Text 32300, 84 rader
Skriven 2013-01-05 12:36:00 av Nancy Backus (62479.cooking)
  Kommentar till text 32182 av MICHAEL LOO (1:123/140)
Ärende: Re: righting wrongs 16
==============================
-=> Quoting Michael Loo to Nancy Backus on 01-02-13  20:10 <=-

 NB>> That may be because the thinking is that the sushi/Sapporo are there
 NB>> for the eat-in diners...

 ML> Rather I believe that department is run by some incompetent
 ML> with a penchant for bean-counting. When I get around to it
 ML> I will probably write to corporate.

I'm not sure at what level which decisions are made... but writing to
corporate could be useful.  Appropriate, certainly...

 NB>> but letting the quality slip isn't very
 NB>> conducive to maintaining business....

 ML> Something will eventually change there, not just because
 ML> some of the things (we also had an issue in the usually
 ML> impeccable meat department) are not up to par but also
 ML> because cheating in this way doesn't suit Wegmans' image.

Which is why it is certainly appropriate to inform corporate.. having an
issue in the meat department as well sounds like perhaps it could be a
problem with the store manager...

 ML> And having that container's main contents be 6 oz or less
 ML> of okay, not great fish at $14.99, tsk tsk. I could get that
 ML> quantity of fish, only better, for less at the local fancy
 ML> sushi joint (I just checked - the meal would have cost $12++
 ML> there). Or in Tokyo, for that matter, at all but the toniest.

From the beginning of Wegmans' introducing sushi, it's been a bit
overpriced for what it is, at least at most of the stores... I've
encountered better at a couple of the stores, but generally I pass it
by, as it's only a convenience...  I have a hard time paying over $10
for a quick lunch...  And of course, I already had had very good sushi
for reasonable prices elsewhere, so I had something to compare to..  The
few times I've grabbed some, it's been less expensive rolls... there was
one for maybe 7.95? that had eel and shrimp and something else inside
and I think avocado and spicy sauce outside... that one actually tasted
pretty good, too... I forget what it was called, though... some fanciful
name... 

 ML> pretty much all the pink stuff was gone. I ate okay
 ML> off the well-done and Maillarded bits anyhow.
 ML> The misconception people entertain is that meat for me
 ML> must always be rare; in fact I recognize that there are
 ML> places for almost everything. Rare brisket is an abomination,
 ML> for example, almost as bad as well-done sirloin.

I knew that...  :)

 ML> Cooked rare, it is a wonderful thing. When I cook a roast,
 ML> the eye is still jiggly, which most people don't mind, as
 ML> it isn't that jiggly of a cut to begin with; the cap ends
 ML> up rosy rare and delicious. Unfortunately, in this state,
 ML> the fat is not yet crisp or substantially browned, and the
 ML> gristle layer has not melted at all and is still both
 ML> hard and stringy (hard to convey the true texture, though
 ML> I can feel it now in my mind's jaw). My solution is to
 ML> cut these parts off and recook them.

Makes sense.  :)

 ML> But the amazing transformation is on the application of
 ML> lots of heat to the cap. The meat, protected as I described,
 ML> doesn't get tough and nasty but rather softens to pot roast
 ML> texture and beyond, with a beefy flavor I find unmatched.

And therefore, better than rare... in this instance...   :)

 ML> The fat becomes fall-apart crisp, and the gristle, well, let
 ML> me take a page out of the Andrew Zimmern adjective book and
 ML> say, it's gooey, sticky, velvety, unctuous, I just live for
 ML> this sort of thing.

Now that, sir, is downright food porn...!  [g]  And sounds delicious. :)

ttyl       neb

... Chemically speaking, chocolate really is the world's perfect food.

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