Text 6278, 68 rader
Skriven 2006-10-07 22:53:00 av JIM WELLER (1:123/140)
Ärende: Some Strange Tastes
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Strange taste #1: prune juice. We bought a large 2L jug as little Alex
needs a shot every time she eats cheese, which is every opportunity she
can get. She seemed to like it better mixed with apple juice, not
straight up. Out of curiosity I sampled some. Pure prune juice is vile,
evil stuff but mixing 1 part prune to 3-5 parts apple cider yields a
sweet, delicious beverage with a distinct raisiny taste. With a squeeze
of lemon it goes well with Navy rum. No, seriously.

Strange taste #2: papaya-pineapple salsa. It goes well with roast pork
and chicken. This Acapulco recipe calls for fresh cubes of papaya and
pineapple, mild red onion, cilantro and sliced rings of green and red
chilies, all tossed with a bit of olive oil and lemon juice. I had to
make do with canned pineapple tidbits, canned papaya from the Asian
store and canned green New Mexico chilies with a sprinkle of cayenne but
it was pretty good all the same. I also added some chopped garlic
chives. And the juice from the canned fruit.... with a squeeze of lemon
it goes well with Navy rum.

Pending strange taste #3: Glow In The Dark yogurt tubes. This was
Neekha's pick. From Yoplait, the carton says "Limited Addition". The
ingredients sound innocuous enough: milk, cream, bacteria culture,
sugar, flavours, various gum stabilizers and radium. We'll report
further in due course. 

Pending strange taste #4: Goat's milk Brie from Woolwich Dairy,
http://www.woolwichdairy.com. I had mentioned in my last trip report
trying and liking goat's cheese quesadillas. This will be my second
foray into the world of goat cheeses. It was $11.99 for 180 grams.
That's over $30 per pound; it had better damned well be delicious!
There are recipes on the website but i may just have it with crackers
and apple slices. 

Pending strange taste #5: Balut! Yes, now in Yellowknife! I visited
Kim's this morning to pick up some dried mushrooms and lily flower
shreds. I mostly buy frozen fish and meat, bottled condiments and
preserved and canned goods there as his produce is shabby. The store has
gone downhill physically over the years; most of the refrigerated
display cases don't work any more and the produce always looks wilted
and forlorn sitting out at room temperature. What I didn't realize was
he gets a truckload in every Friday evening and savvy shoppers go early
Sat. morning and stock up while it is still prime. So I saw cases full
of familiar Asian veggies at half the price of supermarket produce,
looking pretty good. And lots of unfamiliar (and unlabelled) new
vegetables as well. Nestled in among the various green things was a plate
stacked up with eggs. Each one had been hand stamped "treat" with blue
or red ink. I asked the Vietnamese lady trimming vegetables if they were
balut but she just shrugged her shoulders. So I said, very slowly, "baby
duck inside?". She gave me a big smile of recognition and nodded. She
pointed at the blue ones and said "duck" and then the red ones and said
"chicken". So I bought two, knowing Roslind would never try one but
Neekha might. She is of mixed emotions on this: she is sad that the
little baby ducks died but she is also curious about how they will
taste as she loves grilled wild duck breast. Plus she wants to eat it
very carefully to preserve the skeleton (if there is one) for her Nature
collection. So guess what we are having for Sunday brunch before
Thanksgiving dinner this weekend? As I recall Glen recommended boiling
20 minutes and the store cashier said 10 so I will split the difference
at 15.


Cheers

Jim, in Yellowknife

... My life may be strange, but at least it's not boring.
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