something in common. "It's amazing how good jockeys can be," saidThat actually makes a lot of sense... I know my hands and fingers are stronger than they would otherwise be, due to my years of playing organ
a dead-serious Ed Oldfield of Merit Club. "Eddie Arcaro and Bill Shoemaker were excellent players. They had such strong hands and
wrists from handling those big horses and could hit a ball 240
yards. Their weight transfer was amazing."
and piano... Transfers over into being able to do deep tissue massage
well... :)
At CocoGarden, it probably is white meat chicken in the roti canai, butIn roti canai, it can be just about any protein minced up,Oh, well...
so it doesn't matter; in the shrimp cakes, the chicken was
a surprise, no doubt caused by cost-cutting.
In fact, in roti canai I've rarely seen any other protein
than white chicken (got to use the stuff up somewhere);
the sauce makes it palatable... ;)
in the shrimp cakes it might have been an advantage in some ways, because there are several roundeye objections I've heard to theSo win-win, at least for some.... ;) I'd rather the shrimp cakes
dish - too fishy, too greasy, and too spongy. Using nice dry
white chicken would alleviate all these three as well as allowing
the restaurant to laugh all the way to the bank.
without the chicken.... but then I'm not so much a roundeye as I
appear.... ;)
It's still white meat, though... Agreed that the velveting should help some, though....And the flavor can be covered up....? (G)
Changes the flavor (not for the better) as well as
the texture (for the better).
I'll do so.... :) As a matter of fact, plans are to go there forI usually try to get a dish that, even if not authentic, isDunno about this place.... might be worth one try.... don't have to
something that the cooks will know how to make without relying
on too many sauces from a 55-gallon drum (as Nicholas used to
call them). I am suspicious of orange chicken/beef/scallops/
whatever unless I make it myself.
repeat the mistake if it turns out so to be... ;)
And bear in mind that Chinese Chinese stir-fries are fairly
scantily sauced unless the kitchen is trying to correct for
(i.e. hide) something.
lunch tomorrow with another friend of mine... She's had takeout from
there, never actually eaten sit-down... she lives nearby...
That could work, too... :)You know how they use florets of head broccoli arranged in aYup... I can picture that... :)
circle around your main dish? Chinese broccoli, which is
like broccoli rabe only weedier, just plain would not do for
that. One could lay the stems in a line parallel to the
protein, though.
One could arrange the meat or fish down the center
of the platter and do the stems on both sides.
Might be... especially in years of bad growing seasons and harvests...We shall see... So far this year I think the rain's been a deterrant to getting the planting started...
It looks like we're going to have better and more
frequent harvests now.
Perhaps....You have to go to one of the countries in questionOh, I do understand...
to see the full depth of the animosity.
Locally, too, there's the common enemy mindset. Not that whites
are the enemy, exactly, but they're something to resist against.
That helps, too... We do have a rather long list of favored restaurants though... and like to get to them relatively frequently... ;)No idea. Lots of other places to choose from, often ones we are heading to as we pass by... ;)Not quite that bad... but can be close... ;) Taste of Japan does tend
Plus you have to go to Taste of Japan several
times for each one visit to the other places.
to be a default when one isn't up to making decisions... ;)
It's good to have cultivated a relationship with the chef.
OK, then, probably is harmless... :)I don't think I saw that so not likely Wegmans... unless they putNot sure about that... possibly it isn't an issue, along with the apple cider vinegar as an ingredient... High on the list, or too frequently,
apple in it, which would have been an instant nope...
How about malic acid (an apple derivative)?
I'd probably be particularly careful....
Probably harmless, as it turns out because it
apparently occurs in almost all acid fruits.
Title: Peach AmbrosiaI don't think this is quite so harmless, though.... particularly with
skim milk, and low-cal vanilla shake mix (probably some artificial
sweetener in that)... ;)
Quoting Michael Loo to Nancy Backus on 05-16-19 11:22 <=-
something in common. "It's amazing how good jockeys can be," saidThat actually makes a lot of sense... I know my hands and fingers are stronger than they would otherwise be, due to my years of playing organ
a dead-serious Ed Oldfield of Merit Club. "Eddie Arcaro and Bill Shoemaker were excellent players. They had such strong hands and
wrists from handling those big horses and could hit a ball 240
yards. Their weight transfer was amazing."
and piano... Transfers over into being able to do deep tissue massage well... :)
People of all genders, persuasions, and professions
used to come to me to open their jars and bottles
because of my "violin hands." I'm not so good at it
as once, though, and if you ask me nowadays you'll
likely be disappointed.
At CocoGarden, it probably is white meat chicken in the roti canai, butIn roti canai, it can be just about any protein minced up,Oh, well...
so it doesn't matter; in the shrimp cakes, the chicken was
a surprise, no doubt caused by cost-cutting.
In fact, in roti canai I've rarely seen any other protein
than white chicken (got to use the stuff up somewhere);
the sauce makes it palatable... ;)
For sure. Especially if they use the good parts
in their other dishes.
in the shrimp cakes it might have been an advantage in some ways, because there are several roundeye objections I've heard to theSo win-win, at least for some.... ;) I'd rather the shrimp cakes
dish - too fishy, too greasy, and too spongy. Using nice dry
white chicken would alleviate all these three as well as allowing
the restaurant to laugh all the way to the bank.
without the chicken.... but then I'm not so much a roundeye as I
appear.... ;)
The first time I had the dish I reflected on how
greasy and spongy it was and that it could so
easily be improved, but later the realization hit
that the texture was intentional.
It's still white meat, though... Agreed that the velveting should help some, though....And the flavor can be covered up....? (G)
Changes the flavor (not for the better) as well as
the texture (for the better).
There are many things one can do to white meat to
improve it. The more obvious are lilies (onions,
garlic, shallots), wine (sherry, madeira, marsala),
and mushrooms, wild or donestic. Oh, and butter.
I'll do so.... :) As a matter of fact, plans are to go there forI usually try to get a dish that, even if not authentic, is something that the cooks will know how to make without relyingDunno about this place.... might be worth one try.... don't have to repeat the mistake if it turns out so to be... ;)
on too many sauces from a 55-gallon drum (as Nicholas used to
call them). I am suspicious of orange chicken/beef/scallops/ whatever unless I make it myself.
And bear in mind that Chinese Chinese stir-fries are fairly
scantily sauced unless the kitchen is trying to correct for
(i.e. hide) something.
lunch tomorrow with another friend of mine... She's had takeout from
there, never actually eaten sit-down... she lives nearby...
Report back.
That could work, too... :)You know how they use florets of head broccoli arranged in aYup... I can picture that... :)
circle around your main dish? Chinese broccoli, which is
like broccoli rabe only weedier, just plain would not do for
that. One could lay the stems in a line parallel to the
protein, though.
One could arrange the meat or fish down the center
of the platter and do the stems on both sides.
Or a circular platter with the vegetable stems
arranged starlike pointing inward and the main
event piled in the middle. Lots of things one
can do, though I seldom bother with such.
Might be... especially in years of bad growing seasons and harvests...We shall see... So far this year I think the rain's been a deterrant to getting the planting started...
It looks like we're going to have better and more
frequent harvests now.
One looks in the long term, though this guy Jared
Diamond predicts global collapse by 2050; MIT's
World One project is said to have predicted a
tipping point of 2020 and world disaster around
2040 if vigorous steps aren't taken to reverse
the trend (the study came out in 1973.
There's a science-fiction-horror story the details of
which I forget but that ends with the last surviving
human seeing the landing of a spacecraft, out of which
comes not an explorer but a real-estate agent (how he
knows that isn't told). I'm wondering of Messrs. Orban,
Erdogan, Putin, Maduro, Berlusconi, Modi, Khameini, and
so on aren't the scouts for the real estate agents of
the cosmos. That would explain some things.
That helps, too... We do have a rather long list of favored restaurants though... and like to get to them relatively frequently... ;)No idea. Lots of other places to choose from, often ones we are heading to as we pass by... ;)Not quite that bad... but can be close... ;) Taste of Japan does tend
Plus you have to go to Taste of Japan several
times for each one visit to the other places.
to be a default when one isn't up to making decisions... ;)
It's good to have cultivated a relationship with the chef.
I'm handicapped by being more of a cook than an
Eat, but still I have dozens of favored restaurants,
so that's not a big stretch.
OK, then, probably is harmless... :)How about malic acid (an apple derivative)?Not sure about that... possibly it isn't an issue, along with the apple cider vinegar as an ingredient... High on the list, or too frequently, I'd probably be particularly careful....
Probably harmless, as it turns out because it
apparently occurs in almost all acid fruits.
Title: Peach AmbrosiaI don't think this is quite so harmless, though.... particularly with
skim milk, and low-cal vanilla shake mix (probably some artificial
sweetener in that)... ;)
Heh. Malic acid itself, though.
Sysop: | sneaky |
---|---|
Location: | Ashburton,NZ |
Users: | 2 |
Nodes: | 8 (0 / 8) |
Uptime: | 62:40:25 |
Calls: | 2,119 |
Files: | 11,149 |
D/L today: |
41 files (9,957K bytes) |
Messages: | 950,514 |