On Fri, 09 May 2008 12:50:50 +1000, Herodotus <peter.hendra@[EMAIL PROTECTED]
>
wrote:
>
>I also find myself often fascinated by the making which can be more
>memorable than the eating. Your beautiful description of gyros or
>jeeros slicing reminded me of watching the making of Ramadan bread in
>Turkey, Roti Chanai in Malaysia and all the other skills that make for
>interesting food. I once tried making what is termed in Malaysia and
>Singa****e as "tea arik" or "pulled" tea whereby the tea with added
>milk is poured from a pot into a cup at both outstretched arms'
>length in an arc and back again several times. All I managed was wet
>trousers.
>
Well, though some techniques add to the flavor, others are meant for
entertainment and overdone.
Japanese chop-chop stuff and so on. Boring. Maybe because my wife is
a professional cook and I see close to the best daily.
I'm afraid she's getting carpal tunnel problems though, so that may
have to end.
I do like table flamed goat cheese at Greek restaurants - because I
*know* I'm going to like eating that cheese, so my drooling instincts
kick in.
>I suppose it's a bit like cruising in a small boat - it's all about
>the getting there and the anticipation of arriving whereas so often
>the actual arrival is an anti-climax and sometimes disappointing.
>
I've noticed a small letdown when arriving by air, but never when
driving. When in the Navy the longer at sea the more exciting the
arrival in ****t. My destroyer was once at sea for 31 days (circling
Cyprus in 1964) and we practically jumped the rails upon arrival in
Bari, IT.
You may be too well traveled and have jaded yourself.
>I was eagerly anticipating an "anti-American" bite about the 'apropos'
>and the "American coffe" comment but obviously need to try harder.
>
Get serious. You expect me to defend weak coffee because I'm an
American? Peter, Peter.
--Vic
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