To: Ruth Haffly
Subj: 181 more overflow

I've had all kinds of chips, good and bad ...
notably both rancid and salty from Miss Vickie's shortly after
that company was taken over by I think Weller told me
Frito-Lay.

Yeah, It was FL. In the beginning Miss Vickie only made one flavour
and the ingredients were just potatoes, peanut oil and sea salt,
fried in batches kettle style. But FL uses generic vegetable oil, preservatives, other additives and a host of artificial flavours.
They drove the brand down to mediocre but not terrible levels. They

I was beyond underwhelmed, with my estimation of it well
into the terrible range, but I had it with a Quizno's
sandwich (my only one ever), which might have affected my
impression.

are still trading profitably on the name though as the Vickie's
brand is twice as expensive as regular FL and triple Loblaws No
Name, and yet people still buy them.

Boys and girls, can you say Starbuck's? I knew you could.

To: Nancy Backus
Subj: 184 picnic day

Our keen interest is not gluttony but a spirit of high adventure.

We'd like to think so. A Weller line?

I stole it from Modern Drunkard Magazine ... https://drunkard.com/i-drink-the-world-the-charles-h-baker-jr-story/

Most interesting. I've seen the Modern Drunkard Website but
had not taken particular notice of Mr. Baker, wno drankanddrank,
married a heiress, drankanddrankanddrank, traveled the world,
and drank until he shuffled off this mortal coil at 92. Quite
a way to live, and I'd aspire to that if I aspired to anything.

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

And that one was from the original chowhounds message board, before
it went commercial.

There was a reason chow.com lost its spot in my
favorites list decades ago.

To: Jim Weller
Subj: 185 yeast

yeast

does contain a lot of protein including all nine of the
essential amino acids.

Of course, eating enough yeast to get one's protein
would make you into a brewery and gas factory.

Balancing your aminos appears to be an overrated pastime,
and micromanaging them in a normal diet has been shown to
be kind of silly.

It's also slam dunk easy. As I almost always have bread, pasta or
rice at every meal, any meal with pulses in it is automatically

It's not just that. You actually don't need a complete
protein every day, just make up any deficits fairly
often. And foods that are supposed to lack one or another
of the aminos generally have nonzero quantities anyhow.

loaded with complete protein. Having said that I rarely have a
completely meatless meal as I prefer my pulse dishes to be flavoured
with at least a little animal flesh, fat and/or broth.

A meal without animal protein is like a year without
something, er, sunshine.

Lavender Blossom Fizz

None for me thanks. I absolutely abhor the smell and taste of
lavender!

I find lavender and rosemary in the same flavor family
(others perceive rosemary as like pine needles) and take
them in small doses only.

Last of the Indian sweets recipes:
Title: Sago And Vermicelli Kheer (Pudding)

Kind of interesting - the sabudana and sev together might
make a cool contrast, sort of like noughts and crosses or
baseballs and bats. Kheer of various kinds is probably my
favorite Indian dessert.

... Culantro Is Even More Cilantro-y Than Cilantro

I thought it was called that it smelled more like bottom.

Quick Glazed Carrot Halwa (Gajar Halwa)
categories: Indian, dessert, dairy
servings: 12 to 16

3/4 lb sweet butter
3/4 c whole milk ricotta cheese
3/4 c nonfat dry milk powder
1/2 c blanched slivered almonds
2 Tb chopped pistachios
6 c packed shredded or grated carrots (2 1/3 lb)
9 Tb sugar
1 1/2 ts ground cardamom

Melt 1 stick of the butter in a skillet. Mix in the ricotta
and dry milk and cook over med-high heat to a thick paste,
about 15 min, stirring constantly. Transfer the mixture to a
small plate and set aside.

Wipe the skillet clean and add 2 Tb butter along with the
almonds. Cook over med-high heat until the almonds color,
about 2 min, turning and tossing constantly. Drain on
paper towels and set aside for garnish. Add the pistachios
to the same skillet and cook until they become crisp, about
1 min. Drain the pistachios on paper towels and set aside
separately.

Wipe the skillet clean and add 1 stick butter and melt over
med-high heat. Add carrots and stir-fry until they are coated
with butter. Reduce heat to med-low, cover, and cook 8 min
or until the carrots are cooked but not mushy. Add sugar and
cardamom and cook until the carrots are glazed, about 5 min,
stirring constantly.

Blend in the ricotta paste and continue cooking and adding
the remaining butter in small portions, until the halwa
looks thick and glazed, 12 to 15 min. Turn off the heat and
stir in the pistachios. The halwa can be made ahead and
kept refrigerated for up to 1 week.

To serve: Heat the halwa and put on an attractive serving
dish and pat it down with a metal spatula. Garnish the
halwa with almonds. The halwa has the consistency of a
thick, moist pudding.

Julie Sahni
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