• Re: 417 cans was kitchen

    From NANCY BACKUS@1:123/140 to MICHAEL LOO on Monday, October 15, 2018 20:18:00
    Quoting Michael Loo to Nancy Backus on 10-13-18 10:20 <=-

    The stickers are no doubt mandated by the USDA or
    somebody. The rest of it, who knows. Probably the
    marketers have figured out that foreign characters
    on the can signifies authenticity.
    I'm sure the stickers are so that the food can be legally sold in the
    US... As to the rest, I'd be more likely to think that the can is
    designed mostly to be sold to the Asian population here, with a sop to
    the round eyes that might be enticed into also buying the product....
    It would make sense to me to have one style can worldwide,
    unless a company were truly gigantic. I'm guessing that
    every element of a design has a purpose (otherwise, why
    pay for more art than one has to), but what the
    implication of that is I'm not sure.

    It might well be the same can worldwide... I've never peeled the
    stickers to see what was underneath.... :) As to the purpose of the
    elements of the design... they are somewhat eye-catching, and do let one
    know what the contents of the can are... the most important things... ;)

    Since she makes her compote out of drops, it was less
    pretty than tasty, and the fruit were very soft.
    Still sounds rather nice... :)
    Well perfumed, not oversweet. Pretty balanced.
    Squishy though.
    Mostly wonderful, then... ;)
    I probably would have said embrace the mush - and
    made a pudding or soup out of the fruit.

    Or a preserve to spread on things....?

    If it had been a low night, I'd have asked for at least
    some of the dishes to have been made natively hot and
    possibly with some additional hottener on the side.
    That wouldn't happen on a picnic night out... unless it was a week-long one... :) Maybe some visit, we can go back there and you can get yours hotter... ;)
    Sure thing.
    OK, we'll try to keep that in mind... :)
    The food seemed a little spicier before.

    It might have been... when we went there just with you, we might have
    said something about spice level, but I don't remember now for sure...

    Gored gored I could do, once I figure out how to
    make a rancid but not too rancid niter kibbe.
    That could be a fun experiment... even just for a visit... ;)
    There would be enough range burners for it.
    Sounds like a good idea then... ;)
    And instead of using round, we might use a
    tenderer (not a soft, though) cut. Rump or
    shell or other sirloin comes to mind.

    You know that sort of stuff better than I do.... :)

    ttyl neb

    ... Everybody wants something that somebody else has.

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