Text 13173, 99 rader
Skriven 2014-05-10 13:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: differences 618
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 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.
 NB> Quite.  The company can be upset enough by your way of doing it, the
 NB> cicumvention might be the last straw.... 
 
The odd thing is that the airlines are sort of pandering to
these groups, trying to get them to part with more money -
the latest effort is taking routes that don't sell many
premium cabin tickets and knocking the business class fare
down to maybe half the normal, i.e., 2-4x coach, which is
where they should be in the first place - before deregulation,
front cabin was generally twice economy, and it sold okay, but
after deregulation, the accountants figured out that on every
plane there's likely to be one or two clowns who are willing
to pay ionospheric prices for a stratospheric trip, and they
would be enough to cover the costs of the whole plane, so
they jacked up the price of first class to that level, so
they ended up with lots of empty seats up front. And then
the marketing guys figured out that they could use these
empty seats as a loyalty-building tool, and that's where we
are now, except that the Flyertalk people have blown the
system wide open, so we're in this experimental phase where
the bean-counters and the shills are trying to figure the
pricing structure that gets the best do-re-mi result.

 ML> As far as the company goes, the aim is not to provide a
 ML> service but to capture as much dough as possible.
 NB> There's a balance there

Tell that to United Airlines!

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

H'm. I'd rather guest chef at Casa Barco-co.

 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.
 NB> Would it be recognizable if one knew to look for it...?   It loses its
 NB> crunch when cooked, unlike the water chestnut, iirc...

If the water chestnut is cooked long enough so I like it,
the texture becomes rather like a potato.

Winter melon and luobo (daikon) both turn pale white
translucent when cooked, with the melon fibers more or
less straight and the luobo ones curved, with a distinct
core area that might or might not be present in each piece.
 
 ML> Turnips, carrots, and radishes are often lumped together, sort
 ML> of, in Asian cooking, 
 NB> They serve similar functions, after all...  And the pickle I so like
 NB> is usually carrot strips along with the daikon strips...  

Do you like the sour-and-salty or the sweet-sour-salty ones?

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

Culinarily yes, but I think botanically, other than both
being taproots, no.

 ML> 1/2 lb Winter melon or watermelon    
 NB> And how close are those two ingredients to each other

Not at all except in texture, though the white part of
watermelon is closer (forget the red part).

M's note: the choice of fruit in the below recipe
changes the entire nature of the dish; the greens
not so much.

Tinolang Tulya - Clam Stew
cat: shellfish, main, philippine
serves: 4 to 6

3 c shelled clams
2 Tb ginger, julienne
1 c unripe papaya or winter melon, 2" pieces
salt, patis, pepper to taste
5 c water
1 lb spinach or watercress

Leave the clams in a bowl of water for 10 min. In a saucepan,
bring the water and ginger to a boil. Add the clams and fruit
and simmer for 15 min or until clams are tender. Season with
salt or patis and pepper to taste. Turn off heat and add
spinach or watercress. Serve hot.

http://home.sprynet.com/sprynet/ydragon/tulya.htm - Yolly's Free Recipes

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