Text 19705, 102 rader
Skriven 2012-01-08 15:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: old noses 43
====================
 ML> I react strongly to bad smells, but luckily I have a short
 ML> memory. Otherwise all sorts of meats, vegetables, and seafood
 ML> would be off my plate.
 RH> I remember ones that I don't want to smell again.

It's my S-R memory that's short. I can remember all sorts
of smells; the smells are fine, even the horrid ones, but
the associations go away rapidly.

 RH> Me too! We picked up a ham steak to use for supper last night, then
 RH> decided to go with something lighter. Didn't use it tonight either as
 RH> we went out for the $9.95 prime rib again. Found out that the place is
 RH> expanding

9.95 prime rib: one could hardly make it oneself for the price,
if you get the normal 12-oz serving, counting oven time, labor,
and so on. I could use one of those right now.
 
 ML> When I went there some years ago there was no real chocolate
 ML> making on the tour: you rode on a train that resembled the
 ML> "It's a Small World After All" ride at Disney and saw just
 ML> the videos and animations. Maybe the chocolate elf was on
 ML> vacation.
 RH> Pretty much the same way with us. Either that or hiding from the
 RH> hordes of school kids out on summer vacation that came to visit, either
 RH> with mom & dad or some sort of day care. That place was packed!

That was the most disappointing factory tour I ever took. Second
was (drumroll) the BMW factory somewhere in Bavaria, where my
expectations were not too high in the first place, as I had never
driven a BMW nor ever planned to. Some of my more affluent friends
have not only enjoyed that tour, though, but have actually been
induced to buy one of the things.

 RH> I don't always go for the kraut. If there's red cabbage or German
 RH> potato salad available as an alternative, I'll go for one of them.

I seldom willingly go for the Kraut. My favored sides are
potato dumpling, bacon potato salad, Rotkohl if somewhat sweet,
noodles (not Spaetzle), stewed apple. I order them and then
leave them on the plate, so they might as well be Kraut.

I saved my pennies - I should be in Singapore now, but it was
too expensive - and am going to Bavaria in March for Starkbierfest
- will have the pleasure of introducing Lilli to Munich, one of my
favorite cities (despite it's having been Hitler's home away from
home. You wouldn't be interested in the Starkbier, of course, but
I shall report on Schweinshaxen and Schaeuferln, which I expect
to have at least twice each in the space of a week.

 NB> ... It's called a Funny Bone because everyone else laughs when you hit
 NB> it.
 RH> It's also not very humorous.
 ML> But definitely humerus.
 RH> Actually, I think it's a nerve, not a bone.
 
Believe so - it runs between the elbow cap (humerus)
and the wrist, as I recall. And of course eventually
to the brain. Could be a combo of several nerves.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: German-Style Mustard
 Categories: Spreads, German, Sauces
   Servings: 6

    1/4 c  Yellow mustard seed
      2 tb Black or brown mustard seed,
           -heaping
    1/4 c  Dry mustard
    1/2 c  Water
  1 1/2 c  Cider vinegar
      1 sm Onion chopped
      2 tb Firmly packed brown sugar
      1 ts Salt
      2    Garlic gloves, minced or
           -pressed
    1/2 ts Ground cinnamon
    1/4 ts Ground allspice
    1/4 ts Dried tarragon leaves
    1/8 ts Turmeric

  In a small bowl, combine mustard seed and dry mustard.  In a 1- to 2-quart
  non-aluminum pan, combine remaining ingredients.  Simmer uncovered, on
  medium heat until reduced by half, 10-15 minutes. Pour the mixture into the
  mustard mixture. Let mixture soak at room temperature 24 to 48 hours,adding
  additional vinegar if neccesary in order to maintain enough liquid to cover
  seeds.

  Process the seeds and mixture in a blender or food processor until pureed
  to the texture you like --this can take at least 3 or 4 minutes. Some
  prefer whole seeds remaining, others a smooth paste. The mixture will
  thicken considerably upon standing. If it gets too thick after a few
  days,stir in additional vinegar.

  Scrape mustard into clean, dry jars; cover tightly and age at least
  3 days. Adapted from Gift Ideas from the Kitchen

MMMMM
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