Text 19819, 125 rader
Skriven 2012-01-10 20:55:19 av Ruth Haffly (1:396/45.28)
  Kommentar till text 19705 av MICHAEL LOO (1:123/140)
Ärende: old noses 43
====================
Hi Michael,

 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.
 RH> I remember ones that I don't want to smell again.

 ML> It's my S-R memory that's short. I can remember all sorts
 ML> of smells; the smells are fine, even the horrid ones, but
 ML> the associations go away rapidly.

Steve had a long lasting memory of the overflowed ponds on the hog
farms. I thought he'd go back to eating pork within a year or 2 but he
waited 11 years before going "whole hog" back into it. I don't think I
would have held out so long; I like pork/ham and giving it up would have
been hard. I do remember the horrible smell but it wasn't enough to put
me off from eating pork.


 RH> Me too! We picked up a ham steak to use for supper last night, then
 RH> decided to go with something lighter. Didn't use it tonight either as
 RH> we went out for the $9.95 prime rib again. Found out that the place is
 RH> expanding

 ML> 9.95 prime rib: one could hardly make it oneself for the price,
 ML> if you get the normal 12-oz serving, counting oven time, labor,
 ML> and so on. I could use one of those right now.

It was at least 12 oz, if not more. It comes with a baked porato,
steamed haricort verts, and brown sugar glazed carrots. We got side
salads to go with it so I ended up taking half my potato and a bit over
half of my meat home. Steve took a bit under half of his home. This time
my medium was not as pink as the first time; must havee come from nearer
the end. We got to the place about 5:30; about 6:00, we heard the chef
telling a couple he had 4 servings of prime rib left plus the end cap.
They were waiting on another couple but all were planning to get the
prime rib so he held all the rest for them. If you don't get there
early, you lose out.


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

 ML> That was the most disappointing factory tour I ever took. Second
 ML> was (drumroll) the BMW factory somewhere in Bavaria, where my
 ML> expectations were not too high in the first place, as I had never
 ML> driven a BMW nor ever planned to. Some of my more affluent friends
 ML> have not only enjoyed that tour, though, but have actually been
 ML> induced to buy one of the things.

I haven't toured too many factories. One of the more interesting ones
was a small foundery in Switzerland where we saw the cow bells being
cast. We bought a cast one and a (think it is) hammered one; the former
with a decorative strap. Don't have any cows to wear it so it sits on
our buffet.


 RH> I don't always go for the kraut. If there's red cabbage or German
 RH> potato salad available as an alternative, I'll go for one of them.

 ML> I seldom willingly go for the Kraut. My favored sides are
 ML> potato dumpling, bacon potato salad, Rotkohl if somewhat sweet,
 ML> noodles (not Spaetzle), stewed apple. I order them and then
 ML> leave them on the plate, so they might as well be Kraut.

OTOH, I would eat them along with the meat. Probably end up bringing
some home if the portions were generous but not leaving it on the plate
unless I had no way to keep it chilled until the next meal.


 ML> I saved my pennies - I should be in Singapore now, but it was
 ML> too expensive - and am going to Bavaria in March for Starkbierfest
 ML> - will have the pleasure of introducing Lilli to Munich, one of my
 ML> favorite cities (despite it's having been Hitler's home away from
 ML> home. You wouldn't be interested in the Starkbier, of course, but
 ML> I shall report on Schweinshaxen and Schaeuferln, which I expect
 ML> to have at least twice each in the space of a week.

Enjoy the city; I've got a couple of cousins living there. The one took
my aunt & me on a tour of the city in 1975. At the Nymphenburg Palace
gardens, there was a statue of some god holding a baby like he was about
to eat it. Gerhard said something about ".......Grandfather McDonald
with the first hamburger" when we saw it.

There's one place in Durham that does German food--not the best I've
tasted but not the worst (wurst?) either. Better than nothing but not
like getting it in Germany. Enjoy your trip.

 RH> It's also not very humorous.
 ML> But definitely humerus.
 RH> Actually, I think it's a nerve, not a bone.

 ML> Believe so - it runs between the elbow cap (humerus)
 ML> and the wrist, as I recall. And of course eventually
 ML> to the brain. Could be a combo of several nerves.

Don't know the exact anatomy but it's a complex area. I've got some
residual nerve damage in my middle finger from when I broke my elbow in
2001. It came back partly but the finger droops a bit. At least I've
still got use of it, even tho I'll never play a violin.

 ML>       1 ts Salt
 ML>       2    Garlic gloves, minced or
                       ******


Now that's a different ingredient--never heard of it before. (G)


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


... Are you sure you really want to know that?

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