Text 4894, 81 rader
Skriven 2013-09-20 20:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Too much 191
====================
 ML> www.businessweek.com/articles/2013-01-31
 ML> /coke-engineers-its-orange-juice-with-an-algorithm
 NB> Maybe...  I jotted it down...  ;0

[information] You will never view orange juice the
same way again.

 ML> I always knew there was a reason I didn't like Minute Maid and
 ML> Simply Orange.
 NB> I was thinking more of Wegmans fresh juices... ;)

[faith] Wegmans is a relatively enlightened company,
but it falls down at times. I've not investigated its
juices but would not be surprised either way.

 NB> When they first came out with the plumcots, the one I first tried had
 NB> good flavor and texture, and none of the really sour skin...  I've
 NB> been trying ever since to replicate the experience... came close a time
 NB> or two, but I didn't manage to notate just which variety it was, for
 NB> later use... 

[evolution] The ones I liked best were the big dark
purple ones - no doubt a cross with prune plums, but
even they are not so good as once upon a time. I think
that the advantages that were apparent when they appeared
have probably been bred out in favor of such traditional
virtues as long storage and ease of transportation.

 NB> So, can one take from that that Dole will taste better than
 NB> Chiquitas...?  or was that likely a one-off experience...?

[assumptions] Not enough evidence, in fact most evidence
is to the contrary, i.e. there's little difference between
the two, also Del Monte and any others you may find. The
Chiquita example might have been from a rogue tree or a
failed experiment.

=

 NB> I've used little rosemary in cooking... mostly because, many years
 NB> ago, when I was first trying out things, I used some rosemary with a
 NB> white fish that I baked... I thought it smelled and tasted rather nice,
 NB> but Richard was totally put off by it (and he's usually reasonably
 NB> adventurous food wise)... might just have been the way it hit him that
 NB> day, but I never did it again...

[taste sensation] Rosemary tends to overwhelm. I still find
it okay in chickpeas and only chickpea dishes. The day will
no doubt come when I no longer tire of it so quickly, but
a lot of taste memory will have to wear off.

Chickpeas with Spinach
cat: vegan, singapore, side
servings: 4

3 Tb oil
500 g spinach leaves
300 g chickpeas, rinsed and drained
2 garlic cloves, finely chopped
1 ts paprika
1 Tb sherry vinegar

Rinse the spinach and shake off any excess water. Place it
in a saucepan with 1 Tb oil and cook over low heat, tossing
constantly so that it does not stick to the pan. When it has
wilted, transfer the spinach to a colander and squeeze out
as much water as possible by pressing it with a wooden
spoon, then place on a chopping board and chop coarsely.

Heat the remaining oil in the frying pan, add the spinach
and allow it to warm through before stirring in the chickpeas.
Add the paprika.

Add the vinegar and 2 Tb water and allow to heat through for
several minutes. Serve.

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