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Margaret Pilgrim

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  1. Indeed I have! All of the countries you list fall under the "they" category. "We" referenced middle America. :)
  2. Years ago, when asked, I used to terrify friends who were planning dinner parties by sharing the list of foods husband didn't like. I finally stopped doing this and told them to cook what they wanted. And, you know? He scarfed up whatever these excellent cooks created. Often leading to requests for a new food or concept of a food. Succinctly, be yourself.
  3. Margaret Pilgrim

    Dinner 2021

    Reminds me of an old limerick: There once was a lady named Maud who was a deceitful young fraud. She never was able to eat at the table but back in the pantry, Good Lawd.
  4. I have to wonder if chicken breast and pork tenderloin might be their regular fare, but not the limits of their palates. I.e., how they eat regularly for controlled calories and cholesterol, but might be willing, even excited, to splurge occasionally. (I can only hope..)
  5. Veering to the serious, granted the improper use of quotation marks, how should you then insert a dubious, ersatz, ironic phrase?
  6. As suggested above, we need to give Asian cultures their due for excellent and delicious treatment of green vegetables. They celebrate them; we suffer them.
  7. "Nothing to eat" is the crux. I was a young child during WWII with strict rationing. My mother sourced as well a she could but there were many foods I chose not to eat. Mostly offal. There were enough vegetables from the victory garden that our plates generally had several things on them, and meat is not a daily necessity. Of course, if you were subject to starvation rations, like a friend who grew up in wartime Netherlands and whose family resorted to tulip bulbs, or a friend from Crete during Nazi occupation who said they lived off horta (wild greens) and snails, you would eat any
  8. I don't understand. If you have "cooked "it, which I assume means some seasoning treatment, what's left but to serve and eat it?
  9. We have served it as a cocktail (pre-dinner_ accompaniment to rave reviews. Thinly sliced, on Chinese spoons.
  10. Here's your first step. From there, you can marinate sliced tongue in a myriad of vinaigrette type sauces. Or serve hot with a mustard sauce, or... Small tongues are blank canvases for your imagination and craving.
  11. We have a wood burning oven. Buy the Porsche.
  12. We are also ignoring individual taste. I have three grandchildren with three diverse palates. One is a meat eater who eats vegetables as required but not by choice, but will consume more protein than I, given the chance. One craves sugar and eats vegetables by fiat. The third could easily be a vegan, requesting unadorned broccoli for breakfast during a sleepover. But/and, all three avidly consume Chinese or Thai greens. As mentioned upthread, salt and as Mary Poppins instructs, a teaspoon of sugar, maybe MSG, are delicious enhancements.
  13. Thanks for these pictures and words. Born on Monterey Bay, I am confounded by dune restrictions. Growing up, dunes were for tumbling down, later on for hunkering down to smoke sheltered from wind and eyes. Or... Hardy dune grass held erosion at bay in those days. Now, I dunno. Cliff erosion was another thing and relentless. Where sea bashed shore, sea always won.
  14. Could I please have a small plate of each of these? Or would that be piggy? Forget it. I'll risk it!
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