Text 22518, 88 rader
Skriven 2015-01-02 22:12:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: stuff 1
===============
    To: Dale Shipp  Subj: norsepower 523
 
 DS> Title: Apple and Bean Bake

 ML> some unfortunate may actually have tried to make that recipe.

With a few changes it's doable. A modest of raw apple stirred into
ham and beans for about the final 5 minutes of cooking. No Spam, no
cloves.

  Subj: terminologies 524

 JW> I am still trying to figure out what a true galette is

 ML> Most of those things, except I find drop biscuit a bit of a
 ML> stretch.  

Roslind makes a soft biscuit dough with liquid vegetable oil rather
than finely chopped up cold butter or lard. They turn out tender and
fairly dense with a close crumb rather than flaky. She learned the
recipe from her dad who called them (phonetically) "laygolet". I
take that to mean "les galettes". He said they were an old time
French ship's biscuit. I take that to mean hard tack or pilot's
biscuit which was also common fare with the Hudson Bay men in the
bush. Except when he made them at home he served them fresh, hot and
soft. I prefer bannock or English tea biscuits but Roslind is of
course sentimentally attached to her "laygolet".
 
  Subj: by any other name 527

 JW> vegetarians who will occasionally eat wild harvested fish and game

 ML> Are they distressed when they are served these foods in greater
 ML> quantity or frequency than they deem fair and balanced?

Not that I've noticed among the ones I socialize with.

 ML> There are varying degrees of everything  [...] inquiries about
 ML> the propriety of squashing slugs and tomato hornworms and the
 ML> like usually are met with stony silence.

I see a sliding scale:  
avoiding cannibalism
avoiding primates
avoiding mammals
avoiding vertebrates who show even a glimmer of intelligence.

I made that argument once to a vegetarian and suggested she could
ethically eat an oyster or other mollusc but I got a long lecture on
filter feeders, pollution from untreated sewage and the danger of
contacting hepatitis that way. (That is rare but I admit possible.)

 JW> [Fogas] is very closely related to and tastes exactly the
 JW> same as our North American walleye

A local restaurant was fined for selling frozen imported fogas when
they ran out of fresh local walleye because the written menu stated
"fresh local Walleye".  Nobody could tell the difference in taste
including the inspector, who found the package wrappers in the
dumpster.  All the restaurant had to do was say they were all out
off walleye and were serving European pike-perch instead.

 ML>  perches shaped in the normal way taste about the same

Very much so. They're just smaller.

 ML> a bit mushier

Depends on the water they get pulled from. River fish who swim
against the current tend to be firmer than lake fish who don't.
 
 ML> Dover sole [...] despite the relatively small quality
 ML> difference the price can be upward of 500 percent higher.

Lately I am seeing frozen wild caught "Pacific sole" fillets in my
supermarket which is quite inexpensive (like 3 pound packages for
$9.99 on sale) and very soft and mushy. I don't know what species it
actually is.


YK Jim


... I refuse to make a recipe that needs a consultation with a dictionary.

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