|
Hippiekinkster -> RE: steak (2/10/2009 10:36:52 PM)
|
quote:
ORIGINAL: Termyn8or
HK nobody said MSG of the past was pure. Like the unrefined seasalt it might have actually been good for you, with the more "primitive" techniques used to refine it.
And that's my point. Of course my expensive seasalt is mostly NaCl. but it's the other things in it that make the difference. I see no reason that it would be different for MSG, or actually the stuff they may have called MSG in the past, but was laden with impurities, some of which may have been nutritious. Maybe. I'm unconvinced by your argument.
quote:
Don't even get me started on sugar, the evidence there is alot plainer and easy to obtain. White sugar is at the very best a drug, and could easily be called poison. The refining process is similar to that of say cocaine or heroin. It results in a pure chemical and we weren't built to eat pure chemicals. I use cane sugar (Florida Crystals, American sugar) and Turbinado sugar. I wouldn't go so far as to call white sugar a "drug", but I don't think it's an environmentally sound product.
quote:
Even talking about drugs. You can eat morning glory seeds and get a nice dose of lysegic acid. They do treat them now with a substance that prevents that by making you sick, and also greatly inhibits the ability to refine it to lysergic diethyl amide, which is of course LSD.
If I still knew a bunch of acid heads I would probably look into it, but things have changed. I don't want a lab, to make anything. I like my weed and beer, that's it. It's not nearly as easy getting from Lysergic acid amide (morning glory seeds) to the diethyl amide as many seem to think. Read the synthesis in Tihkal (Tryptamines I have known and loved) by Alexander Shulgin (it's on line). Shulgin is a real, bona-fide chemist. And, unfortunately, I have expensive tastes in beer (and wine).
quote:
And of course a good steak.If it is really good it is untouched by anything except salt and fire. And I discovered frying asparagus a couple years ago, it's great. No more steamers.
I dunno if I should start another thread about this, but remember the days before the microwave oven ? I've had fried mashed potatoes, fried spaghetti dinners, fried leftovers of just about every kind. Thinking back, sometimes it was utterly delicious.
T
IMO, some things are best left unfried. I'll leave it to others to use that sentence as a comedic springboard.
I dunno when I last had a steak. It's been a while. I can do without the baked potato; I'd much rather have potatos, carrots, and onions roasted with olive oil and rosemary. And for the salad, it's gotta be some decent tomatoes, fresh basil, (preferably spring or summer) Parmigiano, and Balsamico. Not just any Balsamico, either. This is a staple in my house. http://www.napacabs.com/Villa-Manodori-Balsamic-Vinegar-250ml-P3120.aspx Sometimes I'll put in some Kalamata olives.
When my ex had an apartment out in Sunnyvale (San Jose) I got some dry-aged Prime rib from Schaubs, and made some Morels and fresh peas (that we'd bought from a roadside pickup truck vendor on the Coast Highway at Pescadero). Fresh baby artichokes, and wild rice. We had company from Atlanta with us, a friend (pHD Chemistry, does atmospheric research for NOAA; I value his opinion waaaaay more than I do Rush or any of rhose clowns regarding GCC) and his wife (plays piano in Thamyris, a New Music ensemble). I always enjoyed cooking for them because it wasn't "Pearls before swine".
I think Wild Rice is way underutilized as a side dish.
|
|
|
|
