Text 9957, 55 rader
Skriven 2007-01-04 17:04:00 av MICHAEL LOO (1:123/140)
Ärende: tastes 820
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LuShan fried JiZong by peanut oil - my friend Braus went to
China as part of her job with the Audubon and brought me
back a pint of this at great expense ...  these are one of
the most prized of all mushrooms, growing only under rare
conditions in termite mounds. Turns out they are fried
almost black and are just stringy things with a vague
mushroom taste. The oil in which they were cooked however
tastes intriguingly of Szechwan and red peppers and adds a
nice lift to stir-fried things. I looked on the Web in vain
for an explanation of why these are so valuable; negative
to aphrodisia, life extension, or any of the other normal
reasons. I give up.

Reese's Big Cup with mixed nuts - quite nice, just like a
regular Reese's from the old days only with slivered nuts
(said to be cashews, almonds, and something else, but I
could detect only almonds).

Hershey's milk chocolate filled with creamy peanut butter
- just what you'd expect; almost like a Reese's in bar
form (they're made by the same company), but the peanut
butter is a bit smoother. The taste profile is similar.

Ronzoni Healthy Harvest multigrain pasta spaghetti style -
weird texture, both mushy and al dente at the same time. A
bit of a dusty taste; Carol claims that this is much better
than other wholegrain pastas; I remain agnostic on that
subject but suggest that if it's true, one might as well
give up pasta rather than subsist on these products.

Berkley and Jensen brown basmati rice - who would ever
want brown basmati rice? The texture is weird, the taste
is not so nice as polished basmati, and it makes you go
to the bathroom.

Ronzoni cut fusilli - an amusing shape, ridged corkscrew
pasta with a hole in the middle. Better than the multigrain
stuff anyway. Made by New World Pasta.

American Beauty orzo - texture not quite real, but okay
when sauteed and then cooked as part of an "aroni" mix.
Made by New World Pasta.

Pasta Louigi angel hair - 80c for 2 lbs at the Big Lots.
"Soon To Be Valued The World Over! In the tradition of
old Italy, my pasta is made from the finest Ingredients.
Pasta Louigi is carefully processed to be firm and tasty.
All this at a remarkable value that will satisfy your
appetite and leave money in your pocket. Grazie, Louigi.
Reasonably high-quality pasta, actually, but sort of old
(that musty taste that is well masked by tomato sauce and
cheese). Made by Pasta Louigi, Devils Lake, ND, USA 58301.
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