Text 29476, 82 rader
Skriven 2012-09-11 21:14:14 av Nancy Backus (1:261/1381.0)
  Kommentar till text 29409 av MICHAEL LOO (1:123/140)
Ärende: Re: bogus 250
=====================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 09 Sep 12  12:01:00 <=-

 ML>> had crunchy rare tongue?
 ML> Now that I think back, I'd have liked to eat the middle
 ML> part as was and send back the crunchy outside for a
 ML> saute with onions or something.

Would that have worked to soften it...?

 NB>> And the fat is so nicely integrated that those that are put off by fat
 NB>> don't really realize what they are getting... ;)

 ML> The fat is centered in the center of the organ. The muscles
 ML> that do the heavy lifting, at the back and sides, suffer from
 ML> the same issues that most heavily used muscles do - toughness
 ML> and lack of fat; long cooking does well for the former, as
 ML> your experience must confirm.

The tip of the tongue was always the most tender... that piece Richard
and I would split down the center lengthwise, to spilt the delicacy
equally between us.  The toughest and stringiest is back at the other
end, even though that is where the most visible fat can also be found...
 
 NB>> ... A rich man is nothing but a poor man with money

 ML> Yet money nourishes the belly, the sense of well-being,
 ML> and, most notably, the ego.

It can... or it can engender the desire for more and more...

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

 ML> Someone should come up with a tongue in cheek pate.

That could indeed be interesting...  ;)

 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.
 NB>> Like other languages that had some contact with each other...

 ML> In this case, though, it is more than some contact. They
 ML> are adjacent regions and always had substantial trade,
 ML> which makes their sometimes cognate, sometimes related,
 ML> sometimes way different numbers sort of surprising. And
 ML> note that their empires included pretty much the same
 ML> territories, but the Greeks owned them first.

And were, in theory, subjugated...  As I remember it, there was a mutual
disdain between the two peoples along with the somewhat intermingling.  
 
 NB>> True.  Even so, most would probably recognize rubber tire bits as
 NB>> not being properly truffle-like.

 ML> I was at Rover's once and was served things that were
 ML> indistinguishable from rubber tire bits, so I inquired, to be
 ML> told sniffily that they were "Perigord truffle." They were
 ML> about as much Perigord truffle as my toenails. I commented
 ML> mildly that I had been in the Perigord recently and never
 ML> encountered anything like them.

And you were probably not believed by the haughty waitstaff...

 NB>> Truffle oil is usually an olive/grape seed oil base with similar
 NB>> compounds found that produce the truffle's aromatic properties.
 ML> ...
 NB>> I found it interesting that there is no claim at all to there being
 NB>> any truffle presence in the oil...  :)

 ML> I like the "similar compounds" part.

That's kinda what I meant... ;)  "Hey, this sorta smells like a truffle,
we can use it to mimic it."  And they admit it, in print...  ;)

ttyl       neb

... Always tackle a small problem *before* he grows up...
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