Text 12671, 97 rader
Skriven 2014-04-28 18:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: different standards 561
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 ML> Ain't it the truth. Either the cost of the ingredients is too
 ML> high or the short production didn't garner enough interest;
 RH> Even common things like one brand of powdered milk. Still produced but
 RH> carried for a while in the commissary, then abruptly discontinued. I
 RH> think the one brand of all in one sheets of detergent & fabirc
 RH> softener are still going but haven't seen them in any stores we shop in
 RH> this area.

The commissary probably carries only the one brand of each
product that can be gotten at the most advantageous price.

Detergent and fabric softener I don't know anything about,
but you could look the brand up on the Internet and maybe
find out the nearest vendor (and whether it's worth your
time and effort to go there).

 ML> to be caviary to the million.
 RH> Probably plenty of people with similar tastes to yours, just not all
 RH> concentrated in one area. Doesn't pay manufacturers to ship a few of
 RH> their product to many different areas instead of just one.
 
True - that's where online shopping comes in. I don't do
it much for hard products anyway, but that's because there
are few if any that I can't do without.

 RH> Steve has tried the chili, and found it wanting compared to what I
 RH> make but will still get it from time to time. Usually he goes for a
 RH> sweet potato and some sort of vegetable. I usually carry a generic
 RH> Lact-aid or 2 for him so he doesn't have to skip the dairy.

By chili standards, maybe it's not the greatest, but
compared to other sides on the menu, I'll take two hits
of it.

 RH> I know, sometimes you need to do the clean up to make sure it's done
 RH> to your satisfaction.

My satisfaction is different from others' satisfactions;
it's olfactory and tactile rather than visual, not a
surprise given my strengths and weaknesses. To me a
surface or an item is clean if it smells of nothing and
feels residue-free. A lot of people don't mind if
something ends up slightly soapy (or worse, detergenty),
but that drives me up the wall. And there are things
where I clean to different and lesser standards than
normal, especially wooden cutting boards, where I avoid
using anything but hot water and salt, lest off-flavors
soak in, and pot and pan bottoms, which I prefer black
to shiny, because I often aim for maximum heat transfer
when I cook.

Mussel Soup with Garlic Mayonnaise
cat: main, shellfish
servings: 4 to 6

2 qt mussels
3/4 c water
12 sm garlic cloves, peeled
2 oz butter
1 Tb oil
2 1/4 c water
2 garlic cloves, crushed, minced
3/4 c mayonnaise
lemon juice, salt, pepper to taste
sauteed croutons

Veloute de Moules La Reserve

Clean mussels. In a large heavy casserole combine them with
3/4 c water. Bring the water to a boil over high heat. Reduce
the heat to medium high, and steam the mussels, covered, shaking
the pan once or twice for 6 min or until the shells have opened.
Discard any unopened mussels. Transfer the mussels with a
skimmer to a bowl, shell them, and remove and discard the black
rims. Strain the liquor through a fine sieve into another bowl.

In a saucepan saute  garlic cloves in butter and oil over medium
high heat until they are lightly colored. Add the liquor and
2 1/4 c water, bring to a boil, and simmer for 5 min. Strain
the broth through a fine sieve into another bowl forcing the
garlic through the sieve, if desired. In a small bowl combine
2 garlic cloves, crushed and minced, with 3/4 c mayonnaise. In a
large saucepan whisk 1/2 c of the broth into 3 Tb of the garlic
mayonnaise. Add the remaining broth and lemon juice, salt, and
pepper to taste, stirring. Add the mussels and heat the soup over
low heat for 2-3 min. or until it is very hot. Do not let it
boil. Ladle the soup into heated bowls, top with sauteed
croutons, and serve the remaining mayonnaise separately.

M's note: make your own mayonnaise - commercial stuff would be
weird in this recipe.

Source: Adventure Sports Unlimited

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