Text 27502, 110 rader
Skriven 2009-08-16 00:35:44 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: yay life 23
===================
ML> I always thought that oatmeal lent a sort of gucky texture
ML> to things (I have NO Scots blood). - posted 7/14/93
DS> I always thought that oatmeal lent a sort of gucky texture
DS> to things, and I DO have Scots blood. [g]

ML> Funny, you don't look Chinese, er, Scottish.

Heh.  Italian on my father's side, Scots/English on my mother's.

= =

ML> I don't know how to characterize this all -
DS> Bullshit artist, probably harmless.

ML> What I figured, mostly, but there were so many oddities -
ML> he's the one who brought up the Harvard, NCI, north shore,
ML> psychiatry, and other connections. I gave him no indication
ML> about any of these things. In fact, I'd deliberately misled
ML> him by implying I was going to Hartford. It's almost as if
ML> he were a KGB guy trying to worm his way into my affections.

Have you ever seen a skilled "psychic" do a cold reading?  It's
fascinating, and it's a lot like what you experienced.  A good
con artist can do the same thing and you may not be able to see
it coming, but you look back on it and wonder how it happened.
You seem not to have dwelled much on it since then, which is 
most likely the proper thing to have done.

= =

DS> days I find it too sweet, is crushed Cap'n Crunch.  

ML> Way too sweet, if you're not pulling my leg. 

No, I'm not pulling your leg. The crunchiness and the brown sugar
flavor wasn't all that bad when combined with savory seasonings
and crushed cornflakes and used as the final coating.  It's really
too sweet for me nowadays; my sweet tooth started to fade in the 
late 80's and I've never really gained it back (not a problem, I
guess, now I just have to work on my fondness for bread & other
non-sugar carbolicious foods.)

Trix, though?  Let's not be silly.

ML> I'm thinking more crisped rice . . .
ML> Not Cap'n Crunch nor . . . Cocoa Puffs, though this last 
ML> might be interesting.

Agreed, but not Cocoa Puffs.  Much better would be Cocoa Krispies:
crisped rice with the cocoa built in.  Still too sugary though, I
bet.

PS - Just for S&G I did a google search on "Cap'n Crunch chicken"
and came up with scads of recipes which are variations on fried
chicken coatings using Cap'n Crunch.  One seemingly popular
variation calls it "Planet Hollywood's Cap'n Crunch Chicken" so
I guess I didn't invent it when I was 18 like I once-upon-a-time
thought.  Pretty sure Planet Hollywood didn't invent it either,
however.

= =

ML> To give the recipe writer a touch of credit, pickling spice
ML> often does contain coriander.

Very little credit; that's damn weak in fact. [g]

DS> That reminds me:  did you have an opportunity to crack into the
DS> other package of bacon?  If so, I'm soliciting opinions - did you
DS> like the bacon cured with pickling spice?

ML> I cannot tell a lie. I got really hungry and nostalgic for pork
ML> and did in 1/2 of the package at a sitting. . .

I am pleased.

ML> On the whole, I'd say very good but subject to more 
ML> experimentation; if you mixed your own spices that might help.

Your tasting observations are just about on par with my own.  I
wasn't really enthusiastic about some of the flavor notes in that
batch, and attributed it to the discordant effect of the star anise
and assorted barks in the mix.  The "weeping" may have been due to 
the less-than-ideal handling the bacon received on it's way to Salem.
Frozen, then warmed to the point of room temp, then chilled again -
not really a kind way to treat a brined bacon which already has a
bit more moisture in it than the traditional dry-rubbed stuff.

Anyway, I think I'll leave off the pickling spice from now on;
I do like the flavors that mustard seed and bay give the bacon
because it reminds me of one of the versions of salo that I
really like, so I might experiment with that some more.

I'm also going to try a rosemary/thyme/garlic treatment, but 
not for the curing step - I want to chop the fresh herbs and
garlic together and rub the green bacon with it just before
smoking to let the heat and smoke draw the flavors into the 
meat.


---
http://davescupboard.blogspot.com/ - Dave's Cupboard - Food and 
Restaurant Reviews.

http://bacon-labels.blogspot.com/ - My ongoing art project: an
online gallery of bacon package labels.

Follow me on Twitter:  http://twitter.com/davescupboard/      .

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