Subj : Re: moving or not To : Barry Martin From : Nancy Backus Date : Tue Dec 10 2019 18:40:44 -=> Quoting Barry Martin to Nancy Backus on 04-Dec-2019 09:02 <=- BM>> 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!) NB>> Of course, they also say now that the char is what is likely to be NB>> cancer-producing.... BM> Unfortunately. And not to minimize the seriousness it seems BM> everything is cancer-causing. Lots of things people can do (like BM> eating healthy) and not do (like smoking) to minimize. True, and part of the picture is that some things are only truly harmful when in ridiculously large quantities.... but I tend to avoid the char most of the time anyway... since it's not my favorite taste... :) 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. NB>> Most places we go don't print the calories (aren't required to, since NB>> not part of a chain), but one can still have a general idea if one NB>> knows anything about nutrition.... And when we eat out, that will be NB>> our meal for the day... Just aren't hungry for another meal later if NB>> it was lunch, so will snack to have food with evening meds.... And if NB>> it's supper/dinner, we won't have had lunch earlier.... :) BM> Yes, we tend to do similar: eat lighter on either side of the huge BM> meal, effectively to balance out. As we've become older, we just don't have the capacity we once had.... ;) 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? NB>> Or skip them entirely... :) And just enjoy the taste of the fish NB>> itself... ;) BM> Have done that also: partially to have a change of flavour of the same BM> main item, partially because sometimes I feel like tartar sauce, BM> sometimes lemon, and sometimes plain. Basically all taste. I'll sometimes mix up a simple tartar sauce with mayo and pickle relishes... usually have both sweet and dill on hand... and currently also have a little bottle of capers in the fridge, so might toss in some of those as well... :) We use that more with the breaded fish, shrimp or clams than with plain fish or shrimp... 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. NB>> Perhaps... depends on what's available, and what the dish is... :) BM> Ummm, oatmeal. At the restaurant topped with three blueberries, a BM> raspberry, and a sprig of rosemary. [Would that one work?] It might... ;) The rosemary might be over the top a bit, though... ;) BM> At home: three raisins, ... a cube of Swiss and BM> how'd that dust bunny get in there?! No need to get desperate... Oatmeal here would have raisins cooked into it, and topped with brown sugar and cinnamon.... probably a pat of butter as well, and often with milk... Comfort food from my childhood... 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! NB>> We just smiled and said thank-you, and paid the bill as presented... :) BM> Especially as previously they explained to you Richard's hamburnger BM> (!) was comp'd. The only bill issue should be to tip based on the BM> un-comp'd amount and not the presented amount. We may have compromised on that... somewhere between the two... I'm not remembering all the details... :) 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'?! NB>> Now they might... but not just pass it off as regular milk... At one NB>> point, it was actually listed in the acceptable to be added to milk NB>> list... that may have changed by now... BM> I had not heard previously about adding coconut oil to milk but didn't BM> come as a huge surprise. Know cow's milk isn't the the best available BM> for humans -- forgot what was most comparable -- so possibly adding BM> coconut oil helped. I don't think that it was any help at all, really.... coconut oil is even harder to digest, at least for some people.... :) I think that it's goat's milk that is more comparable to human milk... 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. NB>> Commercial eggnog seems to have some additives that don't agree with NB>> me, unfortunately.... I do like it, though, at least in small NB>> quantities, when made fresh... :) BM> I haven't had homemade egg nog in I don't know how long, and since I'm BM> the only one who does like it -- not sure if Autumn likes it or not, BM> and her tastes vary periodically. Anyway, back to the egg nog, wonder BM> if the additive is apple-based or something else? I doubt it would be apple-based.... might be some sort of preservative, though.... So, have you bought any this season yet...? NB>>> ... Forbidden fruit is responsible for many a bad jam. BM>> Yes -- I'm recalling it more as a saying than tagline. NB>> A lot of taglines are nothing more than old sayings... :) BM> And here I was thinking saying are nothingmore than old taglines! Considering that generally they've been around a lot longer than taglines have existed.... ttyl neb .... if (Original_Ver==OK) Don't_Upgrade(); --- EzyBlueWave V3.00 01FB001F * Origin: Tiny's BBS - http://www.tinysbbs.com (454:1/452) .