Sometimes I thought that my abilities in
that direction were a blessing, allowing
me to experience more different things
than most people, but sometimes they were
a curse - expensive, ecologically unsound,
and hard to get out of the habit of.
Pluses and minuses to most everything... ;)
There are things that are all minus; I'm not so
sure about the existence of things with only a plus.
Ah... Cheers (infrequent as my viewing has been, and likewise in
passing) does ring a bell there...
Not knowing one character from the next, I
can't tell you if I've actually seen him.
Indeed. :)
So I bit the bullet and Googled his picture, and
it remains unclear if I've ever seen him in
anything. I did have a friend who looked kind
of like him, though. And I did see Bud Harrelson
and Ken Harrelson, neither of them close up.
Not just experimented with, it turns out. Fonio,
a close relative of crabgrass, has been a staple
crop in parts of Africa for centuries, and most
of the articles I've read indicate that crabgrass
itself was brought to the Americas as a food crop
by European immigrants.
Interesting. :)
Millet is also related to crabgrass. I
suppose that if one goes back far enough,
all grains are related to all grasses.
Probably. :) I've used millet quite a bit, especially in the past...
It made an inexpensive main dish, and mixed well with cheese... add a
veggie like broccoli, and there's a meal....
Not what I'd call a meal!
Just because something isn't what it pretends
to be doesn't make it not food. Chocolate truffles
aren't truffles and sadly sometimes have scant
chocolate, but they're not not food (the Oregon
ones I described try hard to achieve that state
but fail).
OK, so there are pretenders that turn out to have some value as food... not sure if there is any nutritive value left in no-fat cream cheese, though.... :)
Who knows. Even the most gum-laden nonsense
spread has some nutritive content.
Some, but not necessarily enough to say so.... ;)
Gums have 3 to 4 Cal/gram. Compare with the
underlying cheese, which is 3.0 and zucchini,
which has 0.17; I admit that the gums have
maybe a little less in the vitamin department.
Title: Andrea Cassoni's Buckeyes
I guess I've heard of doing such a thing, but seems a poor substitute
for the confectioner's glaze or the pure food glaze or even the food quality wax (I forget the right name, but starts with an 'a') that is
used on outside of candies...
I'm not sure what starts with an A and coats
candy. cArnauba?
There's that one... but maybe I was conflating with arabic gum, which I realize isn't the same thing.... goes in not on...
How about gum Arabic?
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Mimosa Crystals
Categories: Candies
Servings: 1
1 c Flowers
1 oz Gum arabic
1 c Water
1 tb Corn syrup
1 c Sugar
In Grasse, on the French Riviera, they praline the blossoms of mimosa.
The
little fluffy balls, solidified in sugar, are particularly delicious in
flavor.
Dry the flowers. Dissolve gum arabic in 1/2 cup hot water and cool.
Carefully coat the petals with this mixture. Put them on wax paper so
they
will not touch and mix the corn syrup and sugar in 1/2 cup water and cook
to a soft ball. Dip petals into syrup and dry. Sprinkle with finely
granulated sugar.
"Les Mimosas" the flower-girls cry as they offer us branches Along the
curve of their sea a-bloom in the sunlight; Like dust, like foam are the
blooms, but many and golden On branch that I hold in my hand... Flower
Pieces by Padraic Colum The Orwell Press, Dublin 1938
Source: Flower Cookery (The Art of Cooking with Flowers) - by Mary
MacNicol
Fleet Press Corporation - New York Library of Congress Catalogue Card No.
67-24072 Typed for you by Karen Mintzias
MMMMM
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