Text 31808, 98 rader
Skriven 2009-12-04 13:11:19 av Ruth Haffly (1:396/45.28)
  Kommentar till text 31730 av MICHAEL LOO (1:123/140)
Ärende: trips 451
=================
Hi Michael,

 ML> But why technology should exert its finest
 ML> on me, I don't know.
 RH> Because it knows you know just enough about the technology to be
 RH> dangerous if you try to remedy the situation. (G)

 ML> Thanks for the vote of confidence, not.

I've just picked up on the level of technology you seem to be
comfortable with.


 ML> Actually, I don't even try, leaving that to those more competent
 ML> and foolhardy than I. My numbering (which should uniquify the
 ML> posts, no?) is an attempt at documentation and evidence
 ML> collection, not remedy.

It is a help, if you keep watch on it.  As far as opening up a computer
or something of that sort, I'll let Steve do that for me.


 RH> Some are nice.  A peppercorn when I'm not expecting it generally isn't
 RH> a nice surprise.

 ML> Sissy. Or perhaps you haven't had a properly cooked peppercorn,
 ML> whose texture is not unlike that of a pea, but whose flavor of
 ML> course is pleasantly mouthfillingly spicy though not harsh.

I don't recall ever having any.  Of course my mom never used them,
commercial black pepper was about as bold as she would go.  I've used
them but not eaten one as such.  They're either removed before serving
or not consumed.  Something like pea soup gets freshly ground black
pepper, usually a medium grind.


 ML> I don't find that - I think a handful of basil leaves will
 ML> flavor up a whole pot of tomatoes. More than that, this
 ML> creepy licorice taste tends to come up.
 RH> You taste it a lot more than I do.

 ML> I have a whole set of taste quirks, most of which don't
 ML> affect my abilities to enjoy food. To me, some herbs and spices
 ML> remind me of other flavors, sometimes amusingly:

 ML> basil -> licorice, neutral to unpleasant depending on setting;
 ML>   oddly, I accept the flavor when it's stronger, as in Thai basil,
 ML>   better than in the real thing
 ML> black pepper -> varnish, sometimes, but I like it
 ML> hot pepper -> sometimes a taste of rot, in which case I don't like it
 ML> sage -> soap, but I don't mind it usually
 ML> tarragon -> licorice, but I like it
 ML> thyme -> varnish, but I like it.

 ML> There are a few Umbelliferae to which I react extremely
 ML> strongly:

 ML> caraway - negative
 ML> cumin - positive
 ML> dill - negative.

Quite interesting; I've never noted such tastes in normal usage amounts.
If I have too much of any herb/spice, then I can taste some unpleasant
sides.  Our favorite Mexican place on the North Shore of Oahu tended to
go over board in their use of cilantro in some things.  I'd pick out
half or more of it and still get a strong taste (but better than if i'd
left it in).  Steve will eat it only in very small quantities so he'd
order something made without it.  Most stuff that had it in was pre done
to the point where it couldn't be finished off after taking the cilantro
out.

 RH> Looks good to me; I've used leeks a few times but not very often.  As
 RH> you said, they are a pain.  But the taste is good. (G)

 ML> What I don't understand is why they always always have sand
 ML> hidden deep inside them. I never see that with, say, scallions.

Must be something about the way they're grown.


 ML> Armenian steak tartare (KHEMA / chee kufta)
 ML> cat: Armenian, main
 ML> servings: 4

Saw something similar the other day; I've been browsing cook books to
get ideas for meals.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Is this a Kodak moment or a Maalox moment?

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)