Text 17036, 70 rader
Skriven 2011-10-25 21:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: difficult 100
=====================
 ML> General literacy, accuracy of facts, accuracy of spelling,
 ML> evidence of background knowledge, care in using superlatives
 ML> in either direction increase my predisposition to believe a
 ML> reviewer.
 NB> Understood.  ;)

In a sense, I give extra points to people who write and think
and experience things like me. I don't know if that's fair
or not, but it's probably better than no metric at all.

 ML> This is the standard disclaimer from foodnetwork.com
 NB> OhhhKayyy...  ;)   Also I guess they won't take any responsibility
 NB> for any inaccuracies obviously within...  ;)

More difficult to deal with are the unobvious inaccuracies.
I guess that's true when dealing with all sorts of writing,
including Web reviews.

==

 ML> cow milk, with its short-chained fatty acids, has the
 ML> richest flavor.
 NB> Making me wonder how Human milk compares, fatty acid-wise...  I know

According to http://jhl.sagepub.com/content/15/1/3.extract,
C10-14 fatty acids are prevalent in human milk. I really had
to dig for that. Other sources claim that C8 acids, especially
caprylic, are well represented, too, which would make me think
that maybe mother's milk tastes goaty (caprylic acid is a main
flavor component of goat milk). Cow's has a lot of very short
chain fatty acids - 11% C4 (sheep and goat are 8%; pig is
negligible) - http://classes.ansci.illinois.edu/ansc438
/milkcompsynth/milksynth_fatcomp.html , which elsewhere we
note has a lot to do with the "creamy" flavor profile that
we like so much.

 NB> that it tastes milky, but thinner and sweeter than cow's milk.

Other sources point out that there is far more lactose in
human milk than that of other species; some of these sites
go so far as to say that is explained by our brains' and
nervous systems' greater need for it. I say ho hum to that,
I think.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Fiesta Hot Chocolate
 Categories: Mexican, Beverages
      Yield: 4 servings

    1/2 c  Cocoa                               1 ea Cinnamon Stick;Broken In
1/2
      1 T  Flour; Unbleached                   2 T  Powdered Sugar
    1/4 c  Dark Brown Sugar; Packed        1 1/2 t  Vanilla
      4 c  Milk                                1 x  Whipped Cream
      3 ea Cloves; whole                       4 ea Cinnamon Sticks

  Mix cocoa and flour in 2-quart saucepan.  Stir in brown sugar, milk,
  cloves, and 1 stick cinnamon.  Heat just to boiling over medium heat,
  stirring constantly; reduce heat.  Simmer uncovered for 5 minutes (DO NOT
  boil).  Remove from heat; remove cloves and cinnamon.  Stir in powdered
  sugar and vanilla.  Beat with molinillo, wire whisk or hand beater until
  foamy.  Pour into 4 cups or mugs.  Serve with whipped cream and cinnamon
  sticks. Source unknown

-----

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