Quoting Michael Loo to Nancy Backus on 06-28-18 11:16 <=-

Yay. Rob was here - had a lot of fun getting
stuff, but there was more than he could handle.
Also, he stirred up a bunch of dust, which got
us all coughy.

I trust he got enough to more than satisfy him.... ;)

He seemed happy enough with his take, but
you'd have to ask him to be certain.

Haven't talked with him yet since... must be about time again...

The tooth is slowly contributing itself back into
my calcium intake - there have been a few sandy bits
as well.

Would ingesting a calcium supplement help any, I wonder...?

Been there, done that. Didn't help.

Hmmm... that's not so nice....

I'm on various medications that do something
to something called the calcium channel. I
figure that might have something to do with
something. How vague is that?

Calcium blocker thingys... Too bad there isn't something that can
balance out the less desired effects....

Wonder what her problem was... but maybe that was from a new batch of prime rib she'd not known was almost ready...?

Either that or she was protecting a short
supply for more regular customers.

I suppose that's also a possibility... :)

We were a nonnative couple stranded in a
place where nativity stands for everything.
Speaking of which, it was Christmas dinner,
and prime rib was the special. I ended up
getting crispy flounder, which was a good
facsimile of (the better sort of) Cantonese
sweet and sour fish.

So not a total loss...

In Germany, the blood sausage was

variable depending on whether the maker cheaped
out by using lots of filler. I had one that
appeared to have nice big chunks of lard that
turned out to be potato. That was near the
Polish border. The pork belly was uniformly
pretty good, though.

Potato instead of lard is indeed a disappointment...

Distinctly; but for others the other way
round might be equally disappointing.

I suppose. ;)

Some people like potatoes. I tolerate Lilli
because she also likes fat, in addition to
the potatoes.

I don't mind potatoes, in their place, and not too often... ;)

Of course wings [were] more than $5.

Of course.... although it does seem strange that wings command
such a premium... I know, they've become a specialty item
now... (G)

Well they are the most delicious part of the bird and consequently
have become the most expensive part despite having a large ratio of skin, fat and bone to meat.

Oh, I dunno... the tail is pretty tasty, and thighs are more appealing
to me than the wings, generally... Being small, with a greater
percentage surface to inside area, they might take on more sauce, I suppose.... ;)

The tail is tasty in the same way that wings
are, only more so.

Unfortunately, it's such a tiny piece... ;)

Thighs, you already know
how I feel about those. I'm not sure the main
appeal of wings is the ability to catch sauce.
Certainly the wing sauces I know are kind of
one-dimensional, two-dimensional at best and
not anything to mask chicken flavor with.

I don't really have that many chicken wings with sauce, anyway... some Chinese/Asian buffets have an interesting variant on them, not so much
sauce as just a tasty outside... those I get sometimes... The one in
Canton uses turmeric on theirs, those are very tasty...

Richard doesn't care much for wings... he considers them to be too much
work for the little bit of meat you get from them... :)

But the meat is not the point of wings. It's
the crunch of the fatty skin - the dish is a
socially acceptable way to get delicious fat
for people who would not normally do so.

Ah... and he also isn't all that into delicious fat, either.... He did
decide he liked the lemon-marinaded ones at a fairly new Asian buffet in
the area here... They were fairly large, too, so did give a reasonable
bit of meat, along with the crispy skin... ;)

ttyl neb

... It's a widely held misperception that it tastes like chicken

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