Text 21675, 137 rader
Skriven 2014-12-11 16:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Dr. Pepper/spoiled 422
==============================
 ML> True. But depends on one's level of deprivation.
 ML> After a month without red meat, even a rather
 ML> mediocre example was super-welcome.
 NB> Oh, I wasn't saying we wouldn't make do with lesser...

Had lunch with my friend Bill (yet another Bill) at the
East River Smokehouse, where I got the ribs sandwich
and a large beer. The sandwich was the usual thing - the
meat, with bone, on a plate with a couple slices of
squishy white bread (listed on the menu with a dismissive
and insulting name that I forget - toddler bread or
something like that). The ribs were hugely smoked, to the
degree that the cartilage had gone all tender and gooey
and the meat had gone all tough and wiry. But I enjoyed
them and half of one of the slices of bread because I
hadn't had bbq in a while or in fact meat of any kind in
several days; plus I was well and truly hungry. The best
parts of the lunch special, in this order, were the Coke
(came with, so I had to have it), big fat onion rings from
a big fat onion ring factory (nicely done - very crunchy
but not overbrowned, tender but not too slippery inside),
and dirty rice from another factory - you can tell it
wasn't a Copeland's/Popeye's enterprise, because it was
the second commonest kind (converted rice cooked in very
salty bouillon and little flavoring). I was thankful too
for the beer, a Goose Island IPA, despite my being off
both Goose Island and IPAs, the former a Chicagoland
company trying to colonize the rest of the country, the
latter as a tad too bitter for my current taste. The rest
of the draft offerings were Bud, Bud Light, Coors Light,
Stella, some Hefeweizen, Blue Moon, Yuengling (another
recent colonist too big for its britches), and a couple
others of that ilk. I asked for a pint of the beer, which
turned out to be not too too hoppy, and the bartendress
asked large or small, so I figured 22 or 16 and chose
large. Turns out the large pint is a quart and the small
pint, which Bill had, was a pint. 

 NB> but one is almost always making comparisons.

When I am dining with Lilli at McDonald's I try not to
make comparisons, but, oddly, she always does, thanking
the heavens that she's not at Burger King, which for
some reason she detests.

 NB> That makes very good sense...  A once-in-a-lifetime experience is a
 NB> memory to be cherished, not really a yardstick to measure others
 NB> against...  :)

True. I've been spoiled by having lots of them, though.
Spoiled enough for several lifetimes, I guess. Maybe in
my previous one I was a beggar in Calcutta or something.

 ML> of WWII, but the claim is made that the deliberate choice
 ML> was made to preserve or reconstruct that flavor, because
 ML> the public wanted it. 
 NB> Ah.  Interesting claim.  But it does ring a little chime for me...

Back when I had Internet (won't have it for a day or
two, when I will upload this packet if I can't find a
telephone to use) I tried researching this claim but
found only vague corroboration - but it is plausible
to me, as I can't imagine deliberately making chocolate
taste like that. I did have a bit of Lindt milk the
other day, and it actually tasted kind of good.

 ML> I never made any claim that my more peculiar urges
 ML> are tinged with any rationality at all.
 NB> Merely recognizing that...  ;)  I have similar peculiar urges...

My fondness for puddingy (and often dairyful) is not
shared by many of my friends, so when I make a gallon
or so of almond float or sticky rice with coconut I
end up having to eat most of it myself - if I make egg
custard or tapioca pudding they can force themselves
to choke it down.

 ML> Dr. Pepper (3)
 NB> Now that could be an experiment... try that against Dr. Pepper itself,
 NB> and see how well approximated the taste really is...  ;)

I had a Dr. Pepper today before the ribs escapade, having
discovered that the New American Airlines serves it; having
long ago gotten rid of my beverages of choice, Courvoisier
and later Glenlivet, they have had to provide at least some
smaller and cheaper consolations. There is the caffeine
issue, which has largely kept me away from infantile-based
deliciousnesses such as Dr. Pepper and cola drinks, but I
was desperately trying to get alert for finding Bill and his
black Jetta after waking up prematurely at 2 am for a 5:24
shuttle van to the airport.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Nelly's Shape (Taurus)
 Categories: Desserts
   Servings:  6

  2 1/2 c  Milk
  3 1/2 ts Gelatin
      4    Eggs, separated
    1/2 c  Brown sugar
      1 tb Sweet sherry
      2 tb Marmalade
    1/2 c  Heavy cream
    1/2 c  Toasted slivered almonds

  Servings:  6

  Place 3 tbsp milk in large bowl, sprinkle gelatin over milk.  Let soak
  while you prepare custard.

  Mix egg yolks with sugar in top of double boiler, place over barely
  simmering water, mix in remaining milk.  Stir continuously until mixture
  thickens into a custard.  Remove from heat and immediately pour over
  softened gelatin, stir, so gelatin becomes thoroughly mixed in. Mix in the
  sherry and chill for 20 to 30 minutes.

  Beat egg whites until they form soft peaks, fold into custard.  Turn into
  serving dish and chill for several hours.  The custard will separate,
  leaving a foamy top and a jelly bottom.

  Place the marmalade in a small saucepan and warm it very gently over low
  heat.  Spread it evenly over the top of the pudding.  Turn the cream into a
  bowl and beat it stiff.  Spread over marmalade, sprinkle with nuts.

  The sensual and seductive taste of this dessert should satisfy the
  Taurean's love of things both sweet and pleasurable, its pale soft topping
  suggesting the foamy waves of the sea from which Venus was born.

  From: "A Taste of Astrology" - Posted by: Grandma Sheila (Exner)

MMMMM

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