Text 22866, 89 rader
Skriven 2015-01-13 13:02:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: odd foods w/ Ann 54
===============================
-=> Quoting Michael Loo to Nancy Backus on 01-11-15  09:36 <=-

 ML> Florida
 NB>> So they'd probably had been shutting things down well before the
 NB>> stated kitchen quitting time already, so that they'd could leave
 NB>> on the dot.  And there really wasn't anyone else to cook...
 ML> That's the way things appeared. Pity, as I had sort of
 ML> wanted to try the Props Burger, of which good things
 ML> have been said.

Another time, maybe...  ;)

 ML>> 5. Everyone except some of the patrons was hoping to
 ML>> get out of there soon; this was obvious.
 NB>> Except the bartender and support staff if any...  You did say this
 NB>> was a bar, didn't you...?
 ML> Put it this way. It advertises open until midnight, but
 ML> they tell people who are there 11.

Ah.   Not a late-night hot spot by any means...  ;)

 NB>>> meet the expectation of yellow=lemon, green=lime...?  Not exactly
 NB>>> a light dessert, by any means...  :)
 ML>> All the layers were the same flavor, i.e., sort of lime
 ML>> cheesecake.
 NB>> So impressive only in looks, not really in taste...  ;)
 ML> Impressive in size, too. The taste was pretty much what
 ML> you'd expect, though the texture was a slight surprise if
 ML> you were expecting pie filling.

I suppose the tower aspect of it might have given a clue that pie
filling was somewhat unlikely... ;)  I'd think most if not all pie
fillings would be unstable given that structure...  :)

 ML>>> the man-eating clam, which Annie made me pose inside.
 NB>>> Is she keeping the picture for blackmail...?  (G)
 ML>> I'm beyond blackmail, I think.
 NB>> One hopes..  :)
 ML> Well, I don't mind being naked or making a fool of myself,
 ML> so blackmail might be difficult. Naked and making a fool
 ML> of myself at the same time, maybe that's something else.

Remains to be seen... ;0

 ML> Pennsylvania
 NB>>> Sounds like they were very well received...  were there any left at
 NB>>> all to freeze for later...?
 ML>> There were a few left, but Annie decided to use them
 ML>> for a couple lunches.
 NB>> No need to freeze.
 ML> I did discover a week later that I hadn't used all
 ML> the filling, and there was enough for about 6 more.
 ML> Annie was sort of drooling about this, but she got
 ML> a whiff of the very strong and now almost fermenting
 ML> cabbage and nixed the project; too bad, as slightly
 ML> fermented cabbage has a long and honorable history
 ML> in many cuisines.

Those might have been quite tasty indeed.  ;)  And kimchee comes to
mind, as well as sauerkraut...  :)   Perhaps had you managed to make
them before she got the whiff, she'd only found them extra nice.. ;)

 ML>> She admitted later that she had used the whole jar of bean
 ML>> paste! I think I'd suggested a tablespoon.
 NB>> Whew...!  That IS a lot... 
 ML> I didn't eat much of it, taking a couple tablespoons
 ML> for a big mound of rice; everyone else really liked
 ML> the stuff, though, being more attuned to salt than
 ML> perhaps a good nutritionist would prefer.

While I like the occasional salty things, I find many things way too
salty... I'd probably had trouble with that, other than as you had
it...  ;)

 ML> By the way, I did one of those highly unscientific
 ML> search engine experiments and discover:
 ML> Dietitian = 15M hits; dietician = 5M hits. Dietition
 ML> gets 75,900 results, which goes to show that you can
 ML> get anything you want at Google's restaurant.

And that lots of people can't spell worth beans... ;)

ttyl        neb

... DOS=HIGH?  I knew it was on something...

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