On Wed, 24 Feb 2021 12:50:13 -0800 (PST), dsi1
> wrote:

>On Wednesday, February 24, 2021 at 9:49:48 AM UTC-10, Bruce wrote:
>> On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1
>> > wrote:
>> >On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote:
>> >> Odd day today. It started out warmer but gray. Now it is gusty
>> >> and sunny and still cooler. I couldn't think what to make for dinner.
>> >> It had to be something that was warm and comforting. I decided on
>> >> Shrimp Fettuccine. Plus salad of course.
>> >> I love all that garlic and am always ready for shrimp.
>> >>
>> >> What about you? Are you cooking tonight or ordering out or cobbling
>> >> together something from leftovers?
>> >>
>> >> Janet US
>> >
>> >My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook.
>> >
>> >https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6
>> >
>> Maybe the Asian cook should learn to control the amount of salt and
>> spice they use.
>> >
>> --
>>
>> The real Bruce posts with Eternal September
>
>What makes you think they don't know how do control their salt and spice? Obviously, you don't much care for the yellow man.
>
If the cook makes food so spicy or salty that customers need to eat
more rice than they really wanted, in order to be able to cope with
the food, the cook's doing something wrong.
>
I don't care if the cook's a yellow man or a white man or any of the
other variations.
>
--

The real Bruce posts with Eternal September