Text 17495, 132 rader
Skriven 2014-09-29 11:09:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: other standouts 999
===============================
-=> Quoting Michael Loo to Nancy Backus on 09-25-14  12:48 <=-

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

 ML> Speaking of which, my brother wanted to go to Golden Corral
 ML> yesterday, the reason for which perhaps I'll go into another
 ML> time. 

I can hardly wait.  ;>

 ML> The food was notable for its saltiness and a kind of
 ML> bland deadness at the same time. There were, though, 5 oz
 ML> supposed sirloin steaks never frozen, of which I had only
 ML> two, having filled up on pot roast fat and salty fried
 ML> chicken beforehand. They were somewhat salted but artificially
 ML> tenderized; they were also off-cuts of the "shell sirloin,"
 ML> which bothers me not, as shell sirloin, fat, and gristle are
 ML> my friends. The fried chicken and pot roast were seasoned
 ML> primarily with salt, though there were sauteed vegetables
 ML> (onions, peppers, celery) that were meant to go with fried
 ML> chicken livers (which were decent though overcooked) to liven
 ML> things up. Taco meat and "Mexican rice" (heavy cumin, not much
 ML> else) were okay. The Chinese station looked wretched, and the
 ML> piece of sesame chicken I had was rancid. My favorite things,
 ML> other than the steak fat and gristle (didn't care for the
 ML> texture of the meat itself, though it was actually medium-rare),
 ML> were corn on the cob, which tasted like slightly sweetened
 ML> hominy, chocolate pudding out of a 55-gallon drum, and a
 ML> surprisingly authentic fudge brownie. And Mug root beer, $2.19
 ML> with free refill. I got 50c off for being a senior citizen.
 
Very similar to my experience there, the one time I went, to check out
the new venue...  except, as I went for lunch, there weren't any steaks
on offer...  

 ML>> Speaking of word of mouth, the boy is regaining his old energy
 ML>> and has begun to contribute substantial articles again.
 NB>> That's promising...  Any likelihood, do you suppose, that he'd stick
 NB>> his head back in here again, and rejoin our merry crew...?
 ML> I think he's now used to the more heady charms of the
 ML> Internet, but maybe I'll ask him sometime.

Sigh...  Be nice if he did, though...  :)
 
 NB>> At least a fair number know him by name... especially the old-time
 NB>> regulars that go back to the days when he was the sushi chef at
 NB>> Yang's
 ML> A good sign. Have you seen much of those regulars when
 ML> you've visited his new place?

I've been mostly going for lunch, and there's hardly any one there
then... maybe that will pick up eventually...  Yang's has been closed
since 2004, so the idea of finding Fu at lunchtime may have been
squelched...  ;)  Including for many of the old-time regulars, that
followed him to Arigato, which wasn't open until 4pm...  :)

 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?
 NB>> Not really..  ;)  But if black rice was an uncommon commodity, or
 NB>> sufficiently more expensive, I can see it being reserved for those
 NB>> that could afford it... and thereby a legend developing...
 ML> But if my info is anywhere near correct, the whiter and
 ML> more delicate the rice, the better it was deemed to be.
 ML> I'm sussing that the stuff isn't that ancient a phenomenon
 ML> but resulted from selective breeding of a sport.

It doesn't take all that much time to produce a legend.... ;)

 ML> By the way, whoever has linked up the Wikipedia articles on
 ML> black rice and forbidden rice is an idiot. The black
 ML> rice article is in fact about black sticky rice and has
 ML> no relation to the other, which is (properly) treated in
 ML> a subsection of the Lotus Foods one.

Another reason not to depend on Wiki for one's truth...   ;)
 
 NB>> Squid ink's not all that bad... charcoal doesn't sound all that
 NB>> appetizing, although I suppose it might be helpful in calming the
 NB>> tummy after...  ;)
 ML> Charcoal is coming into vogue as a food additive, I
 ML> don't know why. I have a little tin of "black salt"
 ML> that was given me as an amenity by Lufthansa. Turns
 ML> out the stuff is just plain ordinary salt mixed with
 ML> charcoal powder. Why? Pretentious nonsense is my guess.

Marketing... aka pretentious nonsense... ;)  My son bought some pink
salt and some black salt at the healthfood store in Canton (NY)... he
claims that the black salt is useful for grilling on the fire (which
comprises much of his cooking up at the Pond)... I guess it uses less
salt that way, and adds more of that "je ne sais quoi" mystique of the
fire-broiling...  I forget what he decided the pink salt was good for,
though.... :)

 NB>> As to the cheese... is that merely colored also? or
 NB>> do they have some sort of black mold... ;0
 ML> If you find a picture of the stuff you'll see clearly
 ML> that it's artificially colored. I can't think of any
 ML> black mold that is edible. 

Actually, neither can I...  Still doesn't seem remotely appetizing... 

 ML> Speaking of which, the black
 ML> mold in my brother's bathroom has invaded my bathroom,
 ML> which is bad, and has gotten to the point where he
 ML> is avoiding using his, which is worse. The good thing
 ML> is that this house is a teardown.

Not good at all...  Sad that the house is a teardown... but under the
circumstances, yeah, it does seem a good thing...

 ML> Borghi fudge
 ML> 180 g couverture
 ML> 170 g condensed milk
 ML> 40 g almonds
 ML> 40 g pistachios
 ML> 15 g butter
 ML> 1 pn salt

Looks quite tasty...  :)  

ttyl          neb

... Squanto showed them how to combine yams & marshmallows into a dessert

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