Text 18064, 66 rader
Skriven 2014-10-11 20:23:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Chinese food 'venture
=================================
-=> Quoting Michael Loo to Nancy Backus on 10-09-14  02:21 <=-

 ML>> As we walked in he reminded me that as he had had
 ML>> lunch only 7 hours before, he wasn't hungry and would
 ML>> get just an appetizer and maybe mooch off a spoonful
 ML>> or two of whatever I got. So we planned the following.
 NB>> And you believed him...?  And expected that he'd actually eat
 NB>> accordingly...?  I'd've thought by now you'd know better... ;)
 ML> I don't know what to expect. I was prepared for what
 ML> happened and figured if I totally didn't get enough to
 ML> eat I'd just order more food.

Ah.  Ok, that makes a little more sense...  Gotta kinda expect the
unexpected with him and plan accordingly, I guess... :)
 
 ML>> second, ...) and pronounced it good. I didn't tell
 ML>> him that in addition to the chopped ham it also had
 ML>> chopped died shrimp in it (in his case at least, what
 ML>> he doesn't know won't hurt him).
 NB>> I have a relative that is allergic to shrimp...  but for any that
 NB>> aren't, I wouldn't mention the chopped dried shrimp, either... ;)
 ML> Jonathan has admitted that if shrimp was chopped and
 ML> mixed into something else, he would probably not notice
 ML> (truth), but if he knew it was there, he wouldn't eat
 ML> the dish anyway. On the other hand he has also claimed
 ML> that he is highly sensitive to the smell of shrimp; I
 ML> can't see how he reconciles those concepts.
 
Apparently not quite so sensitive as he thinks... ;)  I've heard similar
from those who don't like something... or think they don't.  Like from
my mom who claims she can't stand garlic, yet happily enjoys food cooked
with even relatively large amounts of it, just so long as she doesn't
know about it... she also has claimed to be able to smell the least bit
of it, but we wonder about that, too..  I suspect it has more to do with
seeing it, or expecting it to be there, and then things are easily
smelled or they think they do...  ;)

 ML>> blandish turnip cake. One other thing, the more refined
 ML>> turnip cake I'm used to is made with rice flour and
 ML>> finely minced luobo (Chinese version of daikon); this
 ML>> had thin strips of the vegetable, rather peculiar.
 NB>> I've had it where there are some recognizable bits of the daikon,
 NB>> but mostly finely minced...
 ML> I much prefer a more homogeneous texture in this
 ML> particular dim sum.

Leave the lumps to be dried shrimp and ham...?
 
 ML>> We actually split the bill this time.
 NB>> Appropriate...  ;)
 ML> I don't think I would have cared one way or the other,
 ML> but if I recall, when bill time came, he said, why don't
 ML> we just split it, and then he paused and put in this
 ML> aside, unless you want to treat me. I actually was going
 ML> to do so, as I do 90% of the time, but the way he said it
 ML> rubbed me the wrong way, so I said we'd split it.

Once in a while, one just needs to not be taken advantage of... ;)

ttyl          neb

... Ahh!  I get it!!  The Universe *doesn't* make sense!!

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