Text 29191, 82 rader
Skriven 2012-09-03 18:32:50 av Nancy Backus (1:261/1381.0)
  Kommentar till text 29103 av MICHAEL LOO (1:123/140)
Ärende: Re: yaller 213
======================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 02 Sep 12  23:38:00 <=-

 ML> Maybe saffron, too. By the way, those turnovers turned
 ML> out a little pale even when fully cooked (though otherwise
 ML> fairly sightly) - I should have brushed them with an egg
 ML> wash to give them that nice bakery sheen, but I always
 ML> forget to do stuff like that.

I can relate...  ;)

 NB>> I knew the xanthin/yellow connection... but not the yellow=flavor bit.

 ML> Flavus being Latin for yellow; flavor literally meaning
 ML> yellowness.

Oh, ok.   (Way too long since my two years of Latin back in 9th and
10th!) 

 NB>> I might have known the xanthins possibly being red bit, too, but I'd
 NB>> forgotten that if I did...

 ML> And sometimes it's a question of concentration. Extremely
 ML> concentrated saffron, for example, is quite red but
 ML> yellows out with appropriate dilution.

Oh, right!  Yellow food dye has a reddish-orange color to it, too, in
the bottle, which becomes yellow when one starts dripping it into
something...

 NB>> In most cases, Glade doesn't smell all that much better, just a
 NB>> different sort of bad, at least to me...  probably a factor of the
 NB>> strength of the Glade odors...

 ML> There was one kind of freshener that I used a lot - it
 ML> smelled like Juicy Fruit gum and actually did seem to
 ML> do things to odors. It used to come in little bottles
 ML> and you'd put a drop in an unobtrusive spot (or, if the
 ML> smell you wanted to mask or counteract was really bad,
 ML> on a lit light bulb). Then one of the big companies got
 ML> hold of it, and I think it was Glade who put it into a
 ML> blue aerosol container.

Hmmm...  My massage therapist had a bottle of oil of clove that she used
to dissipate odors...  And we've had a couple of different enzyme deals
that neutralize cat indiscretion odors...  quite effectively, too.

 NB>> Well, according to the listing of ingredients, there actually are
 NB>> truffles in it, and one can indeed see little black specks (the
 NB>> containers can be seen through)...  However, they come almost at the
 NB>> bottom of the list, so the quantity is obviously quite small.  So I'd
 NB>> guess it's the inferior variety, rather than just synthetic essence...

 ML> There is a hierarchy of truffledom, starting with the big
 ML> French ones to the little French ones to shards of French
 ML> ones to peelings and scrapings. Then there are the summer
 ML> ones and the Chinese ones. The Italian white truffles are
 ML> of a different order altogether. I would suspect that the
 ML> little black specks are peelings and scrapings of summer
 ML> or Chinese varieties. If it were a less reputable outfit
 ML> I might suggest chopped-up bits of rubber tire.

Further clarification... it's finishing butter rather than basting
butter... dunno if there's much difference there...  Peelings and
scrapings makes a kinda sense...  And, the London Broil fiasco aside,
Wegmans is pretty reputable with their higher-end stuff... They'd
probably worry that someone might recognize rubber tire as not being
sufficiently related to truffle...  ;)   As you have a clue what it
should taste like, maybe someday you could check it out...?  (Or we
could have it as a picnic item sometime...  [g])

 ML> I used to have a heightened sensitivity to five-spice and
 ML> star anise. I used to like them, but once my mother made
 ML> a red-cooked pork with an excess of star anise, and ever
 ML> since I have been very careful about the dosage.

Overdose can overload for sure... :)

ttyl         neb

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