On Thursday, November 28, 2019 at 10:33:22 PM UTC-5, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> > On Thursday, November 28, 2019 at 9:45:00 AM UTC-10, Cindy Hamilton wrote:
> >> On Thursday, November 28, 2019 at 2:15:15 PM UTC-5, dsi1 wrote:
> >> > On Thursday, November 28, 2019 at 1:47:57 AM UTC-10, Cindy Hamilton
> >> > wrote:
> >> > >
> >> > > If you can't taste the difference between the olive and the pimiento,
> >> > > your taste buds are not very sensitive.
> >> > >
> >> > > Cindy Hamilton
> >> >
> >> > Where did you get that notion? Try to work on your focus. It sucks. The
> >> > material inserted into the olive was not a pimiento. It was a red,
> >> > gel-like substance. I can taste a pimiento just fine.
> >>
> >> Then you need to buy a better grade of green olive:
> >>
> >> <https://www.mentalfloss.com/article/54749/what-are-pimentos-and-how-do-they-get-inside-olives>
> >>
> >> Cindy Hamilton
> >
> > I don't need to buy anything. I had this at a party. I have a nasty habit
> > of analyzing my food. What I need to do is be a better guest. Are you
> > thinking that a better grade of green olive is going to improve anybody's
> > life? That's just goofy.
>
> ---
>
> She needs to read her own article. It says that now it is mashed up pimentos
> in gelatin. I don't think you can get them with pure pimento now at any
> price. We had this discussion here some time ago. Some are cut in strips to
> appear to be the real thing but many are made into balls or ovals.

She read her own article. I said they were "chopped, pressed, and formed" in
a post that dsi1 conveniently snipped.

Cindy Hamilton