Text 31676, 109 rader
Skriven 2015-10-07 07:20:26 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: more stuff 298
======================
>   Subj: salmon surimi 275
>  ML> if the population keeps increasing, such more arcane sources of
>  ML> protein are going to be considered, and if life gets really
>  ML> bad, acted upon.
> We may be reduced to consuming krill flavoured algae nuggets someday

This would be just fine as a dietary supplement, but in a
real civilization the availability of alternatives would
be key. Or the possibility of opting out. Just say no to
processed foods, that sort of thing.

> but I sure hope it's not within my lifetime.

I'd be game at least to try. Or I could die and
really be game.

>  ML> hummus
>  JW> I first tasted it in 1969 but pretty much ignored it thereafter
>  JW> > until about 3 years ago. I started making my own just last year.
>  ML> It's really easy
> And MUCH cheaper. 

Even using canned cooked chickpeas won't break the bank.
Dried ones are a pain in the bottom to deal with.

>  ML> The only hard part is grinding the sesame seeds, but one can
>  ML> get readymade tahini most places, and it's better than what I
>  ML> make anyhow.
> Yeah, I sometimes buy my tahini as it is much smoother than I can
> achieve at home. And grainy hummus just doesn't cut it.

I've had somewhat textured hummus ahd been told that that
was authentic.

> I'm no purist so I do make flavoured versions, or use pulses other
> than chickpeas and even (heresy) sometimes use peanut butter rather
> than tahini. If someone plays the authenticity card on me I just
> re-name the goop and call it Boreal Bean Dip.

You could cook cacao into a dip and call it arboreal bean dip.

I actually believe other beans can legitimately be used to 
make hummus; peanut butter, I dunno, but it does work (and
I have done so as well under tough circumstances).

>   ML> I had the $62 sushi special at the Wynn
>   ML> they make their dough on booze
> And the $14 soups and $24 burgers.

Used to be that the restaurants at these places were loss
leaders. Now, some of the cheaper joints will have $10
buffets or $6 steak and eggs (for frequent gambler card
holders), but the quality of the food is generally pretty
dire. I think I could get equal quality sushi for less
money almost any big coastal or near-coastal US city and
wouldn't need to be on first-name terms with Fu to do it.
But Alex said that the last time he went for this deal,
the tuna was the best available otoro - this time it was
merely decent chutoro.

> With my budget I'm already pretty bottom shelf. But I do like sour
> or bitter to balance sweet in most things.

Swisher complains that I left most of a bottle of Beam rye at
his house; cheap but decent. He didn't say anything about the
Whiskers Blake tawny, though.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: French Beans
 Categories: Side dish, Vegetables, Hungarian
      Yield: 6 servings

MMMMM----AMERICAN MEASUREMENTS----
  2 1/2 lb French beans
  1 1/4 c  Sour cream
      2 oz Lard
  1 1/3 oz Flour
    5/8 c  Wine vinegar
    1/2 c  Chopped onion
           Salt
           Garlic
           Parsley

MMMMM----EUROPEAN MEASUREMENTS----
      1 kg French beans
    300 ml Sour cream
     50 g  Lard
     40 g  Flour
    150 ml Wine vinegar
     75 g  Chopped onion
           Salt
           Garlic
           Parsley

  Choose young beans that are not yet stringy. Remove tips,
  cut the beans on the slant into pieces about three quarters of
  an inch long and boil in salted water. Make a roux of flour and
  lard. When delicately brown add some chopped onions, parsley and
  garlic (a very little paprika may also be used). Thicken
  the beans with this and boil well. Before serving, vinegar and
  sour cream should be added to improve flavour.

  Recipe Karoly Gundel "Hungarian Cookery Book"
  MMed IMH Georges' Home BBS 2:323/4.4

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)