Text 12513, 88 rader
Skriven 2007-03-01 18:29:33 av Barbara McNay (1:382/48)
  Kommentar till text 12429 av MICHAEL LOO (1:123/140)
Ärende: UN-EARTHLY 133
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 >  BM> If the pork slices were hot enough to kill bacteria, then that's what
 >  BM> I meant by "thoroughly."

 > Okay, but if they are hot enough to kill bacteria,
 > they're hot
 > enough to have at least some of the flavor killed as
 > well. The
 > solution, of course, is to keep your cooked foods
 > under the
 > strictest hygienic conditions, and then you want to
 > either eat
 > the leftovers cold or warm them so they're warm enough
 > to enjoy
 > that way but not for a sufficient length of time that
 > whatever
 > few bacteria have crept in get the chance to be
 > fruitful and
 > multiply and exercise dominion over your digestive
 > tract.

Cold sounds good to me, unless making another dish, like hash from leftover
potatoes and meat.  I have been interested to note, on a bottle of
vegetable-fruit juice that I buy, that it says, "For best quality and
freshness, refrigerate after opening," which is a departure from the usual
advice.  An older bottle of the same manufacture stated that the juice should
be refrigerated after opening.



 >>> the hurt goes away after one bite, maybe two.
 >  BM> It occurs to me to wonder that if the hurt goes away after one bite,
 >  BM> maybe two, then, after that, where's the bite?  I guess I'd have to get
 >  BM> busy and get a little used to it in order to understand.

 > The bite stays; the hurt goes away. It's not a
 > question, I
 > think, of "it hurts so good," the way the endorphin
 > theorists
 > maintain, but rather more along the lines of you get
 > used to
 > it, then you start to appreciate it.

And does your tolerance continually increase if you eat it regularly, so that
you have to spice the food more to get the same level of bite?

 >> It's not as though it's an essential skill, but I do
 >> maintain that the capacity to eat hot food improves
 >> quality of life by some small margin.

 >  BM> That's an interesting thought.  Increases the variety of people you
 >  BM> can enjoy food with, perhaps?

 > There is that (but still I can come to some sort of
 > middle
 > ground with most of my friends who don't eat spicy
 > food);
 > there's also the whole new genres of cooking and
 > dining that
 > are open to the person who can tolerate some level of
 > heat.

I guess that's true.

 >  -=> Barbara Mcnay said to Hap Newsom <=-

 >  BM> This sounds lovely, but could you explain what exactly a bento box is?
 >  BM> Is it a lunch box, or an elegant way to present a meal?  It doesn't
 >  BM> sound like something for food preparation.

 > It's both a lunch box and a way to present a meal.
 > It's a lidded box, sometimes two layers deep, with
 > compartments of various sizes, into which are put
 > different dishes. The box and its lid are made of
 > lacquered wood, and the outside is adorned with
 > decorative, artistic patterns. If you saw one
 > without knowing what it was really used for, you
 > might well think that it was a jewelry chest.

I looked at a bunch on jbox.com, and some of those were apparently as you
describe.  The top box seems to serve as the lid for the bottom compartment,
which makes me wonder what one does about condensation on the bottom of the top
box.  One expensive box in the list had boxes within boxes, rather like the
Russian dolls-within-dolls.  There were so many boxes making up the one unit
that one would have had to have a table all to oneself, just to unpack the
lunch.

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