Text 16785, 65 rader
Skriven 2014-09-08 20:01:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: one screams 901
===========================
-=> Quoting Michael Loo to Nancy Backus on 09-05-14  11:12 <=-

 ML>> Burnt caramel. Gus's other ice creams are good, but that was
 ML>> the one that put him on the map.
 NB>> That's what I thought you meant, wanted to make sure.. :)
 ML> He has other flavors that have received acclaim of a similarly
 ML> hyperbolic sort - basil, which I tasted as he was inventing it,
 ML> kulfi (spelled khulfee I think at the store), malted vanilla
 ML> (available lots of places, but his is especially nice), many
 ML> kinds of chocolate.

I thought I'd remembered some sort of similar accolades and toutings
when we were heading for his place...  :)  

 ML>> Yeah - but I encourage everyone to try at least a taste of
 ML>> the flavor just so as to be able to brag about having eaten
 ML>> the best ice cream in the world.
 NB>> Then I wonder why I don't remember it...   maybe he was out of it that
 NB>> night...?
 ML> Possible but doubtful. Stuff's a regular.

Then I suppose another Boston-area picnic is being called for, so as to
go back and try again...  ;)
 
 ML>> I'm not an expert on such things, but I do know that artificial
 ML>> flavors can be listed as such; why not artificial colors?
 NB>> The dyes (at least some of them) have special regulations...  I
 NB>> think others can be just lumped into artificial colors...  
 ML> As I am not heavily into foods that have 'em ... .

Neither am I, but one sees such things (and learns along the way), when
one is regularly reading labels to avoid other things...  ;)  Or reading
labels for other people who might be asking for things not regularly
bought on our account, who are worried about other ingredients...  ;)

 NB>>> The first step would be just to cook up the rice.  I understand that
 NB>>> you boil it like regular rice but with less water to be absorbed...?
 ML>> Actually, more water - a ratio of 1 to 2.5 or even more if
 ML>> you like a looser texture.
 NB>> Ah... the instructions from Lori's were for the smaller amount, but
 NB>> what you say makes better sense to me...  Not sure what they were
 NB>> thinking it would be used for, then....
 ML> Were we talking about black sticky rice or just black rice?

I'm not actually sure... nor am I sure that Lori's would make a
differentiation between the two... they being a natural foods store, not
an asian market....  What I remember is a sign on the bin stating that
"forbidden rice is black rice"...  But there was only the one type of
black rice there... could have been just black, not black sticky...

 ML> If the latter, which to me is a waste of time, cold salads;
 ML> for some reason people like rice in salads to be extra firm.
 ML> To me that makes it seem as though the grains are slicing my
 ML> throat like shards of glass, but de gustibus.

Hmmmm.... I don't usually do cold rice salads...  Can one cook regular
black rice in a manner to make it more approximate sticky rice, then...? 

ttyl       neb

... We've secretly replaced their dilithium with new Folger's crystals...

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