Text 11975, 80 rader
Skriven 2007-02-17 19:05:17 av Barbara McNay (1:382/48)
  Kommentar till text 11916 av MICHAEL LOO (1:123/140)
Ärende: UN-EARTHLY 70
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 >  BM> There's something I've noticed about leftover meat:  Before
 >  BM> microwaves, warming it in a pan left it with a distinctive
 >  BM> "warmed-over" flavor.  Microwaving briefly to warm leftover meat
 >  BM> doesn't seem to impart that warmed-over flavor.

 > I think "briefly" is the operative word. The quick zap
 > if
 > done right doesn't break down the original flavor
 > components
 > the way more prolonged heating would: but if you were
 > to
 > overmicrowave something, that flavor would appear.

I don't understand, then, why the meat doesn't simply taste like more well-done
meat.  There's something about its having been in the refrigerator, or perhaps
exposed to air, since it's slices of meat that I re-warm.

 > Remember
 > too that a quick reheat in the microwave is not going
 > to
 > kill any bacteria that may have grown in the food.

I hadn't thought of that.  Why, then, doesn't the same meat, which warmed,
tastes warmed-over, also taste off when cold?  I like cold leftover meat, and I
generally eat it that way.

 >  BM> That is interesting to me.  I find it bewildering to read all these
 >  BM> impressions, because I can't differentiate the smell of many alcoholic
 >  BM> beverages from that of paint thinner.

 > That inability will keep you sober and your bank
 > account more
 > intact, so don't cry for yourself.

Oh, I don't, believe me.  I amuse myself heartily with the vision of an
irreverent sculpture that the descriptions bring to mind:  a pair of "good"
legs with a body; a balance arm with a scale pan on each side full of musical
notes shaped like lemons, almonds, acorns, etc.; the whole topped by a nose and
a palate.

 >  BM> dislike of hot-peppered foods, I guess that puts me in the running for
 >  BM> the title of "Bland Eat."

 > And from Texas, too. Sigh. We've had a number of
 > "pepper wusses"
 > outgrow that characteristic while on this echo,
 > though.

I tried a capsaicin ointment for my arthritis a couple of times.  The first
time, my skin burned and turned bright red.  The second time didn't bother me
especially.  I have read that one becomes accustomed to the heat, and I have
this experience that I can believe it. However, when I eat hot food, I am
disinclined to repeat the experience, regardless.  I don't like to hurt when I
eat!

 > MMMMM----- Recipe via Meal-Master (tm) v8.05

 >       Title: Dijon Chicken
 >  Categories: Main course, Poultry
 >       Yield: 4 Servings

 >       4    Chicken breast halves,
 >            -skinned and boned
 >       2 T  Butter
 >       1 cn VEG-ALL Mixed Vegetables
 >            -(16 oz)
 >       1 cn Chicken broth (12 oz)
 >     1/2 c  Light cream
 >     1/4 c  Flour
 >       1 T  Dijon mustard
 >   1 1/2 c  Cooked noodles
 >     1/8 t  White pepper


 >   M's note. I would question the Veg-All.

Agreed!

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 * Origin: T E X A S ! (1:382/48)