Text 19395, 66 rader
Skriven 2009-01-09 21:51:52 av Nancy Backus (1:261/1381.0)
  Kommentar till text 19162 av MICHAEL LOO (1:123/140)
Ärende: Re: weird stuff 35
==========================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 05 Jan 09  23:56:00 <=-

 ML>> my brother - who has found a job (!!)
 NB>> There could be promise for him yet... he's making steps in the right
 NB>> direction(s), anyway...  The curious must ask... what sort of job did
 NB>> he find?  

 ML> Something to do with setting up or maintaining a network for
 ML> a law firm whose lawyers work mostly on line, plus doing
 ML> paralegal stuff: he has a paralegal cert plus a CCNA - after
 ML> all, he is quite bright and could have gone far were he not
 ML> a total loon.

One can hope then that his loonacy stays sufficiently inevident that he
is able to keep the job, as it appears that it is one suited for his
abilities.  :)  I have a sister who also is quite bright, but has just
about no common sense or sensibilities...
 
 -=> Nancy Backus said to Carol Shenkenberger <=-
 
 CS> Exactly.  And carrots are bigger and fatter there, so look alot like
 CS> an orange daikon.  The flavor of daikon is between turnip and radish so
 CS> you see all 3 translations but carrot is usually 'daikon carrot', at
 CS> least in back street Thailand if they have any english at all.  May
 CS> also see it called 'white carrot'.
 NB> OH!!  NOW it makes better sense.  :)  I'll just tell them at Cantonese
 NB> House that they should just call it daikon cake, and not try to
 NB> translate beyond that...  most of their clientele are Asian anyway! 

 ML> Thing about Cantonese House is that they're not likely to want
 ML> to use the term daikon, which is Japanese.

Point, sort of...

 ML> Title: Kim Chee #2
 ML> Categories: Korean, Condiment
   (snip)
 ML> 1/4 lb Daikon (it's a Asian turnip)
 ML> - peeled and cut into
 ML> - matchstick pieces (option)
   (snip)
 ML> SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea
 ML> & Southeast Asia.
   (snip)
 ML> Title: Kim Chee #3
 ML> Categories: Korean, Condiment
   (snip)
 ML> 1/4 lb Chinese white radish
   (snip)
 ML> SOURCE: Oriental Cooking

 ..... although I note that here, in Korean recipes, the term is used. 
I also note that there is the similar turnip/radish denotation... :)

Is there a Chinese word for that vegetable?  I thought I first heard it
called daikon from my Chinese friend C T Yang (owner and genial host of
the now defunct Yang's Restaurant).  Of course, he had ties with most of
the Asian community, and when Chinese restaurants became a dime a dozen
in the area, he remodeled and reopened as Yang's Korean and Japanese
Restaurant.  

ttyl        neb

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