Text 32548, 77 rader
Skriven 2015-10-31 14:13:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: old stuff 386
=========================
-=> Quoting Michael Loo to Nancy Backus on 10-27-15  12:29 <=-

 >  ML> It's likely to happen, but holding one's breath for more than
 >  ML> a few minutes is not considered a great idea.
 > Yeah, I've learned that bated breath isn't really called for
 > generally... Unabated works much more efficiently... ;)

 ML> Did you hear about the cat who ate cheese? He waited at the
 ML> mousehole with baited breath.

Hee... ;)

 ML> I've stopped hearing from Swisher again - might be because
 ML> he has nothing to say to me at the moment, might be because
 ML> his ISP is wonky, or perhaps he's busy getting ready for the
 ML> annual migration.
 
Haven't seen him here yet, either...  BTW... you need to know, for when
you get back to using Telnet for Doc's Place... he's changed his telnet
address again, to try to foil the attackers... instead of
telnet.docsplace it's bbs.docsplace (same address as for the web but
used in telnet... works fine)...

 >  > After all, the fat is the point of fat liver... :)  On my finger sounds
 >  > like the way to go... ;)
 >  ML> Make sure you don't use first-rate foie gras - if the stuff
 >  ML> is good enough you risk gnawing your finger off.
 > Dunno if it's first-rate or not, as I only inherited it from my son...
 > who presumably purchased it locally to the Pond...  I think, though, in
 > any case, I should be able to tell the difference between the two...  :)
 ML> Was it fresh? There are foie gras farms in New York that
 ML> make reasonable product.

Fresh, as in refrigerated in a soft plastic tube... not canned...  Brand
name Medallion... duck foie gras...  Dunno exactly where he got it from,
though... he'd already started the package...  

 > Fingers tend to have a slightly different taste... ;)
 ML> With the good stuff, you want to lick your fingers - to the
 ML> bone if possible.

Probably my fingers are safe... this is probably only reasonable, not
wonderful... ;)

 > > Ok, then... won't do that...  :)  Wasn't planning to buy chicken
 > > breast for the experiment anyway...  ;)
 > ML> On the other hand, Kieving makes chicken breast edible.
 > Sufficient fat and flavor added into the meat...?
 ML> Yeah. Especially if you chop a scallion or two into the butter.

I think that's the way that Wegmans does it... haven't seen any for a
while, though... 
 
 > > ML> [M's note: insofar as we are in that neighborhood - only a
 > > ML> hundred miles or so from Lyon - we might as well top the dish
 > > ML> with some sauteed cepes or a sliced truffle.]
 > > Now that could be interesting... :)
 > ML> Not just interesting ... better.
 ML> With the usual cost-benefit caveat. Bear in mind that it's
 ML> hard to get a good truffle even in France any more.

Yes, I do remember that being mentioned...  :)

 ML> Title: Creamy Avocado With Bacon Dip
 ML> Source unknown, sort of old style. Don't use fake bacon in this.

Yeah... noticed it called for imitation bacon bits... seems a what's the
point type of deal... might as well use the real thing...  unless one
was trying to keep it kosher or something... ;)

ttyl        neb

... I know the voices aren't real but they have good ideas.

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