Text 23573, 80 rader
Skriven 2015-02-01 21:41:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: odd foods 122
=========================
-=> Quoting Michael Loo to Nancy Backus on 01-29-15  18:44 <=-

 ML>> Hong Kong nouveau riche cuisine. Same as the famous half
 ML>> Coca-Cola and half Chateau Margaux, though that's more
 ML>> Shanghai.
 NB>> The nouveau riche have a lot to answer for...  ;0
 ML> For sure, but on the other hand some very delicious things
 ML> have more than a toe dipped in the ocean of ostentation.

Ok, I'll give you that, too... I suppose some things had to turn out
pretty nice...  ;)

 ML>> And late, well, I don't do it so well any more either,
 ML>> though the other night I was out with that bottle of
 ML>> Scotch until almost 4.
 NB>> Did you have other congenial company to help with that bottle...? 
 ML> Some executive of Delta Airlines, a dude.

Was this trip a frequent flyers one...?
 
 ML>> I am feeling slightly put out by both her and Lilli,
 ML>> because, either as they have become comfortable being my
 ML>> dining partners or because they are retreating into
 ML>> comfortable elderliness, they are becoming less amused
 ML>> by my forays into interesting food. 
 NB>> Ah, perhaps comfortable enough to express more of their discomfort...?
 ML> Lilli is still fairly good about this, though she has to
 ML> retreat to her comfort zone more promptly than before.
 ML> Annie (among others) goes, ugh, that's gross. Sometimes,
 ML> of course, it is gross.

Maybe they'd figured that by now you would have tried everything
already and be ready to settle back into their comfort zones...  And
just because it's gross doesn't make it non-tasty...  ;)
 
 NB>> And/or becoming even less adventurous, even vicariously...?  Sigh....
 ML> Well, I too am becoming less adventurous. In Manila
 ML> (I think maybe actually Santa Ana) I passed up the
 ML> opportunity to have an authentic dinuguan, something
 ML> of which I have partaken before.

You did have the excuse that you were still ramping up your guts back
to normal...  ;)
 
 NB>> Can't say as I blame you much for feeling put out about that...
 NB>> especially when you were someplace where the food was part of
 NB>> the charm... ;)
 ML> But the thing I most regret not experiencing was that
 ML> KFC Double Down Dog. 

Well... that's not available here, either... ;)

 ML> By the way, if I didn't say so
 ML> before, the white meat chicken at KFC in the Philippines
 ML> was moister and tastier than what we get over here.
 ML> Lilli gave me some to taste, and I enjoyed it, even if
 ML> I left half her gift on the plate.

Maybe they start out with better chickens to begin with...?

 NB>> So the above would translate into, say, 5 tsps minced garlic, so far
 NB>> as quantity produced is concerned... and if one didn't like garlic so
 NB>> much, one might just use less anyway...  ;)  I've decided I like garlic
 NB>> pretty well... apparently better than Richard does, as he sometimes
 NB>> makes comments... ;)
 ML> More or less, depending on just how much you like garlic.

I still think that there should be a "standard" size garlic clove at
least for comparison... but I guess the garlic heads just aren't all
that cooperative... ;)   Onions, one can specify small, medium, large...
which I suppose is still open somewhat to interpretation, but it's
easier to figure out..  :)

ttyl        neb

... Where there's a will, there are five hundred relatives.

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