Text 19992, 120 rader
Skriven 2014-12-01 21:02:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: do re mi 361
========================
-=> Quoting Michael Loo to Nancy Backus on 11-30-14  10:41 <=-

 ML>> Interesting, not very sushi-parlorish. Of course, Fu is not
 ML>> really a sushi-cheffish name. 
 NB>> He's at least half Chinese... I'm not sure if there's japanese in the
 NB>> mix or not...  and he didn't take on a Japanese name for the
 NB>> position..  
 ML> Chinese-Japanese is a pretty unusual combination.

True.  He might well be full Chinese.
 
 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.
 NB>> I'm not sure if it's milk based or not... keep forgetting to ask him. 
 ML> Japanese custards until recently were broth- or sake-based.

Never knew that...  knew about using what you've styled mylks for making
custards... but not about using broth or sake...  Still haven't asked
him about his custards...  

 ML> In recent years Asians have started taking to dairy products,
 ML> which makes me curious: the current generation is going to
 ML> stink up town if it overdoes this, but how about their kids
 ML> and the kids beyond. Will we end up with Asians who eat dairy?

Good question... I've known some hybrids that don't have difficulty with
dairy...  but not sure about the next generation of "purebred" asian..

 ML> Interesting fact - after my total remake of my GI tract
 ML> flora, I am much less lactose intolerant. Not that I
 ML> can eat a bowl of chowder with impunity, but I can do a
 ML> few sips before a pill becomes necessary. Ice cream has
 ML> become a viable possibility, if not overdone.
 
Indeed interesting.  :)  And for once, a rather nice development. :)

 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.
 NB>> Unfortunately true... I thought it bad enough that the girls decided
 NB>> that the smallest stores needed closing, without taking into account
 NB>> the desires of either the employees or the customers of those stores
 ML> Cash talks. Did the company do anything to smooth the
 ML> transition - helping find replacement grocery tenants
 ML> for the space, relocating or referring staff, that kind
 ML> of thing? And what was the community reaction to this?

It depended on the particular location... There was quite a hue and cry
about one neighborhood Wegmans that many local neighbors were walking
to, that didn't have transportation elsewhere, including some elderly,
also some refugees, etc... I think in that case, Wegmans worked with the
city to make sure there was a new grocery tenant, there's a Price-Rite
in there now, and it wasn't empty for very long after Wegmans moved out. 
When they closed our regular Wegmans, the outcry was more muted, and
what finally was put there was some sort of Wegmans education and
training center, with Wegmans obviously still owning the building. 
Staff at the various stores were transfered to other Wegmans stores,
usually according to their desires... some of them ended up at stores
closer to home for them, some at stores not that far from the closed
one, sometimes both...  Customers had some choice as to which pharmacy
to transfer their records to, and of course, which Wegmans to substitute
as long as one had transportation to get there.  Many of the employees
we knew from Brooks-Chili went over to Lyell Ave, which was probably the
next closest to our house.  So it wasn't a complete loss of the
familiar, just a partial one.

 ML> Absent some sort of conciliatory gesture on Wegmans' part,
 ML> I'd have been inclined to publicize the issue loud and long.

There was quite a stink for a while locally, especially for the first
one I mentioned... I think it pushed them to be more conciliatory than
they already were... but I also think that it was a necessary push,
because it didn't seem to me that they were really willing to be very
conciliatory at first... and even after they still weren't listening
very well to the concerns of at least one segment of their clientele...
the poor and the elderly... 

 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.
 NB>> As I'm not buying the tilapia, and turbot is only available for very
 NB>> short periods of time (fresh, anyway), an occasional splurge doesn't
 NB>> hurt the exchequer much.   :)
 ML> And stretch the food budget at other times to make up - I
 ML> used to do that.

Yup...  one can make room for the occasional splurge without much
trouble, as long as one is careful usually...  :)
 
 ML>> Steamed fillet of farm-raised turbot
 NB>> Well, that's a far fancier version of turbot than I've ever served...
 NB>> ;) That would set the pocketbook farther back indeed... ;)
 ML> Turbot is an exceedingly delicate and (along with the
 ML> overhyped Dover sole) one of the most sought-after
 ML> white fishes. I figure that after paying the vast
 ML> premium, a restaurant will gussy it up with fancy
 ML> lily-gilding ingredients to justify charging extra to
 ML> the clientele. For me, there's no reason to bring in
 ML> the reinforcements that would only obscure the
 ML> natural taste of the fish. But then the best turbot I
 ML> ever had was on United Airlines, so what would I know
 ML> (the flight was catered in Milan).

I've never ordered it in a restaurant... to be honest, I'm not sure I've
even ever seen it on a menu... which probably says more about which
places we are inclined to go rather than about what is possibly
available locally...  :)  I've only bought it to bring home to cook.

 ML> Maple-bacon Quiche

Hmmm...  Maple-glazed doughnuts might not go too badly with that
bacon... ;)  Although it might be a bit of a muchness...  ;)

ttyl         neb

... One dog is a pet, a thousand dogs are a danger to the environment

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