Text 24059, 81 rader
Skriven 2009-05-13 15:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: 595 unrelated
=====================
 ML> an impossible task, because, as the proprietor of
 ML> the store donating the stuff proudly told me,
 ML> nothing was being poured that retailed at above $10.
 DS> You know, if I were the proprietor, I would have walked the 
 DS> wine aisles of my store and selected a range of price tags,
 DS> mostly inexpensive I suppose, but selected with an eye toward
 DS> decent but not pricey wines that might surprise the tasters
 DS> by providing an enjoyable experience at a reasonable price. 

That's what you or I might have done. I don't know the reason
for the somewhat exultant admission but can guess that he was
happy to get the cachet (and maybe a fudged deduction) of catering
an orchestra benefit without much outlay. Plus I probably looked
more like someone in the wine trade than someone in the taxation
department.

 DS> From your reviews, the stuff he brought out was kind of hit or
 DS> miss.

Kind of, but the one I disliked the most was the winner of the
Boston Globe taste challenge.

 ML> I didn't know people had that many recipes for hearts
 ML> of palm: it's like having recipes for white asparagus
 DS> Speaking of which, what's the appeal of white asparagus anyway?

It's both exotic and bland, so people can get that frisson of
excitement without putting their tastebuds in jeopardy. And it's
a luxury, such as it is, that isn't all that expensive.

Funny thought. In fact, I once was flying United Business and
had a salad that was garnished with bits of what I thought was
white asparagus: turned out to be hearts of palm, and I could
hardly taste the difference

 -=> Dave Sacerdote said to Glen Jamieson <=-

 DS> Or I can just park in the standard manner and not waste my time being
 DS> a douchebag to parking inspectors.

What, passing up an opportunity that no self-respecting
kangaroo would skip over?

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Eggplant and Pumpkin
 Categories: Caribbean, Hawaii, Squash, Vegetables
      Yield: 4 Servings

      2 tb Oil, olive
      1 md Onion; chopped
      2 cl Garlic; chopped
      2 lg Eggfruit/aubergines, cubed
    224 g  Pumpkin; seeded, peeled,
           And cubed
      1 md Capsicum; seeded, chopped
      4    Tomatoes; peeled, chopped
    135 ml Stock, or water
      1 tb Parsley; fresh
    1/2 ts Tarragon; crushed
      1 pn Allspice
           Salt & Pepper

  Gently fry the onions are garlic in olive oil, for a few minutes.
  Add the eggplant, pumpkin, capsicum and tomatoes, mix together
  and cook covered, adding a little stock at a time, to prevent
  sticking. After about 12 minutes, mix in the parsley, tarragon,
  allspice, salt and pepper to taste. Cook for a further 5 minutes
  and stir well. It should be relatively free of liquid.

  from CARIBBEAN AND AFRICAN COOKERY by ROSAMUND GRANT

  typed by KEVIN JCJD SYMONS

  Uncle Dirty Dave's Archives

MMMMM

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