Text 8149, 73 rader
Skriven 2006-11-30 00:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: 595
===========
 ML> it'll be a long time coming - Glen kept us going all waking
 ML> hours, and I barely had time to transcribe my notes to
 ML> the computer (1269 lines and counting).
 GJ> _I_ did??  All the time I thought I was trying to keep up with you!

You'll be happy to know that the report, about 1/2 done, is
now some 1600 lines and 60K long.

 GJ> I agree that your schedule was rather hectic, and subject to several
 GJ> changes from the original, but we survived, and I had a great time.
 GJ> Thanks!

Who's thanking whom?

 -=> Glen Jamieson said to Jim Weller <=-

 GJ> "dining out" meal was in the Central Market, and MLoo chose the
 GJ> Shanghai Food stall, where $5 was paid for a plate on which customers
 GJ> could stack as much food as they liked, from a choice of 9 items,
 GJ> including some good stewed pork belly, fried chicken, pork, etc.
 JW> That sounds like a heck of a deal.
 GJ> It is the best value meal in Adelaide, particularly as they are able
 GJ> to maintain high quality.  There is always a crowd at that stall,

I should have liked to try several, but the Shanghai one had the
best all around ... the dim sum place (aka the chicken feet stall)
and the laksa place also looked somewhat interesting, and the
Indian one smelled pretty good.

 GJ> serving themselves.  MLoo gave himself minimal rice and noodles, but
 GJ> piled on the crumbed chicken legs and wings, fried pork and pork
 GJ> belly, while trying to hide the fatty bits from Carol.

SHHH! Anyhow, I gave myself minimal rice and noodles, because they
looked (and were) nasty, and I had a big serve of the broccoli and
cabbage in MSG sauce as well.

 GJ> In that Food Fair area several of the stalls have that arrangement of
 GJ> "sale by plate size", some with a $5 plate and a $7 plate.  If you
 GJ> don't have enough food on your plate, the girl overseeing the buffet
 GJ> area will often encourage you to take more.  When Ian was visiting
 GJ> here he became very proficient at stacking salt and pepper squid to
 GJ> obtain maximum value.

I thought of being a gross pig, but there wasn't salt-pepper squid at
that particular stall - the red-cooked pork belly made up for it and
was the main reason for choosing that one as opposed to the one down
the way, which seemed to specialize in heavily breaded oddities. The
woman was so beseeching at the other one that I felt a slight pang
turning away from her - luckily for her and my soft heart, by the
time we left there were sufficient crowds of office people who just
went to the first stall they came to, as they obviously didn't have
the luxury that we did of picking and choosing. Either that or they
like sweet-sour pork.

 GJ> After picking all the meat off his chicken bones, he crunched them to
 GJ> extract the marrow, then did the same to mine.  Carol and I tried not
 GJ> to know him while he did this.
 JW> He is prone to that sort of stuff isn't he.
 GJ> And then he put the shattered, sucked bones back onto my plate.

And the old Chinese grandmothers looked upon me approvingly ...

 In
 GJ> the eccentricity stakes Kevin outdid him, though.

Wait a sec. In most parts of the world, where chickens are
in somewhat shorter supply, my way is the mainstream way.
I doubt that Kevin's is mainstream anywhere.

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)