Text 16438, 77 rader
Skriven 2014-08-30 23:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: his delights 877
========================
 RH> OK, I misremembered. I thought you had to try it 8 times, by the 8th
 RH> time you would at least tolerate the food item in question.

Gosh, that kind of doctrine would be impossible to
enforce. Which reminds me - twice this week I've had
food foisted on me that had unadvertised blue cheese
in it. Both times I remedied the situation with
copious draughts of red wine. Almost ruined the wine,
but it was worth it for getting the blue cheese taste
out of my mouth.

 RH> I'll eat small amounts of blue cheese but would rather have some other
 RH> types, especially a well aged cheddar or a nice swiss.

Well aged cheddar is a wonderful thing - an umami
bomb if I've ever seen one.
 

 RH> And today is the anniversary of Krakatoa blowing up in Indonesia.
 
It's west of Java, you know.

 RH> of that Argentinian beef I've read that is supposed to be so good?
 ML> Yep - but in Europe and on (non-US) air carriers I've had
 ML> a bit of it already. It's good, though different from what
 ML> we're used to, as it tends to be free-range and grass-fed.
 RH> More like what we had in Germany, tho theirs wasn't as free range due
 RH> to space constraints. In the crock pot, low and slow to tenderise.

Today I had tastes of long-aged dry-aged beef and
fresh beef (as in it was alive within the week).
I detected a distinct blue taste in Lilli's ribeye
and thus preferred my unaged sirloin strip. Besides,
hers was 1 lb and mine was close to 2 lb.

She trimmed off some of the fat for me and then
after tasting it trimmed off all the rest of the
fat because she said it tasted "fishy" to her. I
took a bite of what she'd saved for me and rejected
it - part of it tasted merely oxidized, and part of
it tasted like blue cheese.
 
 ML> Well, it was a good will gesture, and anyhow in this case the
 ML> restaurant does well to give frequent perks to employees, which
 ML> makes them feel better and also forestalls the possibility of
 ML> five-finger discounts, if you know what I mean.
 RH> They're required to give a meal break on an 8 hour shift, IIRC.

Another reason for them to keep hiring part-timers.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Roquefort Cheese Dip
 Categories: Dips, Appetizers, Kooknet, Cyberealm
      Yield: 2 cups

    1/2 lb Roquefort cheese (room temp)
    3/4 lb Cream cheese cut into pieces
           (at room temp)
    3/4 ts Garlic, minced
    3/4 ts Worcestershire Sauce
    3/4 ts Tabasco sauce

  Use an electric mixer to beat the Roquefort in a medium bowl until
  smooth. Greadually beat in the cream cheese. Add the remaining
  ingredients and beat until well combined and smooth. Serve at room
  temperature.

  Posted by Joel Erlich, Kook-Net Cooking conference, Cyberealm BBS
  315-786-1120

MMMMM


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