Text 4588, 110 rader
Skriven 2006-08-20 09:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: Picnic Day 103
======================
 BM> OK, I assumed I had missed the chronicle.

I can give the excuse that it leaked out the holes in my head.

 > Have to do that. This year may be a little scarier
 > than
 > usual, as there seem to be a greater number of people
 > intent on thumbing their nose at us. But I fully
 BM> Certainly communications makes it increasingly easy for others to tell
 BM> us what they think of us!

Worse, technology makes it increasingly easy for others to
act on what they think of us. Which is what makes me just
a hair more apprehensive.

 > to see the Mariners-Toronto game on the 13th.
 BM> I hope your faves win.

I actually don't have a particular fave between the two, but
a friend of mine who shall remain nameless works for the M's.
 
 > MEYER LEMON SOUFFLE
 BM> I have seen the name Meyer lemon, and I have tasted olive
 BM> oil flavored with it.  Do they actually sell Meyer lemons in grocery
 BM> stores?  I don't believe I've seen any.

They're just somewhat fancier ordinary lemons with I
believe a slightly mellower taste.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: What Are Frangos?
 Categories: Info, Chocolate
      Yield: 1 servings

      1    Info
           BY Michael Loo
           Written 8/3/95:

  I'm having breakfast after the huge blowout at Ray's Boathouse.
  Breakfast is Frangoes, one of each flavor.

  Frangoes, if you are unfamiliar, are a legendary milk chocolate
  confection made famous by Seattle (which is almost as Frango-
  mad as it is espresso-mad). This even though the original
  Frango is from Marshall Field.

  Ebony dark mint. This is the Frango as I recall it (the Chicago
  Frango), and the only variety made with semi-sweet rather than
  milk chocolate. I once thought it the solitary owner of the
  title "the perfect chocolate mint" - the dark chocolate standing
  up brilliantly to a generous dose of peppermint oil, the whole
  enhanced with a touch of salt (which adds a certain piquancy).
  The Chicago ones I recall were thin-mint shape (I could be wrong -
  it's been awhile, and I'm notoriously unvisual), whereas all these
  are chunky little blocks about the size of a Tootsie roll on
  steroids. The flavor is the same.

  Mint. Well, here's the challenger to the title. I don't care
  for milk chocolate in general and would have thought that the
  light stuff would prove too lightweight to stand up to peppermint
  oil, but I guess that now I'm a heretic in the eyes of the
  bittersweet worshipers. Yes, the light mints are mintier, but
  only subtly so. There remains plenty of chocolate flavor, and
  the candy is well-balanced.

  Kona. Good strong coffee taste but little coffee aroma. Why?
  There are lots of little bitter Folger's-like coffee crystals
  dispersed throughout each piece (the crystals are, needless to
  say, better than Folger's).

  Almond. Pronounced almond-oil flavor, with a mellow marzipan-
  like followup, a result of lots of ground almonds (of varying
  fineness, so there's a little texture left in the mouth - except
  for the Moka and the Almond, all the Frangoes I've had have been
  notable for their smoothness). A fine piece of candy, almost as
  fine as my dream candy, which is almond paste (not marzipan)
  dipped in bittersweet.

  Latte. Only in Seattle would they come up with such a flavor. A little
  hint if that of coffee, and surprisingly no creamier than any of the
  other varieties. Okay, to be honest, there was no flavor discernible
  other than that of milk chocolate. Not like the mega-mass-produced
  stuff that tastes a little like cheese, but rather clean and fresh,
  as though milk chocolate were something other than an abomination.
  If there were no such thing as dark chocolate, that would not be a
  horrible thing, if milk chocolate tasted like this.

  Toffee crunch. A good one, but the flavor is subtle enough so that the
  mint from the other candies in the package can be tasted, even though
  everything is individually wrapped. The crunches are little and
  delicate and I liked them. But what's "toffee oil" (an ingredient)?

  Raspberry. I guess it's a good combination in theory, but the problem
  with raspberry chocolates is there is none of that fruit acid to
  offset the richness of the chocolate, which would be a great thing.
  These are made with raspberry oil and are redolently fruity, but
  somehow without the acid the flavor comes up short.

  Rum. My least fave. Artificial rum extract (why should I be
  surprised?), but tastefully done for that. Definitely kid stuff, like
  butter rum Lifesavers.

  From: Michael Loo                     Date: 08-07-95
  Il - Chocolate Ä
MMMMM

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