Text 15956, 93 rader
Skriven 2014-08-17 21:35:51 av Ruth Haffly (1:396/45.28)
  Kommentar till text 15898 av Nancy Backus (1:18/200.0)
Ärende: drops 740
=================
Hi Nancy,

 NB>  NB>> It's a good start... they can build up a heat tolerance, if they
 NB>  NB>> wish, more'n likely...  :)

 RH> I suspect they won't go much hotter than what they had the other day.

 NB> Ya never know...  :)

True. Talked a bit with him today; he might try something a bit hotter
but no spicy seafood dish like Steve had. (G) They liked the wasabi, as
long as they had very small amounts of it. He said she got a bit too
much of it with one bite and it was "much" hotter than expected.


 NB>  NB>> Were the kimchee and the wasabi part of the bento box, too...?
 NB> Or  NB>> were there still the "little dishes"...?

 RH> The wasabi was just a small pea sized bit in the "bento box"; the kim
 RH> chee was one of the little dishes. We were given 4, since it was a
 RH> lunchtime meal, would have had more had we gone for supper.

 NB> Ah.

The smaller portion was quite filling by the time you factored in
everything that was in the box, the miso soup and the small dishes.

 NB>  NB>> Sounds like this place has a strong Japanese
 NB>  NB>> component to it, too...  Similar to what we used to have when

 RH> A few Japanese influences but strongly Korean overall.

 NB> Oh, ok...  Yang's actually had a full Japanese menu, and also a full
 NB> Korean menu... and there was the possibility of ordering from both of
 NB> them, for a combination of tastes...

This place is basically Korean but the serving style of the bento type
boxes is a definate Japanese influence. Same as the wasabi and miso soup
I think are more Japanese than Korean but went well with the Korean
foods.

 NB>  NB>> Yang's (across the street from the Soeul House where we took
 NB> you)  NB>> became Japanese/Korean cuisine...  Sadly, they've been
 NB> closed since  NB>> 2005, and Mr. Yang has since passed on...

 RH> Sigh!

 NB> The bright spot is that their excellent sushi (and other Japanese
 NB> cookery) chef has just opened up his own restaurant...  :)   We've
 NB> been following Fu wherever he goes, as long as we can find him..  ;)
 NB> I
 NB> mentioned that to Michael already...  :)   So far, word of mouth has
 NB> been sufficient to bring in people... most of whom are old regulars
 NB> that have been simply waiting and hoping for him to resurface...  :)

I'd like to try it but would have to find sushis that didn't have a lot
of rice in them. The rice would add a lot of carbs, fast, if I went with
a lot of the 'standard" sushis I've seen.

 NB>  NB>> Pretty busy time for them, to be sure...!  How long a commute is
 NB> it  NB>> from Charlotte...?  That will be a strain, I'm sure... but
 NB> hopefully  NB>> not too much of one.  :)

 RH> It'll be about 160 miles one way so he will come up, stay for 3
 days RH> (2 nights), returning home on the 3rd day. It will be a strain
 but he RH> wants to finish his degree this coming school year.

 NB> That is tough, indeed... but leaving the degree hanging and having to
 NB> get back to it later might be just as bad, maybe even worse, in the
 NB> long run...

Being this close to done, it makes sense to go ahead & finish if he can.


 RH> Only down side is, that we won't be able to do it many more times,
 RH> if any.

 NB> It would certainly take more planning...  :)   Possibly when he
 NB> graduates, that can be part of the celebration...?   :)

If we're still in the area............................


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)