Text 6465, 70 rader
Skriven 2006-10-12 22:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: ETC. 402
================
 BM> It's apparently a natural, cyclic phenomenon in lakes.

That doesn't obviate my question of why anyone would want to
live there!

 BM> The fish apparently aren't bothered by it.  Another thing to consider
 BM> is that you expect it to smell, to some extent. On clam flats, there is

As I was not a native Arkansan when I encountered the
phenomenon, I had no idea what to expect, and certainly
I didn't expect that.

 BM> a distinctive odor I recognize as sewage.  You go near a seashore, and
 BM> you can smell the difference.  The taste doesn't necessarily agree with
 BM> the smell. 

When one spends a fair amount of time near the ocean one can
even grow to distinguish different kinds of clam flat odors,
which are not due to clams, nor, usually, to sewage, but to
various algae that emit sulfurous gases. Just 2 miles north
of where I am typing is a bay that is the only known home,
worldwide, of a particularly foul-smelling organism that has
been heavily studied (because of its distinctiveness, shall
we say).

 BM> Hmm. I didn't even think of that.  What I was thinking of, of course,
 BM> was yeasts that turn grape juice into wine, that are perhaps present on
 BM> the feet. 

Different kind of yeasts. The ones that make wine, not surprisingly,
are airborne and settle naturally on grape skins (as well as other
places). They've adapted well and crowd out other competing microbes
such as blue-green mold.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: DURIAN CAKE
 Categories: Cakes, Desserts, Fruits, Indonesian
      Yield: 8 servings

      1    Durian
      6 oz Butter (3/4 cup)
      5 oz Sugar  (2/3 cup)
      4    Egg; separated
      6 oz Flour (3/4 cup)

  Preheat oven to 350 F.

  Remove flesh from the durian and discard the seeds.  Puree the flesh
  in a food processor.  Beat butter and sugar together until smooth,
  then beat in the egg yolks.  Sift flour and beat it into the butter
  mixture. Beat in the durian pulp.

  Whip egg whites into stiff peaks and fold them into the mixture.
  Bake cake in a greased, 8" cake pan for 1 hour, or until cake is done
  when tested with a toothpick.

  Yield: 8 to 10 servings.

  Researched by my mother, Agnes Corum.
  From "Exotic Fruits A-Z" by Josephine Baker.
  Posted by Cathy Harned.

  Reposted by Sam Waring 10-13-96

MMMMM

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