Text 29462, 80 rader
Skriven 2015-07-27 11:36:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: gyro, etc. 997
==========================
-=> Quoting Michael Loo to Nancy Backus on 07-24-15  13:41 <=-

 ML>>> their native territory, they are sweeter and tastier, and
 ML>>> their smell is even more fearsome. Good stuff.
 NB>>> Maybe someday, I'll have the chance to taste one in its native
 NB>>> environs... :) 
 ML>> It's recommended, but I admit that many people have other
 ML>> things to do with their money.
 NB>> I might be able to actually squeeze out the money again, now... the
 NB>> other question would be squeezing out the time for that sort of a
 NB>> trip... :)  Another increasingly larger probability now than it used
 NB>> to be, although still perhaps not quite sufficient of either time or
 NB>> money...
 ML> One hopes that eventually you'll be able to scrounge up both
 ML> time and resources.

'Twould be indeed nice... :)
 
 NB>>> Good point... Apparently there's enough of a target audience here
 NB>>> locally that the Asian markets find it feasible enough... :)
 ML>> It was a brave grocer who first stocked a durian.
 NB>> Probably a grocer that was being bombarded by requests for it... :)
 ML> I was thinking it more likely that the grocer was nostalgic
 ML> for the fruit than the customers. 

Possibly...

 ML> The Thai, Indonesians, Malaysians who left their country probably
 ML> thought they were leaving many of their native tastes behind, and
 ML> they had little hope that they would encounter the more luxurious
 ML> ones again (durians are not an everyday food, and the owners of
 ML> durian plantations have armed guards patrolling the orchards to
 ML> prevent theft).

Except this is considered the land of plenty... and when they started
earning wages, they may have begun to see some impossible or unlikely
things as attainable after all... :)

 ML>> but oddly enough its offshoot in Kenmore Square, Aegean Fare,
 ML>> served normal gyros on a spit.
 NB>> Perhaps both are valid... one as street food and the other as
 NB>> restaurant fare...?   :)
 ML> I've seen enough vertical-spitted gyros out on the
 ML> street to discount that as the primary explanation.
 ML> More likely it's an example of the language morphing
 ML> irritatingly and in a way inimical to communication.

Possibility... 

 NB>> Or both being valid manifestations of the product... :)
 ML> Thing is that the word gyro = doner refers to a spinning
 ML> apparatus, which the kebabish ones are distinctly not.
 
But the meat itself is at least similar, isn't it...?

 ML>> I also remember that Applebee's used to have an AYCE
 ML>> rib tip deal, which one could get enough food on at
 ML>> a decent price, if one was careful to scrape off the
 ML>> cloying sticky barbecue sauce.
 NB>> The sauce was probably why I didn't even try that one...
 ML> I'm not a sauce person where barbecue is concerned. A big
 ML> deal was made about Aaron Franklin and his quite savory
 ML> product not needing sauce, as if it were the first time
 ML> brisket had ever been cooked properly. Any brisket cooked
 ML> carefully to temperature is not going to need much if any
 ML> sauce, same with ribs.

Without having had the exposure to proper barbecue, I didn't know that
before hearing about it here in the echo...  Sauce has almost always
been a negative point for me with BBQ... since it tends to not sit all
that well for me...  :)  Nice to know that it isn't what makes it
"Q"....  ;)

ttyl        neb

... The trouble is that you think you have the time.

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