Text 24623, 98 rader
Skriven 2012-05-09 12:49:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: DISTANCE 608 20509
==========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 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.

 ML> I wonder about the possibility of kickbacks in such situations.

I feel sure that the financial side of those high-end eateries would
be complex and secret.  At one place frequented by regular diners,
I saw a shelf holding a row of whisky bottles, each with a customer's
name on it. They would come in after work (say, at 10pm) and have a
couple of shots before going off home.

 GJ> of wine cost more than the tailor-made suit I was wearing.

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

I would consider myself honoured indeed to just see one of those
fabled wines, let alone touch the label.  I have seen a Grange.
 
 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.

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

OK, I will keep that in mind.  Once inside the EU, passports don't get
used up.  Just a small date/location stamp as you enter the EU.  If
you go to India, Indonesia and most of the Pacific region you get a
glorious full page visa stamp.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Indian Grilled Buffalo
 Categories: Cia, Ffbb, Main dishes, Meats
      Yield: 10 Servings
 
      3 lb Buffalo, round, trimmed
      2 lb Zucchini, sliced, grilled
     40 oz Basmati rice, pilaf-style
      1 pt Mango chutney

MMMMM--------------------------MARINADE-------------------------------
      4 fl Yogurt
      2 oz Gingerroot, minced
      4 ea Garlic cloves
      1 ts Cumin seed, toasted and
           -freshly ground
      1 ts Pepper
    1/2 ts Nutmeg, ground
 
  1.  Cut the meat into cubes of about 1 inch (2.5 centimeters).
  
  2.  Combine all of the ingredients for the marinade.
  
  3.  Add the buffalo meat to the marinade and coat evenly.  Marinate
  under refrigeration for 24 hours.
  
  4.  Thread the buffalo on skewers (if using bamboo skewers, be sure
  to soak them in cold water before using).  Grill the skewers to the
  desired doneness.
  
  5.  Serve the skewers with grilled zucchini slices on a bed of
  basmati rice with mango chutney.
  
  Note: Additional seasonings may be added to the recipe. Add 1
  teaspoon of one of the Spice Blends. Beef or pork may be substituted
  for the buffalo meat. If desired, baste the buffalo with Mango
  Bourbon Barbeque Sauce. Raita (Cucumber Yogurt Salad) is a cooling
  accompaniment to this dish.
  
  Recipe by: The New Professional Chef (6th Edition)
  :          The Culinary Institute of America
  :          John Wiley & Sons, Inc.
  :          ISBN:  0-471-28679-6
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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