Text 28831, 75 rader
Skriven 2009-09-16 07:13:42 av Michael Loo (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: odd tastes 180
======================
 ML> If you're in first, I'd suggest straight Scotch - or you can get
 DS> On one trip I did try the scotch.  It was decent, but not as good as
 DS> that Nancy brought to the New York picnic.  The airline scotch had a
 DS> bite, hers was smooth.

There are two US Air Scotches - Chivas Regal and Glenlivet. The
former has a distinct alcohol taste but is not displeasing. The
latter is one of the greats, and I'm surprised that the airline
can afford to stock it. Oh, at one time, US might have served
Dewar's or J&B, both of which are harsher than their recent
offerings.

 DS> We experimented with a number of things.  The thing we both decided we
 DS> like best is a Bailey's on the Rocks.  I know that would not appeal to
 DS> you, but we like it.  Plus, it is something we would not have at home
 DS> because a bottle would likely go sour before we drank it all up.

I kind of like Bailey's, but I don't think it's worth wasting a
pill on. Your point about the bottle going sour is a good one -
I've seen people put the stuff into their liquor cabinet and wonder
why it gets all curdled. Apparently they imagine that alcohol is
a forever preservative.

Another thing not to drink on the airplane: I tried the Stirrings
mai tai the other day, which might not have been so bad if it had
been made with dark rum. As far as I can tell, white rum might as
well be rubbing alcohol. The Stirrings mix is in fact too sweet,
but it has good pineapple and tropical fruit flavors. The combo
is uninspired.

--
 DD> Why is that? I don't understand why that would be bad.
 DS> Because it squeezes the juice out of them and makes them cook dried
 DS> out, especially if overdone.
 ML> If one makes burgers out of 75% lean and doesn't grossly overcook
 ML> them, a certain amount of pressing wouldn't be out of line. But for
 ML> much above that, it's not good to squeeze the burgers whether when
 ML> making the patties or when cooking them.
 DS> With meat that fat, you'd have to do something to get the extra out. 
 DS> On an open grill it would probably drip below and flame up to flavor
 DS> the burger.  But on a flat grill, it would just lay there and soak back
 DS> in. The highest fat content we would consider for anything is 20% (80%
 DS> lean) and that only for meatloaf or chili, not hamburgers.  Our
 DS> preference is %93 lean if we can get it without paying too much of a
 DS> premium.

We're coming from different places - 20% fat is the minimum I'd
prefer in a burger. Of course if you made a burger out of that
extra diet lean stuff, you'd have to treat it with the utmost
gentleness.

--
 DS> We had chicken hot dogs -- ONCE.  They might as well have been tofu.

You can make any kind of protein into just about anything, but
the farther you get from the original anything, the less likely
the results will be palatable. In fact, I've had chicken and
tofu hot dogs, and I prefer the chicken, but not by much. Both
are desperation food.

 ML> You will note that this makes a mighty bland dish: I suggest
 ML> thyme, sage, onion, and cayenne as pick-me-ups.
 JW> Indeed.
 ML> Of course, I'd eat Kleenex if prepared with thyme, sage, onion,
 ML> and cayenne. Pig bits help, too:
 DS> Is that "I would" or "I have":-}}  I can tell you that napkins are
 DS> better.  A little catsup helps also.

I've eaten Kleenex, unscented and un-aloed of course. Not as
scrapple or anything but rather as a source of cheap fiber.
Napkins probably are better.

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