If there's a substantial amount of extra-dark syrup
in anything, it would be detectable by most. In a
few cases it might even enhance the dish.

As long as you don't use so much that it overpowers other tastes.

That goes without saying unless you actually want to
produce a dominant flavor, which happens sometimes.

That's the thing - they've redefined grade A as
something else than a quality designation but
are counting on the public not to know that.

Not a good practice, IMO

I didn't think so, either.

Guess they think the average consumer is too dumb to know the
difference.

Which is a black mark both against them and against
the customers.

It's agribiz that supplies TJ's - you can't be
imagining that thousands of little pickup trucks
come in from Vermont and upstate and drop things
off at the stores. Actually, not only is it agribiz
it appears to be Canadian agribiz.

I had the mental picture of them all sending it to a central facility
for combining/repackaging.

You were probably imagining the maple industry in
the romanticized way I did (from visiting maple farms
in New England). No way to idealize Trader Joe's -
one can appreciate it for value and quality, but
it's still a very big dog in the fight.

Probably so. Could be also that the maple taste might have been a

bit > too strong also, especially if someting like a C grade was used. That would be heresy for a New Englander [g]

Probably so. As I've said, I was raised on nothing but maple syrup and consider anything like Mrs. Butterworth's (or similar) to be a very poor imitation of the real thing.

I'm not sure what fake syrup tastes like any more, but
I've smelled a funny fenugreeky odor at hotel buffets
once in a while and might attribute it to that.

Especially with the diabetic issue that
intervened. Granola is - despite its reputation
- not very good for anyone.

Depends on what goes into it. Ours had a minimal amount of sweetening, usually honey. Also had roasted soy beans, oatmeal, wheat germ......

Sorry to say still no better for you
than, say, Doritos.

Mayonnaise-Roasted Turkey Breast
categories: celebrity, Thanksgiving, poultry, main
servings: 4 to 6

1 turkey breast (2 1/2 to 3 lb)
2 c mayonnaise
3/4 ts freshly grated nutmeg
1/8 ts ground cloves
1/2 ts paprika
Kosher salt and freshly ground black pepper tt

The best way to keep the dining experience fresh
is not by adding more flavors. Rather, it's by
focusing on specific flavors, by making them
more intense than the foods they come from.
- Thomas Keller

Use half turkey breasts, as the mayonnaise
will not adhere properly to a full breast.

Place an oven rack in the lower third of the oven
and preheat to 350F. Line a baking sheet with
aluminum foil and top with a cooling rack. Rinse
the breast and pat dry with paper towels. Trim
away excess skin and fat.

Mix the mayonnaise with the remaining ingredients.
Sprinkle the underside of the breast with salt
and pepper and completely cover the skin side
with the mayonnaise mixture. Spread as evenly as
possible. The coating should be about 1/2" thick.
Place the breast, mayonnaise side up, on the rack
and roast for 1 hr 40 min or until the thickest
part of the breast reaches 160F. The coating will
have turned black. Remove from the oven and allow
to sit for a few min before carving.

Thomas Keller, Esquire magazine
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

If there's a substantial amount of extra-dark syrup
in anything, it would be detectable by most. In a
few cases it might even enhance the dish.

As long as you don't use so much that it overpowers other tastes.

That goes without saying unless you actually want to
produce a dominant flavor, which happens sometimes.

Sometimes you want that taste, more often you don't. Sometimes you get
that taste, want to or not. (G)

That's the thing - they've redefined grade A as
something else than a quality designation but
are counting on the public not to know that.

Not a good practice, IMO

I didn't think so, either.

Guess they think the average consumer is too dumb to know the difference.

Which is a black mark both against them and against
the customers.

Buyer beware? Actually, buyer be smart so as not to get fooled.

It's agribiz that supplies TJ's - you can't be
imagining that thousands of little pickup trucks
come in from Vermont and upstate and drop things
off at the stores. Actually, not only is it agribiz
it appears to be Canadian agribiz.

I had the mental picture of them all sending it to a central

facility > for combining/repackaging.

You were probably imagining the maple industry in
the romanticized way I did (from visiting maple farms
in New England). No way to idealize Trader Joe's -
one can appreciate it for value and quality, but
it's still a very big dog in the fight.

No, sometimes I can conjure up mental pictures that are tied to the
topic but not really as represented. I've been to a number of small
maple producing farms over the years (grade school field trips) and
Morse Farms (a bigger production facility) outside of Montpelier, VT,
several times.

Probably so. Could be also that the maple taste might have

been a > ML> bit > too strong also, especially if someting like a C
grade was used. > ML> That would be heresy for a New Englander [g]

Probably so. As I've said, I was raised on nothing but maple syrup

and > consider anything like Mrs. Butterworth's (or similar) to be a
very poor > imitation of the real thing.

I'm not sure what fake syrup tastes like any more, but
I've smelled a funny fenugreeky odor at hotel buffets
once in a while and might attribute it to that.

Could be something like that. If we're staying at a place that offers a
"free" breakfast, only to find out it's all carbs (cereal, pastries and waffles), we'll either eat out of what we've brought along or go
elsewhere.

Especially with the diabetic issue that
intervened. Granola is - despite its reputation
- not very good for anyone.

Depends on what goes into it. Ours had a minimal amount of

sweetening, > usually honey. Also had roasted soy beans, oatmeal,
wheat germ......

Sorry to say still no better for you
than, say, Doritos.

Better for Steve than Doritios; they have corn in them but the granola
doesn't. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

If there's a substantial amount of extra-dark syrup
in anything, it would be detectable by most. In a
few cases it might even enhance the dish.

As long as you don't use so much that it overpowers other tastes.

That goes without saying unless you actually want to
produce a dominant flavor, which happens sometimes.

Sometimes you want that taste, more often you don't. Sometimes you get
that taste, want to or not. (G)

As with everything - in our own kitchens, of
course, we have more control, and I almost always
get the balance that's right for me at the
moment; whether other people want it too is
their problem, not mine - it's not a restaurant,
after all. Most often, one dominant flavor is
good for me (it's most often the protein, which
gets center stage and all the spotlights).

Guess they think the average consumer is too dumb to know the difference.

Which is a black mark both against them and against
the customers.

Buyer beware? Actually, buyer be smart so as not to get fooled.

Problem is that cheating is so easy, and
detecting it shouldn't be a full-time job
or require special expertise.

You were probably imagining the maple industry in
the romanticized way I did (from visiting maple farms
in New England). No way to idealize Trader Joe's -
one can appreciate it for value and quality, but
it's still a very big dog in the fight.

No, sometimes I can conjure up mental pictures that are tied to the
topic but not really as represented. I've been to a number of small
maple producing farms over the years (grade school field trips) and
Morse Farms (a bigger production facility) outside of Montpelier, VT,
several times.

Don't get me wrong - small producers are not only a
terrific thing, we will as a society have to return
to the paradigm eventually. But for now I see
megabusiness hiding behind every supermarket (just
that term alone conjures up megabusiness) shelf. I
just made spaghetti sauce out of Muir Glen organic
California tomatoes. The flavor was fine, better
than most home gardeners in the northeast would be
able to produce, but the texture was like cotton
wool, as if the producer had processed tomatoes
meant for travel. A quick investigation shows that
it's a General Mills product, bought at Whole
Foods, an Amazon brand. Also part of the dish
Nature's Rancher (Pederson's, actually not that
huge a company) ground turkey and Signature Farms
(Albertson's/Cerberus) mushrooms. And this was
served over Barilla pasta with Driscoll's berries
for afters (both independent companies but giants).

I'm not sure what fake syrup tastes like any more, but
I've smelled a funny fenugreeky odor at hotel buffets
once in a while and might attribute it to that.

Could be something like that. If we're staying at a place that offers a "free" breakfast, only to find out it's all carbs (cereal, pastries and waffles), we'll either eat out of what we've brought along or go
elsewhere.

Don't forget the limp, tasteless salty sausage
or "ham" and the scrambled eggs from a box.

Especially with the diabetic issue that
intervened. Granola is - despite its reputation
- not very good for anyone.

Depends on what goes into it. Ours had a minimal amount of

sweetening, > usually honey. Also had roasted soy beans, oatmeal,
wheat germ......
Sorry to say still no better for you
than, say, Doritos.

Better for Steve than Doritios; they have corn in them but the granola doesn't. (G)

Well, there is that.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Nick Cassoni's Turkey Crunch Casserole
Categories: Cyberealm, Main dish
Yield: 6 servings

3 c Diced cooked turkey,
-chicken or ham
2 Hard boiled eggs, chopped
1 cn Sliced mushrooms (4 oz)
3/4 c Diced celery
1/2 c Slivered blanched almonds
1 tb Chopped onion
1 cn Condensed cream of chicken
-soup (10 1/2 oz)
3/4 c Mayonnaise
Chow mein noodles or
-crushed potato chips

Mix the first six ingredients to gather. Stir the soup into the
mayonnaise. Toss with turkey mixture. Put into a 2 quart casserole
dish. Sprinkle with chow mein noodles or crushed potato chips.
Bake at 350F for 30 minutes or until bubbling.
Source: Nick Cassoni, Cyberealm BBS Watertown NY originally posted
9/92 Typed for you by: Linda Fields Cyberealm BBS Watertown NY
315-786-1120

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

If there's a substantial amount of extra-dark syrup
in anything, it would be detectable by most. In a
few cases it might even enhance the dish.

As long as you don't use so much that it overpowers other

tastes. > ML> That goes without saying unless you actually want to

produce a dominant flavor, which happens sometimes.

Sometimes you want that taste, more often you don't. Sometimes you

get > that taste, want to or not. (G)

As with everything - in our own kitchens, of
course, we have more control, and I almost always
get the balance that's right for me at the
moment; whether other people want it too is

And if you go to a chain place, you get cooking to the lowest common demoninator. That's why most of the time we try to find non chain places
to eat. Found one yesterday in Dunn called Kim's Barbacue and Seafood.
We got there about 1pm, just as the last of the lunch rush was heading
out. Small place, quite crowded initially but that thinned out fast as
people went back to work. Steve had the pulled pork, snap beans and
yams; I went with fried shrimp (Calabash style), potato salad and cole
slaw. Very generous servings; we took home some shrimp and pork. Down
home eastern NC good!

their problem, not mine - it's not a restaurant,
after all. Most often, one dominant flavor is
good for me (it's most often the protein, which
gets center stage and all the spotlights).

After all, that's what most people are most interested in.

Guess they think the average consumer is too dumb to know the difference.

Which is a black mark both against them and against
the customers.

Buyer beware? Actually, buyer be smart so as not to get fooled.

Problem is that cheating is so easy, and
detecting it shouldn't be a full-time job
or require special expertise.

Shouldn't have to be but it is.

You were probably imagining the maple industry in
the romanticized way I did (from visiting maple farms
in New England). No way to idealize Trader Joe's -
one can appreciate it for value and quality, but
it's still a very big dog in the fight.

No, sometimes I can conjure up mental pictures that are tied to the topic but not really as represented. I've been to a number of small maple producing farms over the years (grade school field trips) and Morse Farms (a bigger production facility) outside of Montpelier,

VT, > several times.

Don't get me wrong - small producers are not only a
terrific thing, we will as a society have to return
to the paradigm eventually. But for now I see

We will at some point, don't know if you or I will see it tho.

megabusiness hiding behind every supermarket (just
that term alone conjures up megabusiness) shelf. I

I know it's there.

just made spaghetti sauce out of Muir Glen organic
California tomatoes. The flavor was fine, better
than most home gardeners in the northeast would be
able to produce, but the texture was like cotton
wool, as if the producer had processed tomatoes
meant for travel. A quick investigation shows that
it's a General Mills product, bought at Whole
Foods, an Amazon brand. Also part of the dish

I've bought them a few times, but have also bought other brands.I've
also grown my own tomatoes for canning or bought from local farmers for
the same purpose.

Nature's Rancher (Pederson's, actually not that
huge a company) ground turkey and Signature Farms
(Albertson's/Cerberus) mushrooms. And this was
served over Barilla pasta with Driscoll's berries
for afters (both independent companies but giants).

I've not heard of the first two but the latter 2 have made it back east
in big numbers. Can find the Driscoll berries just about year round.

I'm not sure what fake syrup tastes like any more, but
I've smelled a funny fenugreeky odor at hotel buffets
once in a while and might attribute it to that.

Could be something like that. If we're staying at a place that

offers a > "free" breakfast, only to find out it's all carbs (cereal, pastries and > waffles), we'll either eat out of what we've brought
along or go

elsewhere.

Don't forget the limp, tasteless salty sausage
or "ham" and the scrambled eggs from a box.

At least they're a bit of protein, even if the taste isn't great. A bit
of hot sauce or salsa will help the eggs, don't know what might enhance
the sausage.

Especially with the diabetic issue that
intervened. Granola is - despite its reputation
- not very good for anyone.

Depends on what goes into it. Ours had a minimal amount of

sweetening, > usually honey. Also had roasted soy beans,

oatmeal, > ML> wheat germ......

Sorry to say still no better for you
than, say, Doritos.

Better for Steve than Doritios; they have corn in them but the

granola > doesn't. (G)

Well, there is that.

Trade offs everywhere.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Wisdom consists in knowing what to do with what you know.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)