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Conversational Detritus

C. and I met up with mirrorshard, nou, uon, pfy, and the newly beLJ'd dendarii to celebrate mirrorshard's birthday last night. These are some followups to conversations which occurred over dinner.

  • "to seven" IS a verb, albeit only in US card-playing slang. From the OED: "intr. Const. out. In the game of craps: to throw a seven, and hence to lose one's bet; occas. with dice as subj." Its use dates back at least to 1934.
  • "sever" and "several" are from the same root as "separate". "To sever" can also just mean to open, when it comes to eyes and lips. The OED again: "1398 TREVISA Barth. De P.R. V. xvii. (1495) hijb, Mannes lippes..maye be seueryd & departed. a1586 SIDNEY Arcadia III. (1598) 372 Pyrocles, then first seuering his eye liddes, and quickly apprehending her danger. 1842 TENNYSON Day-Dream, Sleeping Pal. iv, Her lips are sever'd as to speak."
  • Kofu is the capital of Yamanashi prefecture.
  • From this very LJ: how I really started to pay attention to wine. Also, uses for celery salt. I still don't own any, but do I ever have salt in the house. Salt, salt, and more salt, yet still a replacement for Fiddes and Payne herb salt (in its own grinder; or a refill) is on our shopping list because it's so good. (Yet it is not listed on their website, which is worrisome.)
  • Domori sell edible 100% cocoa mass bars. I've tried it in both their Black and Kamba ranges. Taste-wise, eating it is more like drinking red wine than it is like eating chocolate. Domori is an Italian company, but the occasional high-end food shop stocks it. In London, I've seen it at the Flaneur food hall on Farringdon Road; in Toronto, at La Fromagerie at College and Ossington; in Berlin, at the KaDeWe food hall; and in Venice at the high-end alcohol shop near the south end of the Rialto whose name temporarily escapes me (among other places).

Comments

( 2 comments — Leave a comment )
nou
Apr. 11th, 2006 04:17 pm (UTC)
Thank you for the followups. I've posted the hot chocolate recipe I was talking about over on snake_soup.

I think I have just had a revelation as to why I have great trouble discriminating when it comes to wine. This has always seemed rather odd to me, since I'm so fussy about food. I think it's because I don't have a particularly good sense of smell, and of course this has a knock-on effect on my sense of taste; and wine, unlike food, is all about smell and taste and much less about texture and feel and so on. I had "I like red wine that doesn't make my mouth hurt" as my email. sig for years, and it's absolutely true - how a wine feels in my mouth is very important, as is how "thin" or "full-bodied" it is (I prefer the latter, generally, when it comes to reds), but subtle flavours and differences between wines? I just can't detect them.

Gosh. There's no end to the things you can learn about yourself, is there? (Unless of course I'm completely mistaken and am talking nonsense.)
owlfish
Apr. 12th, 2006 09:03 pm (UTC)
Thank you for posting the hot chocolate recipe! I'm not sure about egg yolk in hot chocolate, but hey, it works in cake, so why not a drink? I'll try it next week, as long as I have all the ingredients in the house.

I don't feel I know much about wine, but I'm trying to learn what I like. One of the greatest revelations I had in the past few years about food was on expertise: we can all learn to be experts on our own taste in food and wine in a way that no one else can. Trying new foods for me involves learning about the rest of the world - but even more about myself, what does and doesn't appeal to me and, even more importantly, why it does or doesn't, what elements of flavor I enjoy.
( 2 comments — Leave a comment )