Text 19808, 96 rader
Skriven 2014-11-25 20:36:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: wanderings 338
==========================
-=> Quoting Michael Loo to Nancy Backus on 11-24-14  14:08 <=-

 NB>> For sure.  He talks about not wanting to get too big because then he
 NB>> couldn't give the attention he wants to give to the food and the
 NB>> customers, and how important it would be to get help that really could
 NB>> do the job as he wants it done...  We went on Wednesday for Richard's
 NB>> birthday, and he gave us some fancied up egg custards for dessert. 
 NB>> He'd been experimenting with different sauces, and was finally
 NB>> satisfied with a lemon sauce... it was very good, the custard in a
 NB>> stemmed glass dish, with a little thin slice of lemon atop with a
 NB>> cherry, and the lemon sauce over all... pretty, too.  :)
 ML> Interesting, not very sushi-parlorish. Of course, Fu is not
 ML> really a sushi-cheffish name. 

He's at least half Chinese... I'm not sure if there's japanese in the
mix or not...  and he didn't take on a Japanese name for the position.. 

 ML> Are his egg custards milk-based?
 ML> I could see someone trained in chawanmushi translating that
 ML> skill to other kinds of custard as well.

I'm not sure if it's milk based or not... keep forgetting to ask him. 
He's learned a lot about a lot of cookery over the years, I think some
from other chefs and also on his own... A lot of trial and error over
the years as well, from what he says...  :)  Turns out he makes his own
rice noodles for udon soups and noodle bowls, too...  :)
 
 ML>> Truth. And as long as the bean counter in charge is one of
 ML>> the family, with a reputation to uphold, you're pretty safe.
 NB>> I'd think so.  And the girls are very much into the sustainability and
 NB>> other ecological and healthful issues, so at least for the next
 NB>> generation there shouldn't be problems on that front.  :)
 ML> One hopes, but we've seen too many family businesses go down
 ML> the tubes after some bright young scion returns the conquering
 ML> hero from business school.

Unfortunately true... I thought it bad enough that the girls decided
that the smallest stores needed closing, without taking into account the
desires of either the employees or the customers of those stores... but
overall they haven't been that bad for the business.  I've noted that
the next generation (Danny's grandchildren) includes a yoga teacher...
and that some of that generation have been involved in the organic
farming experiments... apparently there's still a lot of attitudes
making it down the generations that bode pretty well for the company... ;)
 
 ML>> I have a friend, I think I told you about her, who prefers
 ML>> tilapia precisely because it doesn't taste like much.
 NB>> You probably have.  And I've had a friend or two who similarly
 NB>> preferred it for its blandness.  My favorite fish, turbot, is very
 NB>> mild, but it has a nice buttery taste, so that it doesn't need
 NB>> tarting up, but also takes to mild fancyings...  Tilapia, one might
 NB>> as well be eating soft cardboard or worse...

 ML> Turbot is a nice fish, but is it 3x better than tilapia?
 ML> Okay, it is, but can your budget take a 3x expansion.

As I'm not buying the tilapia, and turbot is only available for very
short periods of time (fresh, anyway), an occasional splurge doesn't
hurt the exchequer much.   :)

 ML>> Kale and Spinach Chop Salad with Apples
 ML>> categories: poison, fruit, salad
 NB>> Another good-looking poison recipe from wegmans... ;)
 ML> I don't see combining kale and spinach - I guess the
 ML> idea is that their characteristics average out, but
 ML> I'll bet they don't.

Without the apples, I might be inclined to try it out to see... but I
guess I'll not be making that experiment myself... It looked like they
had at least made some effort to soften the kale... 

 ML> Steamed fillet of farm-raised turbot
 ML> Categories: fancy, fish, main
 ML> 4 (6-oz) turbot fillets
 ML> 1 oz sliced truffles
 ML> 2 c fish fumet (stock)
 ML> 1/2 c truffle juice
 ML> 1 c beurre blanc
 ML> 1 c sauteed wild mushrooms
 ML> 1 c English peas, blanched
 ML> 1 basket cherry tomatoes
 ML> Salt and pepper
 ML> 1 oz pea sprouts
 ML> 2 oz sliced terrine foie gras
 ML> Douglas Dodd and Bruno Lopez, Hotel Bel-Air, LA

Well, that's a far fancier version of turbot than I've ever served... ;)
That would set the pocketbook farther back indeed... ;)

ttyl         neb

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