Text 2672, 87 rader
Skriven 2006-07-02 11:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Tastes 914
==================
 DS> Nathan's hot dogs, on sale 2/$6.00.  Hey, when did Nathan's dogs get
 DS> so damn SALTY???

I'd sort of noticed that the last time I had them (at Ella Lou's
in Arkansas). Previously they'd had a nice tartness - perhaps
their marketing researchers had determined that the current
average palate preserves salt to a balance of salt and tart,
a case in which the iron-palateness of the consumer works
against you.

 DS> Head to head competition: Coleman's Angus Beef patties and Shaw's own
 DS> Steakhouse Brand Angus Beef patties.  Both were on markdown with 
 DS> identical sellby dates, so I figure it's as fair a competition as any.
 DS> Big, 1/2-pound patties, cooked rare, just a bit of salt and pepper. 
 DS> I couldn't really tell the difference, to be honest.  They just tasted
 DS> like hamburger.  I swear this "Black Angus" stuff is a ploy to raise
 DS> beef prices.

There is a difference, easily noticeable in tenderness (in
regular cuts), less so in flavor (but again more pronounced
in regular cuts). I haven't been thrilled by the Coleman beef
I've had (it's selected to be lean), but other Angus iterations
have been of various levels of "better than supermarket."

 DS> Flank steak, Food Zone (nee Forest Park Market) - "Manager's Special"
 DS> which I think meant it was marked down, but boy, what a great hunk
 DS> of beef that was.  Dark color, fairly dry outside, fat slightly
 DS> waxy and yellowed:  it was AGED!  Did they mean to, or was it just
 DS> old?  I sliced it thin-thin-thin and gave it just a fast swish in a
 DS> hot cast iron pan, only enough to kick the moo out, and it was the
 DS> best.

Now that sounds molto terrifico, that the marked down stuff was
better. The ignorance of the consumer works to your advantage
once in a while.

 -=> Dave Sacerdote said to Glen Jamieson <=-

 DS> Regular glucose syrup has its uses, as does maple syrup. I have no 
 DS> quarrel with it.  I dislike HFCS because of the studies linking it
 DS> to increased incidence of diabetes and obesity, its presence in 
 DS> foods where it really shouldn't be, the anti-competive nature of
 DS> the corn industry which keeps sugar producers at an artificially
 DS> unfair disadvantage (and restricts sugar imports from third world
 DS> countries where sugar is an important cash crop), and because it 
 DS> takes loads of additional processing to change corn syrup into
 DS> HFCS.  

My objection to HFCS rests in that products containing it
don't have the right texture or taste. The increased incidence
of pathologies strikes me is laid more fairly at the doorstep
of the food industry as a whole and its marketing minions, who
have manipulated our primitive sweetness cravings into a money-
making monster. That's to say the conventional sugar industry
is pretty much equally at fault.

Hickory Nut Pie
cat: dessert
yield: 1

3 eggs slightly beaten
1 cup light corn syrup
1 cup sugar
2 Tbs margarine, melted
1 tsp vanilla
1 3/4 cups Hickory nuts
1 frozen pie crust shell
- deep dish self standing

Preheat oven to 350 F.Mix all ingredients except nuts until
blended.Add Hickory nuts.Pour into frozen pie shell placed on
cookie sheet and bake 50-55 minutes.It's done when knife inserted
halfway between edge and center comes out clean.Do not overcook.
Servce small pieces, it's rich!Even this old Missouri farm boy
can't eat a quarter of one of these.BTW, we never cut our pies in
sixths, always in fourths.Kids, old people and winps were allowed
to share a fourth.

Oh, BTW the same recipe works well with black walnuts which also
require a little work to get to the good part.

Richard Cole
Posted to FIDO NCE Feb 1996

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