Text 22118, 98 rader
Skriven 2014-12-22 22:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: real/not so real 482
============================
 ML> I doubt it, as there didn't seem to be a substitution listed
 ML> on the menu (which I've just looked up and discover that there
 ML> isn't, and the bread is called "bunny bread").
 NB> Perhaps that's just a cutesy for "bread like a bun"...?

One of our intrepid Internauts has found that it is a brand
name for a Wonder-like substance (though on the menu it was
not capitalized, either an omission or maybe the term has
become genericized).

 ML> They were pretty good. My own tastes run toward onion
 ML> strings, but if you like thick-cut hearty ones, these
 ML> filled the bill.
 NB> I like being able to tell that it is real onion in the rings, and not
 NB> have them all dried up...  :)

I love the toastiness and intensity of taste of semi-dried-up
onions. Overdone ones are a disaster, though. I suppose the
not-so-real onions pioneered by Burger King were a response to
the difficulty of getting minimum-wage help to reliably work
the fryer. Over- or underdone potatoes can be sort of excused
(I prefer overdone ones to properly cooked), but onions are
much less forgiving.

 ML> We sat by a pile of plastic cups of the 16 and 22 varieties,
 ML> but the drafts were pulled into mason jars that were kept
 ML> behind the bar. I think that the cups that misled me were
 ML> for soft drinks.
 NB> Probably.  Mason jars strike me as a bit of an affectation...  

They've been used in the deep south for iced tea since the
beginning of time, or at least of mason jars.

 ML> Wiki says "experts speculate that the milk is partially
 ML> lipolyzed producing butyric acid, which stabilizes the milk
 ML> from further fermentation. This compound gives the product a
 ML> particular sour, "tangy" taste to which the US public has
 ML> become accustomed."
 NB> Hmmm...  interesting speculation...

I discovered - also with Lilli - that in the Hershey's Nuggets
assortment, not only did the Special Dark taste almost like real
chocolate (it wouldn't qualify under traditional rules because
too much of the cocoa butter has been replaced by dairy butter),
the "extra creamy with toffee and almonds" lacked the rotten
dairy taste, so it appears Hershey can actually make milk chocolate
that tastes like milk and chocolate. The problem was that the bulk
of the assortment was the regular milk with or without almonds, and
the stench from these put one off one's feed.

=
 
 ML> Heck, I've been known in a pinch to take some poor
 ML> innocent piece of meat and throw it in the microwave
 ML> for a minute and eat that.
 NB> The horror!  (G)

It works rather well with white meats and low power - in
fact, nuking is my preferred way to "poach" or "steam"
fish these days.
 
 ML> Charles Muther's Cajun panseared tiger prawns
 ML> on sweet pumpkin and purple potatoes with
 ML> shellfish and arugula sauce
 NB> Just a little over the top, eh...?

A little pretentious, yes.

 NB> ... It is a difficult matter to argue with the belly since it has no
 NB> ears. 

So what are these floppy things here on the sides?

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

      Title: Mini Chip Marshmallow Glaze
 Categories: Desserts, Toppings
   Servings:  6

    1/2 c  Sugar
      3 tb Water
      1 c  Hershey's Mini Chips
      3 tb Marshmallow Creme
      1    To 2 Tbs. HOT Water

  Combine Sugar and 3 Tbs. water in small saucepan; bring to boil.  Remove
  from heat; immediately add Mini Chips and stir until melted.  Blend in
  marshmallow creme; add HOT water, a teaspoonful at a time, until glaze is
  desired consistency.

  Makes One Cup of Glaze

  Source unknown

MMMMM
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