Text 30254, 83 rader
Skriven 2015-08-27 13:14:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: more hospitals 91
=============================
-=> Quoting Michael Loo to Nancy Backus on 08-14-15  23:01 <=-

 ML>> in the US, it's called floxacillin, which means that I might
 ML>> have gotten it at one time.
 NB>> I don't think I have, but I'm pretty sure that MJ did... :)
 ML> It's not a front-line fighter in the US.

She was allergic to many other antibiotics...  
 
 ML>> approval; after I ordered the Sher Wagyu rumpsteak, I
 ML>> was disappointed to find that Lilli ordered the same -
 ML>> it turned out to be a perfectly tasty piece of meat with
 ML>> that distinctive grass-fed flavor, but the lack of
 ML>> richness gave wagyu a bad name. It's so hard to get
 ML>> Japanese-standard meat outside Japan.
 NB>> You were hoping that she'd try something else...?  Or was it just that
 NB>> you expected it to be a disappointment...?
 ML> As we almost always share tastes, I was counting on her
 ML> getting something different. Oddly, I was not expecting
 ML> disappointment but had willingly for once suspended
 ML> disbelief. If I'd known she was going to get this, though,
 ML> I'd have gotten the 500 g Angus "porterhouse" (i.e., 18 oz
 ML> sirloin strip) for two bucks less.

And have had something to compare tastes to with the wagyu as well...
 
 ML>> but after the name became fashionable, the food has undergone
 ML>> the stupidization that so many trendy things have.
 NB>> So very unlikely that I'd ever have the chance to try the real thing,
 NB>> particularly here in the states...   :)
 ML> Though the clever journalists have claimed that it was
 ML> impossible to get the real thing in the US, they were as
 ML> most 21st-century journalists are not so clever as they
 ML> thought themselves - certainly less clever than those who
 ML> managed to get true wagyu beef into the mouths of red-blooded
 ML> Americans of means (and their friends).

Money made the difference, no doubt...  One can import anything if one
is rich enough... ;)
 
 ML>> cheated us a bit. One can, if one is rich, get the real
 ML>> McCoy in Hong Kong or Singapore, whose Chinese-influenced
 ML>> food cultures do not shy away from richness.
 NB>> Not being rich, or likely to be in Hong Kong or Singapore.......
 ML> If you're only modestly or only temporarily well off, wagyu
 ML> is cheaper in Japan than elsewhere, plus it's usually cheaper
 ML> to get to. And though Tokyo has the reputation for being one
 ML> of the costliest cities in the world, Singapore and Hong Kong
 ML> have pretty well caught up, but other Japanese cities,
 ML> including ones closer to the source of the best beef, are
 ML> more reasonable.
 
I'll keep that in mind...  one sorta "bucket-list" has been visiting
Japan, where we have had missionaries for many years, some of whom I've
been relatively close to... :)  They aren't in (or near, IIRC) Tokyo... 

 NB>>> ... Hearts are still red muscle meat, a sort of gateway offal.
 ML>> I think that with all the tubes and things hearts are harder
 ML>> to deal with than livers, whose tubes and things are relatively
 ML>> unnoticeable if properly prepared.
 NB>> Once prepared, though, heart tastes a lot more like regular meat,
 NB>> unlike liver...  I do like them both, though... 
 ML> Yeah, I approach the issue from the standpoint of a cook,
 ML> not an Eat. 

Many of the hearts I've cooked have been cut in half already when I
bought them, thus simplifying things somewhat... I've usually either
stuffed and baked them or simply baked them... with water in the pan for
moisture... 

  ML>   Which reminds me, any more word from Newark?

Didn't get the message until I returned from the Pond... so you already
have had the answer...  I'll try to keep regular contact with them now
that I'm back... :)

ttyl          neb

... A tiny radish of passionate scarlet, tipped modestly in white.

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