Text 34592, 77 rader
Skriven 2015-12-27 09:32:44 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: peculiarities 725
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>  ML> Or what they eat. As you report that when you ask what 
>  ML> Richard wants to eat, he replies "food."
> He does care, to some extent, what he eats... He's making the assumption
> that I will interpret the answer in light of what he does want to eat,
> within which he doesn't care all that much which when, as long as it
> isn't the same thing every day.... ;)

Okay, so there's got to be the mind-reading issue, too.
By the way, I made the classic sludge out of kitchen
scraps on Christmas night, then turned it into chili,
which was actually very good.

>  ML> Black Bean and Butternut Squash Chili
>  ML> categories: vegan, not chili
>  ML> servings: 8 (more like 25, if you ask me)
> I might have survived the whole first time...  (G)  But it does look
> more like a accompaniment to me, not a main dish (although I know that
> it would count thereby by vegans).... 

It has all the amino acids one needs, which is all the
vegan nutritionists seem to care about. Of course, one
must feed the mind as well as the body, something that
is sometimes ignored.

>  ML> one being that the assayable ethanol is partially hiding in
>  ML> between the fibers of the meat or puffing up grains of starch
>  ML> so potentially getting a free ride down the digestive tract.
> One would need to be very sensitive to the alcohol to have any problems
> there... 

Very so.

>  ML> Also, few people are incompetent enough to put substantial
>  ML> amounts of booze in their food and not cook it sufficiently
> I think that the "cooks" at the one Ski Club party I was taken to, back
> in my college days, may have had that problem...  Beer-cooked hotdogs,
> wine-cooked hamburgers, with, I'm guessing a very heavy hand on the
> alcohol...  It's the only time in my life I ever got sick from anything
> alcoholic...  

Truly strange, because the food must have tasted crummy enough
so people wouldn't have ingested a toxic dose.

>  ML> (there was a place in Cambridge called Chez Dreyfus, though,
>  ML> that was a counterexample in the '60s and '70s - the boeuf
>  ML> a la bourguignonne was substantially undercooked, with tough
>  ML> meat compounded with rough brandy; a pity, because there were
>  ML> some good things there, and I was actually sorry to see it go).
> Guess they didn't learn fast enough...?

It took a while - it persisted several years after I last 
ate there (I did give it several tries, and mostly the
food was better than the boeuf a la bourgignonne).

>  ML> The old ten sling #1
> At least as long as the fancy bars had it still in stock...  :)  Not
> likely that I'd be spending the big bucks there, though... ;)

The stuff when it was available was northward of $60 a bottle.
Given the pricing structure of fancy bars, I neither. Anyhow,
I find it silly to cut good booze - or anything above bottom
shelf - with strange-flavored adulterants. Jack and Coke? How
about Ten High for 50% less and tasting at least as good.

Hot Port
cat: booze
servings: 1

1 1/2 oz Warre's Heritage Ruby Port
1/2 oz honey
lemon wedge stuck with cloves

Combine Port and honey. Fill with hot water.

Maureen Linnane, River Gods, Cambridge MA
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