Text 22971, 126 rader
Skriven 2015-01-16 14:47:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: beef oddities 69
============================
-=> Quoting Michael Loo to Nancy Backus on 01-13-15  19:32 <=-

 NB>>> Now that's sad.  Unless the mac & cheese was especially wonderful...
 ML>> It was okay. The meat, what a disappointment.
 NB>> One does expect better of an advertised special... :)
 ML> Perhaps. There are various reasons. But what I found
 ML> extra dissonant was that the waitress claimed that the
 ML> whole range of donenesses was possible.

Exactly.  The difference between the claim and the reality was pretty
bad... 

 NB>> One might think that the kitchen would precook only to a shade (or
 NB>> less) short of rare, or at least have one roast at that point... Not
 NB>> everybody wants their prime rib well-done...
 ML> Well would have been better - the muscle fibers break
 ML> down, and though the nice juice flavor is gone, it is
 ML> replaced by a pot-roasty richness.

But you'd need to know that the preferred options weren't going to
arrive, to know to order it such... unless one was just in the mood for
pot-roasty prime rib... ;)

 NB>>> So did the cook quit before or after the order...??
 ML>> Heh. The day before, they said.
 NB>> Indeed.  One does wonder, though, if they'd been having similar
 NB>> problems satisfiying orders properly before your party showed up...
 ML> The rest of the customers seemed happy enough (they also
 ML> seemed drunk enough).

Drunk probably helped...  also probably they hadn't tried to order
things rare...?  Or maybe they used up the rare bits..  ;)

 ML> Many years ago, when I lived in the high-rise apartment
 ML> that some echo people may be familiar with, the local
 ML> Stop & Shop used to periodically carry peculiar things:
 ML> whether they were trial balloons or maybe just fallen
 ML> off the back of a truck. One of the specials, at $3.99
 ML> a pound, was vacuum-packed chunks of boneless rib roast
 ML> cooked already to about medium-rare. As I was watching
 ML> my pennies and needed my protein, I got a couple of
 ML> these (before they went away forever), which were

Maybe they were mis-ordered... or mis-supplied... and then priced to
move... ;)

 ML> palatable enough but had that weird texture that I noted
 ML> from the beef at the Nippenose Cafe (that was its name,
 ML> if I didn't say so before). Of course I ate the stuff
 ML> unreheated and cold.

Thus preserving the medium-rareness of them...  Pre-cooked meant that
one didn't need to have a kitchen... I once needed to find that sort of
thing for one of our waif/strays that was then inhabiting a motel room
(in one of those strip motels, no amenities, no near-by restaurant)... 
He had a can-opener... so the trick was finding canned foods that
weren't nasty when eaten room temp...  ;)

 ML> Another one-time oddity was a pair of sirloins that were
 ML> marbled to a degree equal to the fanciest Wagyu that I
 ML> have seen in Japan and Singapore. I of course snapped
 ML> them up and had a great time with them - sliced them thin
 ML> and seared the slices for a few seconds each, eating them
 ML> plain, with onions, and/or with soy sauce. I have no idea
 ML> where these came from and why they were in a slightly
 ML> gritty grocery store in a slightly gritty neighborhood.

Those might have been simply extra fatty, as far as the store was
concerned... I'd suspect the mis-delivery on those, too...  :)

 ML>> And that's for one slice. I tried two slices for 16 seconds,
 ML>> but the additional water in the compartment meant that the
 ML>> food had already sogged up.
 NB>> Another experiment should start with the two slices, I guess... ;) 
 NB>> And maybe at, oh, 13, 14 seconds to start...  :)
 ML> We could cook up a pound of scrapple just for that
 ML> experiment, fun, fun.

Did you start from frozen or thawed, btw... ?   I usually only find in
at the store frozen...  :)

 ML>> The waitress hadn't shown up, so the bartender had the front
 ML>> of house all for himself, but it was clear he wasn't used to
 ML>> the pressure: he could hardly mix drinks, he was so frazzled,
 ML>> and it was 15 minutes before we got menus even, even though
 ML>> he asked us to move from the dining area to the bar so he
 ML>> could serve us faster.
 NB>> Was it terribly busy...?  Tough thing for him, though, to have to do
 NB>> unaccustomed double duty... 
 ML> It was not that busy, but he was that addled.

Perhaps he was normally somewhat addled, even for mixing drinks, and the
added pressure just sent him over the edge...  

 ML> Interestingly, towards the end of our meal, the waitress
 ML> showed up (apparently she'd been stuck in the snow or
 ML> something like that), and the bartender abruptly left,
 ML> which of course made the waitress have to do double duty
 ML> herself from then on. Not sure about the employee
 ML> relations at the place.
 
They don't sound particularly promising, to be sure...  Was the waitress
able to mix drinks, or was she merely pouring beer and/or wine...? 
Still an extra job, on top of getting things settled on the food
front...  ;)

 ML>> Big portions, and I took a couple ribs and (waste not, want
 ML>> not) the rice back on the plane.
 NB>> So at least the rice was edible, of sorts... ;)
 ML> Almost anything is edible in comparison to airplane food.

Point.

 ML> Tomorrow I get 5 airplane meals! Breakfast, lunch, dinner,
 ML> snack, and dinner. 

Sounds like an explanation also of not being in sight for last night's
packet... ;)  Enroute to Singapore, eh...?

ttyl           neb

... Young gorillas are friendly but they soon learn.

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