Text 27880, 65 rader
Skriven 2009-08-25 15:49:24 av RUTH HANSCHKA (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: less nasty 74
=====================
->  RH> fermented somewhat it's delicious.  The alcohol content doesn't go
up
->  RH> all that high, and it gets all bubbly from the gasses.
-> 
-> Isn't all yogurt fermented?
-> 
I guess, but this is a second post-added sugar fermentation.  It makes it
carbonated almost like beer.  

->  RH> Rotten liquid veggies on the other hand are best used as compost.
-> 
-> I wasn't talking about harmless (or not) to the taste buds, I was
-> talking about harmless to the health.

Or at least permanent health.  Some things do have side effects.
 
->  -> I recently did a piece of meat to an internal of 120, thanks
->  -> to my not understanding the controls of a particular griller,
->  RH> Slice thin and stir-fry with assorted Chinese bottles of stuff and
a
->  RH> ton of garlic and onions?  Well done is fine then, and tastes
pretty
->  RH> darned good too.
-> 
-> Stir-fry from cooked is inferior to stir-fry from raw, though
-> the former can be a reuse/recycle of last resort for cooked,
-> even well-done, meat. The more cooked the meat, the thinner the
-> slice has to be.

That's about what I was thinking.  Add enough peanut sauce or the like and
it still tastes OK.

->  RH> Lindt makes some good stuff.  I still like their dark 
->  RH> chocolate better, and Sharfen Berger (sp) dark baking 
->  RH> chocolate better still.  When I was a kid I loved almond 
->  RH> bark, which was chopped almonds in so-called white 
->  RH> chocolate.  You don't see it any more though.  Now you'd 
->  RH> have to add a dark chocolate backing to get me to eat it.
-> 
-> I can remember the taste of vanilla almond bark, though I've not
-> encountered it in person in a large number of years. I kind of
-> liked the vanillary-fatty taste too. Dark almond bark of course
-> was superior, but one got what one could get.

Hershey used to make it, but I haven't seen any in probably 30 years.  It's
rather odd to think I can remember foods from that far back, since I don't
feel old enough to remember things that far back.
 
-> Reminding me that Harbor Sweets (whose Sweet Sloops are familiar
-> to many here, especially the picnicgoers from years past) makes
-> a chocolate candy with almonds called Barque (get it?) Sarah.

Unfortunately, I get it.  You rigged that one.  

-> This used to be a dark barque, but by popular demand it was
-> changed to a milk barque. Then because of vocal minority protest
-> (including me) the dark was reinstated as a seasonal item. I
-> think it's gone again, too bad. It was very high quality dark
-> sweet (too sweet) chocolate, I think of Belgian origin, with
-> nice crunchy toasted almonds. My second favorite of the line.
-> 
My favorite of course being black chocolate with nothing in it but a bit of
sugar.  
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