Text 2273, 146 rader
Skriven 2013-07-06 19:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: dairy & costs 835
=========================
 ML> stuff could have been Velveeta for all one could tell, and
 ML> the bits of "sweet picante peppers" had approximately zero
 ML> flavor at all. I felt supremely taken by this - it cost $7.99
 ML> and I think it was hardly worth 2.99.
 NB> Well, yeah... the price was predicated on the brand, not the food. 

My purchase was based on the brand as well, but fool me
twice, forget it.

 NB> "Pasterized process" always trumps anything else.  "Aged Cheddar"
 NB> might have a taste difference from "american" but I wouldn't count on
 NB> much.

To be completely honest, it tasted like a very young
Gouda, with almost no backbone at all.

 Too bad the peppadews didn't make it through the process... they
 NB> are a nice picante taste which would have gone nicely with aged
 NB> cheddar... 

They could as well have been pimientos. Altogether a
disappointment.

 ML> So I got it down pretty right and had people over for lo-carb
 ML> pizza
...
 ML> The crust ended up crisp on the outside and just chewy on the
 ML> interior - quite successful.
 NB> Nice.  And how was it received by the masses...?  ;)  A new twist to
 NB> cheese crust... ;)

Free food is always appreciated by the masses, but I like to
think that in this case the pleasure shown was genuine.

==
 ML> Both. Grocers often price things by the 100 grams in an
 ML> effort to reduce the perceived sting, but consumers cite
 ML> prices per kilo.
 NB> Ah.  OK.  That is still pretty steep, I suppose, then... $8.90/100g
 NB> would be, hmmmmm, about $36-40/lb...  

I see you do the same kind of estimation that I do.

 ML> As I don't subscribe to the publication in question, I don't
 ML> have access to the full results. The bottom ten list was widely
 ML> publicized, but it took some small amount of digging to find
 ML> the top ten (bad news is always more news than good news).
 ML> There also was presumably a vast middle that was not newsworthy
 ML> at all. Consumer Union members could find that list.
 NB> Ah... so presumably, there could have been BJ's and/or Sam's as well,
 NB> which were considered neither wonderful nor nasty...  

Quite so. And remember that the wonderful and the nasty
were separated by not too many points.

 NB>> or, as a corollary, why any of them would
 NB>> be considered grocery stores, just because one can get groceries
 NB>> (mostly in bulk) there... :)   
 ML> For me that would be the main question.
 NB> But we didn't make up the survey... ;)

Which was apparently a self-selected body so almost
guaranteed to be biased. When United was the largest
airline in the world, it tended to appear both at the
bottom and the top of such surveys, depending on who
was filling them out. Of course neither was true, and
it was mostly just your average (or if you factored in
third-world companies somewhat above average) carrier.

==

 NB>> intersections that are at grade for interstates (not merely multi-lane
 NB>> limited access roads) are undoubtedly the exception, not the rule.
 ML> Indeed: but nonetheless they exist.
 NB> Of course, there are some obvious concessions for the toll roads, with
 NB> their tollbooths either at intervals or at the exits...

There was some issue with tolls when the system was
designed. First, it was deemed inappropriate (and I
agree) that highways built with federal funds should
be money generators for the states, and next there
was some question about interval tollbooths and the
other important purpose of the system, to provide
clear routes for the military in times of strife.
The nature of the system calls for compromises and
fudging, but I think that in this arena the purest
interpretations were the best, and some of the
compromises will come back to bite us in the butt
at some future date.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Braised and Deep Fried Pork Slices in Wine Sauce
 Categories: Chinese, Meats
      Yield: 4 servings

      1 ts Red rice vinegar                    3    Cloves garlic, minced
      2 tb Medium sherry                       2    Egg yolks
    3/4 c  Stock                               1 ts Water
           Cornstarch paste                    1 c  Fine plain bread crumbs
  1 1/2 lb Boned pork butt                     4 c  Oil for deep-frying
      3 tb Peanut oil

-----------------------------------PASTE-----------------------------------
      2 tb Cooked rice                         2 tb Dark soy sauce
    1/2 ts Sugar                               2 tb Warm water
      1 ts Dry baker's yeast                   1 ts Wet bean cheese (opt)

  Prepare Paste:  Use mortar and pestle to pulverize cooked rice. Combine
  with sugar, yeast, soy and warm water. Let stand in warm place for 30
  minutes to activate yeast. Authentic wine lees paste is not available in
  the U.S. to our knowledge, this is the best substitute we have found. You
  can add wet bean cheese for a sharper flavor.

  Braise Pork:  Slice pork butt across the grain into strips, 1" by 3" by
  1/2" thick. Heat peanut oil in wok until it begins to smoke. Add some of
  pork to hot oil; stir-fry pieces until they lose their pinkness; repeat in
  batches until all pork is browned.  Next, add garlic to wok; stir briefly.
  Pour in wine lees paste, rice vinegar, sherry and stock; bring to slow
  boil; add pork slices. Reduce heat, cover, and simmer for 30 minutes.

  Remove pork, without sauce, to large platter.  Cool pork. Cooling is
  essential so that it will deep-fry properly. Reserve sauce in small pan.
  You can hold pork for several hours, if you wish to braise it in advance.

  Deep-fry Pork:  Heat deep-frying oil in wok.  While oil is heating, beat
  egg yolks with water; set out bread crumbs on platter. Dip pork pieces in
  egg mixture, then bread crumbs, to thoroughly cover.

  When oil is at deep-frying temperature, 375 degrees, slip in a slice of
  pork as a test: pork should lightly brown in about 1 minute. Place 6 pork
  slices on Chinese strainer, and lower into oil, strainer and all. Check in
  2 minutes (browning should take slightly longer than test because strainer
  cools the oil). If you prefer to fry in larger batches, use more oil.
  Remove fried pork to warm platter, uncovered.

  Finish:  Reheat sauce, and pour over pork just before serving.

  Source unknown but looks good to me.

-----


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