Text 19621, 117 rader
Skriven 2012-01-06 19:37:52 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: pig & choc 20
=====================
Hi Michael,

 RH> Actually, just a bit over a decade. The aversion started on a trip
 RH> thru the mountains of NC in August of 1998.

 ML> I react strongly to bad smells, but luckily I have a short
 ML> memory. Otherwise all sorts of meats, vegetables, and seafood
 ML> would be off my plate.

I remember ones that I don't want to smell again. Coming up I-40 (from
I-95, toward Raleigh) Wednesday night, we encountered a horrible smell
for several miles. Couldn't hardly breathe--it was bad! But, it was a
short burst and we got beyond it a few miles later. I won't try to
describe it here.



 RH> more regular (vs turkey) bacon and ate it. Finally, he pronounced
 RH> himself over the aversion but stated that he preferred ham to pork. Not
 RH> decades, even in dog years. (G)

 ML> Glad the aversion is over, anyhow.

Me too! We picked up a ham steak to use for supper last night, then
decided to go with something lighter. Didn't use it tonight either as we
went out for the $9.95 prime rib again. Found out that the place is
expanding; a dry cleaner store next to it is closing down so the
restarant will take over their space. Wonder if they'll separate
themselves from the gas station/mini mart then.


 ML> and when someone says "you smell like a brewery" I don't
 ML> automatically consider it insulting.
 RH> It's not a smell I'd like to be associated with. A lot of strong
 RH> smells give me breathing trouble so I avoid them; I suspect brewery
 RH> smells would fall into that classification.

 ML> Where you're coming from is different from where I'm coming from.
 ML> Going to? Who knows.

Me? Going crazy most of the time it seems. (G)



 RH> I understand one of Steve's brother's had a hard time at the
 RH> Hershey'chocolate plant back before they closed off the floors to our
 RH> groups. When we went thru it in summer of 2010, everything was
 RH> automated; we rode thru on a "train" and just observed thru glass
 RH> windows. Actually, they didn't show us that much of the real chocolate
 RH> making; a lot of it was done thru video and animation. At the end of

 ML> When I went there some years ago there was no real chocolate
 ML> making on the tour: you rode on a train that resembled the
 ML> "It's a Small World After All" ride at Disney and saw just
 ML> the videos and animations. Maybe the chocolate elf was on
 ML> vacation.

Pretty much the same way with us. Either that or hiding from the hordes
of school kids out on summer vacation that came to visit, either with
mom & dad or some sort of day care. That place was packed!


 RH> Gotta make it in a coolish place--don't want it to get too warm while
 RH> being fermented. Also, we burn a (usually vanilla) scented candle
 RH> while cooking or just after cooking things with strong odors. Day after
 RH> eating depends on the individual. I've had (usually commercial) krauts
 RH> that have been really strong, some home made ones that could almost be
 RH> called sweet.

 ML> I love German pork products, the sides not so much. I bet that
 ML> your vanilla-scented trick works well, as the smell should
 ML> resemble barrel-fermented kraut.

I don't always go for the kraut. If there's red cabbage or German potato
salad available as an alternative, I'll go for one of them. The latter
would be first choice; I've had several red cabbages that were not as
good as others.



 -=> Ruth Haffly said to Nancy Backus <=-

 NB> ... It's called a Funny Bone because everyone else laughs when you hit
 NB> it.
 RH> It's also not very humorous.

 ML> But definitely humerus.


Actually, I think it's a nerve, not a bone.


 ML>       Title: Grandma Vanicek's Czechoslovakian Potato Dumplings
 ML>  Categories: Czech, Potatoes
 ML>    Servings: 1

 ML>       6 md Potatoes
 ML>       1    Egg yolk
 ML>   1 1/2 ts Salt
 ML>     1/2    All-purpose flour


Something to add the pounds on fast. After the almost 2 weeks of heavier
eating in Florida, we're trying to eat lighter. Still have some goodies
that we brought up with us so we have to be careful not to overeat too
badly.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)