Usually easy enough to accomodate requests but every so often, a bit

of > an "odd" one, tho most often can be worked thru by a competent kitchen. > That is, if the wait person writes it down properly.
There's the question of remembering up and
down the line.

True, we had one very unpleasant experience at a chain place in Fredericksburg, VA. Hadn't been happy with our first experience with the chain a week before so after the 2nd time, decided that we'd never go
back to the chain, and haven't.

I've had experience with deterioration -
for example, Cracker Barrel, which I used
to sort of enjoy, has plummeted in
quality within my memory. I guess some
places have bootstrapped, as well, but
not in my experience - David Chang did a
segment on pizza, where he went behind
the scenes at Domino's and brought back
a white pizza for his chef friends to
sample, and they found it decent and a
good buy - as where we had a soloist in
one of my orchestras who recognized a
nice bit of playing by one of our members,
giving him a solo bow and calling him out
thus - "I'd like to particularly thank
our first trumpet player, Jeff [redacted],
who is one of the best trumpeters in the
country ... [pause] ... in his price range."

I try to balance protein and fat! Carbs were
always way down on the list, but in recent years
I've had a distressing and self-destructive yen
for sticky sweet things - an urge that comes on
intensely but goes away fairly fast.

If you can assuage the urge with something relatively low carb, then go
for it! Some people would chew gum; I can't because of TMJ, but it would satisfy a temporary craving for something sweet.

My sensitivity to the taste of artificial
sweetener makes it more difficult.

You're relatively lucky - Nancy says she
can't get Cento at all, as I recall.

I'm pretty sure Olindo's carrys them. IIRC, my MIL got some there a few
years ago to take down to FL.

As I mentioned to Nancy, Pastene is usually
okay as well, but perhaps not at the same
level of eminence.

It would seem that our domestic ones have
been from California, naturally.

For you, yes. We'll be getting NC berries shortly.

A month or so, you'll be in the "red."

Quite so.

I've been getting the blues from the taste and
condition of the blueberries we're getting
during the transition from imported to domestic.

My recent encounters with dietitians and my
body informed me that for anyone who has
even the tiniest whiff of uncontrolled blood
sugar carb-loading is not a good idea.

No, not good to carb load, with anything, especially sugar, if your
sugar is out of control. I'll have some sugar in a day's worth of
eating, but generally keep the amount quite low.

Of course, my normal diet (as we've discussed)
has over the years been pretty low-carb.

if you went on an all-inclusive cruise or
tour, and they served complimentary booze.
Wouldn't you chafe at that?

I'd turn down the booze, even if I had to pay for a soft drink or

water.
Natch.

Water's usually free anyway. (G)

You've not been to the ultra-fancy places
enough to witness this dialogue:

W - Will you be drinking sparkling or still water?
D - Just tap water will be fine.
W - The tap water's very bad.

Spicy poached apples
categories: French, minceur, celebrity, garnish
yield: 4 servings

1/8 ts ground cinnamon
1/8 ts ground cloves
1/8 ts ground nutmeg
1/8 ts freshly ground pepper
1 qt apple cider
1/2 c white wine
2 lg Granny Smith apples

Mix the spices.

Peel and core the apples. Cut each into 8 pieces
lengthwise, and carve each piece into a half moon.

In a saucepan, combine the spices, cider and wine
and bring to a boil. Simmer gently for 5 min. Add
the apples, take the pan off the heat and set
aside at room temperature for up to 2 hr before
serving with the duck.

Yield: Garnish for four servings.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

thru by a competent > ML> kitchen. > That is, if the wait person
writes it down properly.

There's the question of remembering up and
down the line.

True, we had one very unpleasant experience at a chain place in Fredericksburg, VA. Hadn't been happy with our first experience with

the > chain a week before so after the 2nd time, decided that we'd
never go > back to the chain, and haven't.

I've had experience with deterioration -
for example, Cracker Barrel, which I used
to sort of enjoy, has plummeted in
quality within my memory. I guess some

We've been less happy with CB than we used to be. Steve used to like
their chicken livers and gizzards. Now they come frozen, from a central commissary, fried rock hard to make sure the inside is thawed/cooked.
Overall, they just aren't what they used to be, like most places.

places have bootstrapped, as well, but
not in my experience - David Chang did a
segment on pizza, where he went behind
the scenes at Domino's and brought back

That's one chain we seldom frequent, making a better pizza ourselves.

a white pizza for his chef friends to
sample, and they found it decent and a
good buy - as where we had a soloist in
one of my orchestras who recognized a
nice bit of playing by one of our members,
giving him a solo bow and calling him out
thus - "I'd like to particularly thank
our first trumpet player, Jeff [redacted],
who is one of the best trumpeters in the
country ... [pause] ... in his price range."

Hopefully that was done in rehearsal only, and the trumpet player wasn't offended by it.

I try to balance protein and fat! Carbs were
always way down on the list, but in recent years
I've had a distressing and self-destructive yen
for sticky sweet things - an urge that comes on
intensely but goes away fairly fast.

If you can assuage the urge with something relatively low carb, then

go > for it! Some people would chew gum; I can't because of TMJ, but
it would > satisfy a temporary craving for something sweet.

My sensitivity to the taste of artificial
sweetener makes it more difficult.

I don't have that sensitivity. Would rather have sugar but don't want my
blood sugar to go off the charts again.

You're relatively lucky - Nancy says she
can't get Cento at all, as I recall.

I'm pretty sure Olindo's carrys them. IIRC, my MIL got some there a

few > years ago to take down to FL.

As I mentioned to Nancy, Pastene is usually
okay as well, but perhaps not at the same
level of eminence.

Hopefully she can get that locally.

It would seem that our domestic ones have
been from California, naturally.

For you, yes. We'll be getting NC berries shortly.

A month or so, you'll be in the "red."

Quite so.

I've been getting the blues from the taste and
condition of the blueberries we're getting
during the transition from imported to domestic.

Better berries will come.

My recent encounters with dietitians and my
body informed me that for anyone who has
even the tiniest whiff of uncontrolled blood
sugar carb-loading is not a good idea.

No, not good to carb load, with anything, especially sugar, if your sugar is out of control. I'll have some sugar in a day's worth of eating, but generally keep the amount quite low.

Of course, my normal diet (as we've discussed)
has over the years been pretty low-carb.

Much more so than mine.

if you went on an all-inclusive cruise or
tour, and they served complimentary booze.
Wouldn't you chafe at that?

I'd turn down the booze, even if I had to pay for a soft

drink or > ML> water.

Natch.

Water's usually free anyway. (G)

You've not been to the ultra-fancy places
enough to witness this dialogue:

W - Will you be drinking sparkling or still water?
D - Just tap water will be fine.
W - The tap water's very bad.

That's why I said 'usually" free. The sushi place we tried in Warrenton,
VA had fancy bottled water--came in glass bottles. Didn't taste any
better than "regular" bottled water.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 04-30-18 21:32, Ruth Haffly <=-
spoke to Michael Loo about 665 grains, syrup <=-

I've had experience with deterioration -
for example, Cracker Barrel, which I used
to sort of enjoy, has plummeted in
quality within my memory. I guess some

We've been less happy with CB than we used to be. Steve used to like
their chicken livers and gizzards. Now they come frozen, from a
central commissary, fried rock hard to make sure the inside is thawed/cooked. Overall, they just aren't what they used to be, like
most places.

Many years ago, I was visiting my Mother in Florida and we went to
Cracker Barrel there. I had their chicken and dumplings and was really
pleased with it -- nice rich gravy, etc. Since then Gail and I have
gone to a Cracker Barrel twice. The first time, I order the chicken and dumplings and was very disappointed. The dumplings were undercooked
and the gravy was watery and without flavor. Second time, I tried same
as a small side dish. Good thing I did that -- because the result was
pretty much the same. I've never really been sure why they got so bad,
but we have not been back. It is another chain that is on our no-no
list (unless we are desperate).


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: SCALLOPS IN LIME SAUCE
Categories: Seafood
Yield: 4 Servings

1 lg Lime, juice of
1 ts Tamari
2 tb Apple juice concentrate
1 lb Sea scallops

Combine lime juice, tamari, and apple juice in a medium size bowl. Add
scallops; cover and refrigerate 1 hour, turning 2 or 3 times.
Meanwhile, soak bamboo skewers in water to prevent burning. Preheat
broiler. Thread scallops on skewers. Broil until scallops re opague,
basting with marinade.

Calories: 101 Protein: 15g Carbohydrates: 9g Fat: trace Sodium: 301mg
Cholesterol: 35mg

Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by
Carolyn Shaw 3-95 Submitted By CAROLYN SHAW On 03-17-95

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:44:32, 02 May 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)