Text 29355, 98 rader
Skriven 2012-09-08 15:45:09 av Nancy Backus (1:261/1381.0)
  Kommentar till text 29247 av MICHAEL LOO (1:123/140)
Ärende: Re: num num 225
=======================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 05 Sep 12  11:07:00 <=-

 ML>> There were other fishy things, and someone pointed me to
 ML>> a pork and ham pate and said it was one of the entries;
 ML>> if it had been, I should certainly have voted for it as
 ML>> it did a wonderful impression of a pork and ham pate.
 NB>> Pretty good for being made from sole, then...  (G)  Most likely not
 NB>> the imitation, though... although, maybe it just had the addition of
 NB>> sole to meet the criteria...?? (G)

 ML> No, actually the person who pointed it out to me (not
 ML> realizing that I was going to be a judge) was in error,
 ML> and it was in fact a pork and ham pate.

My comments were tongue in cheek, of course.. ;)

 ML> There was no rule that there be fish in any of the
 ML> noncobatant recipes.

Yes, I remember that..  :)
 
 NB>>> With the addition of crackers, wouldn't it have passed for a real
 NB>>> finger food, too...?
 ML>> Too wet. Drained and perhaps squeezed dry and then
 ML>> artfully arranged on some substrate, maybe finger food.
 NB>> Maybe on those little dense (rye) bread circles, that could use a bit
 NB>> of extra moisture...?

 ML> I always wondered about those little dense rye breads
 ML> (sometimes coming in squares, as made by Rubschlager) -
 ML> they didn't seem to have an ecological niche, but
 ML> perhaps their role is to soak up excess marinades.

That would be my guess, as they are almost too dense to chew easily on
their own...  Putting something fairly dry on them, like a slice of hard
cheese, doesn't really work well...

 ML> It's sort of strange - there are Greek/Latin cognates
 ML> and also meanings for which the two languages have
 ML> completely unrelated words.

Like other languages that had some contact with each other...
 
 NB>> Oh, ok.   (Way too long since my two years of Latin back in 9th and
 NB>> 10th!) 

 ML> I had the advantage of studying Mediaeval Latin as one
 ML> of the components of my degree course. Not that it's
 ML> done me a whole lot of good in the editorial or the
 ML> musical world - mostly it's useful in the useless
 ML> trivia department.

I find most of my language study helps in little ways for understanding
English, or picking out meaning in cognates in languages I don't really
know... 
 
 NB>> used to dissipate odors...  And we've had a couple of different enzyme
 NB>> deals that neutralize cat indiscretion odors...  quite effectively,

 ML> The enzyme things are cool.

They are indeed.
 
 NB>> Further clarification... it's finishing butter rather than basting
 NB>> butter... dunno if there's much difference there...  Peelings and
 NB>> scrapings makes a kinda sense...  And, the London Broil fiasco aside,
 NB>> Wegmans is pretty reputable with their higher-end stuff... They'd
 NB>> probably worry that someone might recognize rubber tire as not being
 NB>> sufficiently related to truffle...  ;)

 ML> But even the reasonably culinarily educated clientele
 ML> may not know what a real truffle tastes like. I know that
 ML> when I was younger, I complained about truffles not
 ML> tasting like anything and being answered with the haughty
 ML> "only some people can taste them," which I was uncertain
 ML> about but couldn't disprove until later, when I had real
 ML> ones. There's a lot of Emperor's New Clothes in the
 ML> culinary world.

True.  Even so, most would probably recognize rubber tire bits as not
being properly truffle-like.  :)  maybe...  ;0

Speaking of which... from the latest Wegmans Menu magazine...  The
question was asked of the Chefs (a regular feature column) about
"truffle" oil.  The response (from Chef John Steinhoff) was:
Truffle oil is usually an olive/grape seed oil base with similar
compounds found that produce the truffle's aromatic properties. Like
actual truffles, a little goes a long way, so smaller bottles are your
best option. [He then went on to give some suggestions as to how to use
it in your cooking.]
I found it interesting that there is no claim at all to there being any
truffle presence in the oil...  :)
 
ttyl       neb

... Indecision is the key to flexibility.
--- Blue Wave/DOS v2.20
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