Text 17796, 140 rader
Skriven 2014-10-06 18:53:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: other standouts 47
==============================
-=> Quoting Michael Loo to Nancy Backus on 10-03-14  17:56 <=-

 ML> [my brother]
 ML> So he's been having arrhythmias and conceived the notion
 ML> that they come on after he eats a large meal.
 ML> So he asked me to go to Golden Corral with him so that he
 ML> could induce an episode, just for experimental curiosity,
 ML> by overeating without spending too much money!

One can almost follow his train of thought...

 ML> No matter that the Golden Corral is a half hour drive up the
 ML> freeway and that he decided to do this a day after his holter
 ML> monitor was disconnected.

Sad to say, I was laughing out loud by this point.. ;)  How long was he
on the holter monitor...?  (and was anything useful found from that
exercise...?) 

 ML> I pointed out to him that inducing a cardiac event at a
 ML> place that one has to drive to is not the greatest of
 ML> ideas, so he thought a second and said that I was right,
 ML> and as he didn't want to subject me to any danger, he would
 ML> go by himself! That of course would not do, and I polished
 ML> my glasses and prepared for the possibility of lunging at
 ML> the wheel if he keeled over on the way home.

After all, though, the arrhythmias, if mild, wouldn't likely produce
that bad an effect that quickly, and if not mild, one could always call
911...  Had he in fact previously observed the phenomenon after
eating...?  Or hadn't he gorged quite so well as he might at a
buffet...? 

 ML> So we went to the Golden Corral, and he ate his money's
 ML> worth (only I paid the whole check), and I ate less than
 ML> my money's worth.
 ML> No surprise, no episode afterward, and I wasted $40 on
 ML> what had to be one of the least enjoyable meals of the year.

I suppose that negative results might (or should?) at least quell some
of the somewhat paranoid suppositions of his...  ;) 

 ML> I excavated the chuck roast for that vein of fat - actually,
 ML> other diners had done much of the work for me, cutting around
 ML> it, but unfortunately the roast had been made with soy and/or
 ML> worcestershire and very few if any onions, and the meat was
 ML> kind of ... not of the best quality ... so the taste was not
 ML> the most enjoyable in the world. 

Sigh....

 ML> The chicken (a huge thigh) was extremely salty and cooked
 ML> a bit too long but not frozen and not awful.

Edible if not exactly enjoyable... 

 ML> [steaks]
 ML>> 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.
 ML> If I'd seen that there was a pile of half-done steaks
 ML> behind the counter there, I'd have gone to town, even
 ML> though these didn't turn out to be the tastiest viands
 ML> in the kingdom. But with my eyesight, on the first go
 ML> through, I saw on the buffet just these ratty bits of
 ML> presliced and presauced medium-well meat.

Live and learn... and I wouldn't blame you for not returning even so. ;)
 
 ML> [il mio fratello il Sacerdote]
 ML>> I think he's now used to the more heady charms of the
 ML>> Internet, but maybe I'll ask him sometime.
 NB>> Sigh...  Be nice if he did, though...  :)
 ML> I somehow doubt it will happen, certainly not for more
 ML> than a one-off.

Sigh.   As I said...  :)

 ML> [sushi biz]
 NB>> I've been mostly going for lunch, and there's hardly any one there
 NB>> then... maybe that will pick up eventually...  Yang's has been closed
 NB>> since 2004, so the idea of finding Fu at lunchtime may have been
 NB>> squelched...  ;)  Including for many of the old-time regulars, that
 NB>> followed him to Arigato, which wasn't open until 4pm...  :)
 ML> If people don't associate him with lunch, maybe something
 ML> more vigorous than word of mouth is called for. Perhaps, if
 ML> Fu is committed to opening at noontime, he should at least
 ML> put NOW OPEN FOR LUNCH on his business cards.

Looks like that might not be necessary... when we went today, we weren't
the only ones there, and Fu said that he's been getting a little more
lunch business steadily...  He's only been open about 2 months now, and
still waiting on the state liquor license... Part of the problem may
just be that most people only get a 1/2 hour lunch, which doesn't give
much time for going out and getting anything, let alone being able to
enjoy one's meal.  So unless one plans a business lunch, or it's people
like me that get together with friends for lunch, lunch business in an
out-of-the-way little plaza isn't likely to be booming.  He said that
most of his lunch customers are new, while 90% of his evening customers
are regulars that followed him from Arigato.. along with some new
students, probably..   :)  His all-you-can-eat $19.95 sushi special is
valid all the time, but again, one can't really get full benefit from
that at lunch unless you aren't on any sort of time schedule...

 ML> [saline monkey biz]
 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.
 NB>> Marketing... aka pretentious nonsense... ;)  My son bought some pink
 NB>> salt and some black salt at the healthfood store in Canton (NY)
 ML> There is a small difference in taste among the salts, but
 ML> one can mimic if not duplicate it by adding adulterants of
 ML> one's own - flour, chaff, floor sweepings ... .

Something like that, yup...  <G>

 ML> Caponata
 ML> cat: Jewish, holiday, starter, dip

Odd... I always thought of caponata as Italian...

 ML> Serve with garlic-rubbed toasted bagels or
 ML> toasted pita triangles. It's perfect for the
 ML> holiday because its even better made a few
 ML> days ahead so the flavors can blend.
 ML> Gil Marks, Olive Trees and Honey via Pittsburgh Post-Gazette

  ... but apparently this was a Jewish cookbook, and planning for the
High Holy Days...?

ttyl        neb

... Progress is made on alternate Fridays.

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