One can take the tack that those who are fooled
deserve to be fooled, but to me that's sort of
arid as well as passing a buck that should be
addressed by culture as a whole.
I think that might be the case in a few instances, but generally agree
that is pretty much a cop out instead of dealing with it as it should be dealt with...
When bad decisions are celebrated all kinds of places,
how does one prevent them, that is the question.
Whether it's nobler to suffer the slings and arrows of
outrageous idiocy or to take arms against a sea of
troubles, and by opposing end them?
Convenience ruled... but might not again...?
It was a strange hotel and a strange restaurant in
the strange hotel. Next time, probably not there.
After all, Xochi is in the Marriott Marquis a few
blocks away, and though the rooms there cost maybe
$50 more, it might be worth it.
Sounds like...
There are many days when $50 is a lot of money to me.
I could see him trying to pad his bottom line.
In which case perhaps it would have been reportable...?
To whom?
Corporate...?
Which might punish him by cutting him into the
profit-sharing scheme. Thinking corporate will be
on the side of the consumer is, well, unrealistic.
Point taken... ah, well....
One wonders whether there was a time when the larger
companies actually attempted to build market based on
kindness or even fairness.
by busy celebrity musicians (Marcus Thompson and
Irina Muresanu are the two I referenced in this
conversation), which adds to prestige value but
doesn't add to the effectiveness. It's not that they
are lazy or don't mean well, just that there are other
demands on their time.
So, understandable... but not conducive to having the necessary
quorum...
So we fake a quorum - we're not required to make
reports on our activities more than annually anyhow,
and we figure that meetings with more members than
required outnumber the ones with fewer, so there.
The proliferation of tape recorders was a
terrible thing.
Capturing for posterity as they did, all the glitches....
I eventually learned to play it safe for the microphone,
but that seemed a little pointless.
Seems like that inhibits the musicality....
It feeds into a uniformitarian mindset that was started
by editable sound and visual media. Instead of recordings
simulating live performances, live performances now try
to simulate recordings.
Which explains the chamorro recipes attached to my messages... ;)
Yeah - the first time we went, they gave us just the
English menu, in which the word came out as "garnished,"
so the text read something like garnished of pork
with garnished of red onions and sauce sauce. That's
to say not really instructive.
And one couldn't exactly ask the waiter for details, since there was the language barrier there, too...
One could try and did. Luckily there was mutual
amusement rather than outrage, but unluckily there was
no usable information forthcoming from the interactions.
For afters we had two offerings sourced from an esteemed local patisserie whose name I forget.
A chocolate mousse was surprisingly not very chocolaty though quite dark. The texture was a little on the gelatinized side. I'd
grade it a
pass to high pass; next time I'd give it a pass altogether.
A caramel cinnamon cheesecake was of fine, fluffy texture, bright flavor, and not too sweet. Magna cum laude.
Should you return, you'll know which to get... :)
There's plenty on the menu that would appeal to me; for
Lilli not so much.
I was thinking primarily of the afters, there.... ;)
It's possible we or I will return, but with dessert
offerings it's difficult to predict a day in advance,
much less years, pastry shops being what they are.
Often when I go out I order one Haxe
for two, which is generally understood. At the late
lamented Barfusser in Nuremberg, that got a smile and
an understanding nod from the otherwise poker-faced
waiter, who looked with dismay on our colleagues who
despite our cautioning them not to ordered the set
dinner for 6 for 4 people (and ended up leaving more
than half of it).
Too bad they couldn't take it with them for later.... There are a number
of places around here that we regularly see that sort of overordering...
not so bad if one is expecting to take home to eat the next day or at
least for another meal... but definitely a bummer when good food gets
left behind....
In Europe doggy bags are a newish thing and still kind
of looked askance at. The natives generally solve the
problem by not ordering more than they can eat. Anyhow,
it's not like we had any place to take our leftovers.
... There is no feast that does not come to an end.
I might say that, but it's funny for you to say that.
Why would you say that... I have yet to know of any unending feast... at least here on earth... ;)
One can answer that two ways, both bordering on the
religious. One is: life is an unending feast in itself,
though not all the courses are equally good. The other
is as you say, but it would be offtopic to say so.
Fabricate 1" thick pork chops and remove excess fat.
M's note - there's no such thing as excess fat.
Yup. :)
Nit'ir qibe (niter kibbe)
categories: condiment, Ethiopian
yield: 1 1/2 c
1 lb unsalted butter
1/2 md red onion, coarsely chopped
1 garlic clove, minced
3 in piece ginger, peeled and finely chopped
1 ts fenugreek seeds
1 ts ground cumin
1 ts cardamom seeds
1 ts dried oregano
1/2 ts ground turmeric
8 basil leaves
Ethiopian spiced butter
Melt the butter in a saucepan over low heat,
stirring frequently. Skim and discard foam that
rises to the top. Continue cooking, without
letting the butter brown, until no more foam
appears. Add the seasonings and continue
cooking for 15 min, stirring occasionally.
Remove from the heat and let stand until the
spices settle. Strain through a finesieve
before using.
Store in the refrigerator in a tightly covered
container for up to 3 weeks.
Marcus Samuelsson, The Soul of a New Cuisine
... The four seasons are salt, pepper, mustard and vinegar.
I'd substitute garlic for the mustard, but truth be told,
one needs many more than four. Maybe a dozen would do it,
sort of like Tchaikovsky's Seasons. What would they be,
let's see. for me, salt, pepper, garlic, ginger, cumin,
sage, thyme, oregano, soy, hot pepper, balsamic, sesame.
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