Text 29718, 128 rader
Skriven 2015-08-04 18:57:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Fu Feeders 45
=========================
-=> Quoting Michael Loo to Nancy Backus on 08-03-15  10:11 <=-

 -=> Nancy Backus said to Stephen Haffly <=-
 -=> Quoting Stephen Haffly to Michael Loo on 07-28-15  10:13 <=-
 
 SH>> Nancy called a rainbow roll (not listed on the menu), which was like a
 SH>> California roll with salmon and avocado on top) and the sushi
 NB>> Also tuna and yellowtail on top... and I think it's on the separate
 NB>> sushi "check-off" paper menu...  It is a california roll inside...

 ML> Rather elaborate, then.

But doesn't take him much longer to make...  :)

 SH>> selections included the omlet, shrimp, tuna, yellowtail, unagi,
 SH>> octopus, and another one I don't recall. All were excellent. The second
 NB>> The one you don't remember was tuna tatake (not sure on the spelling
 NB>> now), a specially prepared tuna... you also had a salmon nigiri, the
 NB>> omelet was served as a garnish or sashimi style... 

 ML> It would be spelled tataki - transliteration of Japanese is

Yeah, that looks right...  :)

 ML> mostly more standard than that of other Asian languages. It's
 ML> pronounced "tah-tahk-ee," so the vowel sound is transliterated
 ML> in the standard European way with an i; if it ended with an e,
 ML> the pronunciation would be "tah-tahk-eh."

Ok.  :)
 
 SH>> roll selection came out as three mini-rolls. Some of these were not on
 SH>> the menu, and I don't recall the names, One had yellowtail in the
 SH>> center, one had salmon, but the third, which had several things
 SH>> including pumpkin was the best one.
 NB>> That last was the futo maki... The others were a salmon roll and a
 NB>> yellowtail with scallion roll...  I found out later that he just made
 NB>> those as half rolls...

 ML> Futomaki are those big rolls. I don't care for them, mostly
 ML> because they are usually made with lots of veggies.

As Fu puts it, it's an authentic Japanese roll... taken on picnics since
it is less liable to spoilage, being mostly pickled things... 

 ML>> And of course properly frozen product is perfectly okay.
 ML>> You can tell the difference, but it's not that big of a
 ML>> deal. I mean, this isn't haute cuisine or anything (until
 ML>> it is, of course).
 NB>> They might make up some ahead of time and freeze it, but I suspect
 NB>> not... 

 ML> Maybe they make a set quantity per meal service, and if they
 ML> run out, they run out, and if they have extra, that's what
 ML> the family gets for supper.

Possible...  (talking Cantonese House, here, and dimsum)

 ML>> family who do the wrapping and folding as well as cutting
 ML>> bunnies and flowers out of carrots and radishes, topping
 ML>> and tailing green beans, and so on).
 NB>> To hear Fu tell it, he does it all... the wrapping and the folding and
 NB>> the stuffing and the cutting fancies out of veggies etc... And I tend
 NB>> to believe him, as I've watched him do the cutting... and two of the
 NB>> three kids are probably still too young for it, the older boy is
 NB>> willing only to help out with some of the seating or the serving
 NB>> duties, sometimes.  Lin is kept busy doing lots of other things... :) 
 ML> You'd be surprised at how young kids can be put to work once
 ML> they've been taught the appropriate skills.

True... I suppose Fu's younger boys probably could be taught it... but
they spend their time at the restaurant either doing homework or reading
books or playing computer games... 

 NB>> I suppose only twice might almost be worth it for the thought... One
 NB>> would need very delicate wrappers to properly showcase the foie-gras,
 NB>> I'd think... and I'd guess that that didn't happen...?
 ML> Nah, it's more that steaming foie gras is a stupid idea. The
 ML> wrappers were in fact very delicate. I ate at Christian
 ML> Constant's Michelin-starred restaurant in Paris, and they
 ML> poached foie gras in soup, and it was also a stupid idea.

Ah..  ok...

 ML>> I still have a hard time figuring how a sushi place can
 ML>> keep going with the prices he charges. To me sushi seems
 ML>> generally to be a lose-lose proposition - in my experience
 ML>> really good stuff is prohibitively expensive, and conversely
 ML>> cheap stuff is dubious.
 NB>> He's learned over the years how to order his ingredients, how to
 NB>> maximize their use, and how to get people to keep coming...  I asked
 NB>> about the AYCE special in particular... especially for the times that
 ML> Canny cost control, eh. Successful restaurants have both the
 ML> good cook and the great financial planner - apparently rolled
 ML> up into the same person here.

Apparently... :)

 NB>> he does get someone that can put away 6,7 or more extra rolls... He
 NB>> said, well they drink with it...  ;)  And true, those are likely to
 ML> True enough. That's what happy hour specials are about, too.

True.  :)
 
 NB>> order saki and or beers to go with, and now that he has his wine/beer
 NB>> license in place, he does have that going for him...  He also gives
 NB>> good sized portions... both because it keeps the overall quality high
 NB>> and also because he has less waste that way...  Also, he's not paying
 NB>> someone else to do the work for him, so there isn't that expense... 
 NB>> Dunno... he's had many years of experience, and was allowed to pretty
 NB>> much run the show (and where he wasn't, he'd've done it better) at the
 NB>> last place...  :)

 ML> Yeah, but he must be one tired puppy at the end of the day.

Yeah... that's the major drawback... He's actually got my son a little
worried about him... he could tell when he stopped in the place late
June that Fu's overworking himself...  But one can't quite tell him
that...  He'll acknowledge that he's way overtired, but he's not about
to change anything... at least not yet...  

ttyl      neb

... Blame Saint Andreas - its all his fault.

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