Text 3340, 70 rader
Skriven 2006-07-14 17:48:08 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: noggin 973
==================
->  RH> My drug tolerances seem to be the opposite of yours - feed me all
the
->  RH> stimulants you want and nothing much happens.  Feed me downers and
->  RH> wake me up next Tuesday.
-> 
-> Does this mean that you're naturally high (so that nothing
-> they can feed you will change that) or naturally low (so
-> that any excuse to sleep is taken)?
-> 
Naturally a mess - I don't sleep that much, but even on sleeping pills I
don't sleep much more.  Grog City yes, but asleep no.  I'm naturally weird.

->  RH> Kosher food often doesn't use much garlic, for whatever reason. 
->  RH> Onions are far more traditional.
-> 
-> Maybe cheaper and/or more abundant? It does seem that garlic
-> appears mostly in preserved foods, such as pickles and sausages,
-> where perhaps the presence of a small amount of flavoring has
-> maximal effect.
-> 
It may have been an expense thing originally; eastern Europeans didn't grow
garlic back when.  They grew onions by the ton though.

->  -> unidentifiable - my father said to my brother, you ordered
->  RH> It didn't go down the garbage disposal?  If it's old enough that
it's
->  RH> unidentified, out it goes!
-> 
-> Not in that household. See previous post in this packet.

I did.  It's one of the few times that I've been grossed out by what
someone else reported eating.
 
->  RH> Pork liver ... was it any good?
->  
-> Pretty decent, but then I'm used to pork liver.

I was raised with liverwurst, which is mostly pork liver.  The real stuff
is anyway; sometimes the cheap stuff comes with milk powder in it. 
 
->  RH> It must have been pretty bad.  I tried cooking a chicken with apple
->  RH> juice as the liquid in the pan once (vertical roaster experiment)
...
->  RH> not doing that again.  
-> 
-> Why not? If you kept an eye on the caramelization and added
-> water periodically, you might end up with something nice.

In this case I didn't.  If I'd added a ton of onions to the cooking liquid
it would have helped a lot.
 
->  -> RH> Apricots have "stone"  seeds like peaches, and the kernels are
->  RH> edible
->  -> RH> you roast them.  People have been known to sub them for almonds.
->  -> Humm!  I thought them poison?  Maybe have to be cooked first then
they
->  RH> are ok.
->  RH> I'd imagine that the cyanide doesn't cook out, but I've never heard
of
->  RH> anyone being poisoned by an apricot pit!
->  
-> Apple seeds, yes, in quantity. I don't see why apricot pits
-> should be different. Anyhow, cyanide is heat unstable, so
-> roasting should take care of the problem.
-> 
My dad talked about using them during the Depression.  I'd imagine that his
mother roasted them before consumption.  I've eaten an apple seed or two
with no ill effects, but I wouldn't want to munch on a bunch of them.
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