Text 30520, 104 rader
Skriven 2015-09-03 13:27:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: add'ns/clarific'ns 16
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-=> Quoting Michael Loo to Nancy Backus on 08-30-15  14:49 <=-

 NB>> Also hampered by the rain which had started as Steve was trying to do
 NB>> the grilling.... an interesting sight to see him out there with the
 NB>> umbrella trying to protect himself and the grill... :)
 ML> Yep. It was off and on rain on the pond, enough to keep most
 ML> of the heat at bay and not enough to seriously compromise our
 ML> enjoyment. 

At least we didn't have the torrential rains that hampered our 2011
field trip...  :)

 ML> Also not enough to produce hordes of ravenous young
 ML> mosquitoes - over the week I got barely into the double digits
 ML> in bite count, much fewer than I'd feared - of course, I didn't
 ML> go out much either.
 
There seemed to be fewer around than had been there the first half of
July... but, as you say, we weren't out all that much, especially at
dusk when they seem to get worse...  :)

 NB>> Ruth's chicken, her potato salad and the cabbage all containing apple,
 NB>> I had but a tiny taste of the chicken and the salad, and none of the
 NB>> cabbage, though all looked quite nice...  the mashed "potatoes" were a
 NB>> tasty substitute, and much appreciated by me... :)
 ML> Thanks. The cauliflower was of course an adaptation to your
 ML> dietary needs (and also served to get rid of a large chunk of
 ML> vegetable and free up room in the fridge).

All very worthy ends...  ;)

 NB>> I'd also found some plain cheese curds, which some sampled on from
 NB>> time to time... :)
 ML> I ignored these, of course. Those who sampled can report on
 ML> their experience.

Of course...  ;)  They were best at the beginning of the week... Hafflys
and I got to have them right after purchase, when they were quite nice,
squeaky and salty... with a hint of the cheddar they might have become,
had they been left to age...  ;)

 NB>> Also, whichever night it was that RJ joined us for dinner (Monday,
 NB>> maybe?) he brought over a South African afterdinner drink that
 NB>> resembled Baileys Irish Cream, and the remnants of the pistachio
 NB>> Turkish Delights he had brought back with him from Turkey, to share
 NB>> with the group... 
 ML> It's a brownish liqueur eponymously made from the amarula berry.

Right... I kept forgetting the name... maybe I'll remember it now... :)

 ML> I didn't have any of this, having tried it at the Crown Room in
 ML> Atlanta sometime in the distant past and said to myself, ho hum,
 ML> another cream liqueur.

Ah, but he wanted to do his part in sharing his goodies with the
group...  As I recall, Gail thought it compared favorably with the
Baileys (which I've had probably as seldom as the Amarula)...  You might
have better appreciated the ginger liqueur he mentioned that he'd
considered bringing down instead... that one's pretty nice..  :)

 ML>> Stephen made dessert using this nifty machine that crunches up
 ML>> frozen fruit (today mango, nectarine, and banana) and extrudes
 ML>> it into a soft-serve-like sorbet.
 NB>> Quite tasty and refreshing.  :)   He used the leftover fruit another
 NB>> day, with leftover yoghurt, to make smoothies in the blender...
 ML> I probably would have peeled off all the skins, but some of us
 ML> appreciate or need that added fiber.

And the skins didn't detract from the final product... I found them
barely noticeable, except visually... 
 
 ML> "Sharp" is getting the same dilution as "spicy" used to.
 ML> Me eat sharp cheese with hot hot pepper, me big manly man. Ug.

Pity, isn't it..  :)

 ML> When will the world realize that bragging about endurance doesn't
 ML> mean much, and all it does is cheapen the experience of the rest of
 ML> us. And that achieving something through lowering the bar isn't
 ML> acheving anything.

Indeed.

 ML> Title: Killer Salza (HOT,HOT,HOT)
 ML> This sauce is very hot.  Chile Pequins are the hottest of the
 ML> Chile Peppers, so watch out.
 ML> Source unknown
 ML> M's note: a pk of peqins, in my memory, is 3/8 or 5/8 of an ounce.
 ML> This recipe will in fact make a quite hot sauce; these peppers are
 ML> among the hottest of the commonly available Mexican peppers, but
 ML> there are lots of less common ones that are way hotter. Not to
 ML> mention Caribbean, South American, and Asian chiles.

So, hot, but not necessarily HOT HOT HOT...  ;)  Except to people that
have a lower threshold for their heat levels...  :)   I wonder how it
would compare heat-wise to the commercial salsas designated as hot.

ttyl      neb

... Honey is the souls of a million flowers.

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