so, has anyone ever . . .

.. . . ordered a big tray of delicious sushi from their local house and
passively lied to their party guests about where it came from?

I'm having a party, and planning on making a a few maki and some spam
rolls and onigiri, but ordering the good stuff. Thought i'd let the
guests draw the obvious conclusion: i'm actually a itamae on the
weekends.

..max
try the carp.

--
the part of >
was played by maxwell monningh 8-p

In article >,
Max > wrote:

> so, has anyone ever . . .
>
> . . . ordered a big tray of delicious sushi from their local house and
> passively lied to their party guests about where it came from?

I tried to.

We had a 10th anniversary part a couple of months ago. Got food from
an excellent local Indian place and I tried real hard to lie about
Nancy having cooked it. She interrupted before I was even to the good
part of the lie where she meets Vishnu in a field, and proceeded to
name the restaurant instead.

I think the give-away would have been the plates and arrangment
anyway...

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

After takin a swig o' Arrakan spice grog, Gerry > belched out:
> In article >,
> Max > wrote:
>
>> so, has anyone ever . . .
>>
>> . . . ordered a big tray of delicious sushi from their local house
>> and passively lied to their party guests about where it came from?
>
> I tried to.
>
> We had a 10th anniversary part a couple of months ago. Got food
> from an excellent local Indian place and I tried real hard to lie
> about Nancy having cooked it. She interrupted before I was even to
> the good part of the lie where she meets Vishnu in a field, and
> proceeded to name the restaurant instead.
>
> I think the give-away would have been the plates and arrangment
> anyway...

Wouldn't the label on the bag, and the menu stapled on, have been
something of a giveaway? ;-)
--
select 'cbbrowne' || '@' || 'ntlug.org';
http://linuxfinances.info/info/multiplexor.html
Rules of the Evil Overlord #72. "If all the heroes are standing
together around a strange device and begin to taunt me, I will pull
out a conventional weapon instead of using my unstoppable superweapon
on them. <http://www.eviloverlord.com/>

Anonymous wrote:

>>so, has anyone ever . . .
>>
>>. . . ordered a big tray of delicious sushi from their local house
>>and passively lied to their party guests about where it came from?
>>
>
> I serve TV dinners on plates instead of leaving the portions in the
> little trays. Guests are amazed that I am able to prepare such a wide
> array of entrees (salisbury steak, roast turkey breast, boneless pork,
> fried chicken, ...) AND desserts (brownies, apple cobbler, ...) in my
> little kitchen but I assure them that their dining pleasure is the
> utmost to me.

Ah! Fine cuisine! I think I've eaten one TV dinner in my life.

--
Dan

In article >, Dan Logcher
> wrote:

> > I serve TV dinners on plates instead of leaving the portions in the
> > little trays. Guests are amazed that I am able to prepare such a wide
> > array of entrees (salisbury steak, roast turkey breast, boneless pork,
> > fried chicken, ...) AND desserts (brownies, apple cobbler, ...) in my
> > little kitchen but I assure them that their dining pleasure is the
> > utmost to me.
>
> Ah! Fine cuisine! I think I've eaten one TV dinner in my life.

As long as you don't startle the cook in her lair you'll believe that
for many more years to come...

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

Gerry wrote:

> In article >, Dan Logcher
> > wrote:
>
>
>>>I serve TV dinners on plates instead of leaving the portions in the
>>>little trays. Guests are amazed that I am able to prepare such a wide
>>>array of entrees (salisbury steak, roast turkey breast, boneless pork,
>>>fried chicken, ...) AND desserts (brownies, apple cobbler, ...) in my
>>>little kitchen but I assure them that their dining pleasure is the
>>>utmost to me.
>>>
>>Ah! Fine cuisine! I think I've eaten one TV dinner in my life.
>>
>
> As long as you don't startle the cook in her lair you'll believe that
> for many more years to come...

Except that I'm the cook.. I don't trust her to cook a good meal

--
Dan

"Dan Logcher" > wrote in message
...
> Gerry wrote:
>
> > In article >, Dan Logcher
> > > wrote:
> >
> >
> >>>I serve TV dinners on plates instead of leaving the portions in the
> >>>little trays. Guests are amazed that I am able to prepare such a wide
> >>>array of entrees (salisbury steak, roast turkey breast, boneless pork,
> >>>fried chicken, ...) AND desserts (brownies, apple cobbler, ...) in my
> >>>little kitchen but I assure them that their dining pleasure is the
> >>>utmost to me.
> >>>
> >>Ah! Fine cuisine! I think I've eaten one TV dinner in my life.
> >>
> >
> > As long as you don't startle the cook in her lair you'll believe that
> > for many more years to come...
>
> Except that I'm the cook.. I don't trust her to cook a good meal

Dan, I'm w/ you, cooking is WAY too important for women.

Michael wrote:
> "Dan Logcher" > wrote in message
> ...
>
>>Gerry wrote:
>>
>>
>>>In article >, Dan Logcher
> wrote:
>>>
>>>
>>>
>>>>>I serve TV dinners on plates instead of leaving the portions in the
>>>>>little trays. Guests are amazed that I am able to prepare such a wide
>>>>>array of entrees (salisbury steak, roast turkey breast, boneless pork,
>>>>>fried chicken, ...) AND desserts (brownies, apple cobbler, ...) in my
>>>>>little kitchen but I assure them that their dining pleasure is the
>>>>>utmost to me.
>>>>>
>>>>
>>>>Ah! Fine cuisine! I think I've eaten one TV dinner in my life.
>>>>
>>>
>>>As long as you don't startle the cook in her lair you'll believe that
>>>for many more years to come...
>>
>>Except that I'm the cook.. I don't trust her to cook a good meal
>
>
> Dan, I'm w/ you, cooking is WAY too important for women.

Well, I'm not against women chefs.. just my wife's cooking

I've enjoyed cooking for so many years and she's let me do it, and lost
any of her skills she may have learned.

--
Dan

"Dan Logcher" > wrote in message
...
> Gerry wrote:
>
> > In article >, Dan Logcher
> > > wrote:
> >
> >
> >>>I serve TV dinners on plates instead of leaving the portions in the
> >>>little trays. Guests are amazed that I am able to prepare such a wide
> >>>array of entrees (salisbury steak, roast turkey breast, boneless pork,
> >>>fried chicken, ...) AND desserts (brownies, apple cobbler, ...) in my
> >>>little kitchen but I assure them that their dining pleasure is the
> >>>utmost to me.
> >>>
> >>Ah! Fine cuisine! I think I've eaten one TV dinner in my life.
> >>
> >
> > As long as you don't startle the cook in her lair you'll believe that
> > for many more years to come...
>
> Except that I'm the cook.. I don't trust her to cook a good meal

Dan, I'm w/ you, cooking is WAY too important for women.

Anonymous wrote:

>>so, has anyone ever . . .
>>
>>. . . ordered a big tray of delicious sushi from their local house
>>and passively lied to their party guests about where it came from?
>>
>
> I serve TV dinners on plates instead of leaving the portions in the
> little trays. Guests are amazed that I am able to prepare such a wide
> array of entrees (salisbury steak, roast turkey breast, boneless pork,
> fried chicken, ...) AND desserts (brownies, apple cobbler, ...) in my
> little kitchen but I assure them that their dining pleasure is the
> utmost to me.

Ah! Fine cuisine! I think I've eaten one TV dinner in my life.

--
Dan