Text 11277, 96 rader
Skriven 2011-05-24 22:19:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: TIP TAP TOP 373 10524
=============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> she thinks is appropriate.  Tipping in Rome is simpler.

 ML> Not really. There's a multitiered system based on how
 ML> American you look. If you appear nativish or at least
 ML> European European, not much is expected - rounding up
 ML> to the nearest 1 or 10 or something. If you appear
 ML> American, the expectation is greater, and the attention
 ML> they pay you is greater by the same token. One wonders
 ML> how to deal with this - I tend to shrug and pay the
 ML> penalty of my culture.

And if you appear Australian, they say, "Do you know my uncle Luigi,
who migrated to Melbourne in 1984?", and then give you a discount.
 
 GJ> Unfortunately, many USAns tip in Australia as they do in USA, which
 GJ> currupts the minds and morals of our waiters.

 ML> Minds perhaps. I doubt they ever had any morals.

I recall a particularly odious waiter you suffered in Adelaide, at a
restaurant which went bankrupt soon afterwards.
 
 GJ> I hadn't planned to, but if one of my previous clients wanted me to
 GJ> make a return visit under the same or similar financial arrangements
 GJ> as before, I would seriously consider it.  (Particularly at present,
 GJ> as Adelaide is decending into the depths of winter.)

 ML> Private negotiation is always possible. Should you be
 ML> tapped for such an assignment, what financial arrangement
 ML> would induce you to go?

The usual arrangements, as I detailed in another msg, particularly if
it was to a tropical location, as Adelaide is approaching mid-winter.
 
 GJ> The forced convection gives a more rapid heat transfer from the air to
 GJ> the meat, which results in the outside cooking faster than in an oven
 GJ> which only relies on natural convection.

 ML> Not nearly fast enough.

True, but fan-grill does help.

 GJ> Perhaps I am somewhat more fragile than you, but flying Economy, I
 GJ> have found it a definite boost to take a significant closed-eye,
 GJ> horizontal break between the 7 hour flight from Adelaide to Singapore

 ML> It's certainly a boost, but it's by no means necessary. I'd far
 ML> prefer to take care of a few free standard drinks at the club,
 ML> which provide an equal if not superior boost.

The free drinks can be had on the plane.  If enough of them, the
horizontal break is particularly welcome, or even essential.
 
 GJ> Today I bought a goat liver from the Taliban at the usual cheap price
 GJ> of $1 each, and cooked it Indonesian style.  It was good, as goat
 GJ> liver is quite mild flavour.
 GJ> Title: Sambal Goreng Hati (Chilli-fried Liver)

 ML> With that level of spice, it doesn't matter if the liver is
 ML> mild or not. I'd probably enjoy such a dish very much.

I didn't use the recommended chili level, but grand-daughter Jemiah
enjoyed the level I did use.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rumaki
 Categories: Appetizer, Poultry, Meat
      Yield: 12 Servings
 
      1 lb Chicken Livers
      8 oz Water Chestnuts; Drained
     12    Bacon Strips
    1/4 c  Soy Sauce
    1/2 ts Ginger; Powdered
    1/2 ts Chinese 5-Spice Powder; OR
    1/2 ts Curry Powder
 
  Cut the chicken livers in half or into large chunks.  Cut the largest
  chestnuts in half.  Cut the bacon strips in half, crosswise.  Wrap a
  piece of bacon around pieces of liver and chestnuts, securing the
  ends with a toothpick.  Place in a shallow pie plate as you make
  them. Combine the soy sauce with spices and pour over the rumaki;
  refrigerate about 1/2 hour before serving.  Preheat the grill or
  broiler and broil the rumaki until the bacon is crisp, about 20
  minutes, turning to brown on all sides. Serve hot.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)