Text 16903, 87 rader
Skriven 2014-09-11 16:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Gus's & other food 950
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 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.
 NB> I thought I'd remembered some sort of similar accolades and toutings
 NB> when we were heading for his place...  :)  

Of those he has a fair amount, even without my touting him.
He was well ahead of the pack when I joined the echo and
almost immediately brought him up. A visit to him was a
feature of a Boston tour I gave to echo people in 1995 as
well as the 1996 picnic. When I started talking up Harbor
Sweets, though, it was still a fledgling, and I might take
a little bit of credit for its blossoming out of control.

 ML> Possible but doubtful. Stuff's a regular.
 NB> Then I suppose another Boston-area picnic is being called for, so as
 NB> to go back and try again...  ;)
 
If nobody else volunteers, I could look into the possibility
of borrowing or renting a headquarters. Bill's house, despite
my having mostly patched up with him and the crazy Nancy no
longer being a factor, is not in the cards. Patrick, whom
some may remember with mixed fondness and fear, tried to
friend me on Facebook, and I put him on ignore. There are
potentially other places, but I may have to put some social
capital to work to get them.

 ML> Were we talking about black sticky rice or just black rice?
 NB> I'm not actually sure... nor am I sure that Lori's would make a
 NB> differentiation between the two... they being a natural foods store,

They do different things. When I talk of black rice in
desserts, I mean black sticky rice. So-called forbidden
rice I tend to call purple rice, though sometimes I forget.
The fact that the term "forbidden rice" is trademarked is
a bit of a red flag for those who want to believe the
cockamamie story about its being reserved for royalty,
et cetera, et cetera, et cetera.

 NB> not an asian market....  What I remember is a sign on the bin stating
 NB> that "forbidden rice is black rice"...  But there was only the one type
 NB> of black rice there... could have been just black, not black sticky...

The store's offering was almost certainly not the sticky,
and it was probably my fault if you were talking about the
ordinary and I pulled in the dessert subject.

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

No - one might cook it in a bunch of water to make it
congee-like, but it would never get the proper gooeyness,
rather going from too much grain to no grain at all.
Anyhow, if you did this, it would probably look really
ugly. Speaking of which, I read that in Japan, Burger King
has come out with a black hamburger.

Braised mussels
cat: Mexican, shellfish, main
Serves: 4

4 lb fresh black Mediterranean mussels, cleaned
8 oz reposado tequila
12 oz cherry tomatoes, diced
8 red hot chili peppers, diced
1 bn flat parsley, chopped
1 bn cilantro, chopped
1 bn chives, chopped

Clay-pot oven-cooked black mussels in rested tequila and cilantro

Place mussels into a clay pot. Add tequila, tomatoes,
and chili pepper. Cover and cook in a wood-fired oven
for 15 min. In a separate bowl, mix chopped parsley,
cilantro, and chives. Pour cooked mussels and sauce
over chopped herbs. Mix well and serve.

Fabrice Guisset, Las Ventanas al Paraiso, Los Cabos

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