Text 26040, 102 rader
Skriven 2015-04-15 23:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: luxury etc 517
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 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.
 NB> Quite agreed.  :)  On both counts... :)

I've sampled precious metals in this or similar situations, and it
doesn't taste like much (which is one reason, besides ostentation,
why they were so prized for eating utensils.

 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.
 NB> I vaguely remember that, too... I'm sure it wasn't truly gold leaf,
 NB> but it did look impressive... :)

I'm thinking that as the package claimed it to be gold leaf,
it should have had some gold in it.

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

Really, really easy, actually.

=

 ML> - Ugh, what will my cardiologist think?
 ML> - Well, get a new cardiologist.
 NB> Yours at least understands the bliss of moist... ;)  Thankfully (so
 NB> far) I don't have a cardiologist to worry.... ;)

I have the next best thing - a cute blonde one who has
connections in the beef industry.

 ML> Marketers aren't stupid, they just think WE are.
 NB> Or at least hope enough of us are...  Kinda like our cats hope we are
 NB> stupid enough to give in to their stubborn...  ;)

Of course there's the intended clientele, which provides a
rush of cash; but they have to count on the rest of us being
stupid or inertia-bound enough not to educate the original
batch of suckers.

 ML> in Chicago where we got one regular burger and one Wagyu one, and
 ML> they tasted about the same, except the latter seemed to have some
 ML> butter or other fat incorporated into the patty. It was only a
 ML> couple bucks difference, so the experiment was worth it.
 NB> Apparently a Wagyu-style(ish) burger...

Not stylish at all! [g]

 ML> They were cooked rare-ish, though I had the (what I attributed
 ML> to the belly) brisket put back and done medium-well.
 NB> So as to cook the fat more fully...?

Yeah - if I could have figured out a way of cooking the fat
medium-well while keeping the lean part raw or next to raw,
that would have been great; but then I'd be a creative genius
and possibly instantly wealthy.

 ML> Nah, this is something I'll wait to do in the privacy of my own
 ML> home, only there's no home to speak of.
 NB> Mi casa est su casa.  ;)

Thanks.

 ML>> The flat cut comes in a flat package. I haven't seen any of
 ML>> the points around lately, either.
 NB>> Maybe they are being used for something else, and not brought out for
 NB>> consumers... 
 ML> But what?
 NB> Ground meat, maybe...?  Before brining...?

Possibly, but they used to sell point cut for more than
ground beef was going for. Of course in the fancy places
hamburgers made out of "custom" mixtures of brisket and
short rib meat are all the rage, but I can't see the fancy
places creating that much demand.

El Presidente
cat: booze
servings: 1

2 oz Bacardi Oro
1 oz Martini Rosso vermouth

Shake with ice and strain into a chilled cocktail glass
or pour over ice. Garnish: cherry.

Destination Bermuda magazine 2008/2009

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