Horseradish
 

In article ,
Emery Davis wrote:
On Thu, 12 Jun 2014 14:41:10 +0100, Spider wrote:

Thanks for the warning, David. I'll have to try and cut down on any
salt,
but it won't be easy.

Unless you have high sodium, you don't need to worry about it. That
should show up in standard blood tests, so your GP would tell you to
watch the salt...

And, if you have naturally low (and perhaps high) sodium, you will
repeatedly have to tell the quacks that it is normal for you. And,
for at least the first few times, they won't listen :-(


Regards,
Nick Maclaren.

Horseradish
 

On 12/06/2014 15:03, Sacha wrote:
On 2014-06-12 13:55:43 +0000, Spider said:

On 11/06/2014 23:44, Sacha wrote:
On 2014-06-11 18:13:48 +0000, Spider said:

On 11/06/2014 09:34, sacha wrote:
snip

Try a tiny dab of salt on melon. It brings the flavour out
wonderfully.



Goodness! I've never heard that, Sacha. I shall do it, albeit
nervously, next time I have melon. I'll report back.

My (former) Italian mil put me onto that. Like you, I was taken aback
having known only the English habit of using a bit of powdered ginger
which, to my tastebuds, does good, ripe, juicy melon no favours at all.
I was just amazed at how good it was and now do it always.



I've not even had ginger with melon until fairly recently (in a
restaurant). My mother used to serve it with a light sprinkle of
sugar, but RG and I eat it au naturel. Not very adventurous.

If they're really ripe and juicy, why not? I like salt and have to ask
Ray not to put too much onto his food because he loves it. All my
cajoling falls on (very) deaf ears most of the time!




The opposite occurs in our house. RG doesn't like salt, whereas I
sprinkle it in/on most things. I do check flavours first, rather than
scatter it willy nilly, but I've grown up with rather savoury foods, so
tend to crave it. It's surprising how deaf my ears can be at times! :~).

--
Spider.
On high ground in SE London
gardening on heavy clay

Horseradish
 

On 12/06/2014 16:13, Emery Davis wrote:
On Thu, 12 Jun 2014 14:41:10 +0100, Spider wrote:

Thanks for the warning, David. I'll have to try and cut down on any
salt,
but it won't be easy.

Unless you have high sodium, you don't need to worry about it. That
should show up in standard blood tests, so your GP would tell you to
watch the salt...





Thank you, that's some relief. Seeing the doctor gives me high blood
pressure, so I'm in no hurry to check.

--
Spider.
On high ground in SE London
gardening on heavy clay

Horseradish
 

On 12/06/2014 17:43, Nick Maclaren wrote:
In article ,
Emery Davis wrote:
On Thu, 12 Jun 2014 14:41:10 +0100, Spider wrote:

Thanks for the warning, David. I'll have to try and cut down on any
salt,
but it won't be easy.

Unless you have high sodium, you don't need to worry about it. That
should show up in standard blood tests, so your GP would tell you to
watch the salt...

And, if you have naturally low (and perhaps high) sodium, you will
repeatedly have to tell the quacks that it is normal for you. And,
for at least the first few times, they won't listen :-(


Regards,
Nick Maclaren.



Mmmm...I've just lost a really good doc who used to listen. I'll have
to cultivate another one now. Most of them are quick quacks :~(.

--
Spider.
On high ground in SE London
gardening on heavy clay

Horseradish
 

On 12/06/2014 16:11, Emery Davis wrote:
On Thu, 12 Jun 2014 14:56:47 +0200, Michael Uplawski wrote:

Unfortunately the best brewery in our vicinity is shutting down. It was
run by an English guy and called «Le Brewery».

I didn't know that! A real shame. :( "Le Brewery" has been around for a
while now, it must be nearly 20 years. Fine in bottles, and a necessary
refreshment at most local events.




Time to stock up, maybe?

--
Spider.
On high ground in SE London
gardening on heavy clay

Horseradish
 

On 12/06/2014 14:55, Spider wrote:
I've not even had ginger with melon until fairly recently (in a
restaurant). My mother used to serve it with a light sprinkle of sugar,
but RG and I eat it au naturel. Not very adventurous.

That ties in with my father's advice. He grew up in Queensland, and used
to buy slices of watermelon from a street seller. He said the best way
to eat it was in a bathing suit, so I suppose au naturel is just an
extension of the same philosophy.

Andy

Horseradish
 

Good evening,

I may have pushed some false butten previously and a useless draft of
this message went out to somebody by mail... or not. I am not sure.

On Thu, 12 Jun 2014 19:01:58 +0100,
Spider wrote:
On 12/06/2014 16:11, Emery Davis wrote:
On Thu, 12 Jun 2014 14:56:47 +0200, Michael Uplawski wrote:

Unfortunately the best brewery in our vicinity is shutting down. It was
run by an English guy and called «Le Brewery».

I didn't know that! A real shame. :( "Le Brewery" has been around for a
while now, it must be nearly 20 years. Fine in bottles, and a necessary
refreshment at most local events.

The end does not come unexpected, as it was planned and had been
announced for some time. I have though no idea what will happen to the
pubs in Couptrain and Champsecret. If they continue, they could maybe
make contracts with other small breweries, like the BAM («Brasserie
Montflour»). I alway forget to ask when I am in the “Famous Knight”. But
it would be a real catastrophe, if the pubs closed down, too.

A friend had been to the brewery last week but said, that there wasn't
much left to buy or something in this direction.., I am not sure, that
he actually saw one of the ladies who usually run the shop.

Time to stock up, maybe?

The Conquerant is definitely out. That was my favorite. :-(



--
GnuPG/OpenPGP 4096R/3216CF02 2013-11-15 [expires: 2015-11-15]
sub 4096R/2751C550 2013-11-15 [expires: 2015-11-15]

Horseradish
 

On 12/06/2014 19:52, Vir Campestris wrote:
On 12/06/2014 14:55, Spider wrote:
I've not even had ginger with melon until fairly recently (in a
restaurant). My mother used to serve it with a light sprinkle of sugar,
but RG and I eat it au naturel. Not very adventurous.

That ties in with my father's advice. He grew up in Queensland, and used
to buy slices of watermelon from a street seller. He said the best way
to eat it was in a bathing suit, so I suppose au naturel is just an
extension of the same philosophy.

Andy



Not quite what I meant, Andy, but I suppose it would save some washing up!

--
Spider.
On high ground in SE London
gardening on heavy clay

Horseradish
 

On 2014-06-12 17:55:08 +0000, Spider said:

On 12/06/2014 15:03, Sacha wrote:
On 2014-06-12 13:55:43 +0000, Spider said:

On 11/06/2014 23:44, Sacha wrote:
On 2014-06-11 18:13:48 +0000, Spider said:

On 11/06/2014 09:34, sacha wrote:
snip

Try a tiny dab of salt on melon. It brings the flavour out
wonderfully.



Goodness! I've never heard that, Sacha. I shall do it, albeit
nervously, next time I have melon. I'll report back.

My (former) Italian mil put me onto that. Like you, I was taken aback
having known only the English habit of using a bit of powdered ginger
which, to my tastebuds, does good, ripe, juicy melon no favours at all.
I was just amazed at how good it was and now do it always.



I've not even had ginger with melon until fairly recently (in a
restaurant). My mother used to serve it with a light sprinkle of
sugar, but RG and I eat it au naturel. Not very adventurous.

If they're really ripe and juicy, why not? I like salt and have to ask
Ray not to put too much onto his food because he loves it. All my
cajoling falls on (very) deaf ears most of the time!




The opposite occurs in our house. RG doesn't like salt, whereas I
sprinkle it in/on most things. I do check flavours first, rather than
scatter it willy nilly, but I've grown up with rather savoury foods, so
tend to crave it. It's surprising how deaf my ears can be at times! :~).

I use sea salt when I cook so it irritates me if people put salt onto
the food (rather than the side of the plate) before tasting it. I don't
mind at all if they add salt after they've actually checked they want
it and I don't take it as criticism. To me, food without salt is bland
and uninteresting but that's because my entire family has always used
quite a lot of salt without apparent bad results.
--

Sacha
www.hillhousenursery.com
South Devon
www.helpforheroes.org.uk

Horseradish
 

On 2014-06-12 21:24:28 +0000, Spider said:

On 12/06/2014 19:52, Vir Campestris wrote:
On 12/06/2014 14:55, Spider wrote:
I've not even had ginger with melon until fairly recently (in a
restaurant). My mother used to serve it with a light sprinkle of sugar,
but RG and I eat it au naturel. Not very adventurous.

That ties in with my father's advice. He grew up in Queensland, and used
to buy slices of watermelon from a street seller. He said the best way
to eat it was in a bathing suit, so I suppose au naturel is just an
extension of the same philosophy.

Andy



Not quite what I meant, Andy, but I suppose it would save some washing up!

Best way to eat peaches, too - either au naturel or in the bath.
--

Sacha
www.hillhousenursery.com
South Devon
www.helpforheroes.org.uk

Horseradish
 

On Fri, 13 Jun 2014 08:56:22 +0200,
Martin wrote:
On Thu, 12 Jun 2014 16:19:57 +0200, Matthias Czech
wrote:
httpo://www.muenchen.de/int/en/restaurants/beer-gardens.html

Addendum: If anyone should be puzzled, saying 'But they don't even use
the word 'horseraddish''. They did. I informed them about their mistake,
and they corrected it.

A urg success!
You can try to get them to add BBQ chicken and schweinhaxe to the
list of food served in Munich beer gardens.

I don't know if it is of any use, but to facilitate things, make the BBQ
chicken a „Grillhähnchen“ and the Schweinhaxe a „Schweinshaxe“; if the
servant has a bavarian accent, you could try „Grillhähnderl“ and „a
Hox'n“ (one at a time).

As I prefer the produce of Franconian breweries (further up north), I
have to recommend the pig's shoulder, too, which you order as „an
Schäuferle“ (works very well with horseradish, too).

Hell.., how I miss this crusty, delicious high fat diet.

--
GnuPG/OpenPGP 4096R/3216CF02 2013-11-15 [expires: 2015-11-15]
sub 4096R/2751C550 2013-11-15 [expires: 2015-11-15]

Horseradish
 

On Fri, 13 Jun 2014 08:56:22 +0200,
Martin wrote:
On Thu, 12 Jun 2014 16:19:57 +0200, Matthias Czech
wrote:
httpo://www.muenchen.de/int/en/restaurants/beer-gardens.html

Addendum: If anyone should be puzzled, saying 'But they don't even use
the word 'horseraddish''. They did. I informed them about their mistake,
and they corrected it.

A urg success!
You can try to get them to add BBQ chicken and schweinhaxe to the
list of food served in Munich beer gardens.

I don't know if it is of any use, but to facilitate things, make the BBQ
chicken a „Grillhähnchen“ (ä = as the 'e' in the name 'H/e/ther') and
the Schweinhaxe a „Schweinshaxe“; if the servant has a bavarian accent,
you could try „Grillhähnderl“ and „a Hox'n“ (one at a time).

As I prefer the produce of Franconian breweries (further up north), I
have to recommend the pig's shoulder, too, which you order as „an
Schäuferle“ (Sch/oy/ferle - works very well with horseradish, too).

Hell.., how I miss this crusty, delicious high fat diet.

--
GnuPG/OpenPGP 4096R/3216CF02 2013-11-15 [expires: 2015-11-15]
sub 4096R/2751C550 2013-11-15 [expires: 2015-11-15]

Horseradish
 

On 12/06/2014 18:57, Spider wrote:
On 12/06/2014 16:13, Emery Davis wrote:
On Thu, 12 Jun 2014 14:41:10 +0100, Spider wrote:

Thanks for the warning, David. I'll have to try and cut down on any
salt,
but it won't be easy.

Unless you have high sodium, you don't need to worry about it. That
should show up in standard blood tests, so your GP would tell you to
watch the salt...





Thank you, that's some relief. Seeing the doctor gives me high blood
pressure, so I'm in no hurry to check.


They call that "white coat syndrome". I take my own readings at home,
always wearing dark clothing! It tends to be lowest in the morning so
that's when I visit the doc.
After a bout of stomach trouble, the only salt I was lacking was
potassium, so it's Lo Salt for me.

Horseradish
 

On 2014-06-13 06:52:02 +0000, Martin said:

On Thu, 12 Jun 2014 22:43:34 +0100, Sacha wrote:

On 2014-06-12 21:24:28 +0000, Spider said:

On 12/06/2014 19:52, Vir Campestris wrote:
On 12/06/2014 14:55, Spider wrote:
I've not even had ginger with melon until fairly recently (in a
restaurant). My mother used to serve it with a light sprinkle of sugar,
but RG and I eat it au naturel. Not very adventurous.

That ties in with my father's advice. He grew up in Queensland, and used
to buy slices of watermelon from a street seller. He said the best way
to eat it was in a bathing suit, so I suppose au naturel is just an
extension of the same philosophy.

Andy



Not quite what I meant, Andy, but I suppose it would save some washing up!

Best way to eat peaches, too - either au naturel or in the bath.

and eat celery with the salt in your navel?

Puhleeez! I'm a laydeee!
--

Sacha
www.hillhousenursery.com
South Devon
www.helpforheroes.org.uk

Horseradish
 

On Thu, 12 Jun 2014 18:57:43 +0100, Spider wrote:

On 12/06/2014 16:13, Emery Davis wrote:
On Thu, 12 Jun 2014 14:41:10 +0100, Spider wrote:

Thanks for the warning, David. I'll have to try and cut down on any
salt,
but it won't be easy.

Unless you have high sodium, you don't need to worry about it. That
should show up in standard blood tests, so your GP would tell you to
watch the salt...





Thank you, that's some relief. Seeing the doctor gives me high blood
pressure, so I'm in no hurry to check.

I saw my GP this morning for blood pressure results. My pressure had
gone down a bit. His boss does cause my BP to go up a bit but that
could be because she is quite attractive. My conclusion for men who
have BP problems is to stay away from female GPs!

Steve

--
Neural Network Software http://www.npsnn.com
EasyNN-plus More than just a neural network http://www.easynn.com
SwingNN Prediction software http://www.swingnn.com
JustNN Just a neural network http://www.justnn.com