Text 15820, 86 rader
Skriven 2014-08-13 21:32:31 av Ruth Haffly (1:396/45.28)
  Kommentar till text 15758 av MICHAEL LOO (1:123/140)
Ärende: reductio ad salsam 786
==============================
Hi Michael,

 RH> I know, I used the term "booze" for any and all alcohol; I should have
 RH> been more specific.

 ML> The trend of the language is toward your direction.
 ML> I dislike this mutability, but there it is.

I should be better; I think Americans, as a whole, have started using
generic terms too much. Even some words that are specific brand names
have crept into the lexicon as generics--Kleenex, aspirin, Xerox,.....

 RH> I remember Graham Kerr and his original Galloping Gourmet series--he'd
 RH> put enough wine in a pot/pan to really souse you up. Never saw how
 RH> much he reduced it thanks to the wonders of tape editing.

 ML> He did a lot for effect. I am thinking that his on-air
 ML> drunken act was just an act, same with Jackie Gleason's
 ML> coffee cup (reported variously to have contained Scotch,
 ML> gin, or Champagne). Of course, his on-air cooking act
 ML> had its dubious moments as well.

at the time I watched his original shows, cooking was a chore for me. I
had to do it to feed the family (Mom was in summer school, working on
her master's.) and had to cook to my dad's tastes. Kerr was
entertainment, not educational at that point as far as I was concerned.
Years later, I saw some of his MIni Max shows. The subs he made were
interesting but I still didn't know that much about some of the original
flavors to know if it was a good sub or not. At the time, we thought
about ordering the Mini Max cook book but the price was a bit out of our
range so we never did. I've never seen any of his cook books to
determine if anything he cooked would be something we would try or not.

 RH> We had a really bad time with one in VA a few years ago, enough so
 RH> that I didn't eat my meal. They said I could have anything else on the
 RH> menu I wanted but nothing looked good--too much JD--so they ended up
 RH> comping the meal. An hour or so down the road, McD's chicken
 RH> nuggets--plain, no dipping sauce--tasted much better. Followed them
 RH> with an M&M McFlurry.

 ML> There are a few dishes that don't have it; the plain
 ML> burger being one, but I wouldn't swear to the chicken
 ML> grills not having any.

I'd ordered a chicken sandwich, specifically stating I didn't want the
honey mustard dressing and was assured I wouldn't get it. the sandwich
came out, loaded with honey mustard dressing. I'd ordered it because it
was one of the few non JD items on the menu, and that I could get some
mayo on the side instead of the honey mustard. They also brought out
fries when we both specifically stated we wanted a salad instead of the
fries, and were told we could have the substitution. All in all, there
were (IIRC) 7 different problems with one simple meal.

 ML>       Title: Chicken Braised In Walnut Sauce
 RH> It does look interesting but I can't see where sherry would enhance
 RH> it. (I can't "taste" the sherry to know if it would, or not.) OTOH,
 RH> being a Greek dish, I can see why you're thinking ouzu would enhance
 RH> it. Cream would definitly make it decadent.

 ML> Actually, sherry seem to blend many other flavors well,
 ML> serving as a culinary matchmaker, as well as adding a
 ML> bit of a brown woody taste; but it's not the taste that
 ML> you're looking for primarily in such a recipe. For ouzo
 ML> or raki, you'd be looking for the taste - a hit of anise
 ML> or licorice that might go in this setting.

OK, I see.

 ML> Note: the wine is used somewhat improperly in the
 ML> following recipe, and there is likely to be a substantial
 ML> residual alcohol taste and aroma. Of course, the cheese
 ML> is rather out of place here, too, and while we're at it,
 ML> what's this about capers? -

IOW, not a recipe to add to our MM. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

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