Text 33279, 69 rader
Skriven 2015-11-17 21:20:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: mushies 466
=======================
-=> Quoting Michael Loo to Nancy Backus on 11-15-15  16:19 <=-

 >  ML> Ah ... please continue to read my stuff carefully. I'd meant
 >  ML> to say that I'd never heard of Medallion brand foie gras.
 >  ML> Nor have I ever seen it in a vac tube, though that kind of
 >  ML> packaging makes sense.
 > I try....  ;)  Especially when it looks like maybe you'd intended a
 > reply to something I was hoping for one on... ;)  So... guess I'm on
 > my own for this one... ;)  Haven't done anything with it yet...  ;)
 ML> If someone wants the answer to something and doesn't get one,
 ML> it is perfectly fine to ask again; and that doesn't go just
 ML> for me.

The last two sentences of mine were referring back to the foie gras, not
to the lack of response.... ;)  Yesterday I decided to just go ahead and
eat at least some of it, not wait to figure out what it might go well
with... so it was a snack, all on its own...  :)  I looked closer at the
wrappings, the actual brand name is D'ARTAGNAN, distributed out of
Newark NJ... Medallion apparently is the line...  I wasn't terribly
impressed by it, there was an off taste to me, but that could have been
the fault of a number of things... for one, it had been opened back in
late September, and though the exp'ry date is Dec 17, I'm sure it had
slipped from its prime... also it boasts 2% truffles, which may well not
have been the best of their kind... ;)  Ingredients: duck Foie Gras,
water, Sauternes wine, truffles, truffle oil, salt, corn starch, sugar,
spices.  My son, who got turned off of liver (he claims, variously, it
was because I fixed it too often in his childhood, he was allergic to it
(or the green peppers I cooked it with), and so on), said that it's the
closest to liver that he's found he can eat, and enjoy...  ;)  But not
something that he could take with him when he flew out to start this
season's new job, so I inherited it... ;)

 >  ML> snootily tell me that I just wasn't sufficiently epicurean,
 >  ML> and I almost believed them until I had the real ones, fresh
 >  ML> and in season, on their home ground (within 100 km of where
 >  ML> they had been picked and within a week of picking). Then and
 >  ML> only then did I figure out what the fuss was. You can read
 >  ML> about it in my FIDO or RIME messages sometime between 1994
 >  ML> and 1997. Otherwise, it's all emperor's new clothes.
 > I remember more current discussions on that, referring back to those
 > messages... I wonder where these truffles might have come from... they
 > appear to be fresh, not canned... 
 ML> It's not hard to tell on inspection, but more critical is
 ML> the aroma, which depends on a lot more than fresh vs. canned.

Hm... I think that even if I should happen to find them show up in a
Wegmans I'm shopping in, I'll leave them be, unless you happen to be
around and can give a thumbs-up on them...  :) 

 > Just last night I was reading the current issue of The Highlander...
 > there was a little article on a young British scientist that has been
 > working on growing truffles there... He's already established "farms"
 > near Dumfries and Edinburgh, and has just relocated his family to the
 > Isle of Bute to do the same there...  :)  He has a PhD in plant
 > science... starts trees from seed in greenhouses and then introduces the
 > fungus to the roots...  He harvested his first truffles earlier this
 > year...  :)
 ML> I'd need to smell them before I could say yea or nay. But based
 ML> on what I've seen of fungal life, nay is more likely.

It would be interesting to have you be able to check them out... :)

ttyl       neb

... Four years ago...no, it was yesterday.

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