Text 19374, 75 rader
Skriven 2011-12-24 15:52:59 av Nancy Backus (1:261/1381.0)
  Kommentar till text 19217 av MICHAEL LOO (1:123/140)
Ärende: Re: Asian &c 378
========================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 18 Dec 11  09:47:00 <=-

 ML>> place sticky and in no place hard. A balance of sweet and salt and
 ML>> of custardy bland and winy savoriness. And the egg has to be laid
 ML>> fresh today.
 NB>> Dunno about the laid fresh today part, but our favorite sushi chef
 NB>> here does a very nice tamago.

 ML> You'd know if it wasn't a fresh egg.

Laid fresh just today is a little harder to come by around here, though.
Wegmans sells ones that probably come close, but no henyard behind the
restaurant...  ;)
 
 NB>> Does the stick blender and the
 NB>> Internet make that much difference in the quality of tamago to be
 NB>> found...? or is the difference in attitudes of diners...?

 ML> Stick blender: back in the olden days, a good chef would beat
 ML> the egg perfectly with a few flicks of the wrist. Now, whirr whirr
 ML> and voila.

Perhaps my question was more wondering if the stick blender really does
take the place of the experienced chef's wrist flick... or if there
still is some gradation of perfection... :)

 ML> Internet: the word travels fast. Good and bad restaurant experiences
 ML> can be published instantly, so the tamago litmus test is not so
 ML> important any more.

Ah.

 ML> Content certainly is better than wealth, but as many point out,
 ML> from Dickens on down, wealth brings more happiness than poverty.

Wealth also can bring more unhappiness and discontent... the stakes are
higher... 

 NB>> scallops.  There's another Asian buffet locally that has a seafood
 NB>> dish with small shrimp and something that looks like very small
 NB>> scallops... I'm not sure exactly what they are, probably some form of
 NB>> surimi or similar, but they are much chewier than scallops should be. 

 ML> Chewier implies nonsurimi. I suspect some other kind of
 ML> adductor muscle, perhaps from a large clam (the Japanese
 ML> use all kinds of adductor muscles, but mostly raw - they
 ML> tend to toughen up when cooked at all, much less left on
 ML> a buffet steam table).

It wasn't clam-like...  It was denser than scallops should have been,
too... 
 
 NB>> They're about the size of a fat nickle...  They weren't all that bad,
 NB>> but after a few times of getting them I decided they weren't good
 NB>> enough to waste stomach space on... ;)

 ML> I should like to encounter them. Are they brownish? If so,
 ML> they might even be conpoy, which is fancier than regular
 ML> scallops.

No, not really brownish... maybe a little yellowish, but really more the
same coloration as scallops.  What tipped me off first to wonder was
that they were so much smaller than scallops, but very regular in shape
and size, so not likely just scallop "scraps".  And then the taste
wasn't quite so sweet, and the texture much more dense and chewy... 
Lots of them in the dish (so I kinda doubt their being something fancier
than regular scallops, unless they got some sort of wicked deal on
them).  Perhaps if you visit here sometime, you might get the chance to
encounter them... :)

ttyl       neb

... They say money can't buy happiness...but gimme a chance to prove it!
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