Text 19407, 106 rader
Skriven 2011-12-25 13:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: good, less good 404
===========================
 ML> You'd know if it wasn't a fresh egg.
 NB> Laid fresh just today is a little harder to come by around here,
 NB> though. Wegmans sells ones that probably come close, but no henyard
 NB> behind the restaurant...  ;)

I'm sure laid fresh today is hard to come by. Still, the
difference is easily detected.

 NB>> Does the stick blender and the
 NB>> Internet make that much difference in the quality of tamago to be
 NB>> found...? or is the difference in attitudes of diners...?
 ML> Stick blender: back in the olden days, a good chef would beat
 ML> the egg perfectly with a few flicks of the wrist. Now, whirr whirr
 ML> and voila.
 NB> Perhaps my question was more wondering if the stick blender really
 NB> does take the place of the experienced chef's wrist flick... or if
 NB> there still is some gradation of perfection... :)

The omelet has to be uniform, just a little frothy, and
very tender. The stick blender takes care of the uniform
part; the little frothy part I suppose is still a mark of
the chef. Tender of course requires expertise and a low
flame. I'd have a hard time myself, as mine tend to be
too tender, i.e., falling apart.

 ML> Content certainly is better than wealth, but as many point out,
 ML> from Dickens on down, wealth brings more happiness than poverty.
 NB> Wealth also can bring more unhappiness and discontent... the stakes
 NB> are higher... 

At the lowest level of poverty and despair, the stakes are very
high, on a different scale of measurement.

--

 ML> Chewier implies nonsurimi.
 NB> It wasn't clam-like...  It was denser than scallops should have been,
 NB> too... 

Still interesting.

 What tipped me off first to wonder
 NB> was that they were so much smaller than scallops, but very regular in
 NB> shape and size, so not likely just scallop "scraps".  And then the
 NB> taste wasn't quite so sweet, and the texture much more dense and
 NB> chewy...

Experiment: next time you buy scallops, put one aside (raw by
preference; cooked might work) in a cool dry place until it
shrivels down a bit. Then soak it in water and cook it. I'm
just wondering.

 NB> Perhaps if you visit here sometime, you might
 NB> get the chance to encounter them... :)

Yeah.

 NB> ... They say money can't buy happiness...but gimme a chance to prove
 NB> it!

Yeah.

==

 ML> That's why I went whoa there. As beans and peas are
 ML> similar and should be nutritionally similar, same with
 ML> bacon and ham, I see no sense in the difference.
 NB> Maybe it has something to do with proportions of the ingredients? 

It's got to, but I don't see the sense of that either. When I
make bean soup the method is just the same as when I make pea
soup (which I do more frequently). 

 NB> Or of additional ingredients (like salt in the fillers)?...  I suppose
 NB> that beans might have more potassium than split peas, or that there
 NB> would be more bean in the bean soup than peas in the pea soup...?

Beans and peas shouldn't have that much difference in
electrolytes; and I thought of the bean vs. pea ratio in soup,
but I don't think the difference is that great. If anything,
the pea soup is denser.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Congressional Bean Soup (Crockpot)
 Categories: Soups, Kooknet, Cyberealm
      Yield: 6 servings

      1 lb Small white beans
      8 c  Water
      2 c  Ham, diced
      1 c  Onion, diced
      1 c  Celery, chopped
      2 tb Parsley, chopped
      1 ts Salt
    1/4 ts Pepper
      1 ea Bay leaf

  Assemble ingredients in Slow Cooker.  Cover and cook on low 8-10
  hours or until beans are tender.

MMMMM

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)