Text 13111, 127 rader
Skriven 2014-05-08 13:43:47 av Nancy Backus (1:261/1381.0)
  Kommentar till text 13063 av MICHAEL LOO (1:123/140)
Ärende: Re: differences 605
===========================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 06 May 14  17:16:00 <=-

 ML>> results (legally); they make their money telling tales out
 ML>> of school, and then all the folks unleash themselves on the
 ML>> marketplace and screw everything up pretty instantaneously.
 NB>> I can understand their reasoning... sorta...  from their viewpoint,
 NB>> and, of course, also the people that use their services to try to get
 NB>> the bonuses... 
 ML> The problems being that the benefits get eaten up rapidly
 ML> with the greater publicity, and when the company gets around
 ML> to doing its analysis and finds out that the desired effect
 ML> has been minimized (how I like to do it) or circumvented
 ML> altogether (encouraged by the information-sharing subsystem),
 ML> then they may go away altogether.

Quite.  The company can be upset enough by your way of doing it, the
cicumvention might be the last straw.... 
 
 ML>> It's owing in large part to this phenomenon that I now have
 ML>> to pay $10000 a year to get privileges that used to be free.
 ML>> C'est la vie.
 NB>> but... that hardly seems fair to those who've earned them...  :) 
 ML> As far as the company goes, the aim is not to provide a
 ML> service but to capture as much dough as possible.

There's a balance there.... if one honors one's promises, one is more
likely to recoup the monetary longterm than if one drives away the
customers that it had been wooing...  :)
 
 ML>> back to the bank for a full cash-in refund. I believe that
 ML>> is unfair, though it is legal and was at the time okay
 ML>> under the rules. There are other things one can do.
 NB>> Sounds unfairish to me, too... even if it is technically legal... I
 NB>> suppose that would be one way to parlay something like $800/month
 NB>> available for spending into something higher... but that's more work
 NB>> than I'm willing to put in...

 ML> Depends on the magnitude of the reward.

Perhaps...  

 NB>> I checked, too, and it was 6 months that the program runs, and if,
 NB>> in any one month at all, you don't make that sum charged to your
 NB>> card, you lose out totally on the promised rebate...  
 ML> Sounds rather like something that happened to you regarding
 ML> a bank account at one time.

Doesn't it though...  :)  Once burned, twice (or even ever after) shy...
Even had it been on a less cosmic scale, I probably would have thought
twice or more before even considering it....  

 NB>>> Probably the same usage of the possessive as what I've used to
 NB>>> describe a particular person that has some specific connection to
 NB>>> us vs others of the same name...
 ML>> Problem is until recently it was "our," which I find
 ML>> slightly less aggressive.
 NB>> Maybe it's just being reported slightly erroneously...?  Or a slip
 NB>> of the expression...?  ;)
 ML> I'm not sure. The girl is a dynamo in all senses and
 ML> could be useful or dangerous or both at the same time.

Maybe she's just working up to getting you back as a guest chef...?

 ML>>> Duck hash with double-yolk fried egg
 NB>>> And here I thought that it was going to use double-yolked eggs...
 NB>>> not simply simulate them... ;)
 ML>> Double-yolked eggs are not common most places.
 NB>> Oh, I know... :)   It was just that it was a fancy-shmancy recipe...
 ML> Would you have some poor scullery boy candling all
 ML> the eggs to determine if they were double or single?
 ML> Cheaper and more reliable to make your own.

I suppose.  :)  Especially since it's harder to find the poor scullery
boys nowadays capable of doing it...  ;)

 ML>> Undoubtedly, as it's a very common ingredient in all
 ML>> sorts of dishes from soups to salads to stir-fries to
 ML>> carrot cake; I'm not sure why, as its appeal seems limited.
 NB>> I quite like it pickled... and as turnip/radish cake...  If it's been
 NB>> a veggie in a soup, I've not particularly noticed it for good or ill.. 
 ML> Yes - it shows up in soup but doesn't make itself really
 ML> known, same way as winter melon (doong gwa). Soaks up flavors
 ML> nicely but adds little of its own.

Would it be recognizable if one knew to look for it...?   It loses its
crunch when cooked, unlike the water chestnut, iirc...
 
 ML>> Singapore carrot cake   cat: starch, main, Asian, dim sum
 NB>> Of course, this isn't exactly what Westerners would consider carrot
 NB>> cake... :)   So daikon is also considered "carrot"...?   :)
 ML> This is an artifact of language, sort of like what happens
 ML> when you do Google Translate too many times to the same text.

I do recall having had this conversation before, now... 

 ML> Turnips, carrots, and radishes are often lumped together, sort
 ML> of, in Asian cooking, 

They serve similar functions, after all...  And the pickle I so like is
usually carrot strips along with the daikon strips...  
 
 ML> but the main problem seems to be that
 ML> descriptive adjectives often get left off in the retranslation;

As in, "orange root vegetable" and "white root vegetable" both turn into
"root vegetable" and might be called carrot or daikon interchangeably..? 

 ML> also, there's a bit of fudge factor when you try to fit an
 ML> Asian vegetable into western terminology.

Like the daikon is somewhat a cross between a turnip and a radish...?

 ML> 1/2 lb Winter melon or watermelon    

And how close are those two ingredients to each other...?  Or is there
an Asian form of watermelon that is quite unlike ours.......?

 ML> M's note. Usually a small amount of Chinese ham (substitute
 ML> Smithfield) is added to this. Improves it greatly.

That could brighten it up, taste and visually... :)

ttyl         neb

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