I had fish today just because I wanted fish and was accused of being Catholic. I’ve been called a lot worse, so no harm done.
on 20 Mar 2015 at 2:26 pm Og
Worse than Catholic? The shame!
I like fish. It isnt meant as a sacrifice but as a reminder.
I think you can eat Bovril, which would flavor anything.
on 20 Mar 2015 at 8:36 pm FrankC
Nailbiting is fine as long as you don’t draw blood.
on 20 Mar 2015 at 9:57 pm Ed Hering
I don’t know–does keratin count as “meat”?
on 23 Mar 2015 at 7:35 am Mark D
I grew up in a predominantly Italian (hence Roman Catholic) neighborhood, I used to find it funny all the devout Catholics who’d have lobster, shrimp, or swordfish on Friday as a Lenten sacrifice (by their own words). Now if they’d eaten fish the way my mother prepared it (frozen fish-bricks, usually cod or pollack, baked without seasoning until dry as sawdust) it would have been a sacrifice.
For YEARS I said I didn’t like fish, until I tasted fish that was seasoned nicely and not overcooked.
on 23 Mar 2015 at 8:23 am Og
My mom was the same eith porkchops. Sometimes only the flavor told you that you had started eating the bone.
on 23 Mar 2015 at 11:35 am Mark D
Oh yeah, no pink in pork EVER. the slightest hint of pink meant it went back in the oven for a couple hours.
And veggies were boiled until they were soft enough to make babyfood out of with a fork.
My Mom made certain things very well, and she could BAKE with the best of them, but she had the old-school attitude that meats (other than beef) should have no pink visible and vegetables should be boiled into submission. She’d have a FIT at the way I cook salmon, my first rule of cooking fish is “Don’t overcook it!”
on 23 Mar 2015 at 11:44 am Og
Introduce it to the heat,but dont let them become close friends.
Is beef flavored Tofu on the approved list?
I had fish today just because I wanted fish and was accused of being Catholic. I’ve been called a lot worse, so no harm done.
Worse than Catholic? The shame!
I like fish. It isnt meant as a sacrifice but as a reminder.
I think you can eat Bovril, which would flavor anything.
Nailbiting is fine as long as you don’t draw blood.
I don’t know–does keratin count as “meat”?
I grew up in a predominantly Italian (hence Roman Catholic) neighborhood, I used to find it funny all the devout Catholics who’d have lobster, shrimp, or swordfish on Friday as a Lenten sacrifice (by their own words). Now if they’d eaten fish the way my mother prepared it (frozen fish-bricks, usually cod or pollack, baked without seasoning until dry as sawdust) it would have been a sacrifice.
For YEARS I said I didn’t like fish, until I tasted fish that was seasoned nicely and not overcooked.
My mom was the same eith porkchops. Sometimes only the flavor told you that you had started eating the bone.
Oh yeah, no pink in pork EVER. the slightest hint of pink meant it went back in the oven for a couple hours.
And veggies were boiled until they were soft enough to make babyfood out of with a fork.
My Mom made certain things very well, and she could BAKE with the best of them, but she had the old-school attitude that meats (other than beef) should have no pink visible and vegetables should be boiled into submission. She’d have a FIT at the way I cook salmon, my first rule of cooking fish is “Don’t overcook it!”
Introduce it to the heat,but dont let them become close friends.