On Sep 6, 11:30 am, Lynn from Fargo > wrote:

> 2 - What food have you eaten once that will never cross your lips
> again?

frozen spinach

On Sun 07 Sep 2008 01:42:57p, Omelet told us...

> In article 7>,
> Wayne Boatwright > wrote:
>
>> On Sun 07 Sep 2008 03:04:03a, Omelet told us...
>>
>> > I've not tried bitters... Other than being bitter, what do they taste
>> > like to you?
>>
>> Ah, you would find this interesting reading:
>>
>> http://cocktails.about.com/od/spirit...ut_bitters.htm
>>
>> There are numerous different bitters on the market. Most bitters are
>> used more for their aromatic qualities than taste, where often a few
>> drops or up to a teaspoon might be used. Most are herbal derivatives,
>> and while taken straight have a very bitter taste, in a cocktail or in
>> cooking, they simply add a flavor note that distinguishes the beverage
>> or food dish they're used in. The two best known brands are Angostura
>> and Peychaud, and each has its distinctive flavor. There are also
>> bitters that have a citrus base as well as herbal. There's nothing I
>> can really compare the taste to, except taken with only water or
>> seltzer, they have a rather medicinal taste, although this isn't
>> particularly true when mixed into a cocktail or a food recipe. I often
>> add a teaspoon or so of Angostura bitters to pumpkin pie filling. I
>> have a friend who doesn't drink alcoholic beverages, but does like to
>> drink bitters and seltzer on the rocks.
>>
>> HTH
>
> Thanks for this! I've added it to my files for later reference. :-)
> I'm always interested in new taste sensations...

You're welcome!

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/07(VII)/08(MMVIII)
*******************************************
Today is: Grandparent's Day
Countdown till Veteran's Day
9wks 1dys 4hrs 18mins
*******************************************
'You are but a memory. This is but a
dream.'

On Sun 07 Sep 2008 01:46:56p, Omelet told us...

> I still have a passion for the smell of cedar! One of these days I want
> to cedar line the closets. Plus it prevents moths.

Yes, it will prevent both moths and silverfish. Good stuff, cedar!

> I've read of similar issues with Ouzo. <g>

I've heard that, too. Oh well! :-)

> I generally tend to dilute anything that has a high proof!
> Plus, like you, I like mixed drinks, altho' I will sometimes sip whisky,
> brandy or tequila in small amounts from a snifter.

Only if something is above 100 proof do I feel compelled to dilute it with
something. I like a good sipping whisky, but also certain liqueurs like
Drambuie, B&B, both green and yellow Chartreuse, things like that.


>> I'm not sure I'd ahve the nerve to try that! :-)
>
> <eg>
>
> Been years for me, but it was good.
> I don't like the fact that it lasts 12 to 14 hours tho'.

Indeed! ;-)

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/07(VII)/08(MMVIII)
*******************************************
Today is: Grandparent's Day
Countdown till Veteran's Day
9wks 1dys 4hrs 18mins
*******************************************
'You are but a memory. This is but a
dream.'

"Lynn from Fargo" > wrote in message
...
>1 - What food do you regret never having tasted?
>
> 2 - What food have you eaten once that will never cross your lips
> again?
>
> Lynn in Fargo
> regrets the lack of truffles and regrets a single bite of caviar (pop!
> FISHY yuck!)

I can't think of anything I regret not having tasted, but I can tell you my
answer for #2: DUCK. I gag just thinking about it. I had it at a wedding
reception, and I spent the entire night throwing up in a most painful
manner. Never ever ever again will I eat duck. Nope. Na uh. No way.

kimberly
--
http://eating-sandiego.blogspot.com

blake wrote:

>>> Apparently I've nver had tood tequila either. The several times I've
>>> had tequila, it tasted like turpentine.
>>>
>>
>> So you've had turpentine? It wasn't "tood"?
>>
>
> you have to strain the turpentine through a slice of bread. no, wait,
> that's sterno.


It's also Aqua Velva, according to naval lore.

Bob

Jean B. > wrote:

> Victor Sack wrote:
> > Lynn from Fargo > wrote:
> >
> >> 1 - What food do you regret never having tasted?
> >
> > Mopane worms.
>
> Oh my. Now was that a "never" or an "ever"?

The former. I really wanted to taste them. Here is what looks like a
nice recipe. I posted it some years ago, in a similar thread.

Victor

From <http://www.bushveldonline.co.za/recipes/insects/insect1.htm>.

Succulent Mopane Worms - Mopaniewurms

The mopane worm is the larval stage of an emperor moth (Gonimbrasia
belina) and feeds predominantly on mopane trees which cover vast tracts
of land in the Northern Province. With a wingspan of up to 13,5 cm, the
adult mopane emperor is a magnificent and conspicuously large moth that
can cause consternation amongst the faint-hearted as it flaps around in
a batlike manner. The moth's lifespan is numbered in days and it must
not be distracted from its sole purpose in life - to find a mate. To
achieve this, the male is equipped with large, feathery antennae, with
which he can detect and trace to source over long distances, the
delicate perfume given off by a virgin female. Moths lay batches of
about 150 eggs on the trees in spring and after a few weeks the young
larvae emerge and begin to feed. When mature they are as thick as a
man's finger and about seven succulent centimetres long. Villagers
collect the protein-rich larvae by the sackful from mopane trees, remove
the intestines and either roast them or squash them flat and leave them
to dry. In this form they can be stored for months.

Ingredients:
Dried mopane worms
Tomato (sliced)
Onions (chopped)
butter
chilli sauce (to taste)
salt, pepper and garlic salt to taste

Method:
Soak mopane worms in water until soft. Fry onions in butter. Add rest of
ingredients and cook over slow heat until tender. Serve with putu pap
(see Caroline's recipe under BRAAI) and ice-cold mampoer (home-made
peach-brandy).

Morongwa's Putu Pap
Morongwa se poetoepap

Caroline Mohapi, a former head-matron at the Warmbaths Hospital, is
known as Morongwa, which means angel. One of her favourite recipes is
traditional putu pap.

Ingredients:
2 cups water
a pinch of salt
3-4 cups mealie-meal

Method:
Bring the water and salt to boil and add the mealie-meal. Reduce the
heat to normal. Put lid on. After 3-4 minutes, stir and replace lid.
Leave for more or less 10 minutes until it is well-cooked. Serve as a
side-dish with a braai or enjoy if for breakfast with fresh milk and
sugar.

On Sun 07 Sep 2008 09:18:43p, Nexis told us...

>
> "Lynn from Fargo" > wrote in message
> ...
>>1 - What food do you regret never having tasted?
>>
>> 2 - What food have you eaten once that will never cross your lips
>> again?
>>
>> Lynn in Fargo
>> regrets the lack of truffles and regrets a single bite of caviar (pop!
>> FISHY yuck!)
>
> I can't think of anything I regret not having tasted, but I can tell you
> my answer for #2: DUCK. I gag just thinking about it. I had it at a
> wedding reception, and I spent the entire night throwing up in a most
> painful manner. Never ever ever again will I eat duck. Nope. Na uh. No
> way.

That's too bad, because duck can be delectible if properly prepared. I
have only had one really badly prepared duck and it was inedible. If it
had been my first experience, I would never have ordered it again.
Ideally, the skin should be quite crisp and nicely glazed, often with a
fruit glaze. The meat should be succulent and moist. It should not be
greasy. The poorly prepared duck I was served was none of these things.

My favorites are the ubiquitous Duck a la Orange and Duck with Brandied
Cherries, although there are equally good savory/non sweet preparations.

I hope you'll give it another chance, and feel free to send it back to
kitchen if it isn't properly done.

--
Wayne Boatwright

*******************************************
Date: Sunday, 09(IX)/07(VII)/08(MMVIII)
*******************************************
Today is: Grandparent's Day
Countdown till Veteran's Day
9wks 1dys 1hrs 47mins
*******************************************
You can fly, but that cocoon has to go.
*******************************************

In article >,
Janet Wilder > wrote:

> Omelet wrote:
>
> > I've not tried Panko but HEB does sell them!
> > I need to fire up the deep fryer. The current batch of oil has some
> > bacon grease in it.
>
> I love fried shrimp with panko crust.

Deep fried?
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article >,
Janet Wilder > wrote:

> >> Most stuff I taste pretty well, but sweets are where the difficulty is.
> >>
> >> It's not such a terrible thing for one's waistline to only be able to
> >> appreciate the first bite of sweets <g>
> >
> > I didn't know about this... I'm so sorry!
> >
> > Try some Lindt's brand chocolate lindors or truffles.
> > They are not so waxy and might do better for you?
> >
> > Wal-mart usually carries them.
>
> Thanks. I remember Lindt's from before. They sell it at the duty free
> shops, IIRC.
>
> --
> Janet Wilder

Hope it helps... I don't know that I could handle losing my sense of
taste. Hopefully with time, you will heal. :-)

Lindt's has a better texture than some chocolates. Dove is ok, but IMHO
not quite as smooth.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article >,
Janet Wilder > wrote:

> Omelet wrote:
>
> >> Don't give all tequila a bad reputation because of one night.
> >>
> >>
> >> --
> >> Janet Wilder
> >
> > <lol> Tequila can be quite "disinhibiting"?
>
> I'm not gonna talk about it! :-)

<snicker> I understand. Trust me!
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article >,
Janet Wilder > wrote:

> DK wrote:
>
> >
> > I'm not a fan of tequila shots but a good margarita (rocks, no salt) on
> > a hot day hits the spot.
>
> I'm a fan of rocks, no salt, too. In Mexico some of the bartenders put
> stuffed green olives in the margaritas to add a little salty taste. I
> love it. I make my own margaritas with a few olives now, too.
>
> For the best margarita, don't use any kind of mix.

Yeah. Mom just used fresh lemon and/or lime. No mixes!

I have used some sugar free lemon kool-aid tho'. It has a slightly
bitter hint. If you are trying to save calories and prefer to use a
mix, it works.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article > ,
Dave Smith > wrote:

> Janet Wilder wrote:
> >
> > I'm a fan of rocks, no salt, too. In Mexico some of the bartenders put
> > stuffed green olives in the margaritas to add a little salty taste. I
> > love it. I make my own margaritas with a few olives now, too.
> >
> > For the best margarita, don't use any kind of mix.
>
> It's been a few years since I have had a Margarita. I had had a craving
> for them and came across a recipe for them in a Mexican cookbook. It had
> lime juice, sugar, ice cubes and egg white.... put them in a blender ,
> whizz it up and serve. Someone had given me a bottle of tequilla. So
> one hot, humid summer day I made up a batch and we drank it on the
> patio. They were so good and went down so well that I made another
> batch. That one went down equally well, so I made another batch. Forty
> five minutes later, the bottle was gone. We were ****ed.Having drunk so
> much in such a short time on a hot day, the hangover started right away.
> Drunk and heads aching. Maybe some day in a few years I may try
> another Margurita.

Vitamin B-12.

Take some before and after...

It really does help with hangovers! That and Milk Thistle.

Helps the liver to handle the toxins. <g>


Amazing isn't it how we voluntarily poison ourselves?
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article
>,
val189 > wrote:

> On Sep 6, 11:30 am, Lynn from Fargo > wrote:
>
> > 2 - What food have you eaten once that will never cross your lips
> > again?
>
> frozen spinach

Makes a good chip dip with garlic and sour cream.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article 7>,
Wayne Boatwright > wrote:

> On Sun 07 Sep 2008 01:46:56p, Omelet told us...
>
> > I still have a passion for the smell of cedar! One of these days I want
> > to cedar line the closets. Plus it prevents moths.
>
> Yes, it will prevent both moths and silverfish. Good stuff, cedar!

Ah! I'll have to add some to my book bins. Silverfish are a problem here.
They eat paper.

>
> > I've read of similar issues with Ouzo. <g>
>
> I've heard that, too. Oh well! :-)

;-D

>
> > I generally tend to dilute anything that has a high proof!
> > Plus, like you, I like mixed drinks, altho' I will sometimes sip whisky,
> > brandy or tequila in small amounts from a snifter.
>
> Only if something is above 100 proof do I feel compelled to dilute it with
> something. I like a good sipping whisky, but also certain liqueurs like
> Drambuie, B&B, both green and yellow Chartreuse, things like that.

Irish Mist... ;-d

>
>
> >> I'm not sure I'd ahve the nerve to try that! :-)
> >
> > <eg>
> >
> > Been years for me, but it was good.
> > I don't like the fact that it lasts 12 to 14 hours tho'.
>
> Indeed! ;-)

'shrooms only lasted 6 hours, and they didn't make me toss my cookies.
<g>
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article >,
"Nexis" > wrote:

> "Lynn from Fargo" > wrote in message
> ...
> >1 - What food do you regret never having tasted?
> >
> > 2 - What food have you eaten once that will never cross your lips
> > again?
> >
> > Lynn in Fargo
> > regrets the lack of truffles and regrets a single bite of caviar (pop!
> > FISHY yuck!)
>
> I can't think of anything I regret not having tasted, but I can tell you my
> answer for #2: DUCK. I gag just thinking about it. I had it at a wedding
> reception, and I spent the entire night throwing up in a most painful
> manner. Never ever ever again will I eat duck. Nope. Na uh. No way.
>
> kimberly


Oh damn... I feel for you on that one! There is no poultry meat better
than properly prepared duck! Someone must have been a shitty cook. :-(
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

kili wrote:

> 2. Food that won't ever cross my lips again?
> Any organ meat (liver, hearts, gizzards, etc.)

Is this because of your concerns about iron, or because you've tasted some
organ meats and didn't like them? I have to say that sweetbreads are
AWESOME. But if the reason you won't ever eat them is that you're not
ALLOWED to have them, then I'll say that they taste terrible: That way you
wouldn't feel bad about not being allowed to eat them.

Bob

Janet wrote:

> Don't give all tequila a bad reputation because of one night.

It isn't necessarily a voluntary thing. I had a terrible day after ingesting
peppermint schnapps once. To this day, I can't stand peppermint schnapps.

Sometimes you make an association which you KNOW is incorrect, but your body
reacts adversely anyway. In the late 1980s I got hepatitis from eating raw
seafood. Hepatitis has a fairly long incubation period, something like 90
days. When I started feeling nausea, the most recent meal I'd had had been
falafel: So even though my sickness had NOTHING to do with the falafel, I
still get queasy around it -- but raw seafood doesn't put me off at all.

Bob

cyber**** wrote:

> And high culture.

Speaking of culture, have they figured out what that infection on your
tongue is?

Bob

In article >,
"Bob Terwilliger" > wrote:

> kili wrote:
>
> > 2. Food that won't ever cross my lips again?
> > Any organ meat (liver, hearts, gizzards, etc.)
>
> Is this because of your concerns about iron, or because you've tasted some
> organ meats and didn't like them? I have to say that sweetbreads are
> AWESOME. But if the reason you won't ever eat them is that you're not
> ALLOWED to have them, then I'll say that they taste terrible: That way you
> wouldn't feel bad about not being allowed to eat them.
>
> Bob

They are not that high. Took some searching (googling is a challenge
somtimes) but I finally found the iron content:

http://www.nal.usda.gov/fnic/foodcom...st_nut_edit.pl

I love sweetbreads!
Especially grilled.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article >,
"Bob Terwilliger" > wrote:

> cyber**** wrote:
>
> > And high culture.
>
> Speaking of culture, have they figured out what that infection on your
> tongue is?
>
> Bob

Probably yeast.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

Bob Terwilliger wrote:
> kili wrote:
>
>> 2. Food that won't ever cross my lips again?
>> Any organ meat (liver, hearts, gizzards, etc.)
>
> Is this because of your concerns about iron, or because you've tasted
> some organ meats and didn't like them? I have to say that sweetbreads
> are AWESOME. But if the reason you won't ever eat them is that you're
> not ALLOWED to have them, then I'll say that they taste terrible:
> That way you wouldn't feel bad about not being allowed to eat them.
>
> Bob

1. They're nasty and 2. Yep, too much iron - but in this case, I don't
care! :~)

kili

Jean B. wrote:

> ChattyCathy wrote:
>> Victor Sack wrote:
>>
>>> Lynn from Fargo > wrote:
>>>
>>>> 1 - What food do you regret never having tasted?
>>> Mopane worms.
>>
>> They're OK. Big source of protein in Africa. Ones I had were soaked
>> to re-hydrate (because they are often sun-dried) then pan-fried in
>> buttah - and they tasted like... buttah. Some folks also eat them
>> with a tomato and onion 'gravy' which is served over 'pap' - similar
>> to grits/polenta (I think).
>>
>
> Wow! You and Victor. I can't say I have an urge to try them.
>

I think it's one of those 'depends where you live' things, Jean. Mopane
worms are a big source of protein to a lot of African folks, and we've
been eating them for ever, if ya know what I mean?

Dunno if you've ever heard of 'kapenta fish'? They are little fish (bit
like a fresh water sardine) that can be found in many parts of Africa.
Anyway, it's another source of 'cheap but nourishing food' - they dry
them in the sun and prepare them for meals in several ways. I don't
rave about them myself (they're OK), but many people love them. I did
some googling and found this site if you're interested:

http://www.cse2000.org/html/kapenta_fishing.html


--
Cheers
Chatty Cathy

There is no such thing as a little garlic. ~A. Baer

kilikini wrote:
> Omelet wrote:
>> In article >,
>> "kilikini" > wrote:
>
>>>>
>>>> How come you don't like Sausage? :-) It's just spiced meat. I know
>>>> you have to eat a low iron diet, but still. ;-d
>>>
>>> I've never liked sausage! Not even as a kid. Maybe it's the
>>> spices, I don't know. I tend to keep my food rather bland.
>>>
>>> kili
>>
>> Ok, I can understand that. I sometimes just want bland food too....
>> but you DO like garlic. <g>
>
> Ah, but it doesn't like me! I try to avoid garlic, too. My main
> seasonings are salt (and I was recently told by my doctor that I have
> to use table salt with Iodine instead of Kosher or sea salt), thyme,
> oregano, and basil.
> kili

You can buy sea salt with added iodine. I forget the brand but it comes in
a light blue box (round, like Morton's but no, it's not a Morton's product).

Jill

> On Sun, 7 Sep 2008 15:36:50 -0400, TFM® >
> wrote:
>
>>
>>
>> "kilikini" > wrote in message
>>>
>>> I do have Italian seasoning, but I rarely use it. Since I'm
>>> supposed to avoid meat anyway, I'm happy with what I eat. Beef,
>>> chicken & turkey are all off-limits. I can eat pork occasionally,
>>> but fish, veggies and fruit are my mainstays.
>>
>>
>> What kind of chicken was it you ate last night? Was it perhaps
>> Southern Fried by your southern Hubby?
>>
>> Mmmm.......perhaps...Satan?
>>
> None of us are getting out of this alive, so it's ok to "live it up"
> occasionally. There's more to life than just existing!


Yeah, but no point in eating something that will exacerbate an existing
illness, either.

Jill

Omelet wrote:
> I take one lb. of commercial breakfast sausage and mix it with either
> 2 lbs. of ground pork or 1 lb. each of ground pork and ground turkey
> or beef depending on my mood, then divide that 3 lbs. of meat into
> patties and freeze it.
>
That's not exactly "making sausage". You're mixing together pre-ground
stuff you bought at the grocery store. Sheldon would say you're mixing
fercocktah mystery meat with more mystery meat. LOL You want good sausage
you gotta grind your own. Or ask the butcher to do it

Jill

In article >,
"jmcquown" > wrote:

> > On Sun, 7 Sep 2008 15:36:50 -0400, TFM® >
> > wrote:
> >
> >>
> >>
> >> "kilikini" > wrote in message
> >>>
> >>> I do have Italian seasoning, but I rarely use it. Since I'm
> >>> supposed to avoid meat anyway, I'm happy with what I eat. Beef,
> >>> chicken & turkey are all off-limits. I can eat pork occasionally,
> >>> but fish, veggies and fruit are my mainstays.
> >>
> >>
> >> What kind of chicken was it you ate last night? Was it perhaps
> >> Southern Fried by your southern Hubby?
> >>
> >> Mmmm.......perhaps...Satan?
> >>
> > None of us are getting out of this alive, so it's ok to "live it up"
> > occasionally. There's more to life than just existing!
>
>
> Yeah, but no point in eating something that will exacerbate an existing
> illness, either.
>
> Jill

Good point.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

In article >,
"jmcquown" > wrote:

> Omelet wrote:
> > I take one lb. of commercial breakfast sausage and mix it with either
> > 2 lbs. of ground pork or 1 lb. each of ground pork and ground turkey
> > or beef depending on my mood, then divide that 3 lbs. of meat into
> > patties and freeze it.
> >
> That's not exactly "making sausage". You're mixing together pre-ground
> stuff you bought at the grocery store. Sheldon would say you're mixing
> fercocktah mystery meat with more mystery meat. LOL You want good sausage
> you gotta grind your own. Or ask the butcher to do it
>
> Jill

No argument there. <g> I'm just making an edible out of an otherwise
inedible babe. :-)

I happen to like their spice recipe and have not been able to duplicate
it. It's just too strongly flavored and WAY too high in salt. This cuts
it to 1/3rd.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

Janet Wilder wrote:
> Jean B. wrote:
>> Janet Wilder wrote:
>>> Jean B. wrote:
>>>
>>>> I had the worst fried calamari recently. The coating was limp.
>>>> Ugh. It will be a while before I order THAT again. (Unfortunately,
>>>> I was so busy chatting that I had not tried it when the waitress
>>>> almost immediately came over and asked how everything was. Now THAT
>>>> is something I would have sent back.)
>>>>
>>>
>>> They always seem to ask that just as your mouth has been stuffed with
>>> food and you can't do anything but nod. <g>
>>>
>> That too. At this same place the waitress came over to ask several
>> times--right when I had taken bites. :-( My daughter thinks they
>> have some kind of radar. I could have used some of those return
>> visits that night I got calamari though.
>>
>
> I think they learn how to do it at orientation. Have to ask my son, he
> used to wait tables and tend bar for extra cash.
>
One way to avoid lengthy conversation when busy--or just complaints!

--
Jean B.

Victor Sack wrote:
> Jean B. > wrote:
>
>> Victor Sack wrote:
>>> Lynn from Fargo > wrote:
>>>
>>>> 1 - What food do you regret never having tasted?
>>> Mopane worms.
>> Oh my. Now was that a "never" or an "ever"?
>
> The former. I really wanted to taste them. Here is what looks like a
> nice recipe. I posted it some years ago, in a similar thread.
>
> Victor
>
> From <http://www.bushveldonline.co.za/recipes/insects/insect1.htm>.
>
> Succulent Mopane Worms - Mopaniewurms
>
> The mopane worm is the larval stage of an emperor moth (Gonimbrasia
> belina) and feeds predominantly on mopane trees which cover vast tracts
> of land in the Northern Province. With a wingspan of up to 13,5 cm, the
> adult mopane emperor is a magnificent and conspicuously large moth that
> can cause consternation amongst the faint-hearted as it flaps around in
> a batlike manner. The moth's lifespan is numbered in days and it must
> not be distracted from its sole purpose in life - to find a mate. To
> achieve this, the male is equipped with large, feathery antennae, with
> which he can detect and trace to source over long distances, the
> delicate perfume given off by a virgin female. Moths lay batches of
> about 150 eggs on the trees in spring and after a few weeks the young
> larvae emerge and begin to feed. When mature they are as thick as a
> man's finger and about seven succulent centimetres long. Villagers
> collect the protein-rich larvae by the sackful from mopane trees, remove
> the intestines and either roast them or squash them flat and leave them
> to dry. In this form they can be stored for months.
>
> Ingredients:
> Dried mopane worms
> Tomato (sliced)
> Onions (chopped)
> butter
> chilli sauce (to taste)
> salt, pepper and garlic salt to taste
>
> Method:
> Soak mopane worms in water until soft. Fry onions in butter. Add rest of
> ingredients and cook over slow heat until tender. Serve with putu pap
> (see Caroline's recipe under BRAAI) and ice-cold mampoer (home-made
> peach-brandy).
>
> Morongwa's Putu Pap
> Morongwa se poetoepap
>
> Caroline Mohapi, a former head-matron at the Warmbaths Hospital, is
> known as Morongwa, which means angel. One of her favourite recipes is
> traditional putu pap.
>
> Ingredients:
> 2 cups water
> a pinch of salt
> 3-4 cups mealie-meal
>
> Method:
> Bring the water and salt to boil and add the mealie-meal. Reduce the
> heat to normal. Put lid on. After 3-4 minutes, stir and replace lid.
> Leave for more or less 10 minutes until it is well-cooked. Serve as a
> side-dish with a braai or enjoy if for breakfast with fresh milk and
> sugar.

I think I'd be happier eating first and being told second. That's
kind-of silly, given that many peoples eat insects, worms, and such.

--
Jean B.

Omelet wrote:
> In article >,
> Janet Wilder > wrote:
>
>>>> Most stuff I taste pretty well, but sweets are where the difficulty is.
>>>>
>>>> It's not such a terrible thing for one's waistline to only be able to
>>>> appreciate the first bite of sweets <g>
>>> I didn't know about this... I'm so sorry!
>>>
>>> Try some Lindt's brand chocolate lindors or truffles.
>>> They are not so waxy and might do better for you?
>>>
>>> Wal-mart usually carries them.
>> Thanks. I remember Lindt's from before. They sell it at the duty free
>> shops, IIRC.
>>
>> --
>> Janet Wilder
>
> Hope it helps... I don't know that I could handle losing my sense of
> taste. Hopefully with time, you will heal. :-)
>
> Lindt's has a better texture than some chocolates. Dove is ok, but IMHO
> not quite as smooth.

Really! There must be Lindt and Lindt then. I have had some very
waxy Lindt chocolate, and bars that I have had have consumed have
been reliably smooth--which is one reason why I like them.

--
Jean B.

Bob Terwilliger wrote:
> kili wrote:
>
>> 2. Food that won't ever cross my lips again?
>> Any organ meat (liver, hearts, gizzards, etc.)
>
> Is this because of your concerns about iron, or because you've tasted
> some organ meats and didn't like them? I have to say that sweetbreads
> are AWESOME. But if the reason you won't ever eat them is that you're
> not ALLOWED to have them, then I'll say that they taste terrible: That
> way you wouldn't feel bad about not being allowed to eat them.
>
> Bob

SWEETBREADS! Maybe I will have those again as a LC treat. I love
them.

--
Jean B.

Omelet wrote:
> In article >,
> "Bob Terwilliger" > wrote:
>
>> kili wrote:
>>
>>> 2. Food that won't ever cross my lips again?
>>> Any organ meat (liver, hearts, gizzards, etc.)
>> Is this because of your concerns about iron, or because you've tasted some
>> organ meats and didn't like them? I have to say that sweetbreads are
>> AWESOME. But if the reason you won't ever eat them is that you're not
>> ALLOWED to have them, then I'll say that they taste terrible: That way you
>> wouldn't feel bad about not being allowed to eat them.
>>
>> Bob
>
> They are not that high. Took some searching (googling is a challenge
> somtimes) but I finally found the iron content:
>
> http://www.nal.usda.gov/fnic/foodcom...st_nut_edit.pl
>
> I love sweetbreads!
> Especially grilled.

I prefer them in a cream sauce with a bit of white wine, and
mushrooms. Morels would be terrific with them. I really DON'T
like them fried.

--
Jean B.

jmcquown wrote:
> kilikini wrote:
>> Omelet wrote:
>>> In article >,
>>> "kilikini" > wrote:
>>
>>>>>
>>>>> How come you don't like Sausage? :-) It's just spiced meat. I
>>>>> know you have to eat a low iron diet, but still. ;-d
>>>>
>>>> I've never liked sausage! Not even as a kid. Maybe it's the
>>>> spices, I don't know. I tend to keep my food rather bland.
>>>>
>>>> kili
>>>
>>> Ok, I can understand that. I sometimes just want bland food too....
>>> but you DO like garlic. <g>
>>
>> Ah, but it doesn't like me! I try to avoid garlic, too. My main
>> seasonings are salt (and I was recently told by my doctor that I have
>> to use table salt with Iodine instead of Kosher or sea salt), thyme,
>> oregano, and basil.
>> kili
>
> You can buy sea salt with added iodine. I forget the brand but it
> comes in a light blue box (round, like Morton's but no, it's not a
> Morton's product).
> Jill

Oh! Thanks, Jill! I'll have to look for it.

kili

ChattyCathy wrote:
> Jean B. wrote:
>
>> ChattyCathy wrote:
>>> Victor Sack wrote:
>>>
>>>> Lynn from Fargo > wrote:
>>>>
>>>>> 1 - What food do you regret never having tasted?
>>>> Mopane worms.
>>> They're OK. Big source of protein in Africa. Ones I had were soaked
>>> to re-hydrate (because they are often sun-dried) then pan-fried in
>>> buttah - and they tasted like... buttah. Some folks also eat them
>>> with a tomato and onion 'gravy' which is served over 'pap' - similar
>>> to grits/polenta (I think).
>>>
>> Wow! You and Victor. I can't say I have an urge to try them.
>>
>
> I think it's one of those 'depends where you live' things, Jean. Mopane
> worms are a big source of protein to a lot of African folks, and we've
> been eating them for ever, if ya know what I mean?
>
> Dunno if you've ever heard of 'kapenta fish'? They are little fish (bit
> like a fresh water sardine) that can be found in many parts of Africa.
> Anyway, it's another source of 'cheap but nourishing food' - they dry
> them in the sun and prepare them for meals in several ways. I don't
> rave about them myself (they're OK), but many people love them. I did
> some googling and found this site if you're interested:
>
> http://www.cse2000.org/html/kapenta_fishing.html
>
>
Oh, I feel quite ethnocentric in my reaction, and I don't like
that. As I said to Victor this morning, I would like to eat them
and then be told what they are. :-)

Those fish don't seem offputting to me, but then I use shrimp
paste and fish sauce and various other Asian ingredients. Fish
and worms strike me differently (again a shameful reaction on my
part).

--
Jean B.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Bob Terwilliger" > wrote:
> >
> >> kili wrote:
> >>
> >>> 2. Food that won't ever cross my lips again?
> >>> Any organ meat (liver, hearts, gizzards, etc.)
> >> Is this because of your concerns about iron, or because you've tasted some
> >> organ meats and didn't like them? I have to say that sweetbreads are
> >> AWESOME. But if the reason you won't ever eat them is that you're not
> >> ALLOWED to have them, then I'll say that they taste terrible: That way you
> >> wouldn't feel bad about not being allowed to eat them.
> >>
> >> Bob
> >
> > They are not that high. Took some searching (googling is a challenge
> > somtimes) but I finally found the iron content:
> >
> > http://www.nal.usda.gov/fnic/foodcom...st_nut_edit.pl
> >
> > I love sweetbreads!
> > Especially grilled.
>
> I prefer them in a cream sauce with a bit of white wine, and
> mushrooms. Morels would be terrific with them. I really DON'T
> like them fried.

I've had them both ways... Boiled and made with a cream sauce, or
grilled.

I didn't say fried. ;-)
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

Jean B. wrote:


> Oh, I feel quite ethnocentric in my reaction, and I don't like
> that. As I said to Victor this morning, I would like to eat them
> and then be told what they are. :-)
>
> Those fish don't seem offputting to me, but then I use shrimp
> paste and fish sauce and various other Asian ingredients. Fish
> and worms strike me differently (again a shameful reaction on my
> part).
>

<g> But if you had grown up in Africa, you wouldn't find anything
unusual about folks eating Mopane worms I am sure, so I don't think
there is anything 'shameful' about your reaction; it's just something
that is not usually eaten where you live.

Take Balut for example, plenty of people love it - but it made me
queasy when I first heard about it - same thing, IMHO. And I sincerely
doubt I would eat it if it were offered to me either.
--
Cheers
Chatty Cathy

There is no such thing as a little garlic. ~A. Baer

kilikini wrote:
>
>> You can buy sea salt with added iodine. I forget the brand but it
>> comes in a light blue box (round, like Morton's but no, it's not a
>> Morton's product).
>> Jill
>
> Oh! Thanks, Jill! I'll have to look for it.

FWIW in Canada all salt sold as "table salt" is iodized.

Omelet wrote:

> In article >,
> "Jean B." > wrote:
>> I prefer them in a cream sauce with a bit of white wine, and
>> mushrooms. Morels would be terrific with them. I really DON'T
>> like them fried.
>
> I've had them both ways... Boiled and made with a cream sauce, or
> grilled.
>
> I didn't say fried. ;-)

I know you didn't. I was just reminded.... I do prefer
sweetbreads with a sauce, but then I have never had them grilled.

--
Jean B.

ChattyCathy wrote:
> Jean B. wrote:
>
>
>> Oh, I feel quite ethnocentric in my reaction, and I don't like
>> that. As I said to Victor this morning, I would like to eat them
>> and then be told what they are. :-)
>>
>> Those fish don't seem offputting to me, but then I use shrimp
>> paste and fish sauce and various other Asian ingredients. Fish
>> and worms strike me differently (again a shameful reaction on my
>> part).
>>
>
> <g> But if you had grown up in Africa, you wouldn't find anything
> unusual about folks eating Mopane worms I am sure, so I don't think
> there is anything 'shameful' about your reaction; it's just something
> that is not usually eaten where you live.
>
> Take Balut for example, plenty of people love it - but it made me
> queasy when I first heard about it - same thing, IMHO. And I sincerely
> doubt I would eat it if it were offered to me either.

Well, still... I feel I should be above that somehow--and also,
they might be a new taste treat!

--
Jean B.

In article >,
"Jean B." > wrote:

> Omelet wrote:
>
> > In article >,
> > "Jean B." > wrote:
> >> I prefer them in a cream sauce with a bit of white wine, and
> >> mushrooms. Morels would be terrific with them. I really DON'T
> >> like them fried.
> >
> > I've had them both ways... Boiled and made with a cream sauce, or
> > grilled.
> >
> > I didn't say fried. ;-)
>
> I know you didn't. I was just reminded.... I do prefer
> sweetbreads with a sauce, but then I have never had them grilled.

The smokey flavoring, if done properly, really is a good enhancement.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain