Text 34210, 145 rader
Skriven 2015-12-12 07:29:06 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: food oddities 651
=========================
>  ML> Oh, sure, I'll eat the occasional just about anything.
> I know.  ;)

Nothing too outlandish the last couple months, but
looking back, yeah, I've had a bunch of peculiar
things from fried moth larvae (this grossed out Carol
Bryant) to Blind Robins (look it up - this grossed out
Dave the Sac) to bird's nest soup. I'm sort of pleased
that in most lists of top bizarre foods I've at least
tasted a majority. The ones that tend to gross ME out
are things that are pretty mainstream - dill, zucchini,
blue cheese.

>  ML> What's wrong with modern marshmallows? I am unaware but
>  ML> could maybe investigate (going to the store today).
> Ever since they've been advertised as "jet-puffed", they don't stale
> down to that nice chewy-ness they used to... now they are the same
> forever until they get hard as a rock and totally inedible...

I'll have to pay more attention. Looks like the 
opportunity for an inexpensive play-with-your-food
session. My usual thing with marshmallows is to pop
them in the nuker and watch them puff up grotesquely
and then shrink into brown marshmallow raisins, at
which point I can stop the process and eat them or
continue until they burst into flame.

>  ML> For example, a painting of a dead guy with sunflowers
>  ML> around is called "The Orders of the Night"; other works
>  ML> are similarly jarring.
> Designed to make one have to think... or totally ignore him... 

I think that despite his being tied (sometimes in a
negative way) to Germanic ethos, tradition, and 
mythology he has a lot to say.

>  ML> The immediate response followed by the measured 
>  ML> retrospection. Sometimes I use some of the same
>  ML> words in both.
> As I've noticed... But there is more context in the reports, usually. :) 

But sometimes the details have been mushified in my
brain by the time I get around to doing the detailed
version. And there's the issue of faulty recordkeeping 
- for example, the Alaska report long promised turns
out to have had notes in two files with different
months with some events noted twice, made up for by
some being not noted at all. Thus begins the decline
of a decent mind. Sometime when there's a lull in the
activity here I might start posting some of that.

>  >  ML> maybe. Imagine having gallons of leftover gravy.
>  > Point.  If it were good, it could be used as a soup/drink... but
>  > crummy... would take forever to use up... unless one knew a likely,
>  > non-discriminating soup kitchen that would welcome the donation... ;)
>  ML> Hey, Homeless Shelter, what do you say, how about 
>  ML> a half can of bad sausage gravy?
> Just thinking that what we might think inedible might taste good to
> someone else... or not too bad, anyway, if mixed in with other stuff...

Maybe, but what shelter or soup kitchen would accept
an opened, partially used can?

>  ML> It was kind of out of the way. The friend I was with was
>  ML> an Indian woman, who, when I visited her after her breakup
>  ML> with some guy or another, informed me right away that she
>  ML> wasn't looking for a relationship.
> Oh.  Yeah... I can see how that would happen...  Oh, well... hard to
> fathom other people at the best of times... and that was rather mixed
> signals on her part... :)

Not exactly mixed - as occasionally happens, she said
what I later tumbled to was the exact opposite of what
she was thinking. The suggestion is made that this is
some kind of sophomoric reverse psychology, make him 
beg and then he'll really want it sort of thing. I've
seen it several times, and it really makes it hard to
figure out the "no means no" thing, and I don't envy
the young 'uns these days.

>  ML> Yeah, and I'm not all that fond of nutmeg anyhow.
> Nutmeg's fine in its place...  :)

I can deal with a few grains in a dessert, maybe a few more
in an artfully-crafted spice mixture, but on the whole, I
can do without.

Interesting thinking back on my changing palate - some of 
the flavors I once actually tolerated well, such as dill and
zucchini, I find wholly objectionable now; nutmeg has gone
from a must have to a tolerable once a month if that.

So I'm at a bar, see, and I buy a shot of Wild Turkey, and
they go, whoa, dude, want a chaser with that, eggnog's free,
'tis the season. So I got a cup of that - very thick, very
sweet, but of egg flavor, nil, of vanilla flavor, nil - all
I could detect was nutmeg. That was enough for the year,
though when I'm at the United Club in Philly on Christmas
Eve I bet I'll have to accept their gift of a glass of it.


---------- Recipe via Meal-Master (tm) v8.00

      Title: Almond Mushroom Pate
 Categories: Appetizers, Vegetables
      Yield: 6 servings

      2 tb Margarine                           1 c  Blanched Whole
Almonds(6 oz)
           Sm Onion, chopped (1/4 c)           1 tb Lemon juice
           Clove garlic, minced                2 ts Soy Sauce
  1 1/2 c  Sliced Mushrooms (4 oz)             1 ds White Pepper
    1/2 ts Tarragon                            2 tb Cream Cheese, opt.   *

  * or kefir cheese, or Neufchatel cheese GARNISH: slivered or finely
chopped
  almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper
strips,
  optional
  """"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" In
a
  large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute
  until tender but not browned. Add tarragon, stir until it is softened.
   Pour mixture into a bowl of food processor. Add remaining ingredients.
  Process until mixture is smooth. Add cheese if you prefer a more
spreadable
  consistency. Spoon into a serving bowl. Top with garnish of your choice.
  Makes 1 1/2 cups.
   People who do not like ordinary pate seem to love this one. Vary the
herbs
  and substitute the vegetables as you wish. Serve with water crackers,
thick
  slices of crusty French bread, thin slices of whole wheat bread, or
  unsalted whole wheat crackers. May be frozen. VARIATIONS: - Substitute
  other vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t
  fennel for the tarragon and 1 c whole pecans for
     the almonds - vary the flavor by using other seasonings such as basil,
  oregano,
     dillweed, curry powder, or nutmeg.

  Source unknown

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