The thing is that many bacon dressings use mustard.
I would generally do so; if making it for you,
perhaps the amount of mustard would be minimized.
OK, a bit would be fine but don't give me a lot, smeared on a
sandwich.
When I talk of mustard, that means a teaspoon
maybe in a sauce: as a condiment, it's way too
strong and obscuring for me. Perhaps to balance
salty cold cuts, but those are off my diet.
It's a strong acrid flavor, and I'm not a great
fan (though I do love some strong food
experiences that many don't, such as sizable
doses of hot pepper.
I still like the spicy brown mustard best.
Was bedeutet spicy? I never found spicy mustard
spicy. Hot mustard burns, but it's mostly
irritating to me rather than "wuerzig."
Mustard is, after all, worse - its active
ingredients have been used to kill people,
whereas pepper spray is about the worst they've
been able to come up with for capsaicin.
Even the capsaicin can be pretty obnoxious, but not to the extreme that mustard gas was.
There have been cases of pepper spray not
bothering people. I once made a hot dish for
friends, and the husband, who professed to a
love for spicy food, was sweating torrents,
and the wife just chowed down calmly. I
suspect that she would not have been fazed by
a shot of pepper spray. For the record, I
would be and have been (self-inflicted in the
interests of science), though the effects are
relatively minor.
I was at Citi Field once but not for a game -
it was one of those banquets honoring someone
I hardly knew, and the food was bad. It was
an important enough event, though, that the
stadium was dedicated to our group for the
evening. I ate elsewhere later.
I was at Shea for ball games--hot dogs were the meal of choice at the
time. IIRC, the last time I was there was so many years ago that hot
dogs were still the main fare in most stadiums.
Hot dogs are generally a desperation food
for me, even at sports events.
Not for him. I still would like to see Blue Man Group at some time
but > ticket prices are high, even in NC. That's why we settled on the Piano > Guys, a compromise to see a show but a more affordable one. Quite a different experience.
True, but had to go with what the budget could take.
I'd actually have preferred the Guys to the Group.
Nowadays I'm drinking a lot more water; also
all sorts of nonalcoholic beverages, including
Lilli's Diet Pepsi once in a while.
I'm still drinking a lot of water, with an occaisional Diet Coke. Had
one in Flagstaff the other day at a Del Taco with a carne asada classic burrito. That was good sized, and good--Steve said better than Moe's or Chipotle. He had a chipolte chicken burrito.
By the way, you may be happy to know that the
Berlin water, though if you think about it
you can get a whiff of the sulfur and
metallic taste, is now perfectly potable.
Steve was brought up with, so eats, all kinds of pasta. I was
brought up > with just spaghetti and elbow macaroni so expanded my
pasta eating when > we got married. Had to watch that it didn't expand me as well. (G)
I grew up with zucchini and don't eat it.
I didn't grow up with zucchini and eat it. I grew up with peanut butter
and don't eat it.
Yeah, so there. I love some things that my
parents would have gone ugh to.
Down home cooking with a fancy name.
Probably not a fancy name to Hungarians.
Just used Google Translate (not always wholly
reliable) on it: it means Potato Casserole.
No surprise. (G)
One way to fancy up a dish without fancying
it up is to call it by some foreign name.
Fool the people into thinking it's something exotic. (G)
There was an ad in the Boston subway that showed
a stereotypical big-eyed Parisienne with the
caption "Ma cherie, veux-tu sortir les poubelles?,"
the implication being that this was an invitation
to some kind of romantic frolic. It really means
"darling, please take out the garbage."
Mung beans and water chestnuts were not something I had while growing up either. Dad was such a meat and potatoes eater that he rarely ate
rice--one letter from home described how he and mom had to drive around
a good bit to find an open grocery store on a Sunday afternoon to buy potatoes for that night's dinner. They lived in a rural place, smaller
than Newark so it was a challenge. I would have just done an altermative
to the potatoes.
My mother used mung bean sprouts, available fresh,
but not water chestnuts, then available in cans only.
I'm not a great fan of either, though fresh sprouts
beat the pants off canned ones.
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Egg Foo Yung (Chinese Omelet)
Categories: Chinese, Eggs
Servings: 2
Egg Mixture:
4 oz Shelled and deveined cooked
-shrimp
2 lg Eggs, beaten with 2
-teaspoons water
1 c Bean sprouts
1/4 c Chopped scallions (green
-onions)
1/8 ts Salt
Dash each garlic powder and
-white pepper
2 ts Peanut or vegetable oil
Sauce:
1 1/2 ts Soy sauce
1 ts Each cornstarch and rice
-vinegar
Dash ground ginger
1/2 c Water
To prepare Egg mixture: In bowl combine shrimp, beaten eggs, bean
sprouts,
scallions, and seasonings, mixing well. In 9 inch nonstick skillet heat
oil; drop a scant 1/4 cup of egg mixture into hot oil and cook until set
and lightly browned on bottom. Turn patty over and brown other side;
remove
to a warmed platter and keep warm. Repeat procedure with remaining egg
mixture, using scant 1/4 cup mixture for each patty.
To prepare Sauce: In small saucepan combine soy sauce, cornstarch,
vinegar, and ginger, stirring to dissolve cornstarch; gradually stir in
water. Stirring constantly, bring mixture to a boil and cook until sauce
thickens.
TO SERVE: Transfer patties to 2 warmed plates and top each portion with
half of the sauce.
Source unknown
MMMMM
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