Subj : Side FX was: Commodity ch
To   : Shawn Highfield
From : Dave Drum
Date : Sun Dec 10 2023 11:17:00

-=> Shawn Highfield wrote to Dave Drum <=-

 > Haven't had any flu since I quit taking the shots.  Bv)=

 SH> I'm opposite of you.  I get the shot every year and haven't had the flu
 SH> since I started.  (Other then the Covid flu which I have had)

Oh, I mamaged to get a "break-through" of CoVid. After being double
vaxxed and triple boosted. But other than the internal sewage plant
getting scrooged up it was almost a non-event. I had two degrees of 
fever for about three hours. Would that my bouts of influenza were as
mild.  Bv)>

I get the feeling that I'm repeating myse;f here.

 > had XP on it but now is running on Unbutu linux. And a pair of EEPC's
 > that haven't seen the light of day for seven or eight years.

 SH> I still have my 10+ year old laptop I use.  AS well as a 20 year old
 SH> gateway that I keep for printing cheques for an old boss on.  Oh and a
 SH> chrome book they end of lifed so I installed a linux distro on it.

 > I heard all the horror stories that I'd have to give up fatty and/or
 > fried foods. NOPE! I haven't varied my diet and haven't had a single
 > problem due to not having my gall bladed.

 SH> My daughter is the same.  She can eat anything with no side effects at
 SH> all.

Except maybe the weight gain.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Southern Fried Deep-Fat Fried Fat
 Categories: Pork, Breads, Snacks
      Yield: 16 Servings
 
      1 lb Ham fat; with skin, in 16
           - squares
      1 qt Oil, tallow or lard

MMMMM---------------------------BATTER--------------------------------
  2 1/2 c  Sifted flour
      2 c  Cold water
           +=OR=+
      2 c  Club soda
           Egg yolks
        pn Salt
 
  Cut the ham fat into 16 equal, squarish pieces. Set
  aside.
  
  Put oil/tallow/lard into a deep fryer or a fondue pot
  to heat. While the cooking oil is heating to 360ºF/180ºC
  ......
  
  Make the batter. I prefer to use club soda as it gives a
  lighter (and I think) crispier batter. You may use plain
  old cold water if you wish. A couple (or three) egg
  yolks help hold things together and blend in.
  
  When the oil is hot, dip the chunks of fat into the
  batter and fry in the hot oil until golden brown.
  
  Serve hot.
  
  If you have batter left over you may want to fry up some
  batter-dipped crudities (cauliflower or broccoli florets,
  onion rings, or bell pepper strips/rings) as an
  accompaniment.
  
  Serve with your favourite hot-pepper sauce on the side.
  
  FROM: The fevered brain of Uncle Dirty Dave, in his
  kitchen one dark and stormy night. Inspired by the glut
  of fried "stuff" hawked at fairs and expositions. This
  ain't "healthy" in any key. But it IS tasty.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Not much grows in Siberia except horseradish and despair.
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