• 409 poisoning + picni

    From MICHAEL LOO@1:123/140 to NANCY BACKUS on Thursday, October 11, 2018 14:10:10
    Actually, Michael prefers his ratatouille on the mild
    side and with not so much rat in it (nor zucchini). I'd
    eat a spicy version but would have to classify it in my
    head as something other than ratatouille.
    You could just think of it as a vegetable medley... I'm sure my version isn't particularly authentic, even before I added the chilies... :)
    I think there's a pretty standard level of spicing
    for the dish, and (as with most Mediterranean stuff),
    it's pretty mild.
    I must admit, things I make are rarely authentic... ;)

    I do a lot of fusing if not fusion things, but when
    they're indescribable by standard terminology, I just
    don't attempt to do so.

    For some reason, this reminds me of a Singapore food
    blog I used to read, which in an effort to be erudite,
    used the term cacophany where the author meant symphony.
    I noted this a while back in the notes. Sadly, or not so
    sadly, the blog has gone dormant.
    I'd suspect that while symphony was meant, cacophany might have been
    more accurate... ;) At least, I've had enough dishes where that is
    true... ;)

    The thing is - just because people don't have a sense of
    language doesn't mean that they lack a sense of taste.

    Most of the Hatch chiles I've encountered are pretty
    mild - none approaching what I'd be inclined to call
    a hot pepper. I'm sure there's a variety, especially
    with people breeding for heat, but to me a proper
    Hatch (or any kind of Numex) is likely to be milder
    than, say, a serrano.
    Ok... I put away part of the leftovers in the freezer, you can check it
    out when you visit, whenever that turns out to be... ;) I also still
    have some of the packaged/frozen Hatch chilies left in the freezer as
    well.. ;)

    That would be interesting. Did the packaging actually
    say Hatch? The New Mexican legislature tried to make
    laws regulating the use of that term.

    Zucchini have a pronounced and distinctive off flavor
    that reminds me of unspeakable badness and putrefaction.
    It's as though the bitterness of bitter melon had been
    corrupted into something not bitter but more objectionable.
    Hmmm... I've only noticed the bitterness in the liquid that exudes from
    the skin when one cuts the raw zucchini... and to a much milder extent,
    from the skin of a raw yellow summer squash.... not noticed it once the squash is cooked...

    I can't describe it exactly; it's sort of like
    cilantro only different. With this latter some
    of the food writers characterized it as "somewhat
    fetid," which would also be apt for my experience
    of zucchini.

    Not that much cheese but plenty of butter and other dairy
    stuff at this picnic. But with prudence coupled with a
    diminishment of that old bugaboo lactose intolerance, I
    used a minimum of pills. Good thing, as I'm currently on
    the east coast and on my way to Australia before I get to
    the west coast, where my pill supply resides (yeah, if
    worse came to worst, Costco might get a visit).
    Or BJ's depending on where you were...
    I'm a Costco member, not a BJ's member.
    True, but my statement still holds, since I know that some places you'd
    be there are BJ's members (such as Shipps, or us)...

    If you used you in the more general sense.

    you certainly are being rather peripatetic.... Is Lilli part of
    all/most of these trips...?
    About half, used to be more, but she is getting a bit more
    fragine, so we have to be careful about overextending her.
    She after all is in her 70s and has had at least two
    different cancers.
    The spirit is still willing but the flesh is becoming more and more
    weak... :)

    Isn't it, though, for all of us I'm afraid.

    ---------- Recipe via Meal-Master (tm) v8.00

    Title: Uncle Ezra's Egg Nog
    Categories: Cocktails, Holidays
    Yield: 1 servings

    1 T Sugar, large 1/2 ea Shaved ice
    1 ea Egg 1 x Whiskey
    1 x *or: 1 x Rum
    1/2 ea Milk

    Measure one wineglass of whiskey or rum, add other ingredients (use whole
    milk), shake thoroughly and strain. Grate a little nutmeg on top and
    serve.
    Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts
    Press, 1936.

    -----
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  • From NANCY BACKUS@1:123/140 to MICHAEL LOO on Friday, October 12, 2018 15:17:00
    Quoting Michael Loo to Nancy Backus on 10-11-18 14:10 <=-

    I must admit, things I make are rarely authentic... ;)
    I do a lot of fusing if not fusion things, but when
    they're indescribable by standard terminology, I just
    don't attempt to do so.

    I suppose that could be a wise approach... ;)

    For some reason, this reminds me of a Singapore food
    blog I used to read, which in an effort to be erudite,
    used the term cacophany where the author meant symphony.
    I noted this a while back in the notes. Sadly, or not so
    sadly, the blog has gone dormant.
    I'd suspect that while symphony was meant, cacophany might have been
    more accurate... ;) At least, I've had enough dishes where that is
    true... ;)
    The thing is - just because people don't have a sense of
    language doesn't mean that they lack a sense of taste.

    True.

    Most of the Hatch chiles I've encountered are pretty
    mild - none approaching what I'd be inclined to call
    a hot pepper. I'm sure there's a variety, especially
    with people breeding for heat, but to me a proper
    Hatch (or any kind of Numex) is likely to be milder
    than, say, a serrano.
    Ok... I put away part of the leftovers in the freezer, you can check it
    out when you visit, whenever that turns out to be... ;) I also still
    have some of the packaged/frozen Hatch chilies left in the freezer as
    well.. ;)
    That would be interesting. Did the packaging actually
    say Hatch? The New Mexican legislature tried to make
    laws regulating the use of that term.

    It actually said Hatch, and had come from the proper parts of New
    Mexico... Up till this year, there's been a Hatch Event as the stores,
    pushing them... I think I probably bought and froze them last year's
    season....

    Zucchini have a pronounced and distinctive off flavor
    that reminds me of unspeakable badness and putrefaction.
    It's as though the bitterness of bitter melon had been
    corrupted into something not bitter but more objectionable.
    Hmmm... I've only noticed the bitterness in the liquid that exudes from
    the skin when one cuts the raw zucchini... and to a much milder extent,
    from the skin of a raw yellow summer squash.... not noticed it once the squash is cooked...
    I can't describe it exactly; it's sort of like
    cilantro only different. With this latter some
    of the food writers characterized it as "somewhat
    fetid," which would also be apt for my experience
    of zucchini.

    So, probably is one of those "people's taste buds differ" things....

    you certainly are being rather peripatetic.... Is Lilli part of
    all/most of these trips...?
    About half, used to be more, but she is getting a bit more
    fragile, so we have to be careful about overextending her.
    She after all is in her 70s and has had at least two
    different cancers.
    The spirit is still willing but the flesh is becoming more and more
    weak... :)
    Isn't it, though, for all of us I'm afraid.

    'Fraid so... to a greater or lesser extent....

    ttyl neb

    ... A chicken crossing the road is poultry in motion.

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