On 2007-09-24 11:37:19 -0700, "James Silverton"
> said:

> G> Always wise to watch your p's and q's in a foreign language.
> G> Or in this case your vowels. It's "nama dako", not "nama
> G> daiko".
>
> G> Who knows what you'd get....!
>
> If I try to order it in the *US*, I won't mind being politely told I am
> not pronouncing the name for octopus correctly but I won't return if
> they pretend not to understand some English.

I don't know what nama daiko is, but if it's something other than raw
octopus, then you'll be looking at it on your plate. That's what's
meant by "Who knows what you'll get." On the other hand you can return
because you got exactly what you ordered.

> There is very little possibility that somone could pass off something
> else as octopus. I have little patience for experts using jargon and
> flattering someone who I am paying! This sometimes seems to be the
> attitude of some people (not you!)

You're taking a direction I didn't predict and can't even really
follow. But it sounds really bad.

> Incidentally, simmering is not much different in temperature from
> boiling and I refuse to believe that at most 5 degrees makes much
> difference. Now, if you referred to "poaching" where the liquid does
> not actually boil, I would have to agree.

I'm not an advanced cook, but I know some sauces, soups and other foods
shouldn't be boiled, but should be simmered. So whatever the minor
difference is, I can't say it doesn't apply to tako.

And now, tippy-toeing out of the room...
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