Were they also the first for pistachio ice cream...?

Pistachio was not interesting to me for a long time.
I thought it tasted kind of weird and artificial.

Did it taste different to you than the nuts on their own did...? It was
my aunt Jackie's favorite ice cream... I tried it because of her, and
decided I liked it...

Yes - pistachio nuts taste like you know what; the ice
cream at least originally tasted like artificial almond.
Now it tastes like natural almond, somewhat better. Only
once have I had pistachio ice cream whose base tasted
even vaguely of pistachio.

Is she extremely sensitive to bitter?

Dunno... maybe I'll ask her sometime.... :)

And then what's her attitude towards coffee?

I'm sure she used to drink it, not sure if she still does....

I've this notion that most likely a distaste for the
one would predispose to a distaste for the other.

We're apparently not in a diplomatic phase of
history, but there have been a couple of
surprises so far.

Guess we just have to wait and see...

I just hope that any damage is easily reparable, and
that's probably all I should say about it.

Yeah... and agreed...

Balance strikes me as being a good thing. Most of the
time, anyway, and not for me.

Unless medical science gets a lot better really quick.

Which is unlikely at best....

If the artificial heart had been a practicality,
perhaps.

True... but it wasn't as useful as they'd hoped...

Something about getting all gunked up.

Maybe they'll solve that eventually... but at least instead they made
strides in fixing the existing ones... and, to some extent, in
transplants...

Got to have a generation of computer jock doctors
working on it first, without the money up frunt to
be an incentive..

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Quince and Cranberry Compote
Categories: Desserts
Servings: 8

6 md Quince
6 c Water
2 c Sugar
12 Cloves
18 Whole allspice berries
1 lg Orange peel strip
2 pk Cranberries
1 Cinnamon stick (3" long)
Cranberry juice (optional)
Balsamic vinegar, to taste

CUT EACH QUINCE INTO QUARTERS, then cut quarters into pieces about
1/2-inch
thick. Grasp each piece firmly and cut away peel and core with sharp
knife.
When all slices have been cored and peeled, cut each piece into small
chunks. Don't worry about the fruit discoloring. In saucepan, combine
water, sugar, spices and orange peel. Bring mixture to boil, stirring to
dissolve sugar. Add quince. Reduce heat, cover pan and cook very slowly
until fruit has turned a deep pink color, about 2 hours. You don't need
to
worry about overcooking as the fruit will hold its texture well. If
cooked
slowly, there should still be quite a bit of liquid in pan when fruit is
done. Sort through cranberries, remove those that are not in good shape
and
rinse the rest. Add cranberries to cooked quince. If mixture seems too
dry,
add a little more water or cranberry juice. Increase heat a little and
cook
cranberries until they begin to pop open, 12-to-15 minutes. Use rubber
scraper to gently mix them with quince. When done, refrigerate compote to
cool, then stir in enough vinegar to balance the sweetness.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

MMMMM
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