Text 8567, 112 rader
Skriven 2011-03-20 05:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: annie oxidants 99
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 JW> We never had a chance to go blueberry picking last summer so I
 JW> haven't any wild low bush berries for a long time. I did buy several
 JW> flats of commercial high bush berries last summer when they were at
 JW> a good price and froze them.

I actually like frozen highbush berries, which you can pop
into your mouth like candy. Thawed, they're not so good.
For cooking, they need jazzing up with acid and the like
(as you apparently did).

 JW> There's a story behind the fruit syrup pouches. Jeunesse, a
 JW> cosmetics outfit that Roslind buys from was pushing a diet
 JW> supplement called Reserve

La Reserve de la Jeunesse, I like that, that's catchy.

 JW> And why don't people just buy fruit and drink tea? [Rhetorical
 JW> question]

Silly rhetorical question. If Good House Prevention and
the like started featuring articles extolling the virtues
of eating fruit out of hand and drinking ordinary tea,
those activities would grow exponentially. But then where
would the advertisers go?

-

 JW> It seems to be hitting people with increasing frequency over the

If you live long enough, the quality control system gets
overwhelmed, and the bad cells start taking liberties.

There's a story called, I think, The Cure, which has one
researcher turning to another and saying, "But I need The Cure!"
and the other responding, "We all will; the System predicts it."

 JW> years. When someone older than me succumbs it is sad but when it
 JW> happens to someone younger than me it is frightening too.

That's one of the things - you get to mourn either way, and
then when you go, someone else takes over the job. If I were you,
I'd spend the rest of my days flying around visiting people I
love and seeing things I wanted to see.

 ML> Title: Lemon Curd Tarts
 JW> I like "mile high jazz pie". That's basically a blueberry pie with a
 JW> lemon meringue topping. The two flavours go well together.

One mile high pie I was served was a strawberry cream
with a plain meringue topping. I think it's the tall
white aspect that defines the mile highness.

 JW> By the way I figured out how to fix bad nutella. Stir in a teaspoon
 JW> of lemon juice and two tablespoons of whisky. That cuts the
 JW> sweetness and brings out the chocolate and the hazelnut flavours,
 JW> as well as making it easier to spread when chilled.

Makes sense, especially the whisky part.

Pernil (pork with spices)
cat: main, caribbean
servings: 4

5 lb (or more) boneless pork butt (shoulder)
3 cloves garlic, cut into slivers
2 Tb olive oil
2 Tb dried oregano
2 Tb sweet paprika
2 ts salt
1/2 ts pepper
4 c water

Remove any strings or netting around the meat. With a long
sharp knife, cut the pork along its natural lines into
4 large pieces. Make tiny cuts all over the meat and
insert the slivers of garlic.

In a large bowl, rub the meat all over with olive oil.
Sprinkle with oregano, paprika, salt, and pepper.

Cover and refrigerate for at least 12 hr, up to 2 days.

Oven at 375F.

In a large flameproof casserole, set the pork. (That's
it what says!) Pour 2 c water into the bowl used for
marinating the meat. Tip the water around the pork,
adding the remaining water. Bring to a boil. Remove
from the heat. Press a piece of parchment paper directly
onto the pork. Cover with the lid and transfer to the oven.

Cook the pork for 3 1/2 hr or until it is very tender when
you lift it with a two-pronged fork (it will fall back into
the pan). After 1 hr, use a long knife to cut the pork
along its natural lines into about 6 pieces. Turn the
pieces cut sides down in the liquid. Continue cooking
until tender.

Lift the pork from the liquid and transfer to a deep serving
dish. Set aside 3 c meat for sandwiches.

Set the casserole on a burner. With a large metal spoon,
remove all the fat in the pan. Taste the sauce for seasoning
and add more salt, if you like. Spoon the juices over the top
of the meat. Cut the pork into pieces (do not slice; it's
better to pull the meat apart with knife and fork).

Stephen Meuse 
Boston Globe, March 9, 2011
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