Text 22270, 122 rader
Skriven 2012-03-10 17:55:03 av Ruth Haffly (1:396/45.28)
  Kommentar till text 22150 av MICHAEL LOO (1:123/140)
Ärende: mixed greens 339
========================
Hi Michael,

Couple of days behind in my mail, had to work on an illustrated write up
for something I was teaching today.

 ML> at least comes with a raw egg that is heated only by the
 ML> residual heat of the rice.
 RH> As long as it's somewhat cooked, I'm OK with it. Raw, I'm not so sure
 RH> about.

 ML> Health or aesthetics? Health, the salmonella bugs, of which
 ML> there should be none anyway, wouldn't be affected by this
 ML> treatment. The proteins are partially coagulated, though,
 ML> making a thickish saucy type of liquid.

Mostly the health aspects of raw eggs; I'm not sure I would trust that
there weren't any latent bugs with them. It's just me--having gone thru
cancer & treatment for it, I'm just a bit more hesitant on things that
might be a compromise to my immune system. Also, having grown up eating
(fried) eggs that were on the under side of being done enough for my
tastes, I would rather have mine more cooked if I can have any say so in
the matter.

 ML> Since the cilantro tends to be tossed on anything as a
 ML> garnish, you can ask for that portion of it to be left out.
 RH> We'll have to check for how it's incorporated into Thai foods.

 ML> Sprinkled on top, though the pulverized roots (which have a
 ML> sort of herbal carroty taste, not like the leaves at all)
 ML> are an essential ingredient in most curry pastes. (Essential?
 ML> I almost never use it, as I can almost never find it.)

I know there are Thai places around here, just haven't been to any.


 RH> I grew up eating dull tasting food and am
 RH> enjoying the flavors of the world now.

 ML> What a fine way to enter the second half of life.

Actually I started that when I went to college & encountered foods I'd
never had before. I found out that pizza did not come from an Appian Way
box doctored up with just a bit of cheddar cheese (the way my mom fixed
it) or frozen circles of cardboard. On 2nd thought, my exposure to good
food started the summer between my junior and senior years of high
school when I worked at a Jewish camp. Bagels and lox, London broil,
kasha varnishkies, etc--all foods my mom never fixed. College, marrying
Steve & moving away from where I grew up, Steve going into the Army &
our travels there have all broadened my exposure to various kinds of
foods. In late January, 1994, a friend showed Steve Fido net & he got me
reading the echo here. The rest is history. (G)

 ML> to a very small degree: except that I've largely lost my
 ML> aversion to cilantro because its flavor seems muted compared
 ML> to the way it used to taste to me. On the other hand, I am
 RH> It's still very much like soap to Steve. With me, I just don't like
 it RH> in massive amounts that tend to overpower everything else in the
 dish.

 ML> It it tasted just like soap, I would never have
 ML> objected to it.


I would have never tried it if someone had told me that it tasted like
soap.


 RH> I've been getting more kale, chard and spinach.

 ML> I always liked spinach since early childhood. Always
 ML> hated chard, though. I think it was a texture thing
 ML> more than a taste thing, but chard was also always way
 ML> too bitter for me (my sister used to try to convince me
 ML> it was sweet, but that didn't work).

I can remember my mom fixing fresh spinach occaisionally when I was
young but then she stopped. I don't remember if we ever had frozen or
not; she canned, then froze a lot of vegetables that Dad grew but
spinach was not one of them. I think my next encounters with it were in
college--soggy, boiled to within an inch of its life. Then when I was
introduced to collard greens with pepper vinegar, I tried some on frozen
spinach & it tasted pretty good. Since we've been buying it at the
farmer's market, we've eaten quite a bit of it the past couple of years.
Never had chard or kale before moving here but I like them both.

 ML> =

 ML> More satisfaction to both workers and diners in the olden days,
 ML> but also more room for disaster.
 RH> True, guess this helps keep the potential for law suits lower.

 ML> True; though lawsuits weren't what I was thinking of, they
 ML> might be what other people would have upmost in their minds.


Seems ever since that one lady sued McD's over hot coffee, this country
has gone lawsuit crazy.


 RH> Some dill is good, a lot, isn't. I'll generally use a light hand with
 RH> it.

 ML> Ah, there's an herb that I can compare to cilantro. As I've
 ML> said, I used to find cilantro exceptionally awful but have
 ML> apparently lost my sensitivity to it; Jim suggested that I
 ML> was getting used to it. But dill is the counterexample, as I
 ML> react almost as strongly to it but have never been desensitized,
 ML> being able to detect the tiniest amount in food.

Still a hyper taster in different things?


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


... If you're trying to drive me crazy, you're too late.

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