Text 17051, 80 rader
Skriven 2014-09-16 20:12:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: good food & guesses 9
=================================
-=> Quoting Michael Loo to Nancy Backus on 09-12-14  11:11 <=-

 NB>> I tend to not go to the fancy American places... especially not for
 NB>> non-American foods...  ;)
 ML> I try to patronize places where the ethnicity of the personnel
 ML> and the clientele tends to match the cuisine, but that taken
 ML> to the extreme might yield silly results.

Granted...  that is our usual practice too, but we've been pleasantly
surprised by food in places we've been a little skeptical of...  A
recent case in point was a Thai restaurant in Potsdam (NY) that my son
had found...

 ML> And anyhow, anybody can cook anything, given training and
 ML> experience, and lacking that maybe even a good recipe. I have
 ML> been very pleased by some of the Asian food served by some
 ML> white folks, and I cook as well in Italian and French idioms
 ML> as most Italians and French, so the prejudices are easily
 ML> rebuttable.

I'll grant you that...  But we've also usually had our worst humdinger
experiences where the cook didn't match the cuisine... and either didn't
have a good recipe, or couldn't follow it worth beans...  ;)

 ML> For price to performance, non-American food is probably best
 ML> purchased in non-American establishments.

That certainly has been our experience in most cases...

 NB>> This place seems to be pretty much an authentic Chinese place...
 NB>> they make a big deal on their website (according to my friend
 NB>> Edith, who suggested it for our Fourth Sunday get-together) about
 NB>> not being fusion or trendy, just good food... Noodle dishes, with
 NB>> or without broth, are the main focus...  
 ML> Noodles are the great unsung heroes of Chinese cuisine.

And often overlooked...  :)
 
 ML>> I've had similar. The bread is an unsalted steamed bun,
 ML>> into the middle of which go a teaspoon of sweet sauce
 ML>> (hoisin by preference), a length of scallion green, and
 ML>> then an ounce of roast or braised pork belly. Done well,
 ML>> these things, a sort of poorman's Peking duck, can be
 ML>> very delicious.
 NB>> Similar to what you did with the cracklings...?  I saw what I presumed
 NB>> was one of the steamed bun offerings, it looked a lot what you put
 NB>> together at Janis' last picnic, with the bun wrapped around the
 NB>> filling like a hand closed on it... not totally enclosed...
 ML> That's the country-style way of doing it, and I endorse it
 ML> in thought, word, and deed.

If/when I go back there, I'll probably give it a try... :)  The things
we did try were good enough to merit a second visit, as far as I'm
concerned...  ;)

 ML>>> Hah - I checked on line, and it's a vacant lot, wooded now.
 NB>>> Better than one might have hoped for, then...  :)
 ML>> One wonders why it was spared, though.
 NB>> Any number of possibilities, I suppose...  
 ML> It couldn't have been toxic unsuitability, otherwise the
 ML> area nearby would also be vacant. Possibly an old gravesite
 ML> or some native mound, but then I got the feeling back in
 ML> 1959 that the lot had been used for dumping. There could be
 ML> ledge difficult to put plumbing and stuff through, but the
 ML> property values are so high that at some point it would have
 ML> been economically feasible to claim the land. On reflection,
 ML> the most likely explanation is that the area had been zoned
 ML> for a certain number of dwellings, and the plans were off by
 ML> one, so they took the least desirable piece of land and kept
 ML> it vacant.

That indeed makes a great deal of sense, given zoning peculiarities... ;)

ttyl       neb

... Actually we're all semi-normal, except for the food obsession thing.

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