Text 17879, 91 rader
Skriven 2014-10-09 00:38:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: authenticity 82
=======================
 ML> Out here most of the cooks are Central Americans, mostly
 ML> Salvadoran. 
 NB> And where might "out here" be...?

Did I answer this before? Coastal Atlantic.

 NB> As long as what one fixes is close enough, and tasty, that's probably
 NB> sufficient, especially for home cooking...  ;)

For home cooking, for sure, but I'd still balk (somewhat
politely I hope) if someone served me something with a
false name or using inappropriate ingredients or techniques.

Crockpot barbecue, for example.

 And if one truly has
 NB> mastered the cuisine, it doesn't matter who cooks it for the
 NB> restaurant...  :)   But I do expect that what I get there would teach
 NB> what it should be, as opposed to what I'm likely to fix at home.. ;)
 
Exactly so.

 NB> Our favorite local Thai place, we've learned to ask for extra rice...
 NB> they beam upon us, as having understood the cuisine... of course we
 NB> also ask for the spice not to be dumbed down...  (G)  Leftovers go
 NB> home, often with a bit more rice to soak up the yummy sauces. 

The Thai eat rice even with their soup.

 NB> One thinks of the differences in, say, pizza... between American and
 NB> Italian versions...  ;)

These differences, despite what one reads everywhere, are
overstated. Though the Italians might wonder at east coast
pepperoni and extra cheese pizza, they would certainly
recognize and perhaps understand other kinds, both the
flatbread kind and the thick crust monstrosities.
Americans, particularly journalists, are not inclined to
like Italian pizza, which usually is like Chicago pizza
but with a quarter the cheese and a tenth the sauce (if
any at all). American pizza may not be exactly what
Italian pizza aspires to be, more like what Italians
would aspire to eat, if they could afford to.

 ML> They shouldn't have opened without a booze licence, or at
 ML> least they shouldn't have put up the advertising for stuff
 ML> they weren't able to offer. And the decor just didn't work.
 NB> The first is impossible... there's some sort of reg here that one has
 NB> to open for business in order to apply... Fu's run into that one,
 NB> too... he decided to only go for wine and beer, since it's more
 NB> problematic to get the full booze...

First thing I have to say is, gee, that's silly; the second
thing is, there has to be a way around it, some loophole
perhaps; or at least one can start a deliberately stripped-
down enterprise with an eye to a quick expansion when the
license comes ready. Is this a state- or city-enforced system?

 So far he's still waiting... but
 NB> he doesn't raise expectations by advertising the stuff in the window...

That's wise - or rather, Blue Water's strategy was pretty
dumb.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crockpot Ribs
 Categories: Cyberealm, Entrées, Pork
      Yield: 4 Servings

      3 lb Pork ribs [country style]
      1    (bottle) barbecue sauce
      3 c  Water

  1)      Place the ribs in a crockùpot and add the barbecue sauce and
  enough water to cover the ribs...

  2)      Cook on low for 9 to 10 hours... serve with sliced baked
  potatoes and sweet corn...

  A recipe of Mrs. Ken Hollister

  Source... "Bill Saiff's ROD & REEL Recipes for Hookin' & Cookin'"
  Typed with permission by Fred Goslin on Cyberealm Bbs, home of
  KookNet in Watertown NY  (315) 786-1120

MMMMM

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