Text 30411, 96 rader
Skriven 2015-08-31 16:35:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: fu 121
==================
-=> Quoting Michael Loo to Nancy Backus on 08-25-15  01:24 <=-

 NB>> I don't know what the sushi chefs at our Wegmans are using for rice,
 NB>> but it has both an odd texture and taste, actually practically no
 NB>> taste, with a soft bite... I keep getting suckered into getting it with
 NB>> the $1 off coupons, when we are having our pre-shopping supper there...
 ML> I'd have to experience that just once, but unless the
 ML> coupons got to be much bigger than $1, maybe that
 ML> won't happen.

Sometimes they have samples available... and often the lower-priced
trays aren't much above 6 or 7 dollars... 
 
 NB>> hard actually to describe it... all mushed solid together, especially
 NB>> in the squared off "pressed" sushi...
 ML> Even good supermarket sushi is bad.

Certainly not excellent... ;0  It's mostly the rice that's lacking
here... if the fish, etc, were bad, even the coupons (and a lack of
other choices for supper) wouldn't tempt me at all... 
 
 ML>> I'm just thinking that a little relaxation would go well
 ML>> with longevity.
 NB>> One would need to get him to listen to that...  ;)   He does seem to
 NB>> have a skill at catching small bits of relaxation here and there...
 ML> That's good in the short run, preventing him from going
 ML> wacko, but still, longer recuperation seems to be indicated.

Sometimes one gets what one can... ;)
 
 NB>> and perhaps making the sushi, or even the appetizers in "mass
 NB>> production" in front of the TV counts as relaxation for him...  :)
 ML> Eeg. Say it ain't so.

In what way...?  ;)  The TV is apparently in his restaurant kitchen...
and the making of the dumplings etc reasonably mindless hand-work.. ;) 
Kinda like an accomplished knitter tossing off afghans... ;)
 
 ML>> Do you ever go back to the Blue place in Greece? The food
 ML>> there was not bad.
 NB>> We'd been back a time or two after taking you there... but they are no
 NB>> more...  They were mostly a stopgap until Fu was back... Fu's is much
 NB>> better than theirs... although, agreed, the food there wasn't bad...
 NB>> just not as good as Fu's...  :)
 ML> Too bad. Wonder what happened to that couple.

Dunno...  there was some talk about some sort of illegality happening
there... perhaps not directly related to the business itself, but as a
sideline... 

 ML>> Truth. Knife skills, picking good ingredients, putting them
 ML>> together imaginatively or classically accurately, depending
 ML>> on where you're aiming.
 NB>> Exactly.  And he sometimes is the former and sometimes the latter in
 NB>> putting things together...  :)
 ML> That sounds like fun. Where did he get his training before
 ML> Arigato?

At Yang's... possibly some before that, as well... I understand that the
first sushi chef that C.T. hired gave Fu some instruction before he quit
or was fired..or both... that first chef showed up in Phoenix Valley as
their best sushi chef some years later, and we had occasion to be taken
there when we visited the kid when he lived there.. I learned of that
connection later...  :)  Fu also took the time to learn rice and how it
reacts to different conditions... 

 ML>> Cool. There must have been a scad them on site, because
 ML>> that was one of the most audacious building projects ever
 ML>> attempted. They must be documented someplace.
 NB>> I would think so... but I've not run across any such yet, though I've
 NB>> also not looked particularly...  :)
 ML> I wonder if a search on Brooklyn Bridge engineers would yield
 ML> anything. His name was Elder, I presume?

Correct...  Robert T(homas) Elder.
 
 ML> Other than talk of vendors handing out raw samples along with
 ML> the mi-cuit, I find no reference to such before that date.
 ML> That was around the time Ian and I perfected the foie gras
 ML> and apple reduction with thyme that has become a commonplace
 ML> nowadays - I'd not had foie gras that good before or since.

Oh, dear, something else to be wary of... I wonder how it would be with
a pear reduction...  :)

 ML> Pear Crisp

That looks quite promising... :)

ttyl         neb

... Physics is experience, arranged in economical order.

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