Text 16885, 91 rader
Skriven 2011-10-22 17:33:23 av Nancy Backus (1:261/1381.0)
  Kommentar till text 16830 av MICHAEL LOO (1:123/140)
Ärende: Re: changes 69
======================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 20 Oct 11  23:20:00 <=-

 ML>> And then there's the Internet. Yelp gives generally glowing notices.
 NB>> And is that generally reliable/accurate?

 ML> No. You have to guesstimate the accuracy of each one
 ML> using whatever metric appeals to you. Generally glowing
 ML> notices are usually a plus, though. Other criteria I use
 ML> include general literacy, accuracy of facts, accuracy of
 ML> spelling, evidence of background knowledge, care in using
 ML> superlatives in either direction. Also re-reviews by one
 ML> contributor that are substantially variant.

Wiki-ish, then...  ;)

 ML>> tuna pot pies? They weren't bad, though I recall the
 ML>> fish being rather sour-tasting.
 NB>> Daddy used to get pot pies when they were on sale... but I don't
 NB>> remember him getting anything other than chicken and beef.

 ML> Turkey ones were decent as well. The first I found out about

Oh, right, turkey, too... I thought I was forgetting one, but couldn't
think what...

 ML> my taste sense being better than others' was when I discovered
 ML> that some of my classmates in elementary school had a hard
 ML> time distinguishing turkey from chicken pot pies. I also

Ah.  There is a similarity, and some potpies hide the differences
well... ;)  But I do remember the different taste, too...

 ML> learned about food phobias via them. One time when my mother
 ML> had taken off on one of her periodic escapes, my father made
 ML> Banquet beef pot pies without paying attention to the package
 ML> directions: he obviously (in hindsight) cooked them at way
 ML> too high a temperature for way too little time: they came out
 ML> quite dark on the outside while still having frozen bits
 ML> inside. For years I had a terrible aversion to beef pies.

Those do sound nasty...  Only to beef, though...?

 ML> That didn't change until I encountered the offal but tasty
 ML> steak and kidney pie genre.

:)

 ML>> Acorn and delicata are, oddly, varieties of the same species
 ML>> as zucchini and spaghetti squash. Butternut is different, and
 ML>> Hubbard, Queensland blue, and others yet a third species.
 NB>> Which species are the little turban ones?

 ML> Turban squash I believe are a variety of the same species as
 ML> buttercup (some of which look like turbans) - oddly, they are
 ML> in the same species as Hubbard. Looked it up - Cucurbita maxima.

I was kinda guessing that.  Although I'm surprised that the buttercup
variety are in that species, as they seemed more like the acorn...

 NB>> There's also one that's colored like the delicata and shaped more
 NB>> like the acorn, I'd imagine that one's related to that species... :)

 ML> Doing a search on "looks like acorn squash colored like delicata"
 ML> (without the quotes) yields two varieties of C. pepo called
 ML> carnival acorn and sweet dumpling, the latter supposedly sweeter.

Yup, those are the ones I was trying to remember their names... saw the
carnival one in Wegmans yesterday while shopping.  We've had that one, I
don't remember if we ever had the sweet dumpling, though we may have...

 ML>> There are all sorts of cucurbits, which are more or less edible.
 NB>> And then there are the gourds, which normally are used as
 NB>> decorations...  

 ML> Varieties of cucurbits that are cultivated for their hardness
 ML> rather than their softness.

Yup.
 
 NB>> Watermelon's ok, but not my favorite...  Lots of range of
 NB>> taste/distaste here in the echo...  (G)

 ML> Once I get past the cucumberosity of them I think they're fine.

Never thought of them as cucumberish... just never fond of them.. :)

ttyl       neb

... Don't try pessimism. It won't work anyway....
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