>  ML> That's pretty adjustable, and haven't the effects of government
>  ML> intervention on pricing been pretty well studied by now?
> The feds assumed everyone would be patriotic and law abiding rather
> than self-serving when it came to spending their hard earned money.
> The gov't dropped prices a dollar a gram so the outlaws dropped
> theirs a buck fiddy in retaliation and as far as I know those
> dealers are still wealthy while the government is running a deep
> deficit.

The sensible thing, seems to me, would be to
subsidize the relatively harmless drugs.

> work got in early and hard, sold half near the peak and paid off
> his condo mortgage. He also bought and sold Bitcoin successfully and
> holds Telsa stock.  He bought a little Signal after Musk criticized
> Twitter but sold it in 48 hours after the predictable bump. He's
> under 40 and quite wealthy; I should pay more attention to him!

Ah, to be young and confident again.

>  ML> The idea of food in general isn't too pleasing to me at the
>  ML> moment, but mixed canned vegetables with their juices just
>  ML> makes me want to urp right away.
> I concur about canned mixed vegetables. Sometimes I edit recipes to
> improve them but sometimes I quote them verbatim if the general
> principles are sound, as anyone here can adapt to suit their tastes
> in their sleep.

I know, but that was an instantaneous and
gutfelt (not gutfeld) reaction.

>  JW> have a furnace with a continuous fan function.
>  ML> That sounds to make sense. I wonder how much efficiency is lost
>  ML> transmitting through those ducts. Less, certainly, than the
>  ML> heat otherwise lost, but just thinking.
> It's pretty efficient as the ductwork heat loss will warm the
> basement or crawl space and heat rises.

Mmm. Makes some sense.

>  ML> I've been impressed with pellet stoves.
> They only need single wall uninsulated metal exhaust vents rather
> than insulated double wall chimneys as they are are 95% efficient.

I have only the testimony of the tingle of
my own fingers and toes and am mostly a
believer, but 95% seems pretty amazing.

> And pellets cost half as much as firewood unless you go out into the
> bush and cut your own.

Because firewood has potentially got other
uses. Pellets were designed just for the one
purpose, unless you count barnyard litter.

>  ML> Canadian Farmhouse Baked Eggs
>  ML> 1 c homemade or prepared chili sauce
> That sounds pretty good although it might be a tad much chili
> sauce, especially if it's an underseasoned, overly sweet commercial
> one.

Yeah, true. Halve it, or strike out the
prepared part. I've not tasted the stuff
since the 1950s.

> I like so-called chili sauce (basically a tomato relish) but tend to
> add at least one tsp each of hot sauce and vinegar to each cup of
> sauce and often more.

> Another version of the dish you critiqued; the ingredients and
> instructions take a little prior knowledge.
>      Title: Dezhou Braised Chicken 2

Save that liter and half of oil for a rainy day.
The good thing about that recipe is that it fudges
the identities of the spices. The bad thing is that
there aren't enough of them. The half hour seems ok.

> ... Green Spam Jell-O? This will not be a classy meal.

Jambon Persille
categories: starter, French
servings: 12

4 c chicken stock
1 1/2 c dry white wine
1 onion stuck with
2 cloves
1 bay leaf, 1 sprig parsley, 1 sprig thyme, tied together
1 ts black peppercorns
1 stalk celery, with leaves
1 lb spareribs
2 lb boiled ham, preferably jambon de Paris
2 lg garlic cloves
2 shallots
1 c packed, flat-leaf parsley leaves
fine sea salt and freshly ground black pepper
2 pk plain gelatin

Place stock, wine, onion, tied herbs, peppercorns and
celery in a pot. Add spareribs, and simmer 1 hr.
Remove meat and reserve for another use. Strain broth
into a container and refrigerate overnight.

Dice half the ham, including all fat. In a food
processor, pulse ham, garlic, shallots and parsley
just to mince. Season with salt and pepper. Cut
remaining ham into matchsticks about 1/4" x 1".

Remove all fat and sediment from broth. You should
have about 2 c. Soften gelatin in 1/3 c cold water.
Place broth in a saucepan, add gelatin and simmer
just to dissolve. Mix half the broth with minced
ham and spread a third of this mixture in a 6-c
loaf pan. Add half the ham sticks, arranging them
across width of pan. Cover with some remaining broth.
Repeat, ending with a layer of minced mixture. Pour
all remaining broth on top. Cover with foil.

Heat oven to 275F. Cook 40 min. Allow to cool, then
refrigerate until firm, at least 6 hr. Unmold
and serve in slices.

Gilles Verot, adapted by Florence Fabricant, nytimes.com

I believe that The Food Dictator's recipe for it might
be better and is a lot greener, but he comes across as
Such an Asshole.
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