"Jerry Avins" > wrote in message
...
> Stephanie wrote:
>
> ...
>
>> Viva cooking! Half the point is the variety. When I do a ham, I do it in
>> the oven with some stock, thyme, onion and whatever other flavors I want.
>> I cover it up and cook it slowly. (I am saying this because at this point
>> I could just as easily do it in the slow cooker). The flavor permeates
>> the meat in such a lovely way. My ham is never ever ever dry. (Do you
>> think I should tell my MIL how I do it? She has been asking.)
>
> Of course you should tell her. And tell anyone else who asks. What
> satisfaction do you get from keeping such a secret? I can't imagine that
> it's a healthy one.



I was joking. She has asked, been told, and forgotten a dozen times! I would
not hide such a thing. Why would I want to eat dry ham at her house?


>
> I'm rarely preachy, but you touched a sore point. I've known a few good
> cooks who held their techniques close so they would be admired above
> others. All of them, without exception, shed their friends as time went by
> and ended in bitterness. I can't say whether their aberration was the
> cause or the effect of the inward turning that eventually overcame them,
> but I suspect feedback at work. Please don't fall into their trap. Family
> life shouldn't be a contest. "My wash is whiter than yours" should be
> saved for unpleasant neighbors. If you care about such things.
>


Well I had not thought of it that deeply. I am not terribly competitive.


> Jerry
> --
> Engineering is the art of making what you want from things you can get.
> ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯ ¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯