which is so common in the food industry. Chili, a subject
dear to my heart, is a prime example of deterioration
caused by corporate raidership: there used to be several
brands worth buying on sale - Wolf, Gebhardt, even Hormel
(a raider rather than a raidee) used to be reasonably
spiced and had real chunks of meat. The good part is the
falloff spurred me to save dough and taste buds by making
my own.

The first two I'm not familiar with... at one time I was getting the

They were or are Texas-based and probably very
regional in their distribution.

Hormel all-meat chili to use as a base for making chili...

I've heard of others doing that sort of thing,
but for me it seems just as easy (and cheaper)
to do it from scratch.

a little innovation isn't necessarily a bad thing... and if it's
something that catches my fancy, might even be a little curious about
it.. ;)

Few food innovations have impressed me. A return to
old-time recipes isn't really an innovation, is it,
though, except in the marketing department.

Not really an innovation, but possibly worth checking out to see if it's
an improvement on what has been available already... :)

I admit that could be a motivation for some, and
if I were otherwise going to be bored, I might
have done those tastes as well.

Then I guess you won't be interested in the Lindt 90% bars I have

At this point, no. 72 is my current limit.

They might or not be finished off by the time you finally get here... :)

I had some 85 the other meal without ill effect
(to the taste buds).

here.... ;) I wonder if it's a medication side effect sort of thing...

Possibly - the only thing that's changed lately, though,
is doubling the ranolazine (an $85 copay for a generic!).

I looked that up in next year's formulary for my plan... and I see it's
a tier 4, just like my generic esomeprazole is.... which is likely to be
more like a $200 copay... I intend to talk them down to tier 3, as it is
the only thing I can take, which will bring the copay to their $47 copay
for "Preferred Brand".... If you are doubling it, though, you could be getting more side effects from it... and I could see where taste could
be affected there...

Possible. I don't think your prescription plan
would be for me.

to try... I'd seen the chatter about what various people were thinking
of bringing and or cooking there, but wasn't sure how anything I might
bring would fit in...

Food that tastes good or is interesting, not necessarily
both.

So I've found out... :) But it did take a few picnics to figure it all out... :)

Really? Huh, I didn't think we were all that opaque.

The other day I went to an Italian place and blew up
mightily, requiring two doses of potassium (600 mg each)
and a bunch of water to fix things up. One problem was
I ordered the wild boar special, rather than the regular
stuff on the menu, which was mostly white meat chicken.

I'd be tempted by that as well... :) Did it taste particularly
salty...?

It tasted a little salty, and I knew it had excess.

On white meat, all the jazzing up possible, thank you. Night
before last I had white meat that had been marinated in
Sriracha and lime; it was quite good, even more surprising
that it was on United. Sadly, the noodles that came with were
cooked fresh last year perhaps; though they tasted fine with
their coconut red curry sauce, they had the texture of pablum.

Win some, lose some.... and yes, white meat chicken does need all the jazzing up possible... :)

Though I admit that's easy enough to do.

It can be... :)

There are tried and true techniques, from poaching
to an alkaline bath to the velveting technique that
Weller posted about, which is a sort of combination
of the two. Mostly, I say, why bother if you don't
have to.

I recognize a fair amount of Weller lines - he's good at
zingers, and a number of Drumlines. As one of you tagline
hounds says, it's a science collecting them.

That's actually what one of my taglines says.... ;) Some I'll remember where I got them... others, I don't really....

Oh, so it was you.

See below.

Eh.

... Barbarians may eat and the civilized may dine, but chowhounds feed.

I do all three. Do couturiers scarf?

It would seem to make sense.... ;)
... Deja stew - seriously old leftovers.

Deja crew: Your hair looked better long, Tom said cuttingly.

I like that one... :)
... Tagline procurement isn't stealing...it's an art and a science.

So's pickpocketing!

Yokan - Japanese Red Bean Jelly
categories: Japanese, dessert
servings: 10

8 g agar powder
600 g red bean paste
200 ml water
1 little honey, to taste, if you like sweet, opt
Ginger, opt
1 rectangular mould or flower mould up to you

Mix water with agar powder. Cook with medium
heat, until it boils a little.

Add red bean paste.

Mix slowly till the paste is dissolved.

Genichi-sensei and I like to add ginger, so we
use grater to get ginger juice.

You can add honey if you like sweet.

Cover the bottom of the mould with plastic wrap.
If you have silicon mould, you can skip this.

Pour red bean paste into the mould.

Wrap all moulds and put in the fridge for 6 hr.
We make it in the evening and have yokan by lunch
the next day.

The rich taste of red bean, the spice of ginger
and light sweet of honey. That is Japanese yokan!

Yazu Trang, cookpad.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Michael Loo to Nancy Backus on 11-18-19 08:47 <=-

which is so common in the food industry. Chili, a subject
dear to my heart, is a prime example of deterioration
caused by corporate raidership: there used to be several
brands worth buying on sale - Wolf, Gebhardt, even Hormel
(a raider rather than a raidee) used to be reasonably
spiced and had real chunks of meat. The good part is the
falloff spurred me to save dough and taste buds by making
my own.

The first two I'm not familiar with... at one time I was getting the

They were or are Texas-based and probably very
regional in their distribution.

That could explain it... :)

Hormel all-meat chili to use as a base for making chili...

I've heard of others doing that sort of thing,
but for me it seems just as easy (and cheaper)
to do it from scratch.

For you it probably is.... :)

Then I guess you won't be interested in the Lindt90 bars I have here

At this point, no. 72 is my current limit.

They might or not be finished off by the time you finally get here... :)

I had some 85 the other meal without ill effect
(to the taste buds).

Then maybe you might not mind these either, after all... :)

to try... I'd seen the chatter about what various people were thinking
of bringing and or cooking there, but wasn't sure how anything I might bring would fit in...

Food that tastes good or is interesting, not necessarily
both.

So I've found out... :) But it did take a few picnics to figure it all out... :)

Really? Huh, I didn't think we were all that opaque.

Maybe I was just that slow to learn...? ;)

The other day I went to an Italian place and blew up
mightily, requiring two doses of potassium (600 mg each)
and a bunch of water to fix things up. One problem was
I ordered the wild boar special, rather than the regular
stuff on the menu, which was mostly white meat chicken.

I'd be tempted by that as well... :) Did it taste particularly
salty...?

It tasted a little salty, and I knew it had excess.

Oh, well...

On white meat, all the jazzing up possible, thank you. Night
before last I had white meat that had been marinated in
Sriracha and lime; it was quite good, even more surprising
that it was on United. Sadly, the noodles that came with were
cooked fresh last year perhaps; though they tasted fine with
their coconut red curry sauce, they had the texture of pablum.

Win some, lose some.... and yes, white meat chicken does need all the jazzing up possible... :)

Though I admit that's easy enough to do.

It can be... :)

There are tried and true techniques, from poaching
to an alkaline bath to the velveting technique that
Weller posted about, which is a sort of combination
of the two. Mostly, I say, why bother if you don't
have to.

I'd just as soon just stay with the dark meat anyway... :)

ttyl neb

... "Another 7 days has gone by," mused Tom weakly.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)