Text 25245, 90 rader
Skriven 2015-03-22 21:42:14 av Ruth Haffly (1:396/45.28)
  Kommentar till text 25196 av MICHAEL LOO (1:123/140)
Ärende: condiments 400
======================
Hi Michael,

 RH> Nothing really to draw me to the city either. I've not even flown in
 RH> the area since we came back from Germany in 92.

 ML> Eh. Some people like NYC, some don't, I'm in the middle.

I could just as well do without it. It sucks too much money from the
rest of the state.


 ML> well, maybe the Chinese restaurants in Flushing.
 RH> Don't know if they're special enough for us to make a trip to try.

 ML> This depends on how committed you are to getting
 ML> authentic authentic Chinese food. What I've eaten in
 ML> Flushing is as close as I can come in the US to what
 ML> I've eaten in Singapore and Taiwan and Hong Kong.

I've not been to Asia so I've no standards of authenticity to judge
against.

 ML> There are isolated places in other cities (some, like
 ML> Houston, surprising), but a greater concentration of
 ML> good Chinese I've not encountered here. Maybe the
 ML> Chinese enclave outside L.A. that Manny Rothstein took
 ML> me to comes close.

You've had the opportunities to try them in various parts of the world,
including Asian countries; I'll defer to your opinions.


 RH> If I can see them making my sandwich, I'll ask for the brown mustard
 RH> if it's not listed or in sight as an option.

 ML> Even if you're not able to see the kitchen. Maybe
 ML> especially.

It's so much better on anything than the yellow, IMO.


 ML> Baleen crab cake with lobster lemongrass sauce and tomato ginger jam
 ML> cat: seafood, fancy
 RH> Worth trying or better to just enjoy somebody else's work? (G)

 ML> I sometimes editorialize a bit. When I add "fancy" to the
 ML> categories, it usually means not worth the effort unless
 ML> you're a foodie (and you know how I hate that word and
 ML> the concept as well). When I say "pretentious," it means
 ML> not worth the effort and expense at all. I doubt Baleen's
 ML> would be worth the effort, though it probably tastes good

IOW, sit back and let someone else do the work, just enjoy the results.


 ML> enough - but you've seen me sling together a crab cake in
 ML> 5 minutes that was as satisfying as this one would be.

Those were the best crab cakes I've ever had. I've not had that many
over the years but those are the standard for judging others now,
including the Maryland style ones we can get here in WF. There's a small
seafood place owned by a couple of brothers from MD in town. They do
crab cakes and other seafood but I think they go a bit too heavy with
the seasoning with the crab cakes.

 ML> I no longer have the original post that this was attached
 ML> to but discovered the recipe part in a collection. Looking
 ML> back it appears that it's the procedures that are silly
 ML> more than the ingredients (except the Port, which I suggest
 ML> be omitted).


 ML>       Title: Roast Turkey with Sage & Sausage Stuffing
 ML>  Categories: Poultry, Pretentious, NYC Ballet
 ML>       Yield: 25 Servings


A tweak here & there will make most things better, including directions.
(G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

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