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Skriven 2015-08-26 12:19:00 av MICHAEL LOO (1:123/140)
Ärende: picnic leftovers day 139
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Leftovers day

Tastes:

Pork fu, sometimes called pork floss, from Formosa Foods
someplace in Iowa, is cuts of meat stewed in sweet soy,
defatted by some process I don't understand, dried, and
teased into filaments that resemble doll hair. I am fond
of the stuff, but the others seemed to be on the fence,
except for Nancy, who is more eager to enjoy weird things
than most people are. There is another version, which I
did not get, called pork soong, which is fine bits and
not as interesting in texture, which in this case though
initially peculiar, ended up melting in the mouth. Flavor?
Essence of pig, a bit sweet and salty, with a little fried
aspect.

Not so successful were the fried pig ear slivers from the
T.O. Nam Sausage Co. in Providence. These were kind of
rancid as well having the expected tooth-cracking texture.
We threw these out after a taste apiece.

Ruth and Steve had apparently been unfamiliar with Teddie
peanut butter, which has been known in New England as a
good cheap natural brand. It remains a good cheap natural
brand, and those who like unsweetened peanut butter will
like it.

Price Chopper root beer - I couldn't pass this up at 88c
for the 2-liter bottle. Got two, on the theory that it
couldn't be that bad. It wasn't that bad, moderate carbonation,
a bit too sweet, too oligodimensional with prominent licorice
and wintergreen tastes.

Linda made us a quiche in return for the time we'd fed her -
ham and cheese with cherry tomatoes and basil from the yard.
As she's an Irish grandmother, she was mighty generous with
the ingredients; this was the first time in a long time if
ever that I was of the opinion that there was too much pork
in a dish. Tasted good, though,and kept us from the monotony
of all those leftovers.

We went down to see Nancy's sister-and-brother-in-law Margit
and Phil a couple doors down, where the Boyd Pond branded
merchandise is stored. The Hafflys got some stuff while I
sat out on the deck and chatted.

Back by popular demand, another couple almond-meal-and-cheese
crusted pizzas. This time instead of making a rollable dough
I made a pattable one of the consistency of the cauliflower
one; it came out crisper and less almondy, and I liked this
version best.

I'd got a can of sapota in syrup to taste, but we never got a
round to it, the snacks from H Mart and various cookies and
things tiding us over nicely.

It was time to start packing. Actually, I didn't think so,
but the early bird catches the worm, or something like that.

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