Subj : moving or not To : Nancy Backus From : Barry Martin Date : Wed Dec 11 2019 10:03:00 Hi Nancy! Will be shovelling a little over an inch of 'chance of flurries' later this morning: weather forecast was for a trace of snow but no accumulation. They were roight about the cold period though: didn't get above 21-22ø yesterday and wild chil lwas about half that. Similar for today. 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. NB> True, and part of the picture is that some things are only truly NB> harmful when in ridiculously large quantities.... but I tend to NB> avoid the char most of the time anyway... since it's not my NB> favorite taste... :) I sort of like it but not in excess: I don't want to be eating charcoal. As for the 'ridiculously large quantities', definite agreement: sure, the scientists have to increase the intake to simulate a lifetime of eating, but then people pick out certain portions of the study and it becomes 'eating causes '. Again, I'm not saying they're wrong, just the condensed report can make things look a lot worse than they really are. 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. NB> As we've become older, we just don't have the capacity we once NB> had.... ;) And combine with being more sedentary so one doesn't burn off calories as quickly as when was younger. 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. NB> I'll sometimes mix up a simple tartar sauce with mayo and pickle NB> relishes... usually have both sweet and dill on hand... and NB> currently also have a little bottle of capers in the fridge, so NB> might toss in some of those as well... :) We use that more with NB> the breaded fish, shrimp or clams than with plain fish or NB> shrimp... Yours probably tasted better than my squirt of store-bought tartar sauce I had on my fish sticks yesterday! 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?] NB> It might... ;) The rosemary might be over the top a bit, NB> though... ;) I intended to become more familiar with spices, or just cooking in general, as I got older: figured would have more time, etc. Now I do very little cooking as don't have the opportunity. BM> At home: three raisins, ... a cube of Swiss and BM> how'd that dust bunny get in there?! NB> No need to get desperate... Oatmeal here would have raisins NB> cooked into it, and topped with brown sugar and cinnamon.... NB> probably a pat of butter as well, and often with milk... Comfort NB> food from my childhood... I have instant oatmeal -- partially because I want it now and partially because I'm the only one eating it. Add a bunch of raisins (it's probably closer to three raisins per spoonful), boil the water -- this plumps up the raisins a bit as well as warms them up, pour in a pouch of a flavoured oatmeal (but not the 'cream and' option as too sweet), add a pour of the instant oatmeal from the canister (unflavoured) because I want more than just the pouchworth and cuts the flavour. Rarely will I add butter; never added milk. Admittedly never tried - parents didn't, don't recall any friends having it that way when growing up but then not there for breakfast. 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. NB> We may have compromised on that... somewhere between the two... NB> I'm not remembering all the details... :) Don't blame you -- the burnt hamburger event would be somewhat memorable, everything else more than likely not. 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. NB> I don't think that it was any help at all, really.... coconut oil NB> is even harder to digest, at least for some people.... :) I NB> think that it's goat's milk that is more comparable to human NB> milk... The additives keep getting worse! 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? NB> I doubt it would be apple-based.... might be some sort of NB> preservative, though.... So, have you bought any this season NB> yet...? Not yet. Last week's trip was on the 5th, so my "eggnog in December rule" would have been in effect. A few extras in the cart and my Scottish Guy wasn't liking the little added expense. Tomorrow he'll probably open his rusty coin purse. 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 nothing more than old taglines! NB> Considering that generally they've been around a lot longer than NB> taglines have existed.... Plus not subject to the 72 (or is it 75?) character limit! NB> ... if (Original_Ver==OK) Don't_Upgrade(); But it's New and Improved!! ¯ ® ¯ Barry_Martin_3@ ® ¯ @Q.COM ® ¯ ® .... 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