Text 25917, 70 rader
Skriven 2015-04-12 19:19:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: luxury etc 486
==========================
-=> Quoting Michael Loo to Nancy Backus on 04-10-15  09:28 <=-

 ML>> of what actually happened: for example, I saw when his mother
 ML>> criticized him harshly, he would - if facing her - wheel around
 ML>> and face his father and start screaming at him AS IF he had been
 ML>> the one to say anything, which he hadn't. 
 NB>> Perhaps in his mind he'd managed to juxtapose the two so as to be able
 NB>> to scream at the one perceived to be less of a threat...
 ML> That's kind of likely. My father was disinclined to fight back
 ML> or to punish - that wasn't his natural state, but he learned
 ML> from a failure to curb me or my sister by doing so. My mother,
 ML> lacking such inhibitions, was a more formidable adversary.

One can see that.  :)
 
 ML>> Then you might like rancid seal.
 NB>> YK Jim seemed to think the two don't correspond, at least, so
 NB>> probably not.... :)
 ML> That statement of mine was more a reflection of my prejudice
 ML> against blue cheese.

As I gathered, actually...  ;)
 
 ML>> There are bunches of things people eat for the sheer costliness
 ML>> and pretend to like even if they can't stand them - shark fin,
 ML>> caviar, what have you.
 NB>> Another version of the emperor's new clothes syndrome... :)  There are
 NB>> some costly things I wouldn't mind trying once, but if I didn't like
 NB>> them, that would be the end of it... :)
 ML> I'm willing to try most of these things but am unwilling to
 ML> pay the going price. One thing I look considerably askance at
 ML> is the affectation (borrowed I am told from India) of putting
 ML> thin beaten sheets of gold or silver on desserts. A total waste.

Quite agreed.  :)  On both counts... :)

 ML> One thing that I recall from early childhood - Hallmark used to
 ML> offer gold leaf (or so it claimed) bonded onto cellophane. You
 ML> would position the sheet on your card or stationery and then
 ML> write on the cellophane side with a pencil, transferring the gold
 ML> onto the paper. It cost an amazing 35c for two sheets (more than
 ML> a pound of steak), which despite the luxuriousness wasn't that
 ML> much of a markup.
 
I vaguely remember that, too... I'm sure it wasn't truly gold leaf, but
it did look impressive... :)

 RH>> I could, but only if they're available at the time. Then there's
 RH>> canned shrimp but let's not go down that road...............(G)
 NB>> Canned shrimp is best for smashing to use in a dip... ;)   A friend of
 NB>> mine used to make a shrimp dip from canned shrimp, drained, mashed and
 NB>> mixed with sour cream.  Easy-peasy, and tasty enough with crackers or
 NB>> veggies...  :)

 ML> I'm thinking that canned shrimp could be made into gambas
 ML> al ajillo (not unlike a la escargot) - lots of fat, lots
 ML> of garlic, maybe a touch of hot pepper or other seasoning;
 ML> or they can be stewed at a low temperature in butter and
 ML> made into a facsimile of potted shrimp.

Trust you to come up with something fancy... ;)  But that does sound
mighty tasty... :)

ttyl       neb

... I spent the day breaking all the culinary laws.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)