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

> 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!

I don't think I could get past the way a dead whole baby duck would
look. :-(
--
Peace! Om

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

Omelet wrote:
> 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.

Hmmm. But sweetbreads are so delicately flavored....

--
Jean B.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> 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!
>
> I don't think I could get past the way a dead whole baby duck would
> look. :-(

Yeah. I was actually still speaking of the worms.

--
Jean B.

Omelet wrote:
>
> Always a good thing to learn new foods!
> I recall my first encounter with Calf Fries at a party. <g>

Calf Fries?
--
Cheers
Chatty Cathy

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

On Mon 08 Sep 2008 11:21:34a, ChattyCathy told us...

> Omelet wrote:
>>
>> Always a good thing to learn new foods!
>> I recall my first encounter with Calf Fries at a party. <g>
>
> Calf Fries?

Testicles.

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 12hrs 14mins
*******************************************
Winning isn't everything - but losing
SUCKS!
*******************************************

Wayne Boatwright wrote:
>
> On Mon 08 Sep 2008 11:21:34a, ChattyCathy told us...
>
> > Omelet wrote:
> >>
> >> Always a good thing to learn new foods!
> >> I recall my first encounter with Calf Fries at a party. <g>
> >
> > Calf Fries?
>
> Testicles.


Also known as "mountain oysters" or even "prairie oysters" too. That's
one food regret I do not have - no way jose'!

Sky, who'll take the 'real' oyster in a shell from the ocean!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Dave Smith wrote:

> 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.

What a great story! DH and I spent a weekend many years ago searching
for the perfect margarita recipe. If we found it, we forgot it. :-)

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Omelet wrote:
> 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?

Yes.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Sky wrote:
> Wayne Boatwright wrote:
>>
>> On Mon 08 Sep 2008 11:21:34a, ChattyCathy told us...
>>
>>> Omelet wrote:
>>>>
>>>> Always a good thing to learn new foods!
>>>> I recall my first encounter with Calf Fries at a party. <g>
>>>
>>> Calf Fries?
>>
>> Testicles.
>
>
> Also known as "mountain oysters" or even "prairie oysters" too.
> That's one food regret I do not have - no way jose'!
>
> Sky, who'll take the 'real' oyster in a shell from the ocean!

I watched that show "Bizarre Foods" on the Travel Channel yesterday and they
focused on the unusual foods of Asia. Andrew Zimmern, the host, ate fried
Rooster balls on a stick. He got completely grossed out. LOL.

kili

On Mon 08 Sep 2008 01:31:49p, kilikini told us...

> Sky wrote:
>> Wayne Boatwright wrote:
>>>
>>> On Mon 08 Sep 2008 11:21:34a, ChattyCathy told us...
>>>
>>>> Omelet wrote:
>>>>>
>>>>> Always a good thing to learn new foods!
>>>>> I recall my first encounter with Calf Fries at a party. <g>
>>>>
>>>> Calf Fries?
>>>
>>> Testicles.
>>
>>
>> Also known as "mountain oysters" or even "prairie oysters" too.
>> That's one food regret I do not have - no way jose'!
>>
>> Sky, who'll take the 'real' oyster in a shell from the ocean!
>
> I watched that show "Bizarre Foods" on the Travel Channel yesterday and
> they focused on the unusual foods of Asia. Andrew Zimmern, the host,
> ate fried Rooster balls on a stick. He got completely grossed out.
> LOL.

I'd say he was entitled to! :-) Sounds disgusting.

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 10hrs 27mins
*******************************************
Ignorance can be cured. Stupid is forever.
*******************************************

Dave Smith wrote:
> 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.
>

Can you guys taste iodine in salt? Either as an ingredient in food or
cooking water, or just by dipping your finger in it and tasting it? I
can't. But evidently my 13 year-old son can. I made some pasta for him
the other day and used regular old Morton's Iodized salt in the cooking
water instead of the non-iodized kosher salt he usually uses. After the
first bite he asked if we were out of kosher salt (he eats his pasta
with butter and salt only).

On Sep 6, 11:30*am, Lynn from Fargo > wrote:
> 1 - What food do you regret never having tasted?
Camel

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

Boiled Okra

John Kane Kingston ON Canada

On Mon 08 Sep 2008 02:04:37p, Kathleen told us...

> Dave Smith wrote:
>> 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.
>>
>
> Can you guys taste iodine in salt? Either as an ingredient in food or
> cooking water, or just by dipping your finger in it and tasting it? I
> can't. But evidently my 13 year-old son can. I made some pasta for him
> the other day and used regular old Morton's Iodized salt in the cooking
> water instead of the non-iodized kosher salt he usually uses. After the
> first bite he asked if we were out of kosher salt (he eats his pasta
> with butter and salt only).

I sometimes notice it and sometimes not. When I most often notice it is
when boiling potatoes, but not so much with pasta. I use about the same
amount of salt for both.

Eating pasta with butter and salt only would likely make it more evident.



--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 9hrs 48mins
*******************************************
Why get even, when you can get odd?
*******************************************

On Sep 7, 1:07*pm, blake murphy > wrote:
> On Sun, 07 Sep 2008 14:30:20 GMT, Wayne Boatwright wrote:
>
> > I think regular gin is something you either love or hate. *I have always
> > liked the taste. *Although brands vary widely in both quality and taste,
> > the dominant flavor in most any gin is juniper, and I love juniper. *I
> > often cook with juniper berries. *I usually add them, crushed well, to
> > sauerkraut, and to pork roasts or roast duck.
>
> just out of curiosity, wayne, where do you find juniper berries? *i don't
> think i've ever seen them, but then i've never looked.

Any fairly rocky bit of waste land? They are decorative plants here
but also weeds ( if a bush can be a weed).

John Kane Kingston ON Canada

On Sun, 07 Sep 2008 17:10:15 GMT, Wayne Boatwright wrote:

> On Sun 07 Sep 2008 10:07:20a, blake murphy told us...
>
>> On Sun, 07 Sep 2008 14:30:20 GMT, Wayne Boatwright wrote:
>>>
>>> I think regular gin is something you either love or hate. I have always
>>> liked the taste. Although brands vary widely in both quality and taste,
>>> the dominant flavor in most any gin is juniper, and I love juniper. I
>>> often cook with juniper berries. I usually add them, crushed well, to
>>> sauerkraut, and to pork roasts or roast duck.
>>>
>>
>> just out of curiosity, wayne, where do you find juniper berries? i don't
>> think i've ever seen them, but then i've never looked.
>>
>> your pal,
>> blake
>>
>
> Spice Islands brand has them, as does Penzey's.

that makes sense. thanks.

your pal,
blake

Wayne Boatwright wrote:
> On Mon 08 Sep 2008 02:04:37p, Kathleen told us...
>
>
>>Dave Smith wrote:
>>
>>>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.
>>>
>>
>>Can you guys taste iodine in salt? Either as an ingredient in food or
>>cooking water, or just by dipping your finger in it and tasting it? I
>>can't. But evidently my 13 year-old son can. I made some pasta for him
>>the other day and used regular old Morton's Iodized salt in the cooking
>>water instead of the non-iodized kosher salt he usually uses. After the
>>first bite he asked if we were out of kosher salt (he eats his pasta
>>with butter and salt only).
>
>
> I sometimes notice it and sometimes not. When I most often notice it is
> when boiling potatoes, but not so much with pasta. I use about the same
> amount of salt for both.
>
> Eating pasta with butter and salt only would likely make it more evident.

The salt he adds with the butter is coarse, non-iodized sea salt from a
grinder. What he's tasting can only be coming from the cooking water.

On Sun, 07 Sep 2008 19:57:59 +0200, ChattyCathy wrote:

> blake murphy wrote:
>
>> On Sat, 06 Sep 2008 19:39:28 -0400, DK wrote:
>>
>>> Wayne Boatwright 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"?
>>>
>>> -dk
>>
>> you have to strain the turpentine through a slice of bread. no, wait,
>> that's sterno.
>
> Heh. You got me googling again. Good grief.

just trying to elevate the tone around here a little bit.

your pal,
blake

On Sun, 07 Sep 2008 10:39:56 -0700, sf wrote:

> On Sun, 07 Sep 2008 17:35:15 GMT, blake murphy
> > wrote:
>
>>On Sat, 06 Sep 2008 19:08:34 -0400, Stan Horwitz wrote:
>>
>>> A friend and I had pho a few weeks ago at a Vietnamese restaurant in
>>> Philadelphia's China Town area. This was a first for both of us. It was
>>> okay, but I wouldn't go out of my way to eat any more of it.
>>
>>you could have pretended the sriracha on the table was ketchup. not heinz,
>>but still.
>>
> I'm not enamored with sriracha either. Ketchup would have more
> flavor.

the ketchup in your neighborhood must be considerably different from mine.

your pal,
blake

blake murphy wrote:

> On Sun, 07 Sep 2008 19:57:59 +0200, ChattyCathy wrote:
>
>> blake murphy wrote:
>>
>>> On Sat, 06 Sep 2008 19:39:28 -0400, DK wrote:
>>>
>>>> Wayne Boatwright 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"?
>>>>
>>>> -dk
>>>
>>> you have to strain the turpentine through a slice of bread. no, wait,
>>> that's sterno.
>>
>> Heh. You got me googling again. Good grief.
>
> just trying to elevate the tone around here a little bit.

Don't elevate it too much or we older folks won't be able to hear it.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

blake murphy wrote:

> On Sun, 07 Sep 2008 10:39:56 -0700, sf wrote:
>
>> On Sun, 07 Sep 2008 17:35:15 GMT, blake murphy
>> > wrote:
>>
>>>On Sat, 06 Sep 2008 19:08:34 -0400, Stan Horwitz wrote:
>>>
>>>> A friend and I had pho a few weeks ago at a Vietnamese restaurant in
>>>> Philadelphia's China Town area. This was a first for both of us. It was
>>>> okay, but I wouldn't go out of my way to eat any more of it.
>>>
>>>you could have pretended the sriracha on the table was ketchup. not heinz,
>>>but still.
>>>
>> I'm not enamored with sriracha either. Ketchup would have more
>> flavor.
>
> the ketchup in your neighborhood must be considerably different from mine.

Or the Sriracha.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

On Sun, 7 Sep 2008 15:37:14 -0400, kilikini wrote:

> Janet Wilder wrote:
>> Omelet wrote:
>>>
>>> Granted, I cut these into rings, but I could have cut them lengthwise
>>> into steaks.
>>
>> So that's where the steaks come from! Thanks.
>>
>> The Asian markets here mostly cater to the small Filipino population.
>> They don't have much frozen stuff and no fresh stuff at all. It's
>> mostly canned and packaged things. I get my panko bread crumbs there
>> and dried vegetation for Chinese cooking. My HEB has fresh Asian-type
>> veggies like bok choy, nappa cabbage, eggplant
>
> Yep, that's how I do them too, Om. I get my squid at the Asian market,
> clean out the cartilege that they didn't fully get out, batter them in panko
> and fry them. Delicious!
>
> http://i34.tinypic.com/23qxy8m.jpg
>
> http://i37.tinypic.com/20zv6ys.jpg
>
> kili

they look really good, kili.

your pal,
blake

On Sun, 07 Sep 2008 21:26:43 -0400, 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.

musta been the egg white.

your pal,
blake

Stan Horwitz wrote:
> In article <NICwk.677$sq3.193@trnddc07>,
> "James Silverton" > wrote:
>
>> kilikini wrote on Sat, 6 Sep 2008 16:57:46 -0400:
>>
>>> Lynn from Fargo wrote:
>>>> 1 - What food do you regret never having tasted?
>>>>
>>>> 2 - What food have you eaten once that will never cross your lips
>>>> again?
>>>>
>>> This is a really interesting question, Lynn, and one that has some
>>> excellent answers from the group!
>>> 1. Food I regret never having tasted?
>>> Pho. Can you believe I've never had Pho?
>> Where do you live? It's remarkable how many Pho places there are within
>> 5 miles of my house. I prefer Pho Ga made with chicken white meat.
>
> A friend and I had pho a few weeks ago at a Vietnamese restaurant in
> Philadelphia's China Town area. This was a first for both of us. It was
> okay, but I wouldn't go out of my way to eat any more of it.

If you are open to trying again I think you will do better in south
Philly. There are two large Vietnamese shopping plazas on Washington
Ave. with at least 3 good pho shops.

Kathleen wrote:
> Dave Smith wrote:
>> 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.
>>
>
> Can you guys taste iodine in salt? Either as an ingredient in food or
> cooking water, or just by dipping your finger in it and tasting it? I
> can't. But evidently my 13 year-old son can. I made some pasta for
> him the other day and used regular old Morton's Iodized salt in the
> cooking water instead of the non-iodized kosher salt he usually uses.
> After the first bite he asked if we were out of kosher salt (he eats
> his pasta with butter and salt only).

I can't taste the difference, but apparently, I'm low in iodine and it's
affecting my hormones. Who knew?

kili

John Kane wrote:
> On Sep 6, 11:30 am, Lynn from Fargo > wrote:
>> 1 - What food do you regret never having tasted?
> Camel
>
>>
>> 2 - What food have you eaten once that will never cross your lips
>> again?
>>
>
> Boiled Okra
>
> John Kane Kingston ON Canada

ANY kind of okra! Slimy, stringy, snotty stuff. Yikes!

kili <----- shuddering

blake murphy wrote:
> On Sun, 7 Sep 2008 15:37:14 -0400, kilikini wrote:
>
>> Janet Wilder wrote:
>>> Omelet wrote:
>>>>
>>>> Granted, I cut these into rings, but I could have cut them
>>>> lengthwise into steaks.
>>>
>>> So that's where the steaks come from! Thanks.
>>>
>>> The Asian markets here mostly cater to the small Filipino
>>> population. They don't have much frozen stuff and no fresh stuff at
>>> all. It's mostly canned and packaged things. I get my panko bread
>>> crumbs there and dried vegetation for Chinese cooking. My HEB has
>>> fresh Asian-type veggies like bok choy, nappa cabbage, eggplant
>>
>> Yep, that's how I do them too, Om. I get my squid at the Asian
>> market, clean out the cartilege that they didn't fully get out,
>> batter them in panko and fry them. Delicious!
>>
>> http://i34.tinypic.com/23qxy8m.jpg
>>
>> http://i37.tinypic.com/20zv6ys.jpg
>>
>> kili
>
> they look really good, kili.
>
> your pal,
> blake

And they were, but now my husband insists on leaving the house if I want to
make it. He has no problems eating it, but he can't stand the smell before
they're cooked. LOL.

kili

Kathleen wrote:

>> FWIW in Canada all salt sold as "table salt" is iodized.
>>
>
> Can you guys taste iodine in salt? Either as an ingredient in food or
> cooking water, or just by dipping your finger in it and tasting it? I
> can't. But evidently my 13 year-old son can.

I can't taste it. The biggest problem is for people who keep tropical
fish because you can't use iodized salt for them.

My wacko former health food freak sister in law always used to insist on
using sea salt ..... because it was saltier. But then my niece developed
a goiter. She has been using regular (iodozed) table salt ever since.


> I made some pasta for him
> the other day and used regular old Morton's Iodized salt in the cooking
> water instead of the non-iodized kosher salt he usually uses. After the
> first bite he asked if we were out of kosher salt (he eats his pasta
> with butter and salt only)

Salted butter?

Dave Smith wrote:

> Kathleen wrote:
>
>>> FWIW in Canada all salt sold as "table salt" is iodized.
>>>
>>
>> Can you guys taste iodine in salt? Either as an ingredient in food or
>> cooking water, or just by dipping your finger in it and tasting it? I
>> can't. But evidently my 13 year-old son can.
>
>
> I can't taste it. The biggest problem is for people who keep tropical
> fish because you can't use iodized salt for them.
>
> My wacko former health food freak sister in law always used to insist on
> using sea salt ..... because it was saltier. But then my niece developed
> a goiter. She has been using regular (iodozed) table salt ever since.

Yikes. We eat enough seafood and shellfish that it's really not an issue.


>> I made some pasta for him the other day and used regular old Morton's
>> Iodized salt in the cooking water instead of the non-iodized kosher
>> salt he usually uses. After the first bite he asked if we were out of
>> kosher salt (he eats his pasta with butter and salt only)
>
>
> Salted butter?
>

Yeah. And even so.

When i've got a big pot of salted water at a rolling boil I *think* I
can kind of smell the difference between plain kosher salt and iodized
table salt if i get my face down close to the steam. But as far as
tasting the difference in a plate of cooked, buttered, sea-salted pasta.
Nuh uh.

On Mon 08 Sep 2008 02:22:03p, Kathleen told us...

> Wayne Boatwright wrote:
>> On Mon 08 Sep 2008 02:04:37p, Kathleen told us...
>>
>>
>>>Dave Smith wrote:
>>>
>>>>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.
>>>>
>>>
>>>Can you guys taste iodine in salt? Either as an ingredient in food or
>>>cooking water, or just by dipping your finger in it and tasting it? I
>>>can't. But evidently my 13 year-old son can. I made some pasta for him
>>>the other day and used regular old Morton's Iodized salt in the cooking
>>>water instead of the non-iodized kosher salt he usually uses. After the
>>>first bite he asked if we were out of kosher salt (he eats his pasta
>>>with butter and salt only).
>>
>>
>> I sometimes notice it and sometimes not. When I most often notice it is
>> when boiling potatoes, but not so much with pasta. I use about the same
>> amount of salt for both.
>>
>> Eating pasta with butter and salt only would likely make it more
evident.
>
> The salt he adds with the butter is coarse, non-iodized sea salt from a
> grinder. What he's tasting can only be coming from the cooking water.
>
>

Yes, probably, but pasta absorbs enough water in the cooking process to
have a flavor from the cooking liquid. Think cooking pasta in a broth, for
example.

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 6hrs 42mins
*******************************************
'A man's wealth is measured by what he
doesn't need.' - H. D. Thoreau
*******************************************

On Mon 08 Sep 2008 02:20:42p, blake murphy told us...

> On Sun, 07 Sep 2008 17:10:15 GMT, Wayne Boatwright wrote:
>
>> On Sun 07 Sep 2008 10:07:20a, blake murphy told us...
>>
>>> On Sun, 07 Sep 2008 14:30:20 GMT, Wayne Boatwright wrote:
>>>>
>>>> I think regular gin is something you either love or hate. I have
>>>> always liked the taste. Although brands vary widely in both quality
>>>> and taste, the dominant flavor in most any gin is juniper, and I love
>>>> juniper. I often cook with juniper berries. I usually add them,
>>>> crushed well, to sauerkraut, and to pork roasts or roast duck.
>>>>
>>>
>>> just out of curiosity, wayne, where do you find juniper berries? i
>>> don't think i've ever seen them, but then i've never looked.
>>>
>>> your pal,
>>> blake
>>>
>>
>> Spice Islands brand has them, as does Penzey's.
>
> that makes sense. thanks.
>
> your pal,
> blake
>

You're welcome!

--
Wayne Boatwright

*******************************************
Date: Monday, 09(IX)/08(VIII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 6hrs 41mins
*******************************************
If you believe in telekinesis, raise
my hand.
*******************************************

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

> Omelet wrote:
> > 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.
>
> Hmmm. But sweetbreads are so delicately flavored....

True, which is why I just grill them, not really smoke/BBQ them. :-)
--
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 >,
ChattyCathy > wrote:

> Omelet wrote:
> >
> > Always a good thing to learn new foods!
> > I recall my first encounter with Calf Fries at a party. <g>
>
> Calf Fries?

Breaded and deep fried calf testicles.
--
Peace! Om

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

On Mon, 08 Sep 2008 21:26:52 GMT, blake murphy
> wrote:

>On Sun, 07 Sep 2008 10:39:56 -0700, sf wrote:
>
>> On Sun, 07 Sep 2008 17:35:15 GMT, blake murphy
>> > wrote:
>>
>>>On Sat, 06 Sep 2008 19:08:34 -0400, Stan Horwitz wrote:
>>>
>>>> A friend and I had pho a few weeks ago at a Vietnamese restaurant in
>>>> Philadelphia's China Town area. This was a first for both of us. It was
>>>> okay, but I wouldn't go out of my way to eat any more of it.
>>>
>>>you could have pretended the sriracha on the table was ketchup. not heinz,
>>>but still.
>>>
>> I'm not enamored with sriracha either. Ketchup would have more
>> flavor.
>
>the ketchup in your neighborhood must be considerably different from mine.
>
I'm not factoring in heat (which sricacha doesn't have much of), I'm
factoring flavor... which sricacha doesn't have much (any) of. The
only thing they have in common is color. Even that isn't the same
shade.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

On Mon, 08 Sep 2008 14:34:13 -0700, Blinky the Shark
> wrote:

>blake murphy wrote:
>
>> On Sun, 07 Sep 2008 10:39:56 -0700, sf wrote:
>>
>>> On Sun, 07 Sep 2008 17:35:15 GMT, blake murphy
>>> > wrote:
>>>
>>>>On Sat, 06 Sep 2008 19:08:34 -0400, Stan Horwitz wrote:
>>>>
>>>>> A friend and I had pho a few weeks ago at a Vietnamese restaurant in
>>>>> Philadelphia's China Town area. This was a first for both of us. It was
>>>>> okay, but I wouldn't go out of my way to eat any more of it.
>>>>
>>>>you could have pretended the sriracha on the table was ketchup. not heinz,
>>>>but still.
>>>>
>>> I'm not enamored with sriracha either. Ketchup would have more
>>> flavor.
>>
>> the ketchup in your neighborhood must be considerably different from mine.
>
>Or the Sriracha.

I'm beginning to think you two are a couple of heat wimps who can't
taste the finer points of decent ketchup.

:/


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

sf wrote:
> On Mon, 8 Sep 2008 08:06:03 -0400, "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.
>>
> But she did and I think she enjoyed every bite.

Not really. I think it took me about an hour to eat the thigh. I just
picked at it. I'm really not a chicken fan.

kili

On Mon, 08 Sep 2008 03:47:31 -0500, Omelet >
wrote:

>I love sweetbreads!
>Especially grilled.

Ha! Inquiring mind wants to know: Peeled or not? Sliced or whole?
Oiled, or other condiments? Very hot grill, or medium, or low?
Grilling time? Can the grilling take place under the oven grill?

Nathalie in Switzerland

In article >,
Nathalie Chiva > wrote:

> On Mon, 08 Sep 2008 03:47:31 -0500, Omelet >
> wrote:
>
> >I love sweetbreads!
> >Especially grilled.
>
> Ha! Inquiring mind wants to know: Peeled or not? Sliced or whole?
> Oiled, or other condiments? Very hot grill, or medium, or low?
> Grilling time? Can the grilling take place under the oven grill?
>
> Nathalie in Switzerland

Oh boy, ok. ;-)

I've grilled them indoors using my electric grill (foreman type) which
works ok, but grilled over mesquite coals has a better flavor imho.

Just plain, no marinade, or lightly marinated with just a little soy
sauce and sprinkled salt free lemon pepper (dried lemon peel and black
pepper).

Depends on my mood.

And yes, grilled whole, not sliced.

Afterwards, slice and salt to taste.

Time?

Once they are done thru and no longer wiggle. Unfortunately, the
sweetbreads I get vary in size so cooking time is going to be variable.
:-(

Medium grill, coals if you are grilling outdoors.

I do lightly olive oil too anything I put on the outdoor wood grill to
keep it from sticking, and brush the grates with oil too.
--
Peace! Om

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

On Mon, 08 Sep 2008 20:58:24 -0500, Omelet wrote:

> In article >,
> ChattyCathy > wrote:
>
>> Omelet wrote:
>> >
>> > Always a good thing to learn new foods! I recall my first encounter
>> > with Calf Fries at a party. <g>
>>
>> Calf Fries?
>
> Breaded and deep fried calf testicles.

This sunday morning the breakfast society in our French village had lamb
testicles. Very tasty, especially the local wine.

--
Groet, salut, Wim.

"Bob Terwilliger" schrieb:
> Michael replied to Lin:
>
>>> Both light and dark, though the Alba truffles were quite nice in a
>>> Pumpkin Gnocchi we had.
>>
>> See ? That's the first error. Never cook truffles. Grate them on the
>> finished dish.
>
> They were sliced on top of the gnocchi, not cooked.
Thank glod ! I was shocked because she wrote "in", not "on".

> I liked them, and it was
> a good thing, because the aroma lingered and lingered on the palate for
> about five minutes.
>
Yep, that are truffles ;-)

> Truffle oil doesn't even come close to the real thing. That's why that
> bottle of truffle oil Lin mentioned is still in the pantry, there's
> virtually no truffle flavor or aroma in it.
>
Then you were fleeced (I hope it wasn't too expensive).
Real truffle oil isn't the real thing, but very good, too.

Cheers,

Michael Kuettner

John Kane wrote:
> On Sep 6, 11:30 am, Lynn from Fargo > wrote:
>> 1 - What food do you regret never having tasted?
> Camel
>
>> 2 - What food have you eaten once that will never cross your lips
>> again?
>>
>
> Boiled Okra
>
> John Kane Kingston ON Canada

Hmmm. I don't recall ever reading any reports on camel meat. Are
you just curious, or have you heard/read it is good?

--
Jean B.