Text 11434, 130 rader
Skriven 2014-03-27 21:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: nuts 381
================
 ML> I'm more apprehensive about South America because of its
 ML> generally lousy safety record than I would be about Asia
 ML> and the middle east.
 NB> Yes, that would be another thing to worry about...

I'm not going to go cuckoo over it though. Speaking of
cuckoo in so many ways, I'm meeting Lilli in St. Louis
(she read an article in the Huffing and Puffington Post
about how wonderful it is, so that's what's substituting
for the scratched Toronto trip - great for me, as it's
cheaper and more convenient). Owing to the availability
of cheap upgradeable fares, I am coming into Terminal 1,
pier A, and she is coming in some hours later into the
same terminal, pier C. Pier A has noplace to wait to
speak of; pier C has the Schlafly bar and the club. You
have to exit security and then re-enter security. So I
asked the club to prepare a gate pass for me in advance,
so I could meet her and take care of her luggage and so
on. They said it was impossible. Now (this is no big
secret) the TSA regulations say that if you have a
club membership, you can go through security to go there,
and if you are meeting an elderly or infirm friend or
relative, likewise. But the friendly new American Airlines
does not allow this. So I will have to buy a refundable
ticket to go through security and then go to the club and
have it refunded. Nuts thing 1: planning one's itinerary
based on the Huffington Post and the availability of
upgrade space. Nuts thing 2: the airline not obeying its
own and the TSA's rules. Nuts thing 3: I'm willing to
put up with all this crap.

 ML> My situation and my priorities are different from most people's.
 NB> True.  :)  What I was kinda thinking about there was that, although I
 NB> don't do a lot of flying, I've not let terrorist threats hinder me if
 NB> I am planning a flight

Even if one were apprehensive, the chances are vanishingly
small. That doesn't stop people from having awful thoughts:
I've been afraid of subway accidents such as the one at
O'Hare the other day, despite the fact that I've never in
45 years of riding them been within ten miles of an accident.

 ML> I think it might be that pistachios are not as
 ML> fully roasted, so their brownness isn't complete, so I am
 ML> looking more for the oily pistachioness than that nuttiness
 ML> I expect in other nuts. Does that make sense?
 NB> Somewhat... :)   And that could be a factor...  I find that coarsely
 NB> chopped and enough quantity will let that pistachioness come through
 NB> still for me...

For me the flavor changes, and instead of the oily buttery
quality you get sand and shards.

    Maybe it's partly a sight thing... one sees the
 NB> bits of green nuts, and thus is then primed to taste them...?

But then I'm not all that visual.


==

 ML> If you probed the reasons for her dissatisfaction and
 ML> found her quibbles low on your list of priorities.
 NB> Kinda what I was thinking...  For me the food is more important than
 NB> the atmosphere, which seemed to be her biggest quibble... 

Depends on the reason for the visit. If you want to enjoy
the food, you focus on the food. If you want to enjoy both
food and the atmosphere, go to a place with good both. If
atmosphere is all you want, you're (sigh) nuts.

 ML> There are shortcomings that many of my friends percieve
 ML> that don't bother me and are even causes for my uprating
 ML> places. Fatty meat, undercooked meat (including chicken),
 ML> vegetarian unfriendly, vegetarian friendly, slow service
 ML> (if there's a good reason), smells like garlic/onions/hot
 ML> pepper/smoke, divey, too fancy, and so on.
 NB> Too fancy might make me a trifle ill at ease, from lack of experience,
 NB> and too much cigarette smoke smell is a distinct turn-off for me...
 NB> but not much else...

In recent days, only seldom have I been in places that allow
smoking. Even in Turkey and Thailand indoor smoking is
beginning to be frowned upon..

 ML> A rocky relationship at first, but three power supplies and a
 ML> keyboard later, I appreciate the fact that in 40 round the world
 ML> equivalents and numerous droppages and squashages, it keeps
 ML> running, though not always well.
 NB> As long as it mostly works, that's something... ;)

Although I heard the fan laboring today and thought, it's
time for a backup.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Cranberry walnut tart
 Categories: Desserts
      Yield: 6 servings

      1    Pate sucree' recipe               1/4 c  Unsalted butter, melted and
           Raw rice                                 -ooled
      3 lg Eggs                              1/2 ts Salt
    2/3 c  Dark brown sugar, firmly pac        1 ts Vanilla
           -ed                             1 1/4 c  Cranberries, chopped
    2/3 c  Corn syrup                          1 c  Walnuts, chopped

  Roll out dough 1/8-inch thick on a floured surface.  Fit it to an 11x8
  rectangular or 10 or 11-inch round tart pan with a removable fluted rim.
  Chill shell for 30 minutes.  Line the shell with foil. Fill foil with rice
  and bake in the lower third of a preheated 425f oven for 15 minutes. Remove
  foil and rice, and bake the shell 5-10 minutes longer, or until it is pale
  golden in color.  Let it cool in the pan on a rack.

  In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt, and
  vanilla until the mixture is smooth.  Stir in the cranberries and walnuts.
  Pour filling into the shell.

  Bake in the middle of a preheated 350f oven for 40-45 minutes or until it
  is golden.  Let it cool completely in the pan on a rack. Remove rim of pan
  and slide tart onto a serving plate.

  a 1988 Gourmet Mag. favorite

-----


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