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So how does a person shut down conscience? Two ways: misinform it. Conscience is not a law; conscience is a mechanism. You can shut down pain, right? You can shut down pain; just take drugs. Mask pain. If you mask pain, you mask the reality that you’re doing some damage. You can mask conscience by misinforming it. How do you do that? You take the true law of God, which is written in Scripture and written in the human heart, and you basically eliminate it, denounce it, diminish it, remove it, and replace it with another law; and if you do this generationally you’ll eventually raise generations of people whose conscience is now informed by lies. The other thing you can do to shut down the conscience is just think you shouldn’t feel guilty. Let psychology take you off-the-hook: “You shouldn’t feel bad about yourself. You’re wonderful. You’re the best. You can be anything you want to be. You’re heroic. You’re a good person. You ought to be able to do whatever you want. You live any way you want. Don’t let anybody make you feel guilty for anything.” Just keep driving all efforts against the normal work of the conscience and misinform the conscience and you’ve turned the beast loose. This society in which we live today has been doing that damage for decades, for decades.
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    • Five-Fragrance Pork Chops

    Posted on
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    CATEGORY CUISINE TAG YIELD
    Meats Chinese Pork, Ethnic, Posted-mm, Suzy, Untried 6 Servings

    INGREDIENTS

    6 Pork chops, bone in, cut in
    Half,pound with back edge of cleaver.
    1 tb Brown sugar
    1/2 ts Five spice fragrance powder
    1/2 ts Finely minced fresh ginger
    1/4 c Black soy sauce
    1 tb Rice wine or dry sherry
    2 Scallions, finely minced, include some of the green.

    INSTRUCTIONS

    MARINADE
Marinade: Mix the marinade ingredients in a bowl; marinate chops for at
least 30 minutes turn from time to time.
Lightly dredge the marinated pork chops in 1/4 cup cornstarch. Heat oil in
a large skillet. Pan-fry chops, a few at a time, until they are golden
brown. Drain on paper towels.
Serve hot.
Source: The New Classic Chinese Cookbook by Mai Leung
Suzy's Hint: I like to use a plastic zip-type bag for marinating. It's
easier to turn the entire bag from side to side then using a bowl and
turning the meat piece by piece. It also keeps the marinade odor out of the
refrigerator...especially when you use a marinade with garlic.
Additionally, the bag takes up less shelf space than a bowl.
From the recipe files of suzy@bestweb.net
Posted to MM-Recipes Digest  by SUZY <suzy@bestweb.net> on Sep 28, 1998

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