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Text 25431, 87 rader
Skriven 2012-05-27 23:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: faux food 717
=====================
 ML> truffle oil
 JW> I was most disappointed with it when I tried it, after all the hype
 JW> it had received in the food media.

I've had some - on rare occasions long past - with real truffle
in it, and it's not bad; hardly worth what Annie calls "all the
hoo hah." The stuff you get nowadays reminds me of another food
that should be on my fraud list - fat-free ice cream. Or for that
matter nonfat anything dairy.

The real truffle does have a sexy odor that I used to think was
from estrogens, but more recently I've read that it's from
androgens, so usually I fudge nowadays and say "hormones." Once
upon a time I thought of making a real food porn dish that used
cumin and truffles.

 ML> article in Forbes
 JW> I read that too but I don't recall forwarding it to anyone.

It was the Sac I believe.

 ML> faux Kobe beef
 JW> I had the real thing just once, about 35 years ago. It was most
 JW> amazing; I can still taste its richness and tenderness.

Wasn't it. I think that the original food writers who put it up
as the paragon of meat had tastes that ran similar to mine, but
the people who took that ball and ran with it, sadly, didn't.
Tender isn't quite the word - a good Wagyu (whatever that means)
sirloin had almost no grain at all: it was in fact my own Vargas
pinup of beef, just too extreme in its attributes but still
delightful for that.

 ML> How people can sell surimi as crab and
 ML> not be put in jail is way beyond me.
 JW> They can't legally and generally don't call it such here but rather
 JW> surimi in honest places, Krab on cutesy chain menus or sea legs in
 JW> purposefully vague places.

Here, you aren't certain that what you order is going to be
crab until you see it.

 ML> Scallops / used to brown up nice; now they exude grayish
 ML> liquid. I have a sneaking suspicion that whatever species used
 ML> to be fished and sold as scallops are now extinct, and they are
 ML> using lesser varieties as a substitute.
 JW> I think its due to the legal but deplorable use of STP to pump them
 JW> up on the excuse that it preserves them.

I've had restaurants advertise "dry" scallops on their menus
that turned out to be no such thing.

 ML> the American system allows any kind of shit from
 ML> California and elsewhere to be called Champagne
 JW> The United States never ratified the 1919 Treaty of Versailles
 JW> ending WWl, which had a clause therein that protected the name
 JW> champagne almost everywhere else. The Republican Congress didn't
 JW> want to see the formation of the League of Nations, which was a
 JW> major clause. So in your country it is perfectly legal to call any
 JW> kind of sparkling wine champagne. In fact, you can call Miller High
 JW> Life champagne, if you want to.

Cool, may I murder a German when I invade the country next?

 ML> Vidalia onions (any overwatered onion can be as mild and wet)
 JW> I was less than impressed once the novelty wore off, when they
 JW> appeared in the Great White North eventually. (Last week I noticed
 JW> that they were discounted below nice looking red skins and I still
 JW> didn't buy.)

You know why? They are wet. They get moldy. Real onions
can store more than a week.

 ML> Dover and other sole, which are perfectly okay though tasteless
 ML> fish, but they are often counterfeited plus cost about 3 times
 ML> what they ought.
 JW> I can't agree on that last one though. It is certainly mild
 JW> flavoured, but it is subtly tasty, has a nice texture and is only
 JW> 150% more than other less popular fish.

You would agree if you saw your father order the Dover sole
for 3x the price of anything else on the menu at Fortnum's.
Luckily I wasn't paying; Uncle Rayson, only slightly taken
aback, was. Flounder is as good. Young halibut is better.
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