Text 16665, 98 rader
Skriven 2014-09-05 12:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: his undelights 906
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 ML> Gosh, that kind of doctrine would be impossible to
 ML> enforce. 
 NB> Besides, it's patently untrue...  all it really does is make sure one
 NB> has given something the proverbial college try

I've given blue cheese that try, largely because people
have foisted it on me knowingly or unknowingly. Zucchini
sometimes voluntarily. Anchovies and sardines, I tolerate
in very small doses but hate when they are given starring
roles in anything; that's the stuff in cans - fresh I can
face them with equanimity and sometimes even pleasure.

 NB> But many tries finally did give some idea WHY the stuff
 NB> was so distasteful to me... :) 

Blue cheese tastes like dirt mixed into rotten milk,
only worse. Zucchini has the downsides of bitter melon
and cucumber combined without the (putative) benefits
of either. Tinned fish taste of metal and putrefaction,
not fish.

 ML> Which reminds me - twice this week I've had food foisted
 ML> on me that had unadvertised blue cheese in it.
 NB> I've found it in some strange places myself... often as part of a
 NB> cheese powder mixture added to crackers or popcorn...  And I rather
 NB> like the stuff, generally...  :)

I remember when they discovered that they could get more
flavor with less cheese by using the rotten stuff. When
I was in elementary school, I liked cheese doodly snacks,
but when I tasted them in college, ptui pfui. So I guess
I remember when I discovered that they discovered ... .

 ML> Both times I remedied the situation with copious draughts
 ML> of red wine. Almost ruined the wine, but it was worth
 ML> it for getting the blue cheese taste out of my mouth.
 NB> Did Lilli laugh...?  ;)

Almost cried; after all, she likes me.

 ML> Well aged cheddar is a wonderful thing - an umami
 ML> bomb if I've ever seen one.
 NB> And well-worth the pills...  :)  

Indeed - and needs fewer pills than younger cheese.
The older the cheese, the less lactose, as a rule of
thumb (there are always living microorganisms in
unpasteurized cheese, and they have to eat something:
this I found hard to wrap my head around as a kid) -
there's never no lactose at all, despite what the
cheese industry claims. As you know, in most cases
saying something is "free" or claiming that it has
0 g can mean up to 0.5 g of it per serving. The mind
races to some really unsavory ideas at that.

 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.
 NB> How sad...  ;(   Did she enjoy the meat itself anyway...?  

Not so much as she would have if it hadn't been funny
colored as well as old. I'd have helped her out if my
own steak hadn't been half the size of my head,
especially as there was chimichurri sauce to vary the
flavor (mine didn't need varying).

JASMINE CARAMEL SAUCE
Categories: Asian fusion, celebrity, odd, dessert
Yield: 4 c

3 c sugar
3/4 c Jasmine tea, freshly brewed*
1/2 vanilla bean, scraped into tea
1 1/2 sticks sweet butter, cubed

Place sugar in a heavy-bottomed saucepan and add enough
water to make a wet sand mixture. Cover with top and heat
sugar mixture over medium-high heat until it starts to
color. Remove top and allow to continue cooking until it
turns a deep amber but pay attention once sugar starts to
turn, as the process happens quite fast! Once sugar has
caramelized as desired, turn off the heat and slowly add
the tea, pouring it gently down the side of the pot.
Whisk in the butter, returning to heat and allowing
mixture to dissolve and become smooth again.

* Note: Brew 4 tea bags in 8 oz water, strain, and add
scraped vanilla bean. If you can, use whole leaf tea -
it produces a stronger, more fragrant tea needed to
flavor this caramel sauce.

source: Ming Tsai
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