Quoting Michael Loo to Nancy Backus on 03-28-19 10:02 <=-

There was some bratty kid at the baseball park the
other day expounding (if a 10-year-old can be said to
do so) on how ice cream was a summer food. I refrained
from noting that some of the biggest consumers of that
treat are the Northeastern states, and some of the
most profitable months are in the winter.

Indeed. Winter's never stopped us from getting our ice cream... in
fact, just last night Richard had what we dubbed "Taste of Japan"
neapolitan ice cream at Fu's, one scoop each of chocolate, vanilla and strawberry.... I had yokan... :) A couple of weeks ago, I had Fu's chocolate with a scoop of ginger ice cream on top....

The stuff packs a mighty caloric punch.

It does... but it's worth it... ;) Worth the carb load and the pills
(for those so affected), too....

And I've heard plenty of 10-year-olds expounding seriously on various topics.... ;)

This one was getting his practice in the
expounding department, just not in the
considering all angles department.

One does hope he learns the latter as well.... ;)

The reading group did Haydn 76/2 and Beethoven 18/4
and 18/6 a week ago - in order of my familiarity as well
as when I learned them, as well as of the program. I
played the first almost flawlessly; the second
enjoyably; and the last sort of okay.

Makes sense... it does help when things are ingrained.... And good that there is still enjoyment to be had there.... :)

Yeah - the first could be put up to performance
standard in a day or two; the second in a week;
the third, who knows if ever.

Good on the first two... oh, well, for the third....

It being something you'd recognize... :) Instead of the purely
made up word my sister came out with... :)

When one has a limited vocabulary because of
youth or otherwise, making stuff up makes
more sense (still not the greatest of things).

At that point, she was old enough that she probably could have sounded
it out (Mommy having been teaching us to read with such tools as McGuffey's Readers)... but was just a little lazy that morning, I
think.

Or impatient!

That, too... particularly that sister... :)

The New York Times just had an article about
procrastination, and how it has little to do with
actual laziness. It didn't go, though, into great
depth as to what is involved in laziness.

Hard to contrast the two without some detail, I'd think...

I'd have preferred beer.

I'm sure you would have.... but that wasn't available... and I suspect I'd still not have liked it had I been introduced at an early age...

I wonder if that has to do with the degree of
"supertasterdom," whose scientific as well as
popular definitions most often rest on the
sensitivity to various kinds of bitter.

Dunno. I've not been adverse to other sorts of bitter, anyway...

Taste is a multifaceted thing, and to assess
tasting on narrow criteria is silly.

Agreed.

don't know how their entrees were... but Juanita had sesame chicken
which she enjoyed and took half home, and MG had shrimp in Hunan sauce which she also pronounced good. I had scallops in garlic sauce which
came with a nice assortment of stirfry veggies as well as a goodly
amount of scallops... tasty enough but a bit overcooked...

So not the dreaded but often-encountered fish jello
scallops.

No... Um... fish jello as in not really scallops, but formed from
something else....? A couple were just a bit less overcooked, which was nice... of course, I like them best raw or just cooked.... :)

It's not a question of the degree of cooking or the
biological family nor even the freshness. It has to
do more with the rate of growth (slow is good) and
the habitat (cold is good). Also the degree of
processing, especially the water added (which is bad).

I think I must have been fairly fortunate then, as I don't recall having
had scallops such as you described.... What I get at Wegmans have been uniformly good... and generally when I spring for the scallops at some restaurant, I've been happy with them... :)

Ah, thanks for that. lately I've been at a few places
of greater or lesser Chineseness, and none, from the
most nativist to the most fashionable American Chinese,
offered the dish, which I know as more or less what you
have described (and what those recipes suggested).

I'll keep an eye out for them, now... I think they are still fairly
commonly found around here....

They're a kind of caricature dish but not
bad for that. Sort of like Cincinnati chili,
which can be really quite good if made with
al dente pasta (which it almost never is).

IE, not authentic, but good on its own merits... if done well... ;)

From the IMDb plot synopsis:
Inside the bank, Newt meets Jacob Kowalski
(Dan Fogler), a factory worker who is there
to apply for a loan so he can open a bakery.

OK, for sure I've not read or seen it....

It's a spinoff of the Harry Potter things.

Oohhhhhhhh.... right... seen the title, probably seen the book.... and
still don't remember if I read it... ;)

Fantastic Beasts and Where to Find Them. I've
seen bits of it half a dozen times or more on
airplanes.

And maybe the movie isn't all that close to the book....?

goes well with ice cream. I would of course use all
butter.
Butter Pound Cake
cat: airline, Hawaii
yield: 1
1/2 lb butter
1/2 lb margarine
1 lb powdered sugar
6 eggs
3 c cake flour, sifted

Well, yeah.... What's the point of using half margarine, anyway...?

ttyl neb

... Food is our common ground, a universal experience.

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