> > > generally had to come from a somewhat wealthy family to end up as 
> an 
> > > officer, at least most of the time.  
> > I'm not sure. Certainly with Catholics my doubts
> > expressed earlier here would obtain.
> Wealthy Irish Catholic at that time being something of an oxymoron.

There were wealthier Irish, same as there were wealthier
blacks even in slave times. They must have been
subservient to the dominant group, though.

> > > Ewwwww. Ick.  Burnt on the outside, raw on the inside. Double 
> ick. 
> > Not quite burnt. It appears that the potatoes come
> > preshredded and saturated with oil, so they're 
> > virtually impossible to burn. I took the pale
> > insides and fried them up several days later, and
> > they got very crispy without added either oil or
> > attention.
> That sounds somewhat worse.  I've bought the shredded potatoes a few 
> times, but the ones I've purchased came with no oil. 

My guess is that the oil was introduced into the raw 
potatoes under pressure, minimizing the discretion and 
the need for skill on the part of the short order cook.

> > > Not the worst thing that could have happened. As long as the cow 
> and 
> > > pig parts were OK.
> > They were standard commercial product, the bacon
> > slightly too fatty and the ham slightly not salty
> > enough, both good from my standpoint. Spam was Spam. 
> > The worst thing that could have happened would have 
> > been if I'd died from the unhealthy meal.
> Worst would be from an unhealthy meal that tasted lousy. 

I actually thought Bonnie might suffer that fate from
the one really wretched meal we had in France, a truly
horrid paella at a truly horrid brasserie in Poitiers.

> > > > serving, several times in a short period. If you eat 
> > > Unless you get really unlucky of course. It's like green 
> potatoes.  
> > > There may not be enough poison in one to hurt you, but then again 
> > > there's no point in taking chances. 
> > I don't, as you are aware, think that way.
> You'd skip the potatoes in favor of more pork chops.

That's a good guide to behavior in pretty much any
setting short of a Kosher deli.

> > > > me decades. I'll note that unripe tomatoes have more of
> > > > that taste.
> > > I've tried to get to liking them for ages, but can't get over the 
> > > texture or the flavor.  Other than those they're fine.
> > Doesn't matter that much - tomatoes are one of
> > the foods whose nutritional potential is unlocked
> > when they're cooked.
> One more good reason to not be bothered with the raw ones.

How are you with various and sundried tomatoes?

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Homemade "House" Dressing
 Categories: Cyberealm, Dressings, heavy dairy
      Yield: 1 + cups

    3/4 c  Cottage cheese
    1/2 c  Buttermilk
    1/4 c  Grated parmesan cheese
    1/2 ts Italian seasonings
    1/4 ts Black pepper
      1    Scallion, chopped
      1 tb Chopped sun-dried tomatoes

  Place all ingredients in a food processor or blender, and blend until
  smooth. Tranfer to a small bowl, cover and chill until ready to use.

  Source: Mr. Food Recipe Club Newsletter, Jan/Feb 1995
  Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120

MMMMM