Text 1939, 67 rader
Skriven 2013-06-29 16:41:39 av Nancy Backus (1:261/1381.0)
   Kommentar till text 1890 av MICHAEL LOO (1:123/140)
Ärende: Re: quirks 781
======================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 28 Jun 13  10:13:00 <=-

 ML> What is it like to be psychotic? Only he who is psychotic knows.

Indeed.   Within reason... 
 
 NB>> Quite.  It could indeed be entertaining, too, to see how far out
 NB>> of date it is...  Occasionally I have that fun on my own outdated
 NB>> goodies... ;) 
 ML> Funny thing about Annie - she would throw out leftovers at
 ML> the drop of a hat but would keep pantry goods for years after
 ML> their good-bye date, which meant that even if they had been a
 ML> good buy, they wouldn't end up that way, not being good by
 ML> the time they were used, if ever. Old spices, buggy pasta,
 ML> the lot. So I tried to show her that there was no benefit to
 ML> keeping years-old crackers, and so on, and that had no effect

I recognize that pantry... ;0

 ML> until she got an infestation of bugs from a box of hot paprika
 ML> that she'd got at T.J. Maxx. Now she has begun watching the
 ML> pantry like a hawk and dumping even things that don't need to
 ML> be dumped. She hasn't stopped buying useless culinary junk
 ML> from T.J. Maxx, though.

Hmmm... learned the wrong lesson there.  Maybe a piece of the right
lesson, but only a little..  :)
 
 NB>> When we went shopping Friday, among my finds was some ready-cooked
 NB>> fresh scallops.  Still pretty pricey, but it was only about a
 NB>> half-pound, and was more like $17/pound, so I did grab a package...
 NB>> we'll have it for supper tonight...  It's the large pretty ones... 
 ML> Ready-cooked has one major advantage - any excess liquid has
 ML> been driven off at someone else's expense; on the other hand
 ML> the disadvantage is obvious, no control over the cooking.

True.

 ML> How were they?

A little better than expected... I was very parsimonious with the
re-heat (was tempted to serve cold, but decided warm was probably better
after all), so they didn't get too much additional cooking.  They
weren't melt in your mouth tender (didn't expect that, anyway), but they
weren't at all tough, either... nice and sweet, too.  They'd used their
basting oil prep, grilled, then just packaged.  I'd tasted before, at a
tasting station, a time or two, so knew there was some promise of it
being pretty good... :)
 
 ML>> I hear tell stories of actors giving lapdances to audience
 ML>> members, curious liquids being splashed onto the first couple
 ML>> rows, just in general things that the sound of which doesn't
 ML>> make me say let's go out and be a part of it.
 NB>> Not my cuppa, either...  :(   Might be an interesting sociological
 NB>> expedition, if one kept carefully to the back for observation... But
 NB>> immersion into it doesn't sound very appetizing...  

 ML> If we're tired of dinosaurs and Seoul food during my visit,
 ML> perhaps it would be fun to investigate.

We shall see... we may wish we had more time available...  ;)  

ttyl         neb

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