Text 11341, 111 rader
Skriven 2014-03-24 21:23:54 av Ruth Haffly (1:396/45.28)
  Kommentar till text 11278 av MICHAEL LOO (1:123/140)
Ärende: different standards 361
===============================
Hi Michael,

 ML> If I can eat a bowl of rice and an ounce of
 ML> delicious for 25c or three ounces of delicious for $1,
 ML> I'll generally do the latter. But I have occasionally
 ML> encountered subsistence food, which seems to adhere
 ML> more or less to the rule.
 RH> I see. I think I'd rather have the 3 ounces of delicious also.

 ML> Yay for the 3 ounces of delicious.

I've learned to enjoy smaller portions of some things now, savoring them
more. I used to enjoy a full sized Mmilky Way bar, now I'll buy a bag of
the snack size and have one of them at a time. Just as satisfying as the
big bar, and the bag will last longer than one big bar.

 RH> Probably lower carb too, as the rice would kick up the carb count of
 RH> the subsistance food. Then too, there are times I need the carbs, like
 RH> a couple of mornings this week when my readings have been low. I guess
 RH> it's situationally dependent as to which I'd go for.

 ML> True. I've been dealing more lately with low-gluten people
 ML> than low-carb people. A couple days ago, it was glutinous
 ML> rice on the table, which despite its name (a mistranslation
 ML> - the Chinese word means sticky, that's all) has no gluten
 ML> in it at all, and might be better for certain diabetics than
 ML> regular rice, because of the kind of carbs (I don't have the
 ML> info in front of me).

I'd have to check it out but did learn about sticky rice, both here in
the echo and in HI.


 ML> know that the touch that makes a larb (ground meat
 ML> dish) authentically Thai is a bit of bile in the
 ML> seasoning?
 RH> I did not know that, and not sure if I really wanted to know that. (G)
 ML> Lucky you, Thai restaurants in the US don't seem to
 ML> do that.

 ML> On the same table was a cooked larb, ordered extra spicy
 ML> but without bile (my buddy Carl, who is the landlord of the
 ML> restaurant, made sure to nix that). It was quite good, if
 ML> you like lime juice and fish sauce. Usually, the bill has
 ML> a substantial discount, and Carl pays the balance. Chuckie,
 ML> the proprietor, makes few allowances for roundeye tastes -
 ML> his Thai food is full-blown authentic, spicier, more sour,
 ML> more coriander, more everything than what you generally
 ML> get (except sweet). His business has suffered quite a lot
 ML> from this, and he now offers "Chinese" lunch specials, which
 ML> are pretty standard Panda Express stuff, and they sell
 ML> somewhat better, so the place, the Royal Thai Grill, has now
 ML> got a reputation as a mediocre Chinese restaurant, whereas
 ML> it actually serves the best Thai food in the southwest. And
 ML> Chuckie, unwilling to cut corners on the real food, can no
 ML> longer afford to give Carl a discount, so Carl and I split
 ML> the tab, which with all we could eat including beer came
 ML> to $13 per diner.

Sounds like the Thai was a good meal. I'm not too thrilled with Panda
Express (or other mall food court type Chinese).

 RH> Yes, but a lot of them use coconut milk or cilantro in their
 RH> offerings. Steve and I had an "interesting" time or two in HI at the
 RH> Thai place we went to several times when we wanted to split an entree.
 RH> Ended up sometimes just going ahead and getting 2 so he could have the
 RH> higher heat level he wanted, with no cilantro.

 ML> I love coconut milk but have a hard time with cilantro.
 ML> Chuckie's food, which doesn't take any prisoners, has a
 ML> lot of cilantro (which I put to the side) and, as he's
 ML> from the north, less coconut. The result is that the hot
 ML> food is hotter (no dilution by white stuff), and you are
 ML> really awake when you leave, no matter how many beers.

Sounds interesting, where's he located?

 ML> The tripod has finally been exhausted, long live the tripod.
 RH> Hasn't a leg to stand on any more.

 ML> That's about the long and short of it.

Sigh! Saw some interesting recipies from your postings.

 ML> Way different taste. The seeds, leaves, stems, and roots
 ML> all have quite different tastes. The plant is kind of
 ML> peculiar that way.
 RH> That shoots that idea in the foot. Sigh! Guess I'd make it cilantro
 RH> free then.

 ML> Of course, you take into account the fact that the seed
 ML> has none of the same objectionableness that the leaf does.

That would be worth trying.


 ML> As I recall, the flavor goes seed-root-stem-leaf, with the
 ML> closer listings having closer flavors.

Steve uses the seed when he makes pastrami.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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