E-mail me for password to
boys' album) http://albums.photopoint.com/j/Albumlist?u=971548
Michael Odom
<ka...@randomgraphics.com> wrote:
>
>Well, I have to admit I am lol'ing, but I know this really separation
>anxieties in the works.
Yep. Cow Hill is many miles from Iowa. And she's our baby. Acid
tongue and all. You know I joke about that right?
OBFood: No ice cream in the house tonight, so the protostudent and I
sliced into what is called an Israel melon hereabouts. Oh my! All
people everywhere must immediately begin cultivating these things.
World peace and many satisfying late night snacks would ensue.
Melba's Jammin'
<VBSEG> Ooops. Must've been a Freudian slit.
evergene
>I went round and round with an enchilada maker once.
There's something about a woman who knows how to cook, isn't there?
>You never can tell what taxes Dama di Pesto might eventually have
>levied either.
True. The pesto is always greener on the other side of the fence. Or words to
that effect. But she was remarkable.
ObFish: Oysters from New Zealand last night, pried open with my new oyster
knife, dipped in a sauce of 1/2 olallieberry vinegar, 1/2 white wine, pepper and
herbs. I can't recall if oysters in the summer are supposed to kill you or
merely irritate you, but these were very good.