farmerman wrote:AMish diets arent any better than those of the "English" They eat all the same prepared convenience dishes.
In Plain City, Ohio (honest to Dog, that's the name) there is a big touristy Amish restaurant, with an entire separate wing of souvenir gewgaws, and menus for breakfast, lunch and dinner, an a la carte menu and a buffet. The food is a nutritionist's nightmare--"home-made" macaroni and cheese, chicken and dumplings, sweet potatoes with miniature marshmallows and thiry-five kinds of roast beef, pork and chicken. The Girl and i ate there, and we loved it. The hostess was a "plain" woman, young, but wearing the regulation uniform, including the delicate lace mob cap, and not a speck of make-up. She's family, though--the rest of the staff are Hispanics and local high-school kids who'll take the minimum wage jobs.
Then there's the little hole in the wall Amish restaurant down the road, an entirely family-run affair, which serves a higher proportion of fats, flour and sugar on their menu. When you order the ham steak (which is out of this world), it comes smothered in red-eye milk gravy, with a side of mashed potatoes which has about four tablespoons of butter melting into the mound, and bowl of red-eye milk gravy on the side to put over the potatoes after the butter completely melts. For those who don't know, red-eye gravy is made from the drippings of the ham steak, which doesn't produce nearly enough fat, so bacon fat is usually added. Then some flour is stirred into make the gravy. To make red-eye milk gravy, at the end of the previously described process, you start to add milk and more flour, and more milk, and more flour--until you get a thick, viscous liquid.
Heaven, I'm in heaven . . .