Text 8879, 64 rader
Skriven 2006-12-15 21:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: various tastes 685
==========================
 > Interesting load of tastes - look for the one with the
 > prickly-looking green fruit on it. Most likely it will
 > say something like guanabana or guyabano or something
 BM> It will take me a while to look through those.  They're on the top
 BM> shelf, where the reflection of the lights makes the cans difficult to
 BM> read. 

Ah. There's always the Web, then, or you can get someone
to fetch a can from the top shelf.

 > Chinese. When I was growing up, French and German were
 > the languages to learn, but gradually they have been
 > supplanted, perhaps partially because of the high
 > proportion of French and German people who also speak
 > English.
 BM> The languages offered in public schools haven't followed the local
 BM> prevalence, AFAICS.  When I was in school, French, German, Latin, and
 BM> Spanish were available subjects, but on the radio, there were programs
 BM> in other languages: Russian, Italian, Chinese, Greek, and Hebrew, at
 BM> least. 

We had the same school subject availability (plus Greek, which
was added just for me, though I didn't ask for it; I guess that
my father, elitist snob that he was, wanted to prepare me for
a career at Oxford or something). On the radio, the programs
were in English, Spanish, or Texan.

=

 > Bearing in mind that mildew is part of the taste
 > spectrum of many cheeses ...
 BM> I suppose you mean the blue cheeses.  I don't know that I've really
 BM> eaten any of those.  I'll have to find out what they are and try some.

Actually, there are many other cheeses with a moldy or
mildewy taste. And there are those for which that taste
is not in the normal profile, but some eaters prefer it
to be present, for whatever reason.

Oyster in spinach
cat: appetizer
servings: 1

3 oz creamed spinach; already prepared
1 lg oyster; shucked and clean
lemon juice; to taste
Worcestershire; to taste
sherry; to taste
;salt; to taste
;paprika; to taste
1 T Gruyere; grated

Half-fill an individual ramekin with spinach mixture.
Add the oyster and sprinkle with seasonings to taste.
Top with [whatever spinach remains and] cheese.

Bake at 425F until the cheese is melted.

Joy of Cooking, old, adapted


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