Subj : Re: moving or not To : Barry Martin From : Nancy Backus Date : Tue Dec 03 2019 17:18:10 -=> Quoting Barry Martin to Nancy Backus on 27-Nov-2019 09:41 <=- BM>>> All sorts of details to go wrong. And the various chefs and cooks just BM>>> do things slightly differently, even with standardized chain BM>>> restaurant cooking. "Squirt grill with canola oil." OK. One chef BM>>> will give a healthy squirrrrt while another will do an anemic (squirt) BM>>> -- that detail will alter the outcome. NB>>> Indeed. :) BM>> Oils and fats do make a difference on the flavour, though usually a BM>> reduction in flavour accompanying a reduction in calories. BM> True; certain cooking techniques add (or reduce) flavour. Was reading BM> the more the surface of the meat is charred the better the flavour ==> BM> was one reason why cooking a hamburger on a solid surface flat and BM> very hot grill at a restaurant tasted better: all of the surface was BM> seared. (Plus they have strong exhaust fans to draw the smoke away from BM> the smoke detector in the hall off the kitchen!) Of course, they also say now that the char is what is likely to be cancer-producing.... NB>> Yup... fat generally carries the flavor... :) One could do NB>> better to drop out some of added sugars to reduce calories... ;) BM> Yes, though when we eat out, which isn't all that often, we ignore the BM> calories printed on the menu and go for what we want/looks good. Back BM> home compensate for the 'billion calorie meal' by eating BM> lighter/having a snack instead of a meal. Most places we go don't print the calories (aren't required to, since not part of a chain), but one can still have a general idea if one knows anything about nutrition.... And when we eat out, that will be our meal for the day... Just aren't hungry for another meal later if it was lunch, so will snack to have food with evening meds.... And if it's supper/dinner, we won't have had lunch earlier.... :) NB>>> It's what sets apart the real cooks from the likes of you and me... ;) BM>> So what's wrong with a few fish sticks in the BM>> microwave for two minutes?! (I'll do that if just for me at lunch; if BM>> dinner for the two of us baked in the oven or pan-fried stovetop.) NB>> Simple can be just as rewarding... especially when the main reward is NB>> having something to eat... ;) And I'll leave the fancy and the reward NB>> is in the production type meals to those who are more proficient at NB>> them... ;) BM> Yes, and it's not too cost-efficient for us to have a wedge of lemon BM> for fish so have some from the bottle of RealLemon. And that bottle BM> isn't all that elegant on the table! Sprig of parsley? How about a BM> shake of dried parsley flakes? Or skip them entirely... :) And just enjoy the taste of the fish itself... ;) BM>> Experience is a key. And time and effort. 'Ordinary meals' I/we BM>> don't spend a lot of time and effort at -- decent. And that sounds BM>> worse than it is; not like the school lunch at the cafeteria line BM>> where the glop of mystery meat is plopped on to the tray. Sure, BM>> sometimes 'quick and easy' but tastes good and has presentation. (Why BM>> do I feel like I'm digging my hole deeper?) NB>> Not to worry.... even my very talented friend cooks 'quick and easy' NB>> as well, from time to time.... BM> Though they probably do it fancier and with more eye appeal BM> automatically -- just habit. Perhaps... depends on what's available, and what the dish is... :) BM>> To me eating an overdone hamburger is not as bad taste-wise as an BM>> overdone steak. Nice they comp'd The Wizard's meal; I'm thinking $5 BM>> or $10 just for the hamburger would have been sufficient, but maybe BM>> they (the restaurant) can't do dollar-off, or fractions of a meal. (My BM>> working retail experience was more dress missing belt, $5 off type of BM>> thing.) NB>> Most restaurants would be more likely to just comp the part of the NB>> meal that was defective... we were quite surprised to have his entire NB>> meal comp'ed... I'm sure they could do dollar-off, though, as they NB>> regularly have coupons for dollar-off as well as percentage-off... :) BM> Probably. If worked in the restaurant area then it probably would BM> make more sense why the entire meal was comp'd as opposed to a partial BM> reduction. I do agree with you, it would seem more logical to give BM> away the overdone hamburger but not the perfectly done sides. OTOH BM> free food is good food! We just smiled and said thank-you, and paid the bill as presented... :) NB>>> add chocolate if the milk was starting to taste like it was about to NB>>> turn... I came across molasses milk later, as a way to make a NB>>> fortifying drink... as it is quite tasty, I added to my bag of tricks NB>>> for covering up an off-taste in the milk... ;) BM>> You sure you don't have that curdle flavour like I did?! NB>> Pretty sure.... I do taste when milk picks up odd tastes, like from NB>> the waxed cardboard carton, or a plastic taste from the jug, when the NB>> milk hasn't been taken proper care of at the store.... And the added NB>> coconut oil to the 2% milk to bring it to the right percentage (that NB>> doesn't usually happen with whole milk)... BM> And no one has marketed 'Tropical Milk'?! Now they might... but not just pass it off as regular milk... At one point, it was actually listed in the acceptable to be added to milk list... that may have changed by now... BM>> I have smelt/tasted where the milk is about to turn bad. Still good BM>> to consume, just want to soon. LIS, haven't heard of molasses milk BM>> though does sound worth a try. I haven't seen coffee nor strawberry BM>> flavoured milk out here (Midwest) though used to be available in New BM>> England, or at least prior to moving out here in 1975. Not talking BM>> the powdered mix, but rather flavoured milks in cartons. NB>> I've seen strawberry flavored milk in gallon jugs along with NB>> chocolate milk, likewise.... A regional milk cooperative (Upstate NB>> Milk) sells various flavored milks in plastic pint bottles.... NB>> chocolate, mocha, strawberry, cappuchino, and seasonal flavors such NB>> as mint chocolate chip, eggnog, pumpkin spice, etc... BM> I don't recall seeing those 'wild' flavours out here, but then I'm not BM> all that into milk. The egg nog has been out for a few grocery trip BM> -- as much as I love egg nog I'm avoiding buying any until at least the BM> first of December to make it a little more special. Commercial eggnog seems to have some additives that don't agree with me, unfortunately.... I do like it, though, at least in small quantities, when made fresh... :) NB>> ... Forbidden fruit is responsible for many a bad jam. BM> Yes -- I'm recalling it more as a saying than tagline. A lot of taglines are nothing more than old sayings... :) ttyl neb .... Taglines: a new life for old cliches and maxims. --- EzyBlueWave V3.00 01FB001F * Origin: Tiny's BBS - http://www.tinysbbs.com (454:1/452) .