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Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods. |
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tom kha gai
"Jim Jones" > wrote in message om... > Peter Dy wrote: > > >"Jim Jones" > wrote in message > . com... > > >[...] > >>And it's all in sync with my experience of tom kha gai in > >> Thailand. > > > >So, you have to have been to Thailand to know about Tom Kha Gai? And > you > >think the rest of us haven't been to Thailand? > > > >Peter > > Mr. Dy: > > I normally don't respond to posts such as this, but this raises > several issues that merit response. > > First, I'm not sure what I did to raise your ire, but I apologize. Jim, I didn't think my post was at a level which could be considered "ire." Nevertheless, perhaps I had read too much into your post, something that may be due to my training in dealing with texts. Sorry for the confusion. I thought your reply to be quite good, btw. Peter |
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tom kha gai
"Peter Dy" > wrote in message .com>...
> Jim, I didn't think my post was at a level which could be considered "ire." > Nevertheless, perhaps I had read too much into your post, something that may > be due to my training in dealing with texts. Sorry for the confusion. > > I thought your reply to be quite good, btw. > > Peter Peter: Sorry, ire was a bad choice of words on my part. Your training reading texts leads you to be sensitive in some areas. My work life leads me to be sensitive in others. I spend a significant amount of my time negotiating or otherwise being "tough", so outside work (in direct personal and also hobby correspondence like this) I like to think of myself as the most gentle, considerate person around. Hence, I was a little oversensitive. Again, sorry. In any case, thanks for your kind response. Jim |
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