What Are You Ingesting?

[Darth Fluffy 302]

4 hours ago, ProfessorTomoe said:

Besides, hell, I'm a longstanding Native Texan who lives on cream gravy, not one of these newcomer MAGA types who couldn't spell gravy if you filled a fountain pen with the stuff.

This is a practice I have never observed in my few years living in San Antonio. What do you use it for? Sign your hams? I don't imagine it covers very well, is it for secret writing? Can you use any off the shelf fountain pen, or do you need a special culinary pen?

I could see this with gel icing for cakes. I think they have squeeze tube for that, but a fountain pen would give you more control and a finer line.

Are there other Texas uses for cream gravy we should know about? Spackling? Rinse your hair? Wash the S.U.V.? Dip your chips while you watch the Super Bowl?

Dammit, now I have to look online for a fountain pen so I can try this.

Do I need to spell 'Gravy' in cursive, or are block letters OK?

[Darth Fluffy 302]

Putting way too much thought (so to speak) into this, I think this would work much better with an airbrush than with a fountain pen.

I thought of a use, though. Do you use them to sign hand crafted smoked meat? That would almost make sense.

[ProfessorTomoe 1,308]

Did some cooking last night. Made Japanese curry. My son was over, so he helped. My wife helped cut some of the carrots as well. My main jobs were to dissect the three very nice New York Strips I'd bought from Walmart (surprising place for them!), to get everything together (except for the koshihikari rice - that was my son's job), and do the main cooking duties.

We used Vermont Curry Hot roux, in the large size. We normally use S&B, but I wanted to try Vermont for once. It's nice, but it's got no heat to it. I like S&B better for that reason alone.

All in all, it came out great. The koshihikari rice is definitely worth the money and the hype. It's fantastic stuff. Can't wait to try it with just some goma shio furikake on it. I *almost* messed up the meat by overcooking it, but I rescued it at the last second and instead just got a wonderful fond that left a great flavor behind in the pot.

One downer is that I got a bit ill toward the end of cooking and had to let my son take over for a few minutes. He pronounced it finished, and my wife brought me a bowl. I ate several bites, then had to surrender to whatever was making me feel sick. All that work, and then I couldn't even finish a bowl. Bummer. At least my wife and my son went back for seconds.

I take solace in the knowledge that the flavors in my bowl (which is in the fridge, under plastic wrap) will have commingled and will be even better when I'm finally able to get to them.

[ijuin 572]

I like the Vermont curry mix, with its hint of apple flavor.

[Darth Fluffy 302]

I splurged at Hmart today, tried Korean sushi, which is less fish based. It was yummy, and not entirely like the sushi I'm used to. I also bought a curry pastry from the bakery/coffee shop, it was good, would buy again.

I tried a yellow dragon fruit, curious if it tasted different than the other ones I see at Food Lion, a.k.a 'white dragon fruit', although the outsides are not white. (They also had red, but it was twice the price, so, no.) The yellow dragon fruit was essentially similar, but sweeter and more flavorful. These are not Asian, but Hmart has the best selection of produce of any supermarket in the area.

I spent more than I intended, but am happy with my purchases.