Text 24766, 113 rader
Skriven 2015-03-11 07:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: estimation 341
======================
 ML> I sort of goggled, then pointed out various economic and
 ML> social indicators that proved that she indeed was rich, not
 ML> just compared to foreigners or to the local townspeople. She
 ML> acknowledged that but said that there were so many of her
 ML> friends who were richer than she.
 NB> It's all so relative, isn't it... ;)

She is essentially living off the interest of a trust from her
father's estate, medicare supplement included. The house is paid
for and well insulated. She'll never have to work - remarks with
some pride that none of her friends works, in which category she
includes me, so I periodically remind her that at one time I
worked pretty darn hard and may occasionally have to do so in the
future. She's maybe not a one percenter, but she's several notches
above most of us, I reckon.

 ML> As far as compatibility goes, she reported to me that during
 ML> her brief singlehood, someone suggested we get together for
 ML> real, and she said "I'd rather rob graves." I didn't take
 ML> that particularly as a testament to my attractiveness.
 NB> Is she merely attached to a SO, or married again...?  So just friends
 NB> sounds like your lot there... high end mothering isn't all that bad,
 NB> either...  :)

She's attached to a SO, an old rediscovered boyfriend and
supposedly the love of her life, only he lives in LA. This
fact is good for me, as it deflects the question of why Annie
and I are not an item.

==

 ML> sauce has also got virtually no kick. They also offer Hoo Doo
 ML> sauce, of which they say "On a scale of 1 to 10 its an 8."
 ML> Wrong, St. Louis, it's a 3.
 NB> That's the trouble with scales... one never knows what the 1 or the 10
 NB> really mean... no matter what the supposed comparisons are... ;)

The main problem with scales is if they are D-flat. The heat
scale used to be pretty straightforward, as it had well defined
ends, those being zero and habanero (100 to 300K), with Dewitt
and Gerlach distilling the 0 to 300K into a functional 1-10 as
follows, from the Whole Chile Pepper Book

maximum Scoville = 16,000,000 (pure capsaicin)

           approx.
Rating  Scoville units   Chile varieties
 10      100000-300000   Habanero, Bahamian
  9       50000-100000   Santaka, Chiltepin, Thai
  8       30000-50000    Aji, Rocoto,
                         Piquin, Cayenne, Tabasco
  7       15000-30000    de Arbol
  6        5000-15000    Yellow Wax Hot, Serrano
  5        2500-5000     Jalapeno, Mirasol
  4        1500-2500     Sandia, Cascabel
  3        1000-1500     Ancho, Pasilla, Espanola
  2         500-1000     NuMex Big Jim, NM 6-4
  1         100-500      R-Naky, Mexi-Bell, Cherry
  0            0         Mild Bells, Pimiento, Sweet Banana

This chart is a quarter century old, and since then there have
been bred peppers in the Habanero bloodline that are up to 10%
capsaicin by weight, or 1.5 million units' worth. These are
usually but not always given fanciful Indianish names (the
"ghost" bit is said to be a translation of Hindi "bhut").

 ML> just because. Eating the fat with the lean yielded an okay
 ML> experience. Pork rinds are a rarely encountered side dish, and
 ML> I was hoping for the best when ordering them; what came was a
 ML> commercial product not made there - very fresh, though, and
 ML> pretty tasty though way salty. The fries were normal to a
 ML> fault. Afterward some person in authority came and asked if
 ML> everything had been to our satisfaction. We lied and said yes.
 NB> Probably just as well... not likely a complaint at that point would
 NB> have done much for you anyway...  :)

Eh, it was food, decent enough but not worth waiting for the
bus in the cold for.

 ML> Verdict. Go to Sugarfire (as we didn't rent a car to get
 ML> into an ice accident in, we didn't get there this trip).
 NB> Probably a wise choice, given the weather situation... 

Weather's been kind of ugly this winter.

Margarita in fuoco
category: booze, airline, silly
servings: 1

h - the infusion
1 L white tequila
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 poblano pepper, sliced
1/2 habanero pepper, sliced
h - the cocktail
2 oz infused tequila
1 oz triple sec
1 oz lime juice
1 oz simple syrup
1/2 oz Solerno blood orange liqueur

Infuse peppers in tequila for 7 days. Strain.

Rim rocks glass with salt. Shake all ingredients
and strain into glass with fresh ice. Garnish with
lime wedge and peperoncini.

Oliver Flosse, A Voce, New York City
US Airways Magazine 6/2013
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)