Which, in this case, makes Old Faithful into Old Almost Faithful.
Old Capricious, perhaps.
Not quite; it goes off within a fairly narrow range but not every hour
on the hour sort of eruption it had before the quake. Don't know if the latest quakes in CA have affected it any or not.
There's nothing so enticingly capricious as almost fidelity.
One food historian/anthropologist, perhaps Evan Jones,
hypothesized that ketchup was a substitute was the
lovely bloody juice that naturally exudes from meat.
That just doesn't sound at all right.
There are lots of things that don't sound right that
might actually be right. On the other hand, tons of
things get written that just plain aren't right.
He (or she, if it was that Judith person who often
plowed the same rows) didn't take into consideration
the possibility that some people might enjoy the
flavor alteration that such condiments bring.
Some might. I understand my one (now deceased) cousin would go thru a
bottle at just about every meal when he was young. The bottles were of
a smaller size than the ones you see now, but it's still a lot of
ketchup drowning out any other flavors/tastes.
In my old age my tastes are aligning more with the
USA mainstream, and I'll do ketchup in meatloaf and
on fried potatoes.
Sounds like the pastry had sat arund too long. It might have been
good > fresh made but a soggy pastry is not an appetising one.
I thought the filling pretty nasty.
The crust was edible then? Usually if the filling is bad, it has also negativly affected the crust.
They say hunger is the best sauce, but in this case
it was a pretty pathetic one. The danishlike thing
was also pretty pathetic.
I'm not sure it's a lesser cut, just one that sees ML> > ML> fewer
applications. And why not improve the chance ML> > ML> of making a
sale by tacking on a cute label?
One can try. Sometimes a cutesy name will work, other times, it
will ML> > make an otherwise good product fall flat on its face.
Try "feather blade" sometime.
I'll have to look that one up.
spot. > ML> Who's to clear the cobwebs?
The web master, of course. (G)
I must admit I walked right into that one.
T'was obvious.
Going into what I'm thankful or not thankful would
put me in the position of having to moderate myself.
Probably not an enjoyable task. (G)
I wouldn't mind that much.
And I kind of like Tootsie Rolls.
Same here.
They're a cheapish way of getting a chocolate
- or at least cocoa - fix without melting in
your hands.
Sort of a chhocolate almost taffy.
Indeed.
I'd just use cumin and garlic and onion powders. As far
as chemicals, though, MSG and silicon dioxide are probably
the most harmful ingredients, and they're not too awful.
The below recipe doesn't look too bad over all but I'd probably put in
some ancho chili powder. Looks like it could be easily used for any
number of Mexican dishes. I think the packaged mix might have a bit of
corn starch or some other thickener in it also, another reason for
making my own version.
Homemade Enchilada Seasoning Blend
I likely wouldn't bother with the ancho.
---------- Recipe via Meal-Master (tm) v8.00
Title: Red Enchilada Sauce
Categories: Sauces, Mexican
Yield: 2 servings
10 Large red chile pods 1 1/2 ts Bacon drippings
1 1/2 ts Flour 1 Small onion chopped
4 Garlic cloves 1 Salt and pepper to
taste
1/4 ts Cumino 1 tb Oregano
1 ts Cilantro (optional)
Boil chile pods in small sauce pan with 8-12 oz of water until soft.
Place
chiles, oregano, onions, garlic and salt and pepper in blender. Liquefy
mixture. In a 2 qt. sauce pan heat bacon drippings and brown flour. Add
the
chile mixture and simmer for 30-45 minutes. Sauce unknown!
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