Text 15055, 92 rader
Skriven 2014-07-23 13:56:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: sucre bleu 684
==========================
-=> Quoting Michael Loo to Nancy Backus on 07-20-14  21:42 <=-

 ML>> mitigate. Why apple, though, I don't know, unless it be
 ML>> just to infuriate you.
 NB>> It's a cheap sweetener, and sounds healthier than sugar... at least
 NB>> that's my best guess... 
 ML> Out of curiosity, I looked at the sugar content of various
 ML> fruits. Most of the commercial or infomercial Websites are
 ML> full of false information, some of it fat-fingered, some
 ML> just plain lies. Returning to the best source, the nutrient
 ML> database ndb.nal.usda.gov/ndb I see that most fruits are
 ML> within delta, all the hoohah notwithstanding, with apples
 ML> and blueberries and cherries and pears and peaches all
 ML> coming in at about 10% sugar (other berries are a bit less).
 ML> So why not blueberry juice? That would get my attention.

Apple is far cheaper than blueberries or cherries or pears or peaches...
possibly more abundant, too...  Sometimes one sees pear juice used for
sweetening, being probably the next least expensive of the bunch... 

 ML> By the way, grapes have the most wildly differing numbers
 ML> attached to them. I figure they're all wrong, with the
 ML> possible exception of the government site.

Maybe it has something to do with grapes' sugar content being more
variable between varieties, or at which part of the season...?

 NB>> Not likely, since most of the apple applications that get me wouldn't
 NB>> likely have used the skins...  Probably, like with coffee, it's some
 NB>> odd component found only in the apple that gets me...

 ML> It's just a weird thing.

yeah...  sigh...
 
 ML>> Some of the SUNYs have a pretty good reputation; plus they
 ML>> have served as the employment haven for some friends of mine
 ML>> and their friends.
 NB>> True on the first... apparently not the worst place to teach, etc,
 NB>> either...  :)  
 ML> Yeah, if I had known, I might have tried to finish my Ph.D.

Hindsight, and all that...  :)
 
 -=> Nancy Backus said to Ruth Hanschka <=-
 -> Like fresh mango or custard...  :)   Michael made a sticky rice with
 -> palm sugar syrup for a dessert for the picnic..  very nice and tasty. :)
 RH> Sounds good to me!
 ML> It was a compromise: no durians allowed in the house!

Was the sticky rice or the palm syrup the compromise...?  :)

 NB>> Sure was...  :)   I've had a very nice purple rice dish, with custard
 NB>> atop, at a now sadly defunct Thai restaurant...  Haven't found that
 NB>> elsewhere yet...

 ML> You can get black (or purple) rice in the store, no problem.

True... I've seen it, in largish bags, in the Asian stores...  But it is
more expensive than the brown rice I buy in pound bags at Wegmans... and
a larger quantity...  Not sure how long it stays good, either...?

 ML> The guff about it having been forbidden to all but royalty is
 ML> just that. 

I knew that.  :)  Possibly in days of yore, but certainly not now.

 ML> You cook it like regular sticky rice, with as much
 ML> coconut milk as you can afford, and then you top it with either
 ML> coconut syrup or fresh fruit. Custard is okay - I've had it
 ML> with onion custard, which I believe is meant to be a facsimile
 ML> of durian. 

The King and I, a local Thai restaurant, has the regular sticky rice,
with usually a choice of custard or mango.  Never had it with onion
custard... that sounds interesting... how much of a facsimile to durian
does it end up being...?

 ML> My source of Thai lore, Pad Gajajiva on the long-gone
 ML> RIME Cuisine, affirmed that this is an authentic topping.
 ML> Perfect Blueberry Syrup 

That certainly sounds intriguing...  :)  Especially as I quite fancy
blueberries, too...  :)

ttyl        neb

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