Text 4441, 77 rader
Skriven 2008-03-26 21:17:53 av Barbara McNay (1:382/48)
   Kommentar till text 4396 av Ruth Haffly (1:396/45.28)
Ärende: terminology 983
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 >  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)

We were visiting friends many years ago, and they served iced drinks.  I
assumed it was a soft drink, but it tasted weird.  After a long while, I
decided it might be tea.  I had never been served iced tea before, and I am not
a tea drinker.

 >>>  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?

I don't remember what I used then.  If I were to make it now, I would use
canola or a light olive oil, but not EVOO. The canola would probably help it to
spread more easily than the olive oil.

 >> 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> 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.

Yes, or sweetening of some sort.  Strange.  Those same people will eat pickles
and sour candy with no complaint.

 >>  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."

I'm happy with just vinegar and oil.

 >  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.

I'm not sure; I think it will be three lanes in each direction.

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 * Origin: T E X A S ! (1:382/48)