On Monday, January 4, 2021 at 12:49:30 AM UTC-10, Leo wrote:
> On 2021 Jan 4, , dsi1 wrote
> (in >):
> > That would be pounds. That's the fatty belly section of the tuna. There's not
> > a whole lot of meat like that on the fish. I wouldn't have any idea how to
> > cut that piece. It would be like cutting a diamond. They say that the meat
> > melts in your mouth like butter. Fat chance that I'll ever be able to get me
> > a piece!
> I have always wanted to eat Beluga caviar just once. I like lumpfish and
> salmon caviar, but even they are ridiculously expensive.
> Alas, I don´t run with the truffles and saffron crowd, and my intrinsic
> cheapness forbids my desire. I haven´t tasted scotch for fifty years but
> would love a bottle, or even a shot, of Johnnie Walker Blue Label.
> Nope.
My friend gave my son a whole bunch of old booze that his father had in the cabinet. My dad had some scotch that he saved for special occasions. Then they died and nobody's interested in the stuff. Don't let that happen to you! Drink up while you still can. These days, if I need some booze for cooking, I check my son's room first.