Text 25524, 73 rader
Skriven 2012-05-30 10:46:00 av NANCY BACKUS (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: neighbor o the beast
================================
-=> Quoting Michael Loo to Nancy Backus on 05-17-12  01:48 <=-

 NB>> Glad your bridges are mended... And that the bizarre Nancy is
 NB>> elsewhere...

 ML> If you hadn't encountered her in person you wouldn't have
 ML> believed me. And she was on her best behavior when you saw her. 

I think I would have believed you anyway.  I've met quite a few bizarre
people in my day...

 ML> The mended bridges aren't of any practical use to me, but it
 ML> generally feels better this way. Plus he gets a good deal when
 ML> I'm in town - he gets the expertise of a (formerly) (fairly)
 ML> well-regarded musician for substantially below market price.

Yup, mended bridges generally feel better...  :)

 ML> Different requirements, that's for sure. Here on Jamestown
 ML> the good thing is that most people I know on the island will
 ML> eat anything I cook, except for Harry Wright who watches his
 ML> fat intake like a hawk and has done so for over eighty years,
 ML> Sue Maden who can't eat anything that isn't white and saltfree
 ML> and sugarfree and fiber- and taste-free, Nancy Bennett who
 ML> needs everything to be Organic and ethically sourced, and
 ML> April Lorenzen, who turned horribly vegan sometime since I
 ML> met her. Okay, I suppose there are demanding palates here too.

Or at least demanding "clientele"...  :)

 ML> My rule of thumb for a couple decades was a penny a yen, but
 ML> even though the Japanese economy is dependent on ours, it has
 ML> managed to strengthen by maybe 15 percent, so that small (just
 ML> a few pieces) special came to $35 or more.

A bit pricey...
 
 ML>> but one of his friends in turn posted on Facebook about an
 ML>> omakase by the most highly regarded chef that went for
 ML>> about twelve times that.
 NB>> Gracious!

 ML> Omakase is a dangerous thing. They say that it's Japanese for
 ML> "draw down your bank account." What it literally means is
 ML> "chef's choice."

I guess one needs to be on an expense account, be extravagantly wealthy, 
be best friends with the chef, or all three...  ;)

 ML>> 8 oz dark pumpernickel bread
 NB>> Looks really good, actually.  :)

 ML> Not being a rye fan and having an active dislike of caraway
 ML> (to match my inordinate fondness of its cousin cumin), I'd
 ML> tend to substitute anything else for that pumpernickel.

I like rye breads, especially pumpernickel... and don't mind caraway. 
But then you probably guessed that... (G)   My favorite rye bread had
dill seed in it, though.  :)

 ML> If the brown hearty aspect is important, maybe Boston brown
 ML> bread or a multigrain or something.

Maybe a multigrain...  The Boston brown bread I'm familiar with is
rather on the sweet side...

ttyl         neb

... I finally found myself . . . now I don't know why!

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