Text 16493, 89 rader
Skriven 2014-08-31 21:13:11 av Ruth Haffly (1:396/45.28)
  Kommentar till text 16438 av MICHAEL LOO (1:123/140)
Ärende: his delights 877
========================
Hi Michael,

 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.

 ML> Gosh, that kind of doctrine would be impossible to
 ML> enforce. Which reminds me - twice this week I've had

I'm getting old; my remember-er is going wonky on me. (G)


 ML> food foisted on me that had unadvertised blue cheese
 ML> in it. Both times I remedied the situation with
 ML> copious draughts of red wine. Almost ruined the wine,
 ML> but it was worth it for getting the blue cheese taste
 ML> out of my mouth.

Somebody probably thought they were giving you a delicacy but it was
more of a disaster. Hopefully the amounts of blue cheese weren't too
great but even a little goes a long way. I remember when Steve and I
were engaged, he said that one of his favorite salad dressings was a
blue cheese one. I tried it, couldn't see what he saw in it and have not
had it since.

 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.

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

And a good swiss is equally wonderful. Years ago, when we lived in
Swansboro, we belonged to a natural foods co-op. One of the things we
ordered from time to time was a Jarlesburg swiss; I always tried to get
a pound or two of that.


 RH> And today is the anniversary of Krakatoa blowing up in Indonesia.

 ML> It's west of Java, you know.

Yes, and the amount of damage was quite extensive.


 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.

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

 ML> She trimmed off some of the fat for me and then
 ML> after tasting it trimmed off all the rest of the
 ML> fat because she said it tasted "fishy" to her. I
 ML> took a bite of what she'd saved for me and rejected
 ML> it - part of it tasted merely oxidized, and part of
 ML> it tasted like blue cheese.

Must have been interesting to compare the two but I don't think I would
have liked the fat.

 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.

 ML> Another reason for them to keep hiring part-timers.

They did, a lot of high school students. But sometimes she worked a
couple of shifts or did a 6 hour one in the middle of a meal time. It
did teach her that she didn't want to have a career in the fast food
industry. (G)

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


... A truly wise person knows that he knows not.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)