Text 17162, 110 rader
Skriven 2014-09-19 11:47:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: other standouts 976
===============================
-=> Quoting Michael Loo to Nancy Backus on 09-18-14  08:10 <=-

 NB>> Some places just deserve word of mouth advertising... even if they
 NB>> don't exactly need it...  ;)
 ML> Good and bad both. Check out Clean Dave's recent review of
 ML> HomeTown Buffet in his area. davescupboard@blogspot.com,
 ML> where he also delves into the mysteries of cured meats and
 ML> such delightful topics.

I'll have to see if I can...  :)   Sounds interesting...

 ML> Speaking of word of mouth, the boy is regaining his old energy
 ML> and has begun to contribute substantial articles again.

That's promising...  Any likelihood, do you suppose, that he'd stick his
head back in here again, and rejoin our merry crew...?

 NB>> So far, the only advertising Fu is doing is just word of mouth... and
 NB>> some thousands of business cards he had printed out for people to take
 NB>> and pass along... ;)  I expect that will be all that is needed...
 ML> Do they say "former chef at Arigato," or did the clientele
 ML> all know him by name the way you do?

At least a fair number know him by name... especially the old-time
regulars that go back to the days when he was the sushi chef at
Yang's... The times we've been at the new place, any returning regulars
were calling him by name and/or referring to him by name...  I'd imagine
that anyone that came often and always sat at the sushi bar would know
him by name, maybe not so much those that would come less frequently (or
with a larger group) and/or would sit down at the tables...  I had the
added benefit of my son working with him for a while at Arigato... :)

 ML>> potentially other places, but I may have to put some social
 ML>> capital to work to get them.
 NB>> It would be in a good cause...  ;)
 ML> Again, as I said, if nobody else steps up to the plate.

We shall see.  :)
 
 ML>> cockamamie story about its being reserved for royalty,
 ML>> et cetera, et cetera, et cetera.
 NB>> I've heard the stories.. and the disclaimers... ;)
 ML> Can anyone imagine that in ancient times they did public
 ML> health studies of royalty vs. commoners and the health
 ML> consequences of black vs. white rice?

Not really..  ;)  But if black rice was an uncommon commodity, or
sufficiently more expensive, I can see it being reserved for those that
could afford it... and thereby a legend developing...

 ML> The notion gets blown up by the fact that nutritional
 ML> deficiencies in Asia were common among the upper classes
 ML> not because of a dearth of food but because of bad
 ML> nutritional practices, including excluding bran and
 ML> other low-class foods from the diet. Cf. The Conquest
 ML> of Beriberi, a book published by Harvard University Press
 ML> in I believe the 1960s.

Yes, I've heard of that... funny how "low-class" foods sometimes pack
more nutrition, being less processed... ;)

 NB>> I wonder...  When I cook brown rice, I usually end up with something
 NB>> more sauce-y than one expects... probably from stirring every so
 NB>> often, and letting the rice totally absorb the water...  I bring to a
 NB>> boil on medium, lower to a simmer on warm, and then turn off entirely
 NB>> at the end, generally stirring to see how well things have progressed
 NB>> along the way...  I end up with sticky-ish rice
 ML> Using really low heat to prevent sticking is better
 ML> than stirring for that reason. If you have a flame-tamer
 ML> that might be the best solution.

I don't mind at all that it makes its own sauce, so to speak... I'm not
planning on serving it as fluffy rice by itself, but as part of some
mixture, for which the sauce is useful... :)  The really low heat is
what I'm using for the bulk of the cooking.. it's a barely simmer
usually...  The flame-tamer you refer to... is that the same as the
diffuser that RuthHf is urging me to add to my camping gear...?  I've
got an electric range, in any case...

 ML>> Anyhow, if you did this, it would probably look really
 ML>> ugly. Speaking of which, I read that in Japan, Burger King
 ML>> has come out with a black hamburger.
 NB>> What's it made of...  Or don't we want to know...?   (G)
 ML> The coloring agents are squid ink and charcoal. My
 ML> question is what the black cheese tastes like.

Squid ink's not all that bad... charcoal doesn't sound all that
appetizing, although I suppose it might be helpful in calming the tummy
after...  ;)  As to the cheese... is that merely colored also? or do
they have some sort of black mold... ;0

 ML> There's a thread someplace asking people if they
 ML> would try it, and one of my colleagues said that he
 ML> wouldn't mind eating it, but he wouldn't pay the
 ML> cost, which is Y450 - about $4.25 - for the burger,
 ML> and up to twice that to add fries and a soda. I
 ML> almost responded who would begrudge themselves this
 ML> rare experience for $4.25 but didn't do so in the
 ML> interests of amity.

Specifically in the interests of avoiding misunderstanding of the
tone of the response...?  ;)

ttyl      neb

... Any wire cut to specified length will be too short.

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