Text 28158, 89 rader
Skriven 2015-06-13 08:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: sour 822
================
 -=> Sean Dennis said to Dale Shipp <=-

 DS> Why not?  Because you do not like sauerbraten, or the use of coke in
 DS> the recipe?
 SD> Both.  After seeing a cop friend use Coke to clean up blood at car
 SD> accidents and my own use of Coke to help clean my deuce-and-a-half's
 SD> engine when I was in the Army, I decided to not drink it.  Too much
 SD> phosphoric acid for me :D 

We used to call my mother's sauerbraten "sour and rotten,"
which offended her (it didn't really taste bad, as the
sour was balanced by Good Housekeeping or Betty Crocker's
suggestion of thickening the gravy with crumbled gingersnaps).

As far as acid goes, your stomach secretions are a bit more
acid than Coke. Not to say that I'd gladly drink stomach acid.

And the amount of phosphoric acid is too slim to make a big
difference in your calcium balance. If you are worried about
that, do the usual thing and take a Tums.

 SD> I also cannot stand anything that tastes sour.  This includes anything
 SD> made with an appreciatable amount of vinegar, such as ketchup.  I don't
 SD> know why I don't like the taste.  I really enjoy tart things but sour I
 SD> can't stand.

I guess tart and sour is a question of degree. But with your
digestive issues in the past, I can see your need to take care.

 SD> I'm just a very picky eater these days.  At work, I've been enjoying
 SD> the veggie burgers a lot (patties made by Morningstar).  They're good
 SD> but still a little high in sodium for me.

 -=> Sean Dennis said to Dave Drum <=-

 DD> Sauerbraten is a very effective way to make a tough cut of meat into
 DD> something that is actually easy to eat. And, in my book, tasty, as
 DD> well.

There are as you know plenty of ways to make a tender bite
out of a tough cut: most of them involve long slow cooking,
most likely in liquid. But the most effective way and the
most palatable for me for lean cuts such as the round is
to slice them thin and eat them raw.

 SD> It's the vinegar for me.  I know, I'm weird, but I detest its
 SD> taste...even if you're not supposed to taste it, just knowing it's in
 SD> there can turn me off to a dish.

Which is slightly unfair, but our brains play tricks on us.
I've trained myself to ignore most of my natural aversions,
except zucchini and most cheeses.

 SD> I know, I'm weird.

Join the club.

This, though weird enough in itself, got misclassified
by the person who MMed it.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Zucchini Custard
 Categories: Desserts, Cheese
   Servings:  6

      4 sm Zucchini, sliced 1/4 inch
           -thick
    1/4 c  Sour cream
    1/2 ts Seasoned salt
    1/8 ts Pepper
      1    Egg
      2 tb Margarine
      1 ds Of garlic salt
    1/2 c  Parmesan or romano cheese,
           -grated

  Boil zucchini in small amount of boiling water until tender crisp. Drain
  well and place in shallow 1 quart baking dish. With fork, beat together
  next 6 ingredients and half the cheese. Pour over zucchini and sprinkle
  with remaining cheese. Bake in 400 F oven for 15 minutes or until set.

  Origin: Jayne Donnelly, Fort Worth Shared by: Sharon Stevens

MMMMM

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