Text 34636, 89 rader
Skriven 2015-12-29 15:39:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: peculiarities 725
=============================
-=> Quoting Michael Loo to Nancy Backus on 12-27-15  09:32 <=-

 >  ML> Or what they eat. As you report that when you ask what 
 >  ML> Richard wants to eat, he replies "food."
 > He does care, to some extent, what he eats... He's making the assumption
 > that I will interpret the answer in light of what he does want to eat,
 > within which he doesn't care all that much which when, as long as it
 > isn't the same thing every day.... ;)
 ML> Okay, so there's got to be the mind-reading issue, too.

Or at least the familiarity issue... ;)

 ML> By the way, I made the classic sludge out of kitchen
 ML> scraps on Christmas night, then turned it into chili,
 ML> which was actually very good.

I can see that working... :)

 >  ML> Black Bean and Butternut Squash Chili
 >  ML> categories: vegan, not chili
 >  ML> servings: 8 (more like 25, if you ask me)
 > I might have survived the whole first time...  (G)  But it does look
 > more like a accompaniment to me, not a main dish (although I know that
 > it would count thereby by vegans).... 
 ML> It has all the amino acids one needs, which is all the
 ML> vegan nutritionists seem to care about. Of course, one
 ML> must feed the mind as well as the body, something that
 ML> is sometimes ignored.

Quite.  ;0
 
 >  ML> Also, few people are incompetent enough to put substantial
 >  ML> amounts of booze in their food and not cook it sufficiently
 > I think that the "cooks" at the one Ski Club party I was taken to, back
 > in my college days, may have had that problem...  Beer-cooked hotdogs,
 > wine-cooked hamburgers, with, I'm guessing a very heavy hand on the
 > alcohol...  It's the only time in my life I ever got sick from anything
 > alcoholic...  
 ML> Truly strange, because the food must have tasted crummy enough
 ML> so people wouldn't have ingested a toxic dose.

I don't remember eating all that much... maybe one each... but what I do
remember is that my then-boyfriend (not Richard) wouldn't get a wine for
me to drink until I'd had one whole beer... nasty stuff, too...  As to
the rest of the people there... it was college, they were mostly
males... they might not have noticed how crummy it tasted... but I don't
remember hearing of any fatalities...  ;)

 >  ML> (there was a place in Cambridge called Chez Dreyfus, though,
 >  ML> that was a counterexample in the '60s and '70s - the boeuf
 >  ML> a la bourguignonne was substantially undercooked, with tough
 >  ML> meat compounded with rough brandy; a pity, because there were
 >  ML> some good things there, and I was actually sorry to see it go).
 > Guess they didn't learn fast enough...?
 ML> It took a while - it persisted several years after I last 
 ML> ate there (I did give it several tries, and mostly the
 ML> food was better than the boeuf a la bourgignonne).

Guess not enough people got the better stuff on a regular basis to keep
it going...  

 >  ML> The old ten sling #1
 > At least as long as the fancy bars had it still in stock...  :)  Not
 > likely that I'd be spending the big bucks there, though... ;)
 ML> The stuff when it was available was northward of $60 a bottle.
 ML> Given the pricing structure of fancy bars, I neither. Anyhow,
 ML> I find it silly to cut good booze - or anything above bottom
 ML> shelf - with strange-flavored adulterants. Jack and Coke? How
 ML> about Ten High for 50% less and tasting at least as good.

Never have been that much a mixed-drink aficianado... got my start with
7 & 7's since that was what my boyfriend at the time was having (a
couple years before that ski club incident), but didn't drink a lot even
then... a later boyfriend was the Scotch drinker that got me drinking
that...  :)  And a decent scotch doesn't need anything with it... :) 
When my son was working as a bartender locally, and developing fancy
drinks, I had a sample of some of his concoctions... nice enough, but
I'd not be searching them out if he wasn't bringing them over to me...
I did discover that a splash or so of lemon (or maybe it was lime)
flavored sparkling water made the Jameson's irish taste a little
smoother...  :)

ttyl        neb

... Are part-time band leaders semi-conductors?

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