Text 33477, 74 rader
Skriven 2010-01-13 21:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: growing old anyway664
=============================
-=> Quoting Michael Loo to Nancy Backus <=-

 ML> grapefruit extract to boost the efficacy would give the opportunity
 ML> for yet another source of profit (cutting the active ingredient by
 ML> 50% and maybe not cutting the price).

And maybe even raising the price: "New and improved! With more
active ingredients! Now with organic extracts."

See, I can be just as cynical as you. [g]

More from The-Stupids.com :

On Cooking

There are a bunch of valid styles of cooking. For example, there's
the Important Fine Artist approach. We've got a friend who's great
at that- her meals always have a huge number of ingredients, take
days to prepare with lots of fussy steps, are assembled to produce
visual "Wow!" reactions, and actually taste quite good. One expects
to be served things like "Roasted haunch of New Zealand hare,
wrapped with pancetta and preserved kumquat zest, resting on a bed
of hand-carved orzo risotto flecked with rum-soaked currants, with a
garnish of deep-fried sage chiffonade, and napped with a tomato,
roasted red pepper, mustard, saffron, and long-simmered garlic
reduction sauce, with a side of julienned flat beans and celeriac
arranged in the shape of the Armenian National Seal." One doesn't
know whether to eat or genuflect.

Another approach is the Ethnic Purist. Every cuisine outside of The
Original Cuisine is garbage, suitable only for the dog. The food
needs to be EXACTLY made the way it is in its native land, using
EXACTLY the proper cookware, otherwise it's prostitution. We have
some sympathy for The Purist, but draw the line at things like a
vindaloo infested with native insects or only eating Santa Fe
cuisine when the fat used is rendered from the spinal cord of a
local wild goat. It's CRAZY not to adapt local ingredients into
imported cuisines. Authenticity is a fine thing in its place.
Literally.

Even worse is the Health Nazi. There are many species within this
genus, and they often overlap: Vegans (hey, you don't like it here,
go back to your native star), Fat Haters, MSG Milquetoasts,
Frankenfood Fearers, and the latest craze of nutbags who are afraid
to heat their food much past body temperature. The one saving grace
is the most numerous Health Nazi species, vegetarians, is mainly
composed of individuals who hate good food in the first place, so we
needn't consider them here. Nor anywhere else, for that matter.

The Stupid approach is simple and catholic. We like a large variety
of food styles, but keep coming back to those dishes which,
regardless of origin, are simple in concept and flavor, highlighting
the quality of the ingredients. A tomato salad should taste like
wonderfully ripe tomatoes. A pizza should be uncluttered and direct
(and preferably baked in a wood-burning oven). The height of fine
eating is something like a hunk of superb Reggiano parmesan drizzled
with a hundred-year-old balsamic, or some home-made pappardelle
dressed with butter and shaved truffles, or some just-picked snap
peas quickly stir-fried with just a hint of soy sauce and sesame
oil. Though we have recipes here, our absolute favorite stuff is the
kind where you don't need one, it's so simple.



Cheers

YK Jim


... During flu season ship kids in preschool to New Zealand.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)