Text 29051, 103 rader
Skriven 2015-07-14 11:50:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: transits 916
========================
-=> Quoting Michael Loo to Nancy Backus on 07-02-15  10:27 <=-

Family camping is done with, and I'm at the Pond for a couple more
days... home tomorrow as I write this... then the packet gets
uploaded...  ;)

 ML>> genre of food there is, at about a buck a mouthful on average,
 ML>> and that's if you have a small mouth. 
 NB>> It's a little less dear here... particularly for some of the roll
 NB>> sushi...  But, I tend to find the same as you with Asian food in
 NB>> general costing less than European... part of why we lean that way
 NB>> in restaurant preferences...  ;)
 ML> Maki don't count - they're designed to get more use out of
 ML> less, if not fewer, ingredients. The seaweed that you find
 ML> in or on almost all of them helps by adding lots of umami.

Probably depends partly on who makes them... some are indeed rather
chincy... some are more generous...  of course that also goes for the
nigiri... ;)
 
 NB>> Nice to know that my eating it using my hand is proper... chopsticks
 NB>> always seemed to be too much for the job... ;)  And I use the small
 NB>> mouth portion...  :)
 ML> There are some widely quoted young experts on the Internet
 ML> (on some of the supposedly more reputable sites) who deride
 ML> eating with the fingers, but they're speaking from inexperience,
 ML> either that or they're pretentious idiots the way so many
 ML> commentators in the arts and crafts tend to be.

Always those that think they know more than they really do...  :)

 NB>> I suppose it might be a reflection on the sushi chef, for giving too
 NB>> much wasabi....  The little cone is meant to use to make your own
 NB>> soy-wasabi mixture to your own tastes, and one doesn't have to use it
 ML> I was going to say that the better places in Japan don't give
 ML> you any at all, but that's changed: I went to a famous place
 ML> that charged lots of money and served interesting if not
 ML> superlatively tasty food, and it offered gobs of wasabi; at
 ML> least it was a real wasabi blend (not all that different,
 ML> truth be told). I ate it neat as a palate cleanser, but in
 ML> most situations I am as judicious in using it as I am a madman
 ML> with the (hot) pepper in dishes that call for that.

I'm more likely to use it with California roll or the like, or perhaps
a little to spark up a second bite of a mild fish... or, as you did,
take a little neat as a palate cleanser...  :)  Usually the sushi I get
is plenty tasty on its own, and doesn't need distraction...  :)
 
 ML>> It's an exhausting kind of meal and provides way too few calories.
 NB>> Unless accompanied by soup, salad, appetizer, and dessert...
 NB>> especially as part of an all-you-can-eat special...  ;)
 ML> That's no fair. Of course, the Japanese offer AYCE specials -
 ML> they're called omakase, and they're really all the chef thinks
 ML> you can eat, but you can ask for more, and they usually cost
 ML> at least twice as much as a regular meal costs. Think over $200
 ML> per diner.

Makes Fu's 19.95 AYCE special seem even more of a bargain,,, :)
 
 ML> Pelham is an odd little town - once a cluster of mom & pop shops
 ML> frequented by worker bees, it was colonized by the lawyers and
 ML> bankers, and there is a little part of it that is technically
 ML> the Bronx (cut off from the rest of the Bronx by the freeway),
 ML> where the high elected and administrative officials of the
 ML> Bronx tend to live, because it's much nicer than the real
 ML> thing. There was a bit of a scandal once when the fire chief
 ML> or some other civil defense official couldn't get somewhere he
 ML> was needed in a timely way, because he had to go around through
 ML> Pelham and then down Rte. 1 and so on into the city.

That could be a quite slow trip... but then, even the freeways can be
slow, especially in the NYC area...
 
 ML>> I was glad that this stuff didn't have the bittery strange almost
 ML>> animal secretion taste that most does; in fact, it didn't taste
 ML>> of much at all, except olive oil and garlic.
 NB>> Maybe it's because it's still fairly early in the season...?
 ML> He attributed it to that it came from his adored farmers' market.

Presumably that would have ensured freshness...  :)

 ML> Actually, there was a day when I didn't mind zucchini so much -
 ML> that's when I'd had it only fried with skordalia.

Some presentations are easier to tolerate than others...  ;)
 
 ML>> That's the thing. Let the ingredients speak for themselves.
 ML>> But a chef would be very lucky to be able to make a living
 ML>> without applying vast gobs of ego to every dish.
 NB>> I suppose... A chef that made a reputation on letting ingredients
 NB>> speak for themselves might get a respectable following, though...  :)
 ML> And then the ego takes over. But if he/she survives that stage, a
 ML> return to basics might make things all right again.

And maybe even create an even better following... ;)

ttyl       neb

... Crusoe - only one who got everything done by Friday!

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