Text 23912, 100 rader
Skriven 2015-02-11 14:52:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: S'pore 182
======================
-=> Quoting Michael Loo to Nancy Backus on 02-07-15  13:44 <=-

 ML>> negligible. So back in the '90s I started visiting long-
 ML>> neglected friends and places in southeast Asia for what
 ML>> amounted to next to nothing! 
 NB>> Pretty much a no-brainer, for those in such a position, I see. :)
 ML> There were a couple times when my net expenditures ended
 ML> up in the double digits only! I made up for it this time,
 ML> spending in quadruple digits EACH for airfare and hotels,
 ML> even allowing for the value of the points earned. Some got
 ML> reimbursed by Lilli, but there's a good reason I chose Manila
 ML> as the secondary destination. And why I may cancel the trip
 ML> to see Ian in the spring (might be able to afford it by fall,
 ML> but that remains to be seen).

Double digits is pretty nice... quadruple, not so... although I suppose
for some it wouldn't make a lot of difference...  ;)  The trip to see
Ian is similarly expensive...?  Guess you may have to save up your pesos
for that one... :)  It'll give a little more space for reevaluating your
appendix issues, too though, to wait until fall...  :)
 
 ML>> miles to close to 1c. Now it's more seeing people whom one
 ML>> has seen every year or two for over a decade and thawing out
 ML>> for a week. I talked with the organizer (the 4th such in 13
 ML>> years) about maybe moving the event to a more cost-effective
 ML>> venue next year.
 NB>> Seeing people is good, as is thawing out... ;)   Cost-effective is
 NB>> also a good thing, especially for those whose income decreases with
 NB>> age.. ;) Did you have any specific destinations to suggest to
 NB>> him/her...? 
 ML> The guy currently in charge is one whom I might be said to have
 ML> mentored a decade ago - read, served as a bad example for. Now
 ML> he's in his thirties and an affluent airline executive; even so
 ML> the price issue is relevant, partially because some of his
 ML> constituency is younger and/or poorer than he.

So there's some good reason to pay some attention to cost, to keep up
the constituency...  :)  Not so much fun if some of the group are shut
out because of the cost...

 ML> Places we discussed:
 ML> Manila for the cheap, KL for a mixed experience. He threw out
 ML> the suggestion of Taipei, which I liked (he works for SkyTeam,
 ML> and China Airlines is based there), but it's almost as expensive
 ML> as Singapore and not nearly so warm. 

So Taipei wouldn't be that much a better choice anyway...  :)

 ML> No matter where it is I'll
 ML> probably fly to Singapore on United, overnight at the Conrad,
 ML> and then take Air Asia (if it's still in business) or another
 ML> low-cost carrier for the intracontinental leg.
 
You get the best fares for the intercontinental flight from United to
Singapore...?  Or just the best way to earn your frequent flyer miles
for the trip...?

 NB>> Maybe they start out with better chickens to begin with...?
 ML> I'm pretty certain that is the main explanation. I don't
 ML> know what the southeast Asian equivalent of Tyson is, but
 ML> the locally-sourced certainly is tastier.
 NB> I'd certainly expect so.  :)
 ML> There do exist, and I have to be reminded of this sometimes,
 ML> poultry whose white meat actually taste like something,
 ML> somewhere in the world.

Quite.  But given what we regularly get, it's easy to lose sight of.  :)

 NB>> Onions, one can specify small, medium, large
 ML>> Those terms conjure up something in my mind, but what you
 ML>> may imagine might not be quite what I'd imagine. To me,
 ML>> these mean 1/2 lb, 3/4-1 lb, and bigger. But then I like
 ML>> onions, too.

 ML> I really do err on the generous side with onions, more even
 ML> than with garlic. OOC I just looked on culinarylore.com, which
 ML> has a picture of what it characterizes as medium onions, and
 ML> they're tiny and pathetic.

How big are (or aren't) they...?  ;)
 
 NB>> Point.  I've not exactly weighed the onions I use... probably the
 NB>> ones I get in the bag of yellow cooking onions I'd classify as
 NB>> small or medium (with gradations thereof)... sometimes there's a
 NB>> larger one in the bag, but I try for a bag that seems to have more
 NB>> uniformly sized onions.. ;) 
 ML> Funny thing, I generally do the opposite, looking for bags
 ML> with a variety of sizes so I can pick one based on what I
 ML> think the dish will need for being kicked up or down a notch. 

I'm probably not doing quite the variety of dishes you might be... my
choices tend to be one, two or three onions for this... ;)

ttyl        neb

... Do device drivers need a chauffeur's license?

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