Subj: 474 Rob Roy

I had a doctor who [...] put the moves on my girlfriend; when
she turned him down, he ordered my first ever GI series.

That was two nasty moves on his part!

Subj: 477 IGA

We also have an IDA here - the Independent Druggists' Alliance.

That would be helpful to me. As it is I'm running around trying
to get favorable rates on some very expensive medicines. The list
price of my current regimen is over $1000 a month.

Move here; pay $100 for drugs and zero for doctors and dentists.

Subj: 478 Viet and Somali treat

Yuan [...] food gifts [...] we got homemade che troi nuoc
(glutinous rice balls in ginger syrup

Were they filled?

With minced coconut in a thick creamy sauce.

My favorites, which I think are of Cantonese origin, are stuffed
with red bean paste.

I like red bean paste too.

Savannah's Kitchen, the new Somalian restaurant

It would make sense that Somalia, being on the east coast of
Africa, should have Indian as well.

It has been on the one of the Arab spice traders' routes for over
1000 years and it used to be a wealthy kingdom once upon a time. But
it's a very poor and and scary place today.

Thanks. The menu, what I could read of it, looked almost
Caribbean.

They too have several African and Indian overlays on their native
cuisines.

Xawaash: Somali Spice Mixture

Looks okay but for the lack of hot spice;

They do use chilies and black pepper in other dishes and spice mixtures.

Subj: 482 swilling

Categories: Lithuanian, Mushrooms, Bacon
1/2 kg (1 lb) fresh chanterelles

If chanterelles are abundant
this could be a great dish.

They are abundant in the woods over there; one just has to go get
them.

Subj: 483 ground beef stuff

Sriracha [...] ketchup

There are I suppose times when you don't need the heat of
straight-up hot sauce, but for me those days would be few and
far between,

I do like Sriracha straight up on some things. Potato salad and
hummus both spring to mind. The blend is nice on fried eggs,
burgers, meatloaf, mac&cheese and so on, where tomato is welcome.

Roslind like mild chile heat; me, usually medium. So I use a bit in
cooking and add more to my portion at the table.

Subject: 486 food inflation

we get Mexican and South American produce

So do I. Caribbean too.

trade patterns that are vestiges from the glory days of the
Commonwealth.

Very much so. Also immigration patterns. Yellowknife has far more
Jamaicans (30) than Mexicans (0).

The romaine producers should have started marketing it as a
cooking vegetable. In Asia it has been used almost exclusively
as a cooked dish.

I sometimes add it to Dutch style split green pea soup. It just
melts into the broth and disappears. I learned that from Farmer
Bill's mom when I was a kid.

Williams & Humbert is okay.

It's the least expensive of the real sherries around here. And now
the only one as the tastes of younger buyers are changing the makeup
of what's on the shelves.

While we were there Roslind picked up a bottle of Kracken; she
has broken up with the Captain.

There is a whole genre of Japanese pornography involving
octopuses.

She claims not to have any attraction to that kind of Kracken.

Subj: 491 sweet potatoes

in a spicy tomato sauce, in a tomato or yogurt based curry
sauce or extending those last two concepts, a tomato or dairy
based soup.

Tomatified sweet potatoes, they're not my thing.

I must confess I usually reserve that sort of treatment for pumpkin
and other winter squashes but have occasionally substituted sweet
potato and been satisfied with the results.

They had neither onions nor garlic, nor any dried herbs

Roslind is planting various herb seeds today in planters on our
south facing desk, now that the danger of frost is remote.

Subj: 493 overflowxn

I wonder what woodchuck chuck tastes like.

It's a ground squirrel, It has red meat and tastes like fatty hare,
especially fatty in the fall just before it goes into hibernation.

Subj: 495 ancestry

I am 1/16 Scottish and just 1/16 German. But I attribute my
current taste in childhood comfort food to growing up in an
neighbourhood that was half Scottish and half Irish.

It doesn't seem to have done you any harm.

My tastes broadened considerably after I left home and I started
cooking for myself.

Cheers

Jim


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