Text 23173, 65 rader
Skriven 2012-04-01 13:36:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: 2 not found on Doc's 459
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A couple messages I hadn't gotten at Doc's:

 JW> In 1971, Canada only knew Tabasco sauce. It was dispensed
 JW> onto the occasional dish by the single drop. People would
 JW> brag that they were married so long that they were on
 JW> their second bottle.

I have seen such bottles. Not all my friends are chileheads,
and when asking for hot sauce at table, I am sometimes proudly
presented with a Tabasco or Frank's bottle with brown or gray
liquid in it, the neck clogged with residue, and crusty crud
almost preventing the cap from turning. Apparently used only
on special occasions, such as when having eggs (unhealthy)
on the morning after a binge (two or three drinks, also
unhealthy, but you only live once, and it was New Year's Eve).

 JW> And so the first step down that long road was taken. I
 JW> wish now I had tied up the Canadian distribution rights
 JW> back then.

Can someone quote that obnoxious poem about the saddest
words being what might have been?

No big deal, you've lived a full life, as have I, and lost
opportunities made way for found ones.

--

 ML> they say that your taste buds dull with age...
 JW> Upon reflection I believe that's true. I am
 JW> certainly indulging in stronger flavours and heavier
 JW> seasoning as time passes.

Sometimes I am especially mindful and intelligently taste
foods of pretty standard and known effect, and most (but
not all) appear to be about the same as they were in my
youth. Things like Breyer's vanilla, Hershey's kisses, Tabasco,
and burgers. Foods that change can be explained in various
ways, from changed formulations to changed taste buds and
smellers and everywhere in between.

Cesar Romero's Spanish rice
cat: side, celebrity
servings: 4

1 c washed rice
1/2 c olive oil
2 onions, sliced
2 green peppers, sliced
2 c tomatoes
3/4 c boiling water
Salt and pepper to taste
grated Parmesan

Heat the, add the rice, and stir until golden brown. Add
the onions, peppers, and tomatoes and mix well. Season.
Add water and let simmer for about 1/2 hr without stirring.
Sprinkle parmesan cheese on top before serving.

Not recommended for freezing.

Marla Brooks, The Celebrity Cookbook: Kitchen Secrets of
the Rich and Famous
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