Steve Y > wrote in news:7f7sqjF2k1c1iU1
@mid.individual.net:

> Oz is too full of Ozzies

Well geez...... there's a job waiting for you in the local Police force
where you are. Your deducing skills are astonishing!!



> and Expat
> Brits who won't shut up about what is wrong with Britain.


Well........ they *did* leave their 'homeland' and move to another country
on the other side of the world for a reason, don't you think?

But that being said.........You obviously only hung out with ex-poms when
you were here. You should have tried to see the country and the Aussie
people, rather than run straight to your Pommy enclaves.



> I'm an Expat
> but don't run down the UK


Bully for you. Bottom line is...... you turned your back on your country of
birth.

Whether you mouth off about how bad 'old blighty' is or not is a moot
point.

You've already shown how you feel about it.

After I posted this, I was thinking some more, and remembered one dish
that I did enjoy very much. Remembering that it was 12 years ago that I
was there, and have been staying in approximately 30 different
countries between then and now, I'm not surprised that I forgot it!

The dish was some sort of grilled chicken that had been spiced with
quite a hot pepper marinade. I don't recall the name, but it was
something repeated like para-para... That wasn't it, but something similar.

On Thu, 20 Aug 2009 20:45:58 -0700, "Bob Terwilliger"
> wrote:

>Can you put your finger on exactly what you dislike about the Indian food
>you've had? And can you tell us what Indian food you've TRIED, so that we
>can possibly suggest things you WOULD like?

Specifically, there are so many competing spice flavors in Indian food
that they get lost in the mess and I can't tell one from another. So
I can't isolate one particular thing that turns me off. As far as
ordering and eating, let's say I think the simplest foods are best. I
like tandoori everything, naan (baked in a tandoor). Saag is ok. I
like spinach, but geeze lay off the spices. Curries (of any culture)
leave me cold. Just the word curry is enough to send me on to the
next category. For instance, hubby absolutely *loves* musman curry.
It's ok. I'll eat it if it's put in front of me - but I wouldn't
order it on my own and I'm certainly not going to make it at home.
However, if I had to choose between Thai and Indian curry, I'd take
Thai.

--
I love cooking with wine.
Sometimes I even put it in the food.

Omelet wrote:
> Cuban. Hands down. At a rather fancy place in Miami Florida.
> It was compliments of Coulter Electronics when I was there for a
> training seminar. It got bad reviews by our entire class so they
> decided to not use that place any more.
>
> The service was fantastic but the food was awful.

I don't think it's fair to say something was the "worst
cuisine". The vast majority of cuisines have excellent
dishes, even though some of them have more things I wouldn't
eat if my life depended on it that others do. But of the
things they have that I would like, they would be good
assuming they're properly prepared. I think you have to
blame the individual restaurant or cook if the food is bad,
not the whole cuisine.

Take Mexican, for instance. I've tried some Mexican
restaurants that give the cuisine a really bad name,
but there are lots of Mexican restaurants that have
wonderful food.

I guess it would be fair to say there is a cuisine you don't
like! But to say it's the worst cuisine is not fair.

As picky as I am there is not one cuisine I can think of
that I would call bad although there are plenty that have
more of the things I hate than others do. Take French or
Japanese, for example. I love the things they do that I
like, but they also do lots of horrid things that I wouldn't
touch with a 10-foot pole - even if they do them extremely
well by the criteria of those who like that sort of thing.

Kate

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Aug 20, 11:44*pm, Orlando Enrique Fiol > wrote:
> John Kane > wrote:
> >I only been to perhaps 2-3 but what they do to normally good
> >chinese food can make you cry.
> >Chinese food is not intended to be in a buffet. OTOH, Greek food seems
> >made for buffets.
>
> Why do you say that? I was amazed at a spicy pork dish I ate at a Korean-owned
> Chinese buffet in southeast Missouri--of all places. I was really expecting
> some greasy, overly sweet and bland slop. Instead, this pork was perfect. The
> sauce was barely a glaze, not too sweet, very spicy and flavorful. I had about
> three helpings and ignored most everything else in order to save room.
>
> Orlando

You probably got there at exactly the right time: that is , just as it
was being brought out. And missed other horrors.

There may not be any problem with the quality of the initial product.
Chinese foods in general are not make to sit around in warming pans.
In particular most stir-fried ingredients lose texture and flavour
quickly and a 10 minute old egg roll is getting past it.

If the buffet is very busy and the dishes are being constantly
refreshed I imagine that it would not be bad but in my limited
experience that does not always happen.

John Kane, Kingston ON Canada

John Kane, Kingston ON Canada

And you deduced that how ? I came here for work and just haven't moved
back, yet.

Britain is a great place (and has the best beer) but so is France
(having the best food), if the opportunity arrives we may go back.

Steve

PeterL2 wrote:
> Steve Y > wrote in news:7f7sqjF2k1c1iU1

> Whether you mouth off about how bad 'old blighty' is or not is a moot
> point.
>
> You've already shown how you feel about it.
>

Gloria wrote on Fri, 21 Aug 2009 08:52:24 -0600:

> notbob wrote:
>> On 2009-08-21, Gloria P > wrote:
>>
>>> Federal Blvd. (runs north and south west of Broncos'
>>> stadium) has a couple of miles of Vietnamese restaurants,
>>> shops, grocery stores, you name it and it's there.
>>
>> I was trying to cross Federal (exit 206) from 25 south. Don't know
>> how, but missed it completely and ended up about 5
>> miles E of dwntwn Denver before packing it in. Most
>> embarrassing "I'm lost" episode of mey life. I'd die if I
>> were a sailor. No sense of direction whatsoever!
>>
>> nb
>>
> Big city traffic can be intimidating if you aren't used to it.

> I volunteer at the Denver airport with a lot of former pilots and
> flight attendants. I'm always amazed that so many of the pilots can't
> tell north from south when they get in the
> terminal or concourses. It has created an ongoing joke about "How
> many time did you land at the wrong airport in your
> career?"

Yes, I still get baffled by traffic directions like "turn north on Route
355". I have a theory that many early settlers of the US had built-in
mental compasses. The members of their families without this capability
stayed home and formed my ancestors.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton wrote:

> Gloria wrote on Fri, 21 Aug 2009 08:52:24 -0600:
>
>> notbob wrote:
>>
>>> On 2009-08-21, Gloria P > wrote:
>>>
>>>> Federal Blvd. (runs north and south west of Broncos'
>>>> stadium) has a couple of miles of Vietnamese restaurants,
>>>> shops, grocery stores, you name it and it's there.
>>>
>>>
>>> I was trying to cross Federal (exit 206) from 25 south. Don't know
>>> how, but missed it completely and ended up about 5
>>> miles E of dwntwn Denver before packing it in. Most
>>> embarrassing "I'm lost" episode of mey life. I'd die if I
>>> were a sailor. No sense of direction whatsoever!
>>>
>>> nb
>>>
>> Big city traffic can be intimidating if you aren't used to it.
>
>
>> I volunteer at the Denver airport with a lot of former pilots and
>> flight attendants. I'm always amazed that so many of the pilots can't
>> tell north from south when they get in the
>> terminal or concourses. It has created an ongoing joke about "How
>> many time did you land at the wrong airport in your
>> career?"
>
>
> Yes, I still get baffled by traffic directions like "turn north on Route
> 355". I have a theory that many early settlers of the US had built-in
> mental compasses. The members of their families without this capability
> stayed home and formed my ancestors.

Heh. I have no mental compass. If somebody gives me north south east
west directions, I have to visualize a map of the US, remember that west
is left then mentally rotate the map to figure out which way I have to
turn. On road trips to tournaments I got lost so routinely that one
year for Christmas my kids got me a little digital compass that's
attached to my rearview mirror. At least now if I turn the wrong way, I
know it immediately, if I remember to check.

In article >,
ffu > wrote:

> On Thu, 20 Aug 2009 21:01:06 -0500, Omelet > wrote:
>
> -->In article
> >,
> --> "Bent Attorney Esq." > wrote:
> -->
> -->> On Aug 20, 3:36*am, "Giusi" > wrote:
> -->> > "Omelet" ha scritto nel messaggio
> -->> >
> -->> > > Cuban. Hands down. At a rather fancy place in Miami Florida> The
> service
> -->> > > was fantastic but the food was awful...
> -->> >
> -->> > Bad *restaurant, because Cuban food is very good.
> -->
> -->Heh! I see I'm going to have to look up recipes on line now.
> -->
> -
>
> * Exported from MasterCook *
>
> Ajiaco Criollo Cuban Stew
>
<snipped>

Sounds interesting, but I'll have to google some of those ingredients.
<g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article > ,
Dave Smith > wrote:

> Omelet wrote:
> > Cuban. Hands down. At a rather fancy place in Miami Florida.
> > It was compliments of Coulter Electronics when I was there for a
> > training seminar. It got bad reviews by our entire class so they
> > decided to not use that place any more.
> >
> > The service was fantastic but the food was awful...
>
>
> I am a little late responding because I could not remember any
> particular ethnic cooking that was really bad, but I just remembered the
> Macedonian restaurant that was in our town for a few months. The soup
> was watery and tasteless. The main course was some sort of casserole
> with egg on top. We didn't bother with dessert. It was a major
> disappointment. We went there with the idea that Macedonian food might
> be a bit like Greek. We never went back and I can understand why they
> went under very quickly.

I often wonder about places I'd not tried that disappear quickly from
the landscape. There was a Greek place nearby recently that did not las
6 months. And I generally like Greek food. Just did not get around to
visiting there.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

PeterL2 wrote:
> PeterL2 > wrote in
> .5:
>
>> MtnTraveler > wrote in
>> g.com:
>>
>>> After I posted this, I was thinking some more, and remembered one dish
>>> that I did enjoy very much. Remembering that it was 12 years ago that
>>> I was there, and have been staying in approximately 30 different
>>> countries between then and now, I'm not surprised that I forgot it!
>>>
>>> The dish was some sort of grilled chicken that had been spiced with
>>> quite a hot pepper marinade. I don't recall the name, but it was
>>> something repeated like para-para... That wasn't it, but something
>>> similar.
>>>
>>>
>>>
>>>
>>
>>
>> Piri-piri. It's Portuguese.
>>
>
>
> Opps, forgot the recipe........
>
> http://aww.ninemsn.com.au/article.aspx?id=782061
>

I think it is quite humorous that what I liked turns out to be
Portuguese rather than a regional South African dish! Sorry,
ChattyCathy, I tired to find something I liked for you. )

In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > Cuban. Hands down. At a rather fancy place in Miami Florida.
> > It was compliments of Coulter Electronics when I was there for a
> > training seminar. It got bad reviews by our entire class so they
> > decided to not use that place any more.
> >
> > The service was fantastic but the food was awful...
> > --
>
>
> Never eat 'ethnic' anywhere unless the corresponding 'locals' eat there
> too. If there are no Chinese in the Chinese restaurant, don't eat there;
> the food won't be good.
> Same for Indian food or Cuban food. If there are no customers from India
> (or Pakistan or Bangladesh etc depending on the restaurant) there the
> food won't be good.

Good advice. As a general rule, the best breakfast places will have semi
trucks and cop cars in the parking lot. <g>

>
> Have had awful meals in every cuisine tried, until I caught on. Probably
> the worst 'restaurant' meal I've ever tried was in a local (US) buffet,
> part of a chain 'Hometown'. There were foods that were just
> unidentifiable to me. Even after eating a couple of bites, couldn't tell
> what it was. And I'm not a novice as far as 'American' food goes. That
> was just weird!

Bad cook for sure.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >, Arri London >
wrote:

> What sort of curry? There are thousands and the curry
> hater can't have eaten them all.

I actually like the taste of curry. Just not HOT curry!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"George Leppla" > wrote:

> I really can't say there is one cuisine that was the worst. I'm pretty open
> to try anything.
>
> But the worst dish I ever had was Lutefisk. I tried it three times when I
> lived in Wisconsin... prepared by three different people.
>
> After the third try, I had to go eat the ass out of a skunk just to get the
> taste out of my mouth.
>
> George L

<lol> My mom made a very delicious lutefisk. Soaked the salted cod to
reduce the salt and served it in a lovely cream sauce.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" ha scritto nel messaggio
> <lol> My mom made a very delicious lutefisk. Soaked the salted cod to >
> reduce the salt and served it in a lovely cream sauce.

That's not lutefisk! That's baccalà. Lutefisk is partially spoiled, not
salted.

In article >,
Orlando Enrique Fiol > wrote:

> Omelet > wrote:
> >One of our favorite local restaurants is a Chinese buffet.
> >I need to post a pic series of it one of these years. ;-) Heavy on the
> >garlic and ginger... and probably Oyster sauce.
>
> I've been to many great Chinese buffets, some catering to Westerners, others
> filled with Chinese and other Southeast Asians. I've been to buffets in
> Chinatowns where people picked their own fish and had them steamed or fried.
> I
> once went to a buffet in Flushing, Queens claiming to have a hundred hot and
> a
> hundred cold dishes. But, I apparently got there between lunch and dinner and
> would have had to wait two hours for dinner to begin. Instead, we tried this
> excellent Sechuan place that had lots of frog dishes on the menu that I
> should
> have tried.
>
> Orlando

I love frog legs, but they tend to be a bit pricey!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
Orlando Enrique Fiol > wrote:

> Omelet > wrote:
> >> Some sort of curry, unidentifiable meat, unknown, overcooked vegetables,
> >> the whole shmear was terrible. Even the Indian couple next to us
> >> complained of the food.
> >Sounds like Indian food.
>
> Where did you get this idea? Indian vegetables aren't always overcooked,
> different curries taste very distinctive and there's very little sense of
> mystery meat. If Indians eat meat at all, they want it to be readily visible,
> which is why the majority of meat eating favors tandoori dishes.
>
> Orlando

I just have not found an impressive place yet. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
Orlando Enrique Fiol > wrote:

> Omelet > wrote:
> >So what is good about Cuban food?
> Garlic, cumin and bayleaf, beans of every type, perfectly textured rice,
> marinated meats, sweet plantains and sinfully rich pastries.
>
> Orlando

I'll pass on the cumin thanks. I rarely use it and when I do, it's in
reasonable quantities. <g>

I'm always up for an education however.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Omelet" > wrote in message
news
> In article >, Arri London >
> wrote:
>
>> Never eat 'ethnic' anywhere unless the corresponding 'locals' eat there
>> too. If there are no Chinese in the Chinese restaurant, don't eat there;
>> the food won't be good.
>> Same for Indian food or Cuban food. If there are no customers from India
>> (or Pakistan or Bangladesh etc depending on the restaurant) there the
>> food won't be good.
>
> Good advice.

That rarely holds true. Many ethnic restaurants in the US prepare foods for
American tastes, but when people of that ethnicity arrive they order foods
that do not appear on the menu... a very common practice at Chinatown
Chinese restaurants... most Americans wouldn't eat real Chinese food.

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > So what is good about Cuban food?
>
> Cubans have some ingredients which don't appear in the typical North
> American pantry, such as sour orange juice and plantains, and these
> ingredients add interest to the dishes cooked with them.
>
> Cuban beans (usually black beans) are finished with something called a
> "sofrito," which is a mixture of cooked bell peppers, onions, and spices
> stirred into the beans about fifteen to twenty minutes before they finish
> cooking; the sofrito flavors infuse and permeate the entire dish. Speaking
> of bell peppers, they constitute a major flavor component in Cuban cuisine.
>
> Cuban cooks have a deft hand with pork dishes; perhaps the most popular
> Cuban dish is "lechon asado," or roasted suckling pig. It's usually served
> with white rice, black beans, and fried plantains.
>
> Many Cuban dishes contain combinations of salty and sweet ingredients, such
> as the typical snack of guava paste with cheese.
>
> If any of that sounds good to you, I recommend this book:
>
> http://www.amazon.com/Three-Guys-Mia.../dp/158685433X
>
> Bob

Stored to disk thanks!
I'll pass on plantains tho'. I don't care for the texture.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
Steve Y > wrote:

> Omelet wrote:
>
> > Wow, both of those are generally pretty popular!
>
> You can have my share, I'll stick to big lumps of half dead cow.

Share? <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
"brooklyn1" > wrote:

> > <laughs> Other than water bugs, (crustaceans), you are not going to get
> > me to eat insects. I'd have to be half dead from starvation...
> >
> >
> Water bugs are insects, not crustaceans. The Lizard commonly eaten in
> Belize, even on restaurant menus, is iguana... it's not tough unless
> improperly cooked, iguana tastes like chicken. Spiders are eaten in Belize
> too, giant spiders are roasted over open fires by the native Mayans, I've
> never indulged but I understand the texture is like crab.

Iguana is considered to be a luxury meat in Japan.
Or so I have read. :-) I'd try it. But, I've also eaten rattlesnake.

I'll pass on the spider, thanks!

And I know that true waterbugs are not crustaceans. To me "water bugs"
is a nick name for crabs, crawfish, lobsters, shrimps and prawns...

Iirc, they are in the same Kingdom and Phylum. Just not the same class.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
Kate Connally > wrote:

> I guess it would be fair to say there is a cuisine you don't
> like! But to say it's the worst cuisine is not fair.

Good point and I'm always willing to reconsider.

Starting this thread has been most educational, and it got a much better
response than I expected. :-)

The BLT post count tho' still has this one beat so far...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
"Giusi" > wrote:

> "Omelet" ha scritto nel messaggio
> > <lol> My mom made a very delicious lutefisk. Soaked the salted cod to >
> > reduce the salt and served it in a lovely cream sauce.
>
> That's not lutefisk! That's baccalà. Lutefisk is partially spoiled, not
> salted.

Ok, my error.
That is just what _she_ called the dish!

I've never made either one.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On 2009-08-21, Omelet > wrote:

> I love frog legs, but they tend to be a bit pricey!

Catch your own. It's easy. Just put something bright red, like a red
plastic worm (no hook needed), on the end of a fishing line. Dangle
over frog habitat and wait for them to grab it. Then jes reel 'em in.

nb

On Fri, 21 Aug 2009 21:22:31 +0200, "Giusi" >
wrote:

>Lutefisk is partially spoiled, not salted.

I read somewhere that it has a gelatinous texture. Is that true?

--
I love cooking with wine.
Sometimes I even put it in the food.

Arri London wrote:
>
> Omelet wrote:
>> Cuban. Hands down. At a rather fancy place in Miami Florida.
>> It was compliments of Coulter Electronics when I was there for a
>> training seminar. It got bad reviews by our entire class so they
>> decided to not use that place any more.
>>
>> The service was fantastic but the food was awful...
>> --
>
>
> Never eat 'ethnic' anywhere unless the corresponding 'locals' eat there
> too. If there are no Chinese in the Chinese restaurant, don't eat there;
> the food won't be good.
> Same for Indian food or Cuban food. If there are no customers from India
> (or Pakistan or Bangladesh etc depending on the restaurant) there the
> food won't be good.
>

Thats my #1 guideline when exploring for new restaurants. I have never
found it to be wrong.


> Have had awful meals in every cuisine tried, until I caught on. Probably
> the worst 'restaurant' meal I've ever tried was in a local (US) buffet,
> part of a chain 'Hometown'. There were foods that were just
> unidentifiable to me. Even after eating a couple of bites, couldn't tell
> what it was. And I'm not a novice as far as 'American' food goes. That
> was just weird!

notbob wrote:

> On 2009-08-21, Omelet > wrote:
>
>> I love frog legs, but they tend to be a bit pricey!
>
> Catch your own. It's easy. Just put something bright red, like a red
> plastic worm (no hook needed), on the end of a fishing line. Dangle
> over frog habitat and wait for them to grab it. Then jes reel 'em in.
>


That's how I've met all of my drinking buddies...

<ribbit>


--
Best
Greg

brooklyn1 wrote:

> "Omelet" > wrote in message
> news
>> In article
>> >,
>> "Bent Attorney Esq." > wrote:
>>
>>> On Aug 20, 3:36 am, "Giusi" > wrote:
>>>> "Omelet" ha scritto nel messaggio
>>>>
>>>>> Cuban. Hands down. At a rather fancy place in Miami Florida> The
>>>>> service
>>>>> was fantastic but the food was awful...
>>>>
>>>> Bad restaurant, because Cuban food is very good.
>>
>> Heh! I see I'm going to have to look up recipes on line now.
>>
>>>>
>>>> My worst was specific to the highest part of Ecuadorean Andes.
>>>> It's a poor
>>>> area, mostly goats and cactus, and all they sell to eat is a
>>>> strange form of
>>>> hominy that resembles wet popcorn and cubes of fried pork coated in
>>>> lard to
>>>> keep it from spoiling without refrigeration. I lived on Scotch and
>>>> cholcolate until we went down the mountain.
>>>
>>> I had some kind of lizard in Belize. It was tough. It wasn't at a
>>> restaurant; rather someone wanted me to try their cuisine. Not very
>>> appetizing. In some parts of the world they eat spiders. I think
>>> that would be much worse.
>>
>> <laughs> Other than water bugs, (crustaceans), you are not going to
>> get me to eat insects. I'd have to be half dead from starvation...
>>
>>
> Water bugs are insects, not crustaceans. The Lizard commonly eaten in
> Belize, even on restaurant menus, is iguana... it's not tough unless
> improperly cooked, iguana tastes like chicken. Spiders are eaten in
> Belize too, giant spiders are roasted over open fires by the native
> Mayans, I've never indulged but I understand the texture is like crab.


I hear that in Italy they roast and eat their krotch krickets...


--
Best
Greg

ChattyCathy > wrote:

> Did you try any of the biltong? If so did you like it? IME, visitors to
> South Africa have rather varying opinions of it. Some love it, others
> hate it - and others wonder what all the fuss is about <eg>.

I liked it very much. I guess I got lucky with that little shop - which
sold nothing but biltong. Such shops probably can survive by carrying
nothing but the very best. Every single biltong variation I tried was
just great. All the antelopes were very good, as were beef, pork, lamb
and ostrich. Beef flavoured with garlic was the best, though. Biltong
was available for a while at one of the local food halls, but even
though it came from South Africa, it was no comparison to what I had
there.

Victor

Bob Terwilliger > wrote:

> Mark wrote:
>
> > There used to be a Chinese restaurant near me which
> > apparently served a rustic version of Chinese cuisine.
> > If you ordered something with chicken in it, they'd
> > just hack it up, bones and all. You'd have to pick
> > out the bone pieces while eating. I've also been
> > to a Filipino restaurant that did it that way.
> >
> > I guess that's how they do it in small towns in Asia.
>
> That's pretty authentic for most Asian cuisines. In fact, I can't think of a
> single Asian cuisine which *does* consistently remove bones from poultry.

The problem is of course not the bones, as such - after all, there are
bones in many European poultry dishes, too. The problem is that they
are hacked up any which way, with no regard to joints. The result is a
lot of sharp bones that can be actually dangerous. Koreans, with their
samgyetang soup, are perhaps the worst offenders. They cut up the poor
poussin in rather large pieces with their scissors/shears - they *love*
scissors and use them for everything. The soup is always served boiling
hot or nearly so, so using bare hands is not an option. It is virtually
impossible to eat large pieces of hot chicken with their sharp bones
using chopsticks and a spoon. If I order this soup, I now ask them to
leave the poussin whole and give me the scissors or a knife. Mostly I
stopped bothering, though - there is enough choice.

Victor

James Silverton wrote:

>
> Yes, I still get baffled by traffic directions like "turn north on Route
> 355". I have a theory that many early settlers of the US had built-in
> mental compasses. The members of their families without this capability
> stayed home and formed my ancestors.
>


It's not that hard in the Denver area. The mountains are always to your
west and, knowing that, it's not that hard finding N, S and E.

I have trouble when a N-S road suddenly turns E-W for miles but the
signage on the on and off ramps still refers to it as north and south.

gloria p

On Thu, 20 Aug 2009 23:57:05 -0400, Orlando Enrique Fiol wrote:

> sf > wrote:
>>That's another MCINL for the current survey. Indian food. Not
>>interested in reading about it and certainly don't want to cook it.
>
> Have you already tried it? If so, what didn't you like? Do you not like the
> spices or cooking techniques? Or, do you just have your mind made up that it
> sucks?
>
> Orlando

it's not made by white people.

blake

On Thu, 20 Aug 2009 23:44:52 -0400, Orlando Enrique Fiol wrote:

> John Kane > wrote:
>>I only been to perhaps 2-3 but what they do to normally good
>>chinese food can make you cry.
>>Chinese food is not intended to be in a buffet. OTOH, Greek food seems
>>made for buffets.
>
> Why do you say that? I was amazed at a spicy pork dish I ate at a Korean-owned
> Chinese buffet in southeast Missouri--of all places. I was really expecting
> some greasy, overly sweet and bland slop. Instead, this pork was perfect. The
> sauce was barely a glaze, not too sweet, very spicy and flavorful. I had about
> three helpings and ignored most everything else in order to save room.
>
> Orlando

it might be more correct to say that most stir-fries don't hold very well.

your pal,
blake

On Thu, 20 Aug 2009 10:38:36 -0600, graham wrote:

> "Kris" > wrote in message
> ...
>>
>> Ohhh noooooo. German. some kind of finely ground sausages that are long
>> and
>> thick and white. More white than grey. Fatty and oozing grease from the
>> inside. Horrendous. In an authentic German restaurant, according to my
>> hosts.
>
> That sounds less than appetizing! I must have been lucky because I've
> always thoroughly enjoyed my German restaurant experiences.
> _________________________________
>
> But three days later you're hungry again!
> Graham

<snort>

your pal,
blake

On Thu, 20 Aug 2009 08:59:34 -0700 (PDT), aem wrote:

> On Aug 20, 7:18*am, Doug Freyburger > wrote:
>> [snip]
>> I recall a Cuban place in Pasadena that served some
>> dishes that I though showed heavy German/Austrian
>> influence. * .....There was a rolled dish that struck me as
>> Rolladen with a different sauce. *Quite delicious. *I
>> haven't seen that dish at other Cuban places I've tried
>> and I miss it.
>
> Might have been a dish called "Bistec en Rollo." Flank steak layered
> with smoked ham, spread with carrot and onion, seasoned (garlic, lemon
> juice, brown sugar), rolled and tied. Then browned and braised.
> Sauce/braising liquid includes red wine, bay leaf, tomatoes. I have
> no idea if the precursor was German or not. -aem

sounds intriguing.

your pal,
blake

On Thu, 20 Aug 2009 09:24:06 -0700 (PDT), John Kane wrote:

> On Aug 20, 9:55*am, blake murphy > wrote:
>> On Wed, 19 Aug 2009 20:56:30 -0700 (PDT), aem wrote:
>>> On Aug 19, 6:58*pm, Omelet > wrote:
>>>> Cuban. Hands down. At a rather fancy place in Miami Florida.
>>>> It was compliments of Coulter Electronics when I was there for a
>>>> training seminar. *It got bad reviews by our entire class so they
>>>> decided to not use that place any more.
>>
>>>> The service was fantastic but the food was awful...
>>
>>> Gosh. *Cuban food is wonderful, and Miami has the biggest Cuban
>>> population, so go figure. *No doubt much better food was available at
>>> many lower priced places. *You must have got steered to a classic
>>> tourist trap. *Too bad, but I hope it doesn't put you off from trying
>>> Cuban food again. * -aem
>>
>> a good cuban sandwich is hard to beat:
>>
>> <http://latinfood.about.com/od/cuba/r/cuban_sanwich.htm>
>
> * 1 Loaf of Cuban Bread (Substitutes: French or Italian Bread)
> * 1 pound ham (cooked and sliced)
> * 1 pound roasted (cooked and sliced) ??????
> * 1/2 pound Swiss cheese (sliced)
> * dill pickles (sliced)
> * Yellow mustard or Mayonnaise
>>

yeah, i noticed that, too. i assume they left off 'pork.'

your pal,
blake

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > What sort of curry? There are thousands and the curry
> > hater can't have eaten them all.
>
> I actually like the taste of curry. Just not HOT curry!
> --


There are as many mild curries as hot ones. Not everyone in a
'curry-eating' culture like masses of chiles in their food.

Take any curry recipe you may have and leave off the red or green
chiles. It will still taste good but won't be hot.

Orlando Enrique Fiol wrote:
>
> Bob Terwilliger > wrote:
> >Ever had Sri Lankan hoppers?
>
> No, but I'd love to try them. Where?
>
> Orlando

Are you a decent cook? And does your text reader handle recipes
correctly?

Pal-Appam (hoppers)

1 tsp dry yeast
2 tsp sugar
1/2 c lukewarm water
3 c fine raw rice flour
1 dessert spoon semolina/suji (about 2.5 tsp)
1/2 c water
1 c coconut milk
3 c coconut milk to make batter
sugar to taste
1/2 tsp salt
vegetable oil

Mix sugar and yeast in 1/2 c water. Mix well and leave for 10--15
minutes to get foamy (and smell yeasty). Mix the semolina with 1/2 c
water and set aside.

Sift the flour into a large bowl. Add the semolina mixture and mix well.
Add the yeast mixture and enough of the coconut milk to make a soft
dough. Knead for at least 10 minutes. Set aside to proof for 5 or 6
hours.

Add enough coconut milk to make a thin batter without lumps. Sweeten to
taste with the sugar. Let the batter proof for another 2 hours. Add the
salt and mix well.

Heat a wok or kadai and oil. Pour 4 tablespoons of batter into the wok
and rotate it once around to spread a little up the sides. The rest of
the batter should be in the centre. Cover with a tight-fitting lid.
Lower the heat and cook for about 3 minutes. The edges of the pal appam
should be crisp and lacy, while the middle soft and risen.

Reheat the wok or kadai and repeat.

Orlando Enrique Fiol wrote:
>
> Jean B. > wrote:
> >The worst food I have had was Bangladeshi, but I think that was
> >the restaurant's fault. They were probably catering to what they
> >perceive as American tastes, since it was excruciatingly bland.
>
> The first Indian food I ever ate at a restaurant as a child was Bangladeshi; no
> food has since compared with it in terms of spice and flavor. Earlier this
> year, I did a fusion concert in NYC with a renowned American sitarist.
> Afterwards, she insisted we head over to this hole-in-the-wall Bangladeshi
> place catering to cab drivers. One bit of that amazing chicken stewed with hard
> boiled eggs and I was hooked! To say nothing of the karela and other
> vegetables.
>
> Orlando


It's one of my favourite cuisines!