Text 30402, 158 rader
Skriven 2015-08-30 14:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: add'ns/correx 170
=========================
 ML> there have been snappers here in Boyd Pond, validating my
 ML> decision to forgo the swimming on this trip (it was mostly
 ML> not terribly hot).
 NB> Haven't seen any of those in the Pond for years, though...  possibly
 NB> even decades... ;)   The hottest days of our stay were mostly at the
 NB> beginning of the week, Tuesday being the hottest...  

They were brought up in conversation, no? Or is that another
product of my fevered imagination?

 ML> Seyidoglu dried fig jam
 ML> Tamek rose petal jam
 NB> These two gifts to me from my son upon his return from Turkey, and
 NB> bought there... I'm going to have to figure out some way to use the
 NB> rose petal jam... he suggested with sharp cheeses, which we never got
 NB> around really to trying...

In much of the Mediterranean they pair strong-flavored
confections with milder cheeses. I'm not sure about Cheddarlike
things, as they don't occur frequently there. Might be good,
but I doubt.

 ML> More leftover rice. I was a little disappointed with the tofu,
 ML> whose packaging claimed five-spice flavor, of which I didn't
 ML> detect much if any, so I ended up soaking it in soy sauce,
 ML> which made it saltier than I'd have liked but tastier as well.
 NB> I thought that was when we made left-behind white rice in Hafflys'
 NB> rice cooker, having finished the converted rice at lunch

I didn't eat any converted rice so am continuing to blissfully
overlook things that I didn't have.

=
 ML> Our field trip was to the Potsdam Co-Op about half an hour or
 ML> three-quarters from the camp. 
 NB> I note that you left out our lunch before going on the field trip... 
 NB> I had brought a couple flavors of Wegmans chicken sausages to try,
 NB> along with a package of Wegmans uncured hots (aka white hots)... The
 NB> sun-dried tomatoes sausages seemed to be prefered over the spinach-feta
 NB> sausages.  The white hots were noted to be quite like a German
 NB> brockwurst

Or like. The white hots (I've had these before) were kind of
neutral; I had half a sun-dried tomato one, which was okay but
didn't apparently register enough for me to want to say anything
about it; and about the feta one the less said the better.

I actually thought I'd said something about this meal, but during
the last couple weeks I did lose some stuff (usual trick - cut
some text from my notes, then closed all the documents forgetting
to paste it anywhere - not a serious computer malfunction or
anything, just a me malfunction)..

 NB> We didn't actually get to the dairy farm this time... but we sat with
 NB> Joel Putney, the young man who had given the tour last time, at the
 NB> post-service luncheon at the Lisbon OP Church...  The samples had been
 NB> brought to the luncheon, and Joel snagged a couple each for us to

I'd misunderstood.

 NB> bring back for tastes... interestinly, both are billed as aged
 NB> cheddar... and I saw them both on offer at Wegmans when I went shopping

There is a large number of variables in cheese aging - time,
temperature, airflow, container, and so on.

 NB> after returning from the picnic...  I prefered the White Oak myself...
 NB> both are much better than Cabot's Seriously Sharp, which certainly
 NB> isn't... :) 

Seriously Sharp is as I recall a perfectly good melting cheese,
not much of an eating cheese, and definitely not worth my pills.

Here's what I wrote about the stuff some months ago:

 Cabot Seriously Sharp Cheddar - sadly, this is not seriously
 anything, with a milky taste that reminds me of the mild
 cheddars from my childhood. There's no reason to eat this.
 Otherwise perfectly fine. C

and some years ago (2008) -

 Cabot Seriously Sharp Cheddar "hunters' favorite" - I found this
 barely edible; quite milky, no sharpness to speak of. A little
 crystalline though, which came out especially on melting on a piece
 of bread in the nuke. Not tart enough, not cheesy enough, even in
 aroma. A disappointment.

Apparently it had made so little impression on me that I'd
forgotten it and had bothered to retaste it this year, with
similar results.

==

 ML> There were a couple other things as well, but I forget.
 NB> I didn't see any mention of your halvah... was that Thursday that you
 NB> made that...?  Carrot halvah, plain and covered with dark chocolate...
 NB> and you didn't get around to making the coconut version for Ruth to
 NB> try...  ;)  But the carrot was a great success...  :)

Oh, yeah. I actually did write something, including a small
dig at Ruth saying she's lucky I forgot to do a coconut
version so that must have gone the way of all electrons.

Anyhow, it was pretty good, very much like what you get in
the Indian restaurant, not substantially improved by being
coated in chocolate. End of story.

=

 ML> I brought Australia's tribute, musk Life Savers, which don't
 ML> actually taste musky but rather perfumey - comments, all
 ML> derogatory, ranged from air freshener to baby powder to dish
 ML> detergent. I guess these were not a hit.
 NB> Maybe one would have had to have grown up with them, so that they'd be
 NB> a nostalgia taste...?

I actually think the Australians like the stuff, same way the
Turks like their rose-flavored confections. They're commonly
enough available that nostalgia is not the only engine fueling
their popularity.

 ML> dried sweetened mango - good fruit flavor, a tad too sweet,
 ML> Nancy got a bite of fiber (in the bad sense), otherwise
 ML> generally admired;
 NB> Quite liked, actually...  that bit of fibrous stuff only showed that
 NB> they really were real mango slices...  ;) 

Unlike the gummi peaches of two varieties, which had no actual
fruit content.

VELOUTE FOR FISH
categories: ingredient, sauce
Yield: 4 portions

6 shallots, peeled and thinly sliced
15 g unsalted butter
500 ml white wine
500 ml Noilly Prat
1 L double cream
1 L fish stock

Cook the shallots in butter until softened, without
colouring. Deglaze with the white wine and Noilly Prat
and boil to reduce to a syrup. Add the fish stock and
boil to reduce by half. Add the cream, bring to the
boil and simmer 5 min to reduce to a coating
consistency. Pass through a fine sieve.

Chill, covered with clingfilm if you are not using it
immediately.

Michael Bateman, The most wonderful food in the world
The Independent, 11/26/1995

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