Text 15411, 94 rader
Skriven 2014-08-03 10:00:08 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Wild 735
================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Kudzu root is a Japanese staple. Why it shouldn't be one of
 ML> ours?

 DD> Well, let's see ... most of us are not of Japanese heritage - no
 DD> matter what  cars/motorcycles we drive.

 ML> Functionally, though, it does much the same thing as
 ML> cornstarch and can be used in all the same places.

Sure, you and I and the rest of the cognoscenti know that. Now go out and sell
that load of meadow muffins to the great unwashed pubic. Because that's what
they will think its content is.
 
 DD> Probably kudzu isn't popular with Americans because too many of them
 DD> have  spent too much time, effort and treasure trying to eradicate it
 DD> from their  lawns/lives. And because no marketroid firm has given it a
 DD> full-court press.

 ML> Now you're talking. No profit in it, ergo.

See above.   Bv)=
 
 ML> With the price of beef doing what it's doing, maybe the
 ML> time has come.

 DD> I note that Mickey D's dollar menu McDouble has jumped 20% in price
 DD> and the  "dollar" menu is now called "Dollar menu and more". Dollar
 DD> chicken items  remain just a single simoleon, though.

 ML> I figure the demand would disappear if the price were
 ML> tampered with too much.

It's a balancing act. The McD's at Pork Chop Flats (Beardstown) raised their
McDoubles to U$1.40. I won't do business with those avaricious barstools. 
 
 ML> It is a tasty food, if you like mud, and I'm sure you can
 ML> use it as a fertilizer.

 DD> I dunno where you get the "mud" canard. None of the carp I have ever
 DD> (admittedly not many) had have been "muddy".

 ML> Carp can be pretty weird tasting. I generally don't mind
 ML> it any more than other slow-freshwater fish (I like
 ML> swiftwater fish), but it can be pretty muddy nonetheless.

 ML> malodorous goo did not spurt all over the table. The way you can
 ML> tell that this stuff is faux mustard is that it's bright yellow.
 DD> Faux mustard or just tarted up with Yellow Food Colouring #6? (like
 DD> French's)

 ML> French's is pretty faux, flavorwise if not ingredientwise;
 ML> in fact it is one of the few lurid yellow foodstuffs that
 ML> doesn't contain FD&C 6 - whether it ever did or not I
 ML> don't know.

It's what most in the US have grown up with. And they don't know or WANT to
know any different. Welcome to America, stranger.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Old-Fashioned Mustard
 Categories: Five, Condiments, Herbs
      Yield: 1 1/2 cups
 
    1/2 c  White Vinegar
    1/3 c  Dry Mustard
    1/4 c  Water
    3/4 c  Brown Sugar
      2 lg Eggs; beaten
 
  In a medium saucepan, mix together vinegar and mustard.
  Stir in remaining ingredients and bring to a slow boil
  while stirring constantly. Cook and stir until mustard
  thickens, about 10 min.
  
  Yield about 12 oz.
  
  NOTE: Homemade mustards must be stored in the refrigerator.
  
  Posted by Ian Hoare to the Fidonet National Cooking echo 8-98
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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