The food thread

[Brinkman]

Lol!

I was one of two white guys working as a loudspeaker assembler for a prosound manufacturer here in nearby Berkeley. The vast majority of the other 25+ members of the crew were Asian immigrants. We were on a lunch break one day so I went to the grocery store next door and as a break from my usual burrito, I grabbed some readymade rice dish to eat instead. I get back to the lunch room and twenty pairs of eyes fell on me as I ate. Finally a coworker gave me a nudge and told me that everyone was astonished to see me use chopsticks.

I miss that crew.

 

[Cal Weldon]

I was lucky to grow up here where diversity of food and parents with adventuresome palates has led me into a world of culinary bliss.

It is not unusual for me to be eating with chopsticks while my wife uses a fork.

 

[Evenharmonics]

Finally a coworker gave me a nudge and told me that everyone was astonished to see me use chopsticks.

In 2021? This was to be LA in 2019.

An externally hosted image should be here but it was not working when we last tested it.

 

[scott wurcer]

I get back to the lunch room and twenty pairs of eyes fell on me as I ate. Finally a coworker gave me a nudge and told me that everyone was astonished to see me use chopsticks.

Many of my friends at MIT were Chinese so I have used them since 1969. Got a stare last time I was in China, we had a small bowl of some kind of salted soybean or nut condiment at each seat and as we talked I was eating mine one at a time in rapid fashion without a miss.

 

[Brinkman]

We finally purchased some stainless chopsticks for the home. I think it they make Chinese dishes, sushi and ramen taste better or at least feel more “authentic”, even if it’s just a matter of subjective trickery. Would love to come across some ivory chopsticks at an estate sale or the like.

 

[Evenharmonics]

We finally purchased some stainless chopsticks for the home. I think it they make Chinese dishes, sushi and ramen taste better or at least feel more “authentic”, even if it’s just a matter of subjective trickery.

You may have a fortune to make by marketing chopstick lifters, just like cable lifters.

 

[scott wurcer]

Would love to come across some ivory chopsticks at an estate sale or the like.

You could buy them in China but risk having them seized (unless they are fake).

 

[billshurv]

It's making me wonder if the chopsticks I remember from childhood were ivory or plastic. I need to call my mum. I eat at least half my meals with fingers nowdays so I would probably suck at chopsticks.

 

[Cal Weldon]

Bamboo for at home or if you don't mind the disposable kind from the Poplar/Birch/ Aspen/Cottonwood family, aka take-out sticks. It's hard to find Chinese chopsticks these days, which I prefer as they don't have a taper like the Japanese type.

 

[martin clark]

The Cranachan sounds really good. I bet it opens up the after dinner conversation along with a good ale or a wee nip of Scots whisky.

Cranachan is one of those elegantly-simple, yet truly wonderful things you have to try.
Light - yet sumptuous. Long a favourite of mine...

 

[jackinnj]

When wifey was in hospital with #3, having preeclampsia which necessitated me minding #1 and #2 for an extended period, I would take the young men to "First Wok" on First Ave in NYC after our visit with her. One of the waiters showed my guys how to use chop-sticks. The waiters would also sat with one or the other of the boys when I took them to the loo. Such extraordinary kindness!

 

[scott wurcer]

It's hard to find Chinese chopsticks these days, which I prefer as they don't have a taper like the Japanese type.

I have a bunch of red plastic ones I bought in Chengdu. My SS ones come almost to a point and I don't really like them.

 

[Brinkman]

Here’s some Japanese ones my wife picked up this week because she also does not like our SS reusables:

 

[Cal Weldon]

Nice story Jack.

 

[Brinkman]

I’m planning a Scottish dinner for this coming Sunday (Robert Burns Day eve). I found a local butcher who makes haggis on this occasion only and is taking preorders. Very excited to try it.

Meal plan:
Soup: ****-a-leekie
Main: haggis w/ clapshot & curly kale
Dessert: Cranachan

I’m making an excess of soup in the event that the haggis is not to everyone’s liking. Regardless, there will be plenty of scotch whisky to go round.

Replies from any Scottish forum members are encouraged!

Re: the above.

How does Talisker 10 year sound as the accompanying beverage?

 

[simon7000]

The local grocery had hamburger on sale for $1.99 a pound. So far made a few pounds of chili and a few burgers. Not a fan of meatloaf, so most of it went into the freezer in useable quantity bags.

It was labelled as 27% fat. Didn't look it and based on what I have cooked so far it seems to really be 10% or less. I think the store meat cutter screwed up and wanted to get rid of the evidence.

Scott of course would make it into glafook or something.

 

[scott wurcer]

Scott of course would make it into glafook or something.

No, probably kofta but we don't buy conventionally raised beef anymore.

 

[simon7000]

Not far off, but beef not lamb? Similar but with the apple or potato. And of course raised.

Is your meat at least inspected?

 

[billshurv]

conventionally raised beef anymore.

I'm sorry, I read that and starting wondering about 'unconventional raising'.

 

[scott wurcer]

I meant what I have said before 100% grass fed no grain finishing, a personal choice and I'm not going to preach to anyone, to each their own.