Text 13237, 73 rader
Skriven 2014-05-11 23:42:41 av Nancy Backus (1:261/1381.0)
  Kommentar till text 13173 av MICHAEL LOO (1:123/140)
Ärende: Re: differences 618
===========================
-=> Quoting MICHAEL LOO to NANCY BACKUS on 10 May 14  13:06:00 <=-

 ML> would be enough to cover the costs of the whole plane, so
 ML> they jacked up the price of first class to that level, so
 ML> they ended up with lots of empty seats up front. And then
 ML> the marketing guys figured out that they could use these
 ML> empty seats as a loyalty-building tool, and that's where we
 ML> are now, except that the Flyertalk people have blown the
 ML> system wide open, so we're in this experimental phase where
 ML> the bean-counters and the shills are trying to figure the
 ML> pricing structure that gets the best do-re-mi result.
 
Twould be nice if the customers got some benefit after it all falls
out... but I wouldn't be holding my breath...

 ML>> As far as the company goes, the aim is not to provide a
 ML>> service but to capture as much dough as possible.
 NB>> There's a balance there
 ML> Tell that to United Airlines!

Yeah, I know...  ;0

 ML>> I'm not sure. The girl is a dynamo in all senses and
 ML>> could be useful or dangerous or both at the same time.
 NB>> Maybe she's just working up to getting you back as a guest chef...?
 ML> H'm. I'd rather guest chef at Casa Barco-co.

Does Annie know not to volunteer you...?  ;)

 ML> Winter melon and luobo (daikon) both turn pale white
 ML> translucent when cooked, with the melon fibers more or
 ML> less straight and the luobo ones curved, with a distinct
 ML> core area that might or might not be present in each piece.

You might have to point them out to me sometime... :)
 
 ML>> Turnips, carrots, and radishes are often lumped together, sort
 ML>> of, in Asian cooking, 
 NB>> They serve similar functions, after all...  And the pickle I so like
 NB>> is usually carrot strips along with the daikon strips...  
 ML> Do you like the sour-and-salty or the sweet-sour-salty ones?

I've not been aware of the salty aspect... what I've usually had was
sweet-sour, definite vinegar with a bit of sweetness...

 NB>> Like the daikon is somewhat a cross between a turnip and a radish...?
 ML> Culinarily yes, but I think botanically, other than both
 ML> being taproots, no.

Well, at least culinarily, fresh/pickled it reminds me of radish, cooked
into the dimsum flat cake it reminds me more of turnip, but milder...

 ML>> 1/2 lb Winter melon or watermelon    
 NB>> And how close are those two ingredients to each other
 ML> Not at all except in texture, though the white part of
 ML> watermelon is closer (forget the red part).

OK.  The white part makes a little better sense...  ;)

 ML> M's note: the choice of fruit in the below recipe
 ML> changes the entire nature of the dish; the greens
 ML> not so much.
 ML> Tinolang Tulya - Clam Stew
 ML> 1 c unripe papaya or winter melon, 2" pieces

Is it regularly found both ways...?  Or is one or the other more
authentic...?  

ttyl          neb

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