Text 19923, 92 rader
Skriven 2007-09-01 20:09:23 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO
Ärende: hello 65
================
Hi Michael,

 RH> The second time we went for the buffet; the quality wasn't as good as
 RH> the meal off the menu so we stuck with menu both times we've been back

 ML> Food in general is better made to order. Soups, stews, and chili,
 ML> that's different, but for some unknown reason the buffets tend not
 ML> to feature such.

And a lot of the Mexican foods don't translate well to the buffet line.
Crispy corn shelled things get soggy, rice dries out, etc.  But, we gave
it a try at least. (G)

 RH> Overall, much, much better than Taco Bell. (G)  The fact that most of
 RH> the customers are Spanish speaking indicates that this is probably a
 RH> taste of home for them, yet enjoyable for Americanos as well.

 ML> A good sign: that was true for the dive near Dave's, Serape's -
 ML> apparently the Hispanic help from other restaurants descended on
 ML> the place after their own closing time and ate up a storm.

We've not been there at the later hours of the night so can't comment on
that.  It does seem that the Spanish speaking population of Savannah
does like to take a lunch break there. (G)


 ML> Thanks for the report.


You're welcome.  Steve said I should have been more specific but I'm not
that much of a super taster to be able to report on fine nuances of
flavor.  You will have to come for a visit and try it yourself. (G)


 RH> brands on us recently; I like the new ones better.  The heat level is
 RH> toned down just a bit, allowing the other flavors to come thru.
 ML> I beg to differ regarding the heat level. For me, anything short
 ML> of scorching homicidal hot improves the actions of the taste buds
 ML> rather than otherwise.
 RH> I'd still rather be able to taste the other flavors vs having my
 muth RH> burned out.

 ML> I've wowed people at wine tastings by being able to sus out
 ML> flavors that they couldn't after having had a meal of Szechwan
 ML> food. It's a question of training I think.

Could be; I could work at refinig my taste buds to be more flavor
discriminatory but is it really worth it at this stage of the game? Too
hot for me is just not my idea of a good meal.


 -=> Ruth Haffly said to Carol Shenkenberger <=-

 RH> Latest news--I called last Friday and the radiologist gave me a
 RH> diagnosis of "ductal carcinoma in situ", IOW cancer, but localised to
 RH> just one duct.

 ML> Just chanced on this news: the good part is that it's
 ML> eminently curable, especially as it is confined "in situ."
 ML> Best of luck - it's never easy, though.

Thanks; I know what you've gone thru with your sister and mother.  I go
in Tuesday morning for the next go round of getting it out. Then either
by week's end or the beginning part of the next week, I'll know what
follow up plans are.

 ML> MMMMM----- Recipe via Meal-Master (tm) v8.06

 ML>       Title: Poudre De Colombo   From the Complete Book of Spices
 ML>  Categories: Spices, America-c, Curry, Carribean
 ML>       Yield: 1 Servings

 ML>       3    Garlic cloves
 ML>       2    Chillies- red, hot
 ML>     1/8 ts Spice- turmeric, ground
 ML>       1 ts Spice- coriander, ground
 ML>       1 ts Spice- mustard, ground

Looks interesting; I presume the mustard can be something like Coleman's
mustard powder.  This looks like it would go well with chicken, just my
read on it of course.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)