Text 26280, 70 rader
Skriven 2015-04-23 10:29:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: luxury etc 517
==========================
-=> Quoting Michael Loo to Nancy Backus on 04-15-15  23:45 <=-

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

At least they shouldn't be toxic... ;)
 
 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... :)
 ML> I'm thinking that as the package claimed it to be gold leaf,
 ML> it should have had some gold in it.

Maybe... one would hope... but truth in advertising has always been
somewhat a slippery concept...
 
 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...  ;)
 ML> Of course there's the intended clientele, which provides a
 ML> rush of cash; but they have to count on the rest of us being
 ML> stupid or inertia-bound enough not to educate the original
 ML> batch of suckers.

Or a large enough pool of potential suckers that the rest of us wouldn't
have the contact with enough of them...
 
 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...?
 ML> Yeah - if I could have figured out a way of cooking the fat
 ML> medium-well while keeping the lean part raw or next to raw,
 ML> that would have been great; but then I'd be a creative genius
 ML> and possibly instantly wealthy.

Ah, dream on... ;)

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

Makes a little better sense than it being sold for dogfood... unless
it's really pricey gourmet dog food...  (G)

ttyl        neb

... What if there were no hypothetical situations?

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