Text 24515, 65 rader
Skriven 2012-05-06 16:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: DISTANCE 608
====================
 GJ> The top Japanese restaurants can and do charge astronomical prices for
 GJ> truly good dishes.  Their customers mostly seem to be businessmen
 GJ> entertaining potential customers, using their apparently bottomless
 GJ> expence accounts.  The high prices paid are supposed to reflect the
 GJ> esteem in which the customer is held.

I wonder about the possibility of kickbacks in such situations.

 On one occasion, when dining on
 GJ> imported French lamb at one of these places, I noticed that the bottle
 GJ> of wine cost more than the tailor-made suit I was wearing.

Nicholas has popped wines that would retail for well into
the four figures in USD, GBP, or Euro, without apparent
regard for the lost financial opportunity. I think of a
dinner I reported on that offered something like 6 vintages
from 1945 on of Lynch-Bages and another that had a bottle
of ancient Petrus as the feature - probably the greatest
wine I've ever tasted, and I've had some good ones.

 ML> Indeed. A factor in my deciding to go back to Germany as soon
 ML> as possible.
 GJ> Do you have a proposed travel time?  My plans are to go there next
 GJ> year, probably in the European spring or autumn, to miss the July to
 GJ> August holiday season popular with most locals.

If you are suggesting such, a rendezvous would be possible
and could be fun. On the other hand, my Bavarian friend
Christoph is planning a party planned around the Franconian
Beer Festival in a couple months, and I am invited, and a
mileage ticket for me and Lilli beckons. But next year
should be possible as well. I have been issued a 48-page
passport, and I have lots of spots to use up.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fish Stuffed with Chillies
 Categories: Asia-se, Indonesian, Fish, Chilli, Stuffed
      Yield: 4 Servings

      1    Fish- mackerel, whole
      4 lg Chillies
  1 1/2 ts Salt
    1/4 ts Shrimp paste
      2 tb Oil

  Clean the fish, scaling and gutting it. Grind the chillies finely and
  mix with salt and blachan. Stuff this chilli paste into the cavity of
  the fish.

  Heat the oil in a wok/pan over a moderate heat and fry the fish for 5
  minutes on each side or until cooked [the flesh flakes readily when
  pierced with a fork].

  Serve hot with plain boiled rice.

  From: NANCY LAM STIRS IT UP ISBN 1 85702 796 5 By: NANCY LAM [ENAK
  ENAK restaurant in London & Channel 5] Typed by: KEVIN JCJD SYMONS
  U/L 'COOKING' MARCH 7 Y2K

MMMMM

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