Text 4396, 103 rader
Skriven 2008-03-22 19:47:45 av Ruth Haffly (1:396/45.28)
   Kommentar till text 4098 av Barbara McNay (1:382/48)
Ärende: terminology 983
=======================
Hi Barb,

 >> Chocolate cheesecake has a bitter aspect that I rather
 >> enjoy; I can see that if your taste buds are ready for

 > OTOH, I've had some that are rather sweet.

 BM> Yes, and my tolerance for sweetness has diminished.

I like some things sweet; tea has to be for me.  That was one thing hard
to get used to in TX and AZ; the tea is not automatically "sweet" as it
is here. I had to sweeten my own. (G) But other things I can go sweet or
unsweet; chocolate is better with less sugar than more. (G)

 >  BM> more to my liking.  The bitter aspect of chocolate I enjoy, too:  I
 >  BM> occasionally put a scoop of plain cocoa plus two or three scoops of
 >  BM> instant milk in a glass, mix, then add water and mix again for a
 >  BM> refreshing summer drink--no added sweetening.

 > Sounds like you enjoy your chocolate. (G)

 BM> Oh, yes! [g]

So do I. I need to get my daily dose yet today.

 >>  BM> Several times I made up a recipe of equal parts of oil, plain lowfat
 >>  BM> (or fat-free) yogurt, and room-temperature butter, processed in a
 >>  BM> blender, which made a spreadable, tangy spread.

 > I might give this a try to use on my bagels.

 BM> Good on anything, I think.

I should think so.  Do you use any specific oil (olive vs canola) or
whatever you happen to grab?

 >  BM> There is, or was, a brand of spread, name beginning with a "B," made
 >  BM> like this, which is where I got the idea.

 > Brummel and Brown? Yes, it is good; I used to use it

 BM> Is that what it was?  I knew it was Br-something, but "Brumbalow" came
 BM> to mind.

There could be one with that name as well; the one was advertised in HI
and I used it when we were over there. Sometimes regional markets come
out with similar products and names--you look and it's basically the
same thing all over the place, just different names.

 > is buying a less saturated fat spread now but it
 > doesn't spread very

 BM> If you made a facsimile with fat-free yogurt, that would reduce the
 BM> saturated fat.

Yes, that's an option.

 >  BM> That reminds me that one time in Germany I bought what was supposed to
 >  BM> be butter, and it tasted just like cream cheese.  A nice substitute,
 >  BM> but I wondered whether the translation went awry.  OTOH, I don't know

 > Sounds like you might have gotten quark--a hybrid of
 > not yogurt, not
 > cream or cottage cheese but something that tastes sort
 > of each.  It is
 > good but it's an aquired taste.  When I was in the

 BM> I can't see that it would be an acquired taste for me, since I like
 BM> all those things.  Is it so unlikely to have been plain cream cheese?

It was not plain cream cheese; quark has a bit of a "tang" to it like
some yogurts. Some people don't like yogurt for that reason and a lot of
them do have sugar in them.

 >  BM> dressings that I was unacquainted with the notion that it might have a
 >  BM> strong flavor of its own.

 > We've gotten to enjoy the dipping oil at Carrabba's--
 > olive oil and
 > herbs.  You can't have too strong an oil for that or

 BM> I suppose it would, though I have only used oil and herbs with
 BM> vinegar, too, as salad dressing..

That's our "house" dressing."

 BM> The highway over here is a mess right now.  They're widening it
 BM> between Ft. Hood and Cove.

How wide are they making that thing? It was 4 lane if I recall correctly
when we were there frm 84-86.


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... Nothing is ever lost. It's just where it doesn't belong.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)