Text 3362, 118 rader
Skriven 2013-08-10 23:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Semi-veg and so on
==========================
-=> Quoting Dave Drum to Jim Weller <=-


  Subj: Semi-veg

 JW> flexitarian.

 DD> I prefer the old standby "omnivore"

There's a subtle difference. An omnivore is someone who eats
everything but the word also implies someone who eats meat
frequently and in generous portions whereas a flexitarian tends to
eat meat infrequently and usually in modest portions as well.

DD> It didn't appear on the site at all.
DD> pranking or someone had swiped one of his signs.

Teenagers move signs around all the time.

  Subj: Red Robin

DD> It does stand for Y(oung) U(pwardly) M(obile) P(rofessional)
DD> don't you know.

I've always heard it as Young Urban Professional.

So PPPBBBBTTT!!! yourself. [g]

  Subj: upcharge
   
 JW> Step 3B - another new council says let's make it permanent as
 JW> there are an infinite amount of admirable projects. Mission
 JW> accomplished.

 DD> This ain't your first rodeo, is it, Cowboy???
 
"And it ain't the first time this old cowboy's been throwed."

 ML> I am not so averse to the taxes themselves

DD> He (and the council) got reminded that there was already a tax
DD> in place to cover that and they should spend the $$$ where it was
DD> supposed to be spent. The Kidseum and the Abe Lincoln tourist
DD> hoo-hah projects got moved to the back burner, much to the chagrin
DD> of the do-gooders who were pushing them

The latter may well have been admirable projects but certainly
should have been much lower priority.

Back in the good old days one of our mayors was a hard nosed and
very pragmatic mining engineer who was known to call civil servants
into council meetings for some public constructive criticism. Once,
to the director of public works, who's job title was merely works
foreman back then, "I went to the [expletive deleted] bank yesterday
and there's an [expletive deleted] huge pot hole right in the middle
of [expletive deleted] main street. It's been there two [expletive
deleted] weeks already. It's your [expletive deleted] job to find
them and fix them. You'd [expletive deleted] better do it tomorrow."

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sauce Reduction Tips
Categories: sauces, info
  Servings: 1 text file

           sauces
           broths
           wine
           tomato sauces

Flavorful aromatic compounds reaching your nose are leaving the pot.
Vigorous boiling can exacerbate this effect as it agitates the
molecules even harder. A sauce reduced quickly will be flatter
tasting and less flavorful than a sauce reduced slowly. When
reducing any liquid for a sauce, it's best to go low and slow.

Reducing Alcohol: With wine the vapor coming off will be a mixture
of alcohol and water. Reducing the wine separately, then diluting
the resulting reduction, is a far more efficient way of minimizing
the overall final alcohol content of the dish than attempting to
reduce the alcohol after combining it with the remaining liquids.

Reducing Vegetable-based Sauces: Reducing fresh vegetable-based
sauces, like a tomato sauce, is another kettle of fish. In these
sauces, enzymatic action comes into play. Tomatoes and other
vegetables naturally contain enzymes that will break down pectin,
the carbohydrate glue that holds cell walls together. Cook these raw
purees at a relatively low temperature (under 180 F or so), and the
enzymes will break down enough molecules into smaller bits that the
sauce will thicken up pretty considerably. But the thickening is
short lived. As you continue to heat the sauce, molecules continue
to break down to a point where they cannot thicken at all, creating
a watery sauce. Harold McGee states that for a vegetable-based
sauce, rather than starting at a low simmer, "if instead the raw
puree is cooked quickly close to the boil," enzymes are deactivated
before they get the chance to break down pectin, which in its whole
form is a more efficient thickener. "The result is a thicker sauce
that requires less subsequent reduction."

Moral: For the best fresh tomato sauces, heat the tomatoes rapidly
at the start to deactivate enzymes, then reduce the heat to a bare
simmer to concentrate flavor. Note that as canned tomatoes have
already been processed with heat, their enzymes have already been
deactivated, it's totally fine to cook a canned tomato sauce at a
low simmer in order to reduce while minimizing flavor loss.

From: Not noted. Somebody at Serious Eats I suspect.

MMMMM-------------------------------------------------

YK Jim


... TAXES are the crack of politicians.

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