Text 25343, 110 rader
Skriven 2015-03-26 00:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: tastes of things 416
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 ML> maybe there will even be copies for (limited) distribution.
 NB> So you might be able to get one to let others hear the concert...?

Possibly, depends on what the licensing details were.
And if the result was any good.

 NB> Age, of itself, senility doth not make... but I've known those whose
 NB> minds were already going at our age...

Me, for example.

 And there are plenty of people
 NB> who don't listen to the answers to their small talk... ;)

That's way too true. A lot of those plenty of people just make
up your answer and imagine you said what they wanted to hear.

 ML> It's amazing to me the narrowness of the palate palette of
 ML> many, though I can understand how one who has not developed
 ML> a tolerance and taste for spicy food might suffer mightily
 ML> from food with a heat measurement of 5 or 10 (I actually
 ML> doubt that Hormel chili achieves that level).
 NB> Indeed.  And, indeed.  ;)   I suppose that some might just be born
 NB> more adventurous... or less so, and not have the inclination to broaden
 NB> their horizons at all... and be amazed at those of us that have a much
 NB> wider palette... :)

Ugh! You can eat rancid seal?

 ML> The tradition used to include oysters on the half-shell,
 ML> but that was axed as an austerity measure during WWII
 ML> and never came back.
 NB> Was that also considered only tradition and not food...?  I suppose
 NB> some might have breathed a sigh of relief when it never came back...? 

I doubt that, because even people who didn't care for oysters
realized the prestige value of the things on the table.

-

 ML> Given the wide distribution of the old 10-level scale, it would
 ML> make sense to have the fancy new peppers be 11 or 12 on a scale
 ML> of 10. 
 NB> That would make sense to me, too..  :)

Beats building a new 10-point scale.

=

 ML> The soprano was easy, she was standing.
 NB> And it's hard to miss a piano... ;)

The piano had me, the conductor, and the soprano in front
of it and was oriented end forward, so the keyboardist was
at the very back. So I could imagine missing it.

 ML> You could spice them up, I suppose, which is somewhat
 ML> harder to do in the restaurant (I used to carry around a
 ML> little shaker of hot pepper back before TSA days).
 NB> Now that too is considered a dangerous weapon...?  Sad commentary on
 NB> life... 

The little shaker said I Am on Fire Ready to Die ... so
even though it likely would not be challenged, there's
always the danger "in these times of heightened security."

 ML> Back down into the 40s last I checked, but then I have
 ML> a cough, but then a catastrophe won't care whether I
 ML> have a cough or not if it decides to happen.
 NB> And maybe even 2 minutes wouldn't be enough, either... 

But there's a certain number of situations in which they
would be.

 ML> I've thought so. There are plenty of people who would
 ML> be willing and able to assist in an emergency (I need
 ML> a verbal yes from each of you) if they had just a little
 ML> extra confidence-building information.
 NB> Having been through the instruction, they'd know that they could do
 NB> it, or know better than be in those seats... :)

When I took the flight attendant training, the instruction
was mostly confirmatory, but that was worthwhile in itself.


Chilled Cantaloupe Soup
categories: starter
Servings: 8 to 10

4 ripe cantaloupes, peeled, seeded, 1" chunks 
6 oz cn orange juice concentrate
1 c honey (or to taste)
1/2 ts cinnamon or to taste
1 c whipping cream
1/2 c calvados
mint sprig (garnish)

Puree cantaloupe in blender or food processor until
smooth. Stir in remaining ingredients except mint
and mix well. Chill thoroughly.

Serve in chilled stemmed glasses or glass bowls and
garnish with mint sprigs.

Castle Restaurant, Leicester MA
Bon Appetit 8/2010

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