Subj : Re: Done Right
To   : Ruth Haffly
From : Dave Drum
Date : Sat Aug 09 2025 06:14:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> And now I'm seeing ads (Humphrey's) for America raised "Wagyu beef"

 RH> Should be "wagyu style beef"; somebody in Japan might see the ad and
 RH> sue Humphrey's.

I refer you to:  https://wagyu.org/

"The American Wagyu Association promotes, fosters, and encourages the 
development and brand awareness of the Wagyu breed through breed 
integrity, genetic authenticity, outreach, education, research, and 
other programs."

 DD>      8<----- SHORTEN ----->8

 RH> We're not due to go into the 90s until next Thursday, then it's
 RH> supposed to be 90 that day, then back into the 80s. Don't think it even
 RH> got out of the 60s the last couple of days but today (now) it's 71.
 RH> We've had almost 3" of rain since Tuesday.

We seem to have been getting more than our usual rainfall as well. But,
as the old sage once said "Climate is what you expect. Weather is 
what you get." As long as my (non-existet) basement doesn't flood ...

 RH> Our state fair is in October so we'll probably be hearing soon what the
 RH> new food items will be. They usually feature some kind of fried
 RH> whatever; some might be worth trying but most aren't worth spending our
 RH> money on. Our fair is held on the west side of Raleigh so we try to
 RH> avoid that paart of town during its run.

Just common sense. I didn't lose anything at our fair(s) and I'd prefer 
to maintain that record. No matter what new and unhelathy deep-fried 
items my be on offer.

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

.... "The best time to relax is when you don't have time for it." Sydney Harris
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