Text 2769, 87 rader
Skriven 2013-07-24 12:09:13 av Nancy Backus (1:261/1381.0)
   Kommentar till text 2682 av MICHAEL LOO (1:123/140)
Ärende: Re: Picnic 905
======================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 21 Jul 13  11:12:00 <=-
 -=> Nancy Backus said to Burton Ford <=-
 
 BF>> We had Rose Petal Spread with some flatbread Haffleys sent to the
 BF>> Picnic.   Very different and not sweet like I expected.
 NB>> And not as rose-y as I'd expected... tasted just like rose petals
 NB>> smell, I've had rose-flavored Turkish Delight that just seemed rather
 NB>> odd... 
 ML> It was plenty rosy and sweet if not rose-colored. Rose-flavored
 ML> lokoum can suffer if the confectioner has a too-heavy hand with
 ML> the rose water, which is as strong as any other extract.

I think that the blend was about right... not overly sweet, not overly
rose... and it was a nice dark rose color... ;)   The rose water vs the
petals explains a lot... I'd managed to overlook that bit... :)  No need
for extracts in the spread, it had the petals themselves, preserved in
sugar...  ;)

 BF>> We also had a bottle of New Zealand Cabernet Sauvignon... the
 BF>> wine Michael has a negative fixation on concerning cat piss and
 BF>> grass.  Which I completely forgot when I brought that bottle.
 NB>> On the other hand, he felt it would go well with the escargots, so
 NB>> that's how we had it...  the McGregors we just sipped, whilst he was
 NB>> preparing the escargots and the fake escargots...  ;)

 ML> That's Sauvignon Blanc - a white grape with supposedly a common
 ML> ancestor with Cabernet Sauvignon, which is red. The former is one
 ML> of my least favored wines, the latter one of my most favored.
 
Ah.  So Burt was confused as to which was which, too...?  The wine was
white, but that would be because of not using the skin, yes...?  Wine
isn't something I know that much about, only what I've managed to pick
up over the years...  :)

 BF>> Michael made a variation of steamed buns, to which he added hoisin
 BF>> sauce and duck cracklings.  That was tasty!  I could have had three
 ML> The variation, of course, was that instead of subjecting
 ML> the assembled company to a huge dose of heat and humidity,
 ML> I baked the steamed-bun dough, because the oven is insulated.

It worked well.  :)
 
 BF>> more without blinking, they just begged to be snacked over and over.
 NB>> Michael called them Chinese comfort food.  :)  I could easily have
 NB>> had more, too...  :)
 ML> If I could have bought just a couple duck skins and nothing
 ML> else, you'd have had your wish, as that's my favorite part too.
 ML> As we had just the skin off four breast halves, the amount of
 ML> such deliciousness was limited. I sacrificed and had only three
 ML> (3) small ones, whereas I could easily have polished off the
 ML> whole plateful. 

Something to think about for another picnic...?  Although, usually duck
skins by themselves aren't usually available...

 ML> You should (or maybe not) see me making chicken stir-fry. I skin
 ML> off the meat and fry it for cook's treat, and to me it's much
 ML> better than the main dish. If there's someone around when I make
 ML> the food, and if I'm in a generous mood, I share.
 
Didn't you do something of the sort at Janis's Windsor picnic...?  I
have this vague memory...  ;)

 BF>> once she gave lunch, and it was beef tongue sandwiches.  I liked it,
 BF>> but never had it again.  Until Nancy served it as the evening meal. 
 ML> I don't remember exactly the time schedule for the tongue, as
 ML> it spanned several days.

I started it cooking Friday night, after we got back from Maxie's. 
Skinned it Saturday morning, and we had it for the main course of the
Saturday night meal, along with the steamed asparagus and Janis's
potatoes...  I had thought it would make good sandwiches for afters, but
it didn't come back out officially, though you had it over the course
of the remaining days...  ;)  I had a little chunk off it as part of my
Tuesday morning breakfast, and brought the last bit home to share with
Richard for Tuesday night supper...  :)

 ML> I agree that it was good, but then I have often ordered tongue
 ML> at a deli, even when burgers or corned beef have cost less.

Some of us know what good is.  ;)

ttyl        neb

... If you think you're confused now, wait until you hear my explanation.
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