Text 29586, 51 rader
Skriven 2015-07-30 19:11:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: sum dim 17
======================
-=> Quoting Michael Loo to Nancy Backus on 07-26-15  12:11 <=-

 NB>> I'm not sure how Cantonese House does it... but they might have
 NB>> skilled cooks making them up during the slower times to be ready to
 NB>> steam for serving to the customers... They do tend to run out of the
 ML> And of course properly frozen product is perfectly okay.
 ML> You can tell the difference, but it's not that big of a
 ML> deal. I mean, this isn't haute cuisine or anything (until
 ML> it is, of course).

They might make up some ahead of time and freeze it, but I suspect
not... 
 
 NB>> more popular items...  As I told Dale, Fu makes his own...
 ML> Good for him (and presumably his family - it's usually
 ML> family who do the wrapping and folding as well as cutting
 ML> bunnies and flowers out of carrots and radishes, topping
 ML> and tailing green beans, and so on).

To hear Fu tell it, he does it all... the wrapping and the folding and
the stuffing and the cutting fancies out of veggies etc... And I tend to
believe him, as I've watched him do the cutting... and two of the three
kids are probably still too young for it, the older boy is willing only
to help out with some of the seating or the serving duties, sometimes. 
Lin is kept busy doing lots of other things... :)
 
 ML>> There is a minute possibility that there is an army of
 ML>> skilled professionals at work behind the swinging doors.
 ML>> I have seen this phenomenon only a handful of times.
 NB>> You'd need a well-run restaurant that could afford that...  :)
 ML> You need either adept staff who are willing for one reason
 ML> or another to work for under minimum wage, either that or to
 ML> charge a lot for your food. Speaking of which, dim sum has
 ML> gone haute: I have tried foie-gras-stuffed dumplings, which
 ML> did nothing for me, but they cost only twice what normal
 ML> ones do, at a semi-Michelin-starred place (it's a chain,
 ML> and one or two of the outlets got a star, and all of them
 ML> now bask in the reflected glory and reap the rewards of
 ML> someone else's work).

I suppose only twice might almost be worth it for the thought... One
would need very delicate wrappers to properly showcase the foie-gras,
I'd think... and I'd guess that that didn't happen...?

ttyl      neb

... Helicopters are merely 500,000 parts flying in formation.

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