Text 7076, 110 rader
Skriven 2013-11-24 21:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: asian things 501
========================
 NB> And, speaking of sushi....  Fu has re-surfaced..  :)  Ran into him in

I thought he might, if he hadn't left town altogether.

 NB> person yesterday afternoon.  He recognized us first (it took a minute
 NB> more for us to recognize him without his sushi chef cap [g]), and
 NB> asked about our son (who worked with him for a while at Arigato). 
 NB> Turns out he's been working on renovating Yang's Restaurant in the
 NB> interim since Arigato closed for good...  We've exchanged phone numbers
 NB> and now can stay in touch..  

Does this mean that Yang's will reappear and be the place to go?

 ML> The Swiss toilets were spotless gleaming clean, but the
 ML> Asian ones take things to a higher level - warmed seats,
 ML> warmed bumwashers, dryers.
 NB> Fancy-dancy ones, for sure...  Perhaps they are primarily in the
 NB> touristy places...?

Mostly the affluent ones, perhaps, but I am not sure. I was only
in one private home in Asia since this boom period started,
and it had them, but I can say they're in most of the tourist
facilities, including the ones designed for native middle-class
tourists - and in fact the most elaborate one I saw was in a
public toilet in a midrange establishment; probably the presence
of this particular throne was meant to enhance the status and
reputation of the place.

One strange thing: I haven't seen many toilet seat cleaners in
Asia lately, and they seem to be on the wane in Europe as well.
Used to be that a lot of German (for example, and others, too)
toilets had either cellulose covers that were automatically
changed after every use, using some clever contraption similar to
that in the cloth towel dispensers that gave you a loop of fresh
towel when you yanked on them; or else had an even more Rube
Goldbergish seat that rotated through a disinfecting device that
was built into the back of the unit. Then, perhaps in an effort
to cut costs, a lot of them everywhere came with little alcohol
sprayers where you could soak a piece of toilet paper and then
wipe down the seat to your liking. Now I guess that all the
foreigners have read the studies that say you don't get diseases
from toilet seats or something. But here in the US, toilet seat
cover dispensers are common in public places, and I for one, not
believing the studies, make full use of them.

 ML> I've not recently read on the science of the B vitamins, but
 ML> I think they're water-soluble. 
 NB> They are, but dunno what percentage would be lost to the water from
 NB> the rice... One doesn't lose all the water-soluble vitamins in veggies
 NB> by boiling them in water... unless one cooks them to death, and then
 NB> one might as well drink the cooking water as eat the veggies... ;)

I'm not sure. Maybe the nutrients are locked inside the
veggies' cell structure, whereas those in starches are
mostly on the surface.

 ML> poor ate brown rice, and the outside layer has all the
 ML> vitamins. The middle class showed their wealth by eating
 ML> polished white rice. Of course the rich are always exempt.
 NB> Yes, knew that.  :)  The rich can afford to eat a much wider variety
 NB> of foods, thus making up to some extent for the lack of the rice
 NB> husks... and if they wanted to eat brown rice, nobody would think of
 NB> looking down on them...  ;)

Yes to the wide variety: instead of eating the savories as
an accent to the rice, which was the primary part of the meal,
the savories themselves were abundant and became the main event.
I believe that the notion to eat brown rice would not have
occurred to people in the upper classes until very recently,
like in our lifetime.

==

 NB> Something like that...  (G)  My son used to say that the main reason
 NB> he was working at Arigato was for having all the free sushi he
 NB> wanted... ;) and for the home-made Korean dishes that Kim, his boss,
 NB> would bring in for the workers... he ate more of her food than the
 NB> asian employees did... :)

A good enough reason.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Eggplant with Chicken (Or Tofu)
 Categories: Thai, Chicken
   Servings:  4

    1/3 lb Boneless chicken breast, OR
    1/4 lb Tofu
    3/4 lb Japanese eggplant
      6 tb Oil
      3    Garlic cloves
      4    Red chile peppers
     12    Basil leaves
      2 tb Yellow bean sauce

  Crush garlic.  Chop peppers.  Slice unpeeled eggplant crosswise into slices
  1/8 inch thick.  thinly slice chicken (or, if using tofu, cut into 1/2 inch
  cubes)  Heat oil.  Add garlic and stir fry until light brown. Add eggplant
  and chicken (or tofu) and cook for five to seven minutes. Add red chile
  peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately,
  since eggplant and basil turn dark if dish sits after cooking.

  Courtesy of Steve Frank in Wildnet Recipes

MMMMM

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