Text 12673, 81 rader
Skriven 2008-08-25 16:29:28 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: GAS 812  80825
======================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 ML> An emotional lift? You really have to be kidding.
 GJ> Not at all!  Don't you have such an emotional lift when you tuck in to
 GJ> one of your giant bleu steaks, cooked to perfection?

 ML> 1. No. 2. No. I'm pretty immune to that sort of thing, Proust
 ML> notwithstanding. I do get emotionally attached to certain
 ML> smells, but food is kind of secondary - if I were swayed by
 ML> its seductive scents, I'd be bigger than a house. There is one

You can be swayed by seductive smells, but you don't have to give in to
all the delights they promise, even though surrender is the easiest way
of dealing with temptation.

 ML> food smell that almost Proustizes me: roasting beef fat.

Roasting lamb also has smell which carries well.

 ML> But anything that grows out of the ground, certainly never.

For me, durian is tops, then mango, jackfruit, mangosteen, peaches,
star-apple, pomelo, then the small fry.
 
 ML> Next time I'm in Singapore, I'm staying at the Holiday Inn on
 ML> Havelock Road.
 GJ> That's OK for you rich people.  Next month I'll probably be at the
 GJ> South-East Asia Hotel in Waterloo St, just by the Kuan Im Thong Hood
 GJ> Cho Temple, a block up from the Sri Krishnan Temple.  Nice smells!

 ML> Depending on the way the wind is blowing. Tell me about the
 ML> South-East Asia Hotel. How did you choose it?

Just on spec.  I decided I wanted to stay in that area, so took the MRT
to Bugis station, then walked down Waterloo St until I saw a place that
had sign out the front, and a doorway opening directly onto the street,
looking like a typical cheap Chinese hotel, and checked in.  They
wanted money in advance, but told me where the nearest ATM was.  The
room was small, but clean, and adequate, and the shower worked.  The
shops in nearby Albert St and Waterloo gave me plenty of food and drink
choices at good prices.  On the day of my departure I checked out in
the morning, but they looked after my luggage during the day until I
collected it in time to catch the night plane north.

Next visit, I reserved ahead by email, which was just as well, as my
plane was late leaving Adelaide and I didn't get to the hotel until 10pm.
 
 GJ> is talk of Spanair's owners - SAS - cutting those services.

 ML> They'll probably offer some sort of substitute, such as Air Berlin
 ML> or something, in the unlikely event they pull out of Barajas.
 ML> The major talk is of SAS unloading Spanair in its entirety, but
 ML> that wouldn't necessarily mean a cessation of services.

I shall check with Mrs Kumar, my travel agent.

 ML> posted both sweet and less sweet varieties. Tried to find the
 ML> Beaufort Sentosa version but was unsuccessful. This one,
 ML> also attractive, will have to do.

 ML> Chilli Crabs
 ML> cat: Australian, shellfish

This may be the reason that the chili crab that I ate at T-Chow had the
meat strongly attached to the shell.

 ML> Mud Crabs should be alive until the last minute, as they go off
 ML> quickly, but swimmer crabs last longer. Keep live crabs in wet
 ML> hessian bag as there's more oxygen available than in a bucket of
 ML> water. Never put a live crab into boiling water as this toughens
 ML> the meat and claws may fall off. Drown or chill crabs first, then
 ML> place in cold water, bring to the boil and simmer for about 8 min
 ML> per 500 g.

The one I ate on that occasion was alive when shown to me before the
meal, and would not have had time to be frozen to death before cooking.

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)