Text 2548, 97 rader
Skriven 2008-02-16 13:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: TEACHING ME TO EAT 864
==============================
 GJ> It is since you had to have those extra pages sewn into your passport.
 GJ> (Were they really sewn, with old-fashioned cotton thread, or glued
 GJ> using a long-lived, indestructible special glue?)

Sewn in (pages A through X), but I don't know the composition
of the thread; close examination shows them to have been taped
in in addition. It's an interesting document, with 7 Singapore
visas as well as other oddities.

 ML> Rich old Thai people don't have teeth, what can I say.
 GJ> I would expect them to be able to afford to buy new ones, of the type
 GJ> you had in mind for future chomping.
 ML> They probably have a servant to do the chewing for them.
 GJ> Young, female, of course.

Butufcawss.

 GJ> Sadly, that is often so, but for as long as Dave S starts his day with
 GJ> Vegemite, there is still hope for you.

I was thinking that as long as I fail to eat Vegemite, there is
still hope for me.

 -=> Glen Jamieson said to Dale Shipp <=-

 GJ> In the Philippines there are some fairly cheap AYCE places, but they
 GJ> have notices instructing diners that every person must pay (no
 GJ> multiple sharing of a single plate), and no take-aways, and an extra
 GJ> charge if uneaten food is left on the plate.

This is a good idea, and I wish it were implemented at stateside
buffets, given the enormous waste that I see there. And a discount
should be given for eating such detritus as shrimp shells and heads.

 DS> You might also find AYCE places which claim to be a higher standard
 DS> and charge as much as $30 or even more.  These are most often those
 DS> with lots of seafood available.
 GJ> That is more the style and price range of the Hyatt Riverside
 GJ> restaurant.  We took MLoo there, and he was amused at the prawns,

I was indeed.

 GJ> which he claimed were "looking at" him.  At the time I didn't realise
 GJ> that in USA it was common to remove heads from prawns before serving. 

But in fact I've eaten head-on shrimp many times previously, so there
was nothing new to that. Even Carol had seen me do so, so the effect
wasn't so striking.

 GJ> I have never seen that done here.  Likewise, scallops come complete
 GJ> with coral.  At the Hyatt there was an accent on seafood, so diners

The meats in general were lackluster, sorry, lacklustre. The lamb
and beef in particular were, as I recall, good looking but nasty
tasting.

 GJ> could fill up with unlimited oysters, prawns, smoked salmon and other
 GJ> delicacies instead of (or as well as) the roasts, cheeses, soups and
 GJ> desserts.  Because of the huge range of food on offer, the inevitable
 GJ> wastage would have been high.   The mark-up on drinks was high, with
 GJ> bottles of wine starting in the high $20s, and beer from $6 a bottle.

The oysters were excellent; I had two dozen and should have made
my entire meal of them. Pity the wine I was drinking was a Shiraz.

Curry sweet potato soup with shrimp
cat: starter
servings: 8

1 Tb butter
1/3 c chopped onion
1/2 Tb curry powder
1/8 ts crushed red pepper
2 1/2 lb sweet potatoes
- peeled, cubed
1 lg apple, peeled, cored, diced
4 1/2 c low-sodium chicken broth
1/2 c coconut milk
1 ts brown sugar
1/2 ts garlic powder
salt
1/4 lb cooked medium shrimp
toasted shredded coconut

Saute onion, curry, and red pepper in butter until
onion is tender, about 5 min. Add sweet potatoes,
apple, and broth. Bring to a boil and reduce heat
to a simmer; cook 30 min. Puree soup in batches
and return to pot. Add coconut milk, brown sugar,
and garlic powder. Heat through, stirring occasionally.
Season. Ladle soup into bowls, garnish with shrimp
and chives if desired, and strew coconut over.

Ebony, 11-2007
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