Text 3741, 102 rader
Skriven 2013-08-19 04:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: majority rules 21
=========================
 ML> resemblance with these either. 5% juice: watermelon, grape,
 ML> pear, and apple. I'd have hoped for more - watermelons are
 ML> very juicy and very cheap; why shouldn't watermelon juice
 ML> be cheap enough so they don't have to chintz on it?
 NB> And why add apple...?  One would think that the first three would have
 NB> been sufficient, and then there might have been a bit more watermelon
 NB> taste to be found...  :)

Because most people don't have your unfortunate reaction
to apples, and the most abundant juice fruits are apple
and grape, and so they're cheap and convenient, and you
already knew this. Plus I am guessing that watermelon
rind has some flavor, so they press the things whole
without bothering to skin them.

 ML> Peach - this was almost convincing, with real peach aroma
 ML> though not much flavor. Not horribly sweet. Also 5% juice.
 NB> And indubitably also containing apple, I'd guess...  sigh....

Just looked. Sad to say, you are right again.

=

 ML> Next time we'll find something potentially offensive, like
 ML> dill pickle flavored Pringles, and probably discover that
 ML> they're not bad at all.
 NB> True... one never really knows until one tries... and the beauty of
 NB> doing it at a picnic is that only one [package] has to be bought for
 NB> all to try...  :)

And we can all taste and give our considered opinions,
which sometimes vary, which of course is most of the fun.

 ML> made that swill stuff, it took a certain amount of persuasion
 ML> to get Sasha to eat any of it, and she only did it to make her
 ML> mom feel better. And of course when I made fried shrimp heads,
 ML> Helen, even in her damaged condition, ate some.
 NB> It's in what seems normal (or not)...  :)  Sasha sorta reminds me of
 NB> Tigger... "Tiggers like EVerything... except..." and the list grew and
 NB> grew... ;)

Sasha is a bit tiggerlike that way, but it must be said that
she'll eat strange things that would make strong stomachs
quail; it's fairly normal things that she can have unexpected
and irrational disgust reactions to. Sometimes I get those,
mostly for things I have scarfed down happily for years -
chicken drumsticks, tomatoes, brains, that sort of harmless
food suddenly becomes as zucchini to me. Strangely, strong
flavors (liver, durian, Parmesan) don't do that, or at least
haven't - they're a like them or hate them, none of this
uncertainty stuff.

Once, as a child of single digits, I suddenly got an aversion
to chuck beef, generally one of my favorite foods. Didn't
last long, of course, but it was disconcerting to me and my
parents when it happened.

Red beet risotto with cream of Parmesan
categories: starch, side
Serves: 4

For the red beet risotto
5 c chicken stock (to 6 c)
1 Tb olive oil
1 sm onion, minced
1 1/2 c Arborio rice or carnaroli
1/4 c white wine
1 c natural, unsweetened red beet juice
3 Tb unsalted butter, room temperature
2/3 c grated Parmesan
Salt and pepper, to taste
For the cream of Parmesan
1/2 c cream
3/4 c grated Parmesan

Bring the stock to a simmer in a saucepan. Heat the oil in
a separate 3 qt pot and cook the onion over medium heat,
stirring until the onion is golden but not brown (3 min).

Add the rice to the onion and stir to coat the rice.
Deglaze with the wine. Turn the heat to medium-high; add
at once all the red beet juice and then add 1/2 c stock
and keep the mixture boiling, stirring constantly. As
soon as the stock has been absorbed, add more stock and
stir. The risotto must keep boiling, but it must not
stick to the pot. The whole process may take 18-20 min.
Once all the stock has been absorbed and the risotto is
tender (but still al dente), remove the pan from the heat
and quickly stir in the butter and cheese. Season to
taste with salt and pepper.

In a small pot, combine the cream and grated Parmesan and
bring to a boil on high heat. As soon as it starts to boil,
pour into a blender and blend on high until creamy, about
10-15 sec.

Put the risotto on a flat plate and dress with sauce.

Roberto Conrad, Outrigger Laguna Phuket Beach Resort
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