Text 3828, 98 rader
Skriven 2010-11-15 20:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: pleasure & pain 738
===========================
 GJ> If it was your "pleasure" brainwaves that were measured, I would
 GJ> expect there to be a gradual increase, up to a point, then when it got
 GJ> too spicy (if that was possible), a decrease.

Thing is that the "pleasure" isn't inextricably entwined with
piquancy - an increase in which won't necessarily engender an
increase in good feelings, appreciation, whatever. So I envision
a fairly constant level of good feeling so long as the tastes
could reasonably be said to be in balance, and then when the
balance goes off (possibly through overspicing), kaboom,
decrease isn't strong enough a word.

 GJ> BTW, I checked on what happened to the chili-laced birdseed venture.
 GJ> It seems that the contractor who undertood to prepare the mixture was
 GJ> careless, and the large quantity that was provided to the retailer had
 GJ> too high a moisture content and it all went mouldy and unsaleable.
 GJ> After that debacle no one had any money or incentive left, and the
 GJ> project lapsed.

I was given to understand that the squirrels didn't mind the
spiciness as much as humans would.

 GJ> If your curried guinea pig takes too long to come from the kitchen to
 GJ> your table, you could say, "Please make this a bit hotter."  What
 GJ> would you mean?
 ML> It would be be quite obvious. Especially as I prefer my food lukewarm.
 GJ> Obvious to you, but not necessarily to Juan the waiter.

Juan certainly would understand "mas picante." It's Fred the
spotty teenage part-timer with whom the trouble would more
likely occur, and in such a case I'd just ask for a dish or
shaker of powdered chile - something that has worked in almost
all countries (didn't try in Finland or Denmark, though).

 ML> Never been with me. Piquant is a pretty good word but, as with many
 ML> Romance words, has this hoity-toity connotation in some minds.
 GJ> Possibly a problem if you deal with those minds.
 ML> And you have the luxury of not doing so?
 GJ> Having met some of my friends, what do you think?

I am frightened of some of your friends.

 ML> She is quite the lady, and it's peculiar that we have hooked
 ML> together into a sort of partnership.
 GJ> Very peculiar.  Such partnerships rarely remain static.

The way we'll try to maintain equilibrium is by having vacations
from each other.

 GJ> The latest financial wastage that our state government has perpetrated
 GJ> is to spend $185,000 on a trade promotion fair in Puglia, Italy.  It
 GJ> so happens that our state Premier's wife comes from there.  (Sigh!)

Are there no prisons? Are there no workhouses? Is there not impeachment?

 GJ> Title: Italian Meat Sauce
 GJ> 30 ml Flour, all purpose

Looks respectably close to what I'd do, but what's the use of the
flour?

MMMMM----- Recipe via Meal-Master (tm) v8.02

       Title: Turtle Sauce Piquante
  Categories: Wildgame, Sauces
       Yield: 1 servings

       5 lb Turtle meat, cut 2" cubes
       3 pt Water, cold
      32 oz Tomatoes, whole, can
       1 t  Garlic, finely chopped
       6 oz Tomato sauce
     1/2 c  Celery, finely chopped
      12 oz Mushrooms + liquid
     1/2 c  Shallots, finely chopped
       4 ea Onions, white, finely chop
     1/3 c  Bell pepper, finely chopped
     1/4 c  Parsley, finely chopped
       3 ea Lemon peel, small slivers
       1 x  Cayenne pepper/generous
       1 x  Salt & pepper to taste

   Fry meat in minimum oil til tender to fork. Usually 20 - 35 min.
   Remove. Make a roux of 6 Tbsp oil to equal amount flour. When deep
   (not dark) brown, add onion. Cook until transparent but don't burn.
   Add 3 pints cold water and bring to a boil. Add tomatoes, tomato
   sauce, celery, bell pepper, shallots, garlic, mushrooms. Let boil
   about 15 or 16 min. Add fried turtle meat, parsley, lemon peel
   and salt & pepper to taste. Let simmer over low fire for at least one
   hour. Serve over hot rice. Also for: Any tough meat, such as large
   alligator, raccoon. Recipe date: 12/12/87
   http://recipes.wenzel.net/t/turtle_sauce_piquante.html

MMMMM

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