[Sca-cooks] from a newbie

[Linda Anderson]

Please excuse the first post from a newbie via Philippa but:

My mother always ground her own beef for hamburgers and I always made my 
own sausage from my own pigs.  How could one tell if the salt/pepper/spice 
ratio was correct without tasting?  I know my mom and I did taste and as I 
told Phillippa, the dog (a toy fox terrier) always vied with us for the 
tastings.

The problem (as I know of it) with raw beef in a restaurant is the 
cleansing process- what did the restaurant do to clean/disinfect the 
grinding mechanism between grindings of various meats not where did the 
original cuts come from.

I love sushi and sashimi.  and almost raw/cold-inside beef steaks.  Not 
that we can get sushi or sashimi up here in Northeastern PA.  more's the pity!

I'm enjoying lurking on the discussions this week.  I can't take garlic, 
either (but not really allergic) but I keep it out of all my recipes.

When did potatoes become available in Europe?  did they really come from 
the Andes and the conquest of the Incas?


Linda
no nom yet nor a Barony or anything else