Text 6223, 57 rader
Skriven 2008-04-29 09:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: unpleasant 226
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 DS> I didn't think to look at the ingredients list, however the label
 DS> (viewable online at http://tinyurl.com/6rjdb4) says it's sweetened
 DS> with Splenda and has "natural and artificial flavors."

Splenda I could have guessed, but I wonder what is missing in
natural flavor that the artificial has to be added to boost.

 DS> My mother has a newly-found enthusiasm for sugar-free things like
 DS> that syrup, and her homemade baked goods such as apple pie and
 DS> cobbler. Sometimes it's a kind of twitchy-eyed half-crazed enthusiasm
 DS> that reminds me of someone trying to convince themself.

I forget who the cartoonist is, but I think it's the guy who
did Cowtown; he did a set of panels once entitled Stepford
Diners or something like that - twitchy-eyed people who
robotically say "this - tuna - tastes - just - like - chicken" ...

 DD> I am going to assume that you noted down the brand and avoid 
 DD> it like the very plague.   Bv)=
 DS> Avoid it?  It's the quickest diet I've ever been on!
 ML> Quicker than apple snails?
 DS> And more explosive as well.  Especially for the poor dog, who
 DS> had no understanding of what was happening to him.  In the car.
 DS> It took me hours to clean up.

That's not a normal response to black pudding - one wonders
why there wasn't an item in the news about poison sausages.
And dog constitutions are generally quite robust.

But see next ...

Tapenade
cat: spread, Mediterranean
yield: 1 lb

4 oz canned anchovies
4 garlic cloves
2 c ripe olives
4 oz canned tuna packed in oil
4 oz capers
2 lemons, juice of
1 c olive oil

Rinse and pat dry the anchovies. Peel the garlic. Pit the olives.
Chop them all into tiny bits. Drain and flake the tuna.

Process or blend the anchovies, garlic, olives, tuna, and capers
with the juice of 1 lemon. Strain this through a very fine sieve.

In a mortar, blender, or food processor, continue to work this
paste as you add the juice of another lemon and 1 c of olive oil.
The result should be a smooth, thick emulsion.

Larousse Gastronomique
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