Text 23182, 58 rader
Skriven 2015-01-22 19:42:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: odd foods w/ Ann 76
===============================
-=> Quoting Michael Loo to Nancy Backus on 01-21-15  02:26 <=-

 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.
 NB>> Another time, maybe...  ;)
 ML> Don't know. Traveling to the Florida panhandle to hang
 ML> out with people whom I like fine but have little in
 ML> common with except beer is a dubious proposition,
 ML> especially given that Annie is the connection between
 ML> us and doesn't care for the area now she's seen it.

Doesn't sound very promising, true... ;)  One never knows, some other
connection might send you there again... :)

 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.
 NB>> Ah.   Not a late-night hot spot by any means...  ;)
 ML> My hosts like a beverage or ten but are by no means
 ML> night owls; if there are late-night hot spots out there
 ML> we wouldn't have been taken to them.

Gotcha...
 
 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.
 NB>> Those might have been quite tasty indeed.  ;)  And kimchee comes to
 NB>> mind, as well as sauerkraut...  :)   Perhaps had you managed to make
 NB>> them before she got the whiff, she'd only found them extra nice.. ;) 
 ML> Annie is a good cook in the all-American style but not
 ML> particularly adventurous.

A pity... think what she's missing... :)  

 ML> 5 cloves garlic, minced

Dumb question... but, is there a "standard" size garlic clove...?  In my
experience, the different cloves in a single head of garlic vary quite
significantly in size...  I compensate by not worrying how many, but
just grabbing off a few bits, for an "about right" looking amount, and I
imagine that's probably the proper way to cope with the problem... but,
then I see actual amounts asked for in recipes and wonder, if I cared
enough, how much Should it be... ;)

ttyl      neb

... "I bought some used paint. It was in the shape of a house." -- sw

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