Text 1726, 60 rader
Skriven 2013-06-25 11:36:45 av Nancy Backus (1:261/1381.0)
   Kommentar till text 1642 av MICHAEL LOO (1:123/140)
Ärende: Re: snails'n'apples 756
===============================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 23 Jun 13  00:36:00 <=-

 ML>> That can fairly easily be remedied. Remind me when we
 ML>> go to the grocery.
 NB>> Ok.
 ML> On second thought, let's get some gizzards, too - I've
 ML> wanted to make fake escargot out of them, and we can
 ML> try them side by side.

That could be interesting.  :)   Gizzards are usually rather easy to
find, at least.  ;)

 NB>> As apples don't like me any more, I'd be more
 NB>> likely to ask what the veggie choice is... or see if there is
 NB>> cottage cheese... which, I know, wouldn't be one of your choices... 
 ML> Not only does it make me physically ill, it upsets my
 ML> psyche as well. Funnily, when drained it doesn't disgust
 ML> me any more.

No curds and whey for you, eh...?   :)   Never thought of it being all
that repulsive... but then, I grew up with it as a staple on the dinner
table, and don't have any lactose/milk problems... :)
 
 ML>> Note: Conch meat is almost always frozen.
 NB>> As sushi, it's a flat piece of fresh (from frozen, no doubt). 
 NB>> Is it the cooking that toughens it up more...?
 ML> Many things toughen from cooking; some like conch follow the
 ML> same pattern as squid, which is meltingly tender raw, tender
 ML> enough when just cooked, rubbery when overcooked, and tender
 ML> again after long cooking. 

One just has to know their ingredients... ;)

 ML> Brisket on the other hand makes almost
 ML> as good a sashimi or tartare as filet but then turns awful with
 ML> even a slight kiss of flame, returning to toothsomeness only
 ML> after much heat is applied. Which makes me wonder about such
 ML> places as the Salt Lick, which produces acceptable brisket
 ML> using a high-heat open pit method.

Longer cooking than meets the eye, perhaps...?

 ML> I just did a second reheat on some shrimp and marvel at how
 ML> something delicious and tender became generic rubbery protein.

Almost better to eat the leftovers cold...?

 ML> This was leftovers from a week ago, so it was just nourishment
 ML> and not pleasure-giving food. I still have half a week of stuff
 ML> left over here without delving into the wonders of the freezer.

They very well over-supplied you...  ;)  If they get stuck somewhere due
to the vaguaries of weather or travel, you'll have plenty to tide you
over... ;)

ttyl        neb

... Black Holes are where GOD divided by zero..
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