As with so many things. The anticipation often doesn't
match with the reality; but you have to add into the
equation that sometimes the real thing is even better
than advertised.
True, we couldn't have planned for those bison to come marching toward
us in Yellowstone. That (Y'stone) had been on Steve's "want to see" list since he was a kid. I'd always been interested, but not to the point he
was. Old Faithful was a bit disappointing as an adult; as a kid, I'd
imagined something a lot more spectacular.
Old Faithful is neither so faithful nor so fancy as
it was in the olden days. I've never seen it or any
other big geysers. The hot water features I've seen,
spewing and nonspewing both, have been to me "Next!"
Sometimes a compromise is attempted, McDonaldses that
don't look like McDonaldses with plain brown paper
wrappers to minimize the visual impact of litter,
that sort of thing.
Hilton Head Island is a master of disguising the outside of fast food
places so they don't look like what's seen off island. Inside, the food
is served the same way as off island tho.
I've seen several such attempts, like the one with the
blue arches (in or around Sedona, I think) and what was
at one time reputed to be the only one in the world
with no arches at all (I forget where).
Thank you, I already know what Shedd tastes like (and
do not approve).
So you would not be smuggling it out of a restaurant?
There are actually few things I'm not above smuggling
out of restaurants.
Very little goes out with me, except (usually) as a take out box.
I don't take anything whose absence would be cared
about.
True, and not something I would consider harvesting if I knew the
stuff > had been contaminated.
We're together on that, but then I think, where
do you figure the mushrooms get their amino acids
from, anyway?
Somewhere in the growth process.
Yeah, but looking back just one step. It's
decaying organic matter, either dying stuff or
excreted stuff. Either way, best not to ponder
the subject too much.
For me, a good clean fry is the way to go. For
the most delicate mollusks, maybe not, but it is a
rare food that isn't benefited by a little fat and
crunch.
As long as it's a clean, crisp fry, not a soggy one. Still, I'd rather
have the shrimp steamed, no breading so no carbs are added.
There's little worse than a bready wet fry and so
far as I'm concerned nothing better than a deft
crisp not overdone fry.
You're outed on that now. (G)
In what way?
Reread what you wrote.
I still don't see. It's not as though food
preferences are forever. And maybe you ignored
the joke factor; I'm not sure.
Not sure now, been a busy week out of our usual habitat. Made a chili
similar to what I made at the Rochester picnic a couple of years ago yesterday, probably about 5 quarts of it. Got back not quite a cup, with
lots of positive comments.
Good for you. I seldom do chili for anyone any
more, because I generally get a two-pronged
comment, i.e., tastes great, way too hot.
I'm put in mind of far more offputting things,
litterbox cake, and so on,
That would be a gross out if you weren't in on the joke.
Title: Meat Loaf Tropicale
O---------------kay.......................
Some people come up with the most interesting ideas for food........
It's the "almost mysterious" part that gets me.
T'is a puzzlement.
Title: Kitty Litter Cake
I just might do this, one of these days.
Choose your audience well. The recipe I posted
seemed as if it would look too close to the
real thing for comfort for many.
Mutzenmandeln
categories: Westphalian, German, cookies
Yield: about 100
65 g butter
190 g powdered sugar
2 eggs
2 egg yolks
1 TB rum
1 TB rose water
salt
1/2 lemon, zest of
50 g marzipan
3 TB condensed milk
500 g flour
1 ts baking powder
750 g lard
50 g powdered sugar
Melt the butter and sieve the 190 g powdered
sugar in. Mix until fluffy with the eggs, egg
yolks, rum, rose water, salt and lemon zest.
Knead the marzipan and the condensed milk. Then
process the butter mixture, the marzipan mixture,
the flour and the baking powder to a dough. Let
rest for 30 min.
Roll out the dough about 6 mm thick. Cut out
pieces approximately shaped like almonds. There
is es special tool to give the "Mutzenmandeln"
their characteristic shape. Heat up the lard to
180C/360F and cook the cookies for 5 min, until
they are light brown. Drain. Sprinkle with
powdered sugar, while they are still hot.
Die besten Rezepte aus dem Rheinland; Mosaik-Verlag. ISBN3-576-10482-8
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