Text 22646, 85 rader
Skriven 2015-01-06 16:03:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: dubious products 11
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-=> Quoting Michael Loo to Nancy Backus on 01-03-15  19:19 <=-

 ML>> I wonder if the first de Joue family was distinguished by
 ML>> having big jowly faces.
 NB>> One never knows... It might have been that they came from some town
 NB>> called Joux or Joue, too...  ;)
 ML> Joux, maybe - the town where Toussaint L'Ouverture died in
 ML> a dungeon. I didn't think there was a town called Joue;
 ML> cheated and looked in Google; there isn't, though there
 ML> are several called Jou[e-acute], which would be more
 ML> likely to be transliterated or rendered as Jouet.

Does google know of historic, possibly extinct towns as well...?  We're
talking 12th, 13th century here for the origins of the name... possibly
even earlier...
 
 ML>> Red bean paste uses that most mundane of sweeteners, plain white
 ML>> sugar - without it, the stuff is just refritos, only not as good.
 NB>> But with it, it's quite nice...  :)
 ML> It also uses the most noble of fats, lard, for texture.
 ML> There are several similar dessert pastes - red, black,
 ML> and yellow bean and lotus seed among them: after boiling
 ML> and mashing with lard and sugar, they all end up tasting
 ML> pretty similar. I think red bean is the most popular
 ML> because it's the best-looking.

Could be...  :)  I've had both lotus seed and red bean paste in buns and
sesame balls... and I think all four in moon cakes at some time or
other... as you say, they all taste rather similar..  Lotus seed has a
certain cachet to it, so it probably is a close second to red bean
paste, if not more popular in some circles...  :)
 
 ML>> I forgot to mention in a previous post that the Wick Fowler's
 ML>> chili substance that Annie made had red kidney beans in it, about
 ML>> 5% beans, so not too distracting.
 NB>> Not too bad, then...  :)
 ML> I picked the beans out and ate them separately.

Did she find that distressing, too...?  or was that more in character
with what she was expecting you to do.... :)
 
 ML>> for a while so have just done another taste test. Carob is
 ML>> too kind a comparison. It has a combination aroma of old
 ML>> damp closet and old medicine chest, and the beaniness on
 ML>> the palate, though reminiscent of old soy sauce, is welcome
 ML>> by contrast. Sour finish as if it had sour raisins. As my
 ML>> friend the Cab used to say "cheap at half the price."
 NB>> Maligning carob, were you...?  ;)   I'd venture to guess that that
 NB>> won't be a repeat purchase, even with the extra low price and the
 NB>> false labeling as dark chocolate... ;)
 ML> A little over halfway through the bar, which I'd used for
 ML> a quick hit of sweetness, I started finding hard little
 ML> bits that on inspection appeared to look more like insect
 ML> shell than cocoa nibs or any other possibly acceptable
 ML> hard off-textured thing. Being true to myself, I continued
 ML> eating the bar in little sweet hits until it was gone.

Oh dear... I've done similar, though, with ones that the moths left
their traces in... broke off/scraped down the nasty bits and ate the
rest... of course, I was eating better chocolate to begin with so it was
a shame to waste it, not sure what I'd've done with your bar... ;)

 ML> Tierra Nueva Fine Cocoa Co. - remember the name.

Indeed.  :)

 ML>> Why would anyone go to Giant when they could go to Wegman's?
 NB>> Very good question...  It should have been a rhetorical question, but
 NB>> given the circumstances, apparently not..  USDA Graded, but no grade,
 NB>> that's scam in itself, practically...  ;0
 ML> This Giant chain used to be a separate and unrelated company
 ML> to the Giant Food that we know and tolerate, but it too was
 ML> snapped up by the Royals and seems mostly to have changed to
 ML> conform with its new stablemates. It has a different logo,
 ML> though,

Seems to be a buyer beware sort of place now...

ttyl           neb

... It's a waist of thyme to putt yore trussed in spelling chequers

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