Text 16026, 98 rader
Skriven 2014-08-20 12:48:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: drops 740
=====================
-=> Quoting Ruth Haffly to Nancy Backus on 08-17-14  21:35 <=-

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

 RH> True. Talked a bit with him today; he might try something a bit hotter
 RH> but no spicy seafood dish like Steve had. (G)

For now...  ;)  He could build up to the spicy seafood dish someday, and
surprise himself... (G)

 RH> They liked the wasabi,
 RH> as long as they had very small amounts of it. He said she got a bit
 RH> too much of it with one bite and it was "much" hotter than expected.

Well, Yeah!  ;)   That's pretty much the definition of good wasabi.. :) 
 
 NB>>> Were the kimchee and the wasabi part of the bento box, too...?
 NB>>> Or 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.

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

Actually, to be expected...  :)  Lots of little bits of stuff can add up
pretty well..  :)  I went with a friend to Fu's new place and we had the
unagi bento box lunch specials... Miso soup came first, then in the box
there was salad with Japanese dressing, a pork dumpling, a gyoza, some
tempura veggies, rice with the unagi perched atop (a good sized portion)
and nicely adorned and with a couple of pickle slices alongside, and a
half-roll (4 pieces) of Philadelphia roll (usually california roll, but
he knows my preferences [g]) with some pickled ginger and a little mound
of wasabi.  Filled us up right smartly...  :)  Didn't even need the
complimentary order of crab rangoon wontons that showed up, but they
managed to be consumed as well.  (G)  Really really good stuff...  :)

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

Yup, the bento box, the miso soup and wasabi are more Japanese than
Korean, also the teriyaki entrees...  :)  But the two can well be
complementary cuisines, especially if the cooks can handle both well, as
we found well demonstrated when Yang's had them both together.

 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 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...  :)

 RH> I'd like to try it but would have to find sushis that didn't have a
 RH> lot of rice in them. The rice would add a lot of carbs, fast, if I went
 RH> with a lot of the 'standard" sushis I've seen.
 
Well.... sushi IS rice...  (G)  But there are lots of other options. 
Sashimi, for example, is just the topping part, with rice only available
as an option which we usually do take, but you wouldn't have to.  And
much of the nigiri sushi is available by the piece, so you could just
pick one or two pieces.  Generally when I have any significant amount of
nigiri sushi or sushi rolls, that will be the sum of the rice for me for
the meal... I won't take any extra with anything else...  :)

 RH>> It'll be about 160 miles one way so he will come up, stay for 3
 RH>> days (2 nights), returning home on the 3rd day. It will be a
 RH>> strain but he 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...

 RH> Being this close to done, it makes sense to go ahead & finish if he
 RH> can. 
 
For sure.  :)

 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...?   :)

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

One never knows... ;)

ttyl         neb

... If we learn from our mistakes, I'm about due for my PhD.

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