Text 22165, 178 rader
Skriven 2014-12-23 02:15:00 av MICHAEL LOO (1:123/140)
Kommentar till en text av NANCY BACKUS
Ärende: handling things 488
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NB>> A little bag of them at Lori's doesn't break the budget...
ML> But does a little bag satisfy the urge?
NB> Generally... and I manage to make it last for a little while
NB> anyway... it's a balance between making it last and eating them before
NB> they go rancid on me... I'll have other nuts around to be nibbling at
NB> as well, which makes it go a little farther... ;)
Funny, when faced with something like that, I'll eat as
many as I can hold, and when they're gone, out of sight
out of mind.
ML> of the headlines. Maybe only those of us who have vital
ML> interest in flying on airplanes paid attention to this,
ML> but it's had quite the buzz in these circles.
NB> I imagine it would have made the buzz in flyer circles... And it's the
NB> sort of thing that might "go viral" on social media (which I have no
NB> part in, at all)...
One of the few reasons I want to live ten more years is
to find out what kind of career she now makes.
ML> She's 40 years old. If she were 25, one might almost be
ML> able to excuse her overreaction, but at 40 one should
ML> perhaps be held to a higher standard.
NB> One might think. I know some pretty childish 40-year-olds, though...
They shouldn't be vice presidents of major corporations.
ML> But if, as was the case, the restaurant website offered the lower
ML> price, the restaurant should be held accountable. This wasn't some
ML> Menuism type site, it was the place's own.
NB> True, one should honor one's posted prices... Was this something that
NB> was delivered, perhaps, and not picked up (or ordered and eaten) at
NB> the restaurant...? I may be naive, but, I'd only expect the restaurant
NB> to give me back what they overcharged, and treat it as an accident...
NB> unless there was some wide-spread pattern of their overcharging
NB> customers, and I was aware of it... and even then, probably I'd just
NB> not bother patronizing them anymore... :)
It was takeout, of course; otherwise the problem would no
doubt have been addressed on the spot, and further, the
menu at the restaurant would most likely have been up to
date. I admit I've seen cases where that's not the case,
especially with wine lists, where the prices programmed
into the check-generating computer may change faster than
the printed ones. At the Sam & Harry's I go to at the
DCA airport, though, for a year I was charged a buck less
than the menu said for the meal I always got. I thought it
was maybe a repeat customer discount (I came in pretty
often and was recognized), but then the phenomenon stopped.
ML> Do they make you sneeze? Trader Joe's had a black pepper cashew
ML> offering that tasted pretty good but made one sneeze.
NB> I think it was just her joke at the name, that sounded like a sneeze,
Oh, yeah, I think I heard that before, but because I always
stress the first syllable, that didn't come to mind in my
more senile current state.
NB>> Had a similar experience with a bag of DeMet's Turtles
ML> Worth a letter. You might get something to take the bad
ML> taste out of your mouth.
NB> Possibly... hadn't even thought of that, just went on to another
NB> one... Now if they all (or mostly) were bad, I'd be writing or calling
NB> them. :)
Eh, even one bad one diminished your experience and the
value of the box.
=
ML>> forces and many decibels. I mean, the Royal Fireworks
ML>> Music and Messiah drew audiences as much for spectacle
ML>> as anything else (wasn't the former that featured a
ML>> barge blowing up in the Thames because of an ordnance
ML>> miscalculation, or was the Water Music?).
NB>> I think it was Royal Fireworks...
ML> I thought so but was/am not sure. My father had a recording
ML> of Beecham conducting both, and I read the liner notes about
ML> 55 years ago and not since.
NB> That would tend to confuse things a bit... :)
One of the first LPs, I think. Not very performance
practice aware but still the introduction to the
pieces for a bunch of music lovers.
NB>> Dunno... I rather enjoy hearing it once a season...
ML> I think I enjoyed hearing it about once. Playing it ditto.
NB> To each his own... ;)
I tend to appreciate vocal and choral music much less
than instrumental. Part of it is that the intrinsic
agility of voices is less, so the musical complexity
of what can be done is less. Funny thing, though, that
though Bach worked within the same constraints, I enjoy
his cantatas and oratorios, which are nowadays performed
relatively rarely compared to Handel's.
ML> I can sort of imagine carob coated malt balls, but they
ML> wouldn't fit with my way of eating such candies - sucking
ML> the outside off and then letting the middles fall apart
ML> in my mouth.
NB> I used to like to do that with the original milk chocolate covered
NB> ones. I've tried doing it with Lori's versions, and the middle isn't
NB> quite like the original either... it's more crunchy and doesn't fall
NB> apart quite right...
There used to be a brand of malted milk balls with a relatively
hard center - I forget which it was, only that I liked Whoppers
better.
ML>> Aloo saag (alu shag)
NB>> Was this the source of your comment that spinach and potatoes
NB>> don't go well together...?
ML> Did I say that? To me potatoes don't really go
ML> well with anything, but were I making aloo saag
ML> on my own, the level of spicing would be much,
ML> much higher, rendering the going well or not
ML> kind of moot.
NB> Yup. But I can buy the spicing covering for it... :)
I think that must have been in a particular case; I've
eaten aloo saag at reputable places before, and though
not particularly wonderful, at least endurable.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Crab Combination Soup
Categories: Chinese, Seafood, Soups
Servings: 6
1 oz Dried mushrooms
Boiling water
6 oz Fresh or thawed frozen
Crabmeat
4 oz Frozen sea scallops
1/2 c Drained whole or sliced
Bamboo shoots (1/2 of 8 oz
Can)
8 Green onions
1 ts Vegetable oil
1 Egg, slightly beaten
6 c Chicken broth
1/2 ts Grated pared fresh ginger
Root
3 tb Cornstarch
6 tb Water
1 1/2 tb Rice wine (or dry sherry)
4 ts Soy sauce
2 Egg whites
1. Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes. Drain. Remove and discard stems. Cut caps into thin slices.
2. Flake crabmeat. Rinse scallops with water, drain and cut into thin
slices. Cut bamboo shoots into thing strips. Chop green onions.
3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so egg
completely covers bottom. Cook over medium-high heat until egg is set.
Loosen edges and turn omelet over to cook other side. Remove from pan,
roll up and cut into thing strips.
4. Pour broth into 3-quart saucepan. Cook over high heat until broth
boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions,
sliced egg, ginger and pepper. Return soup to boil.
5. Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce.
Stir mixture into soup. Return soup to boil.
6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg whites
slowly into soup while stirring soup vigorously.
Source unknown
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