Subj : Re: moving or not was: CFBBS To : Barry Martin From : Nancy Backus Date : Tue Sep 24 2019 15:35:32 -=> Quoting Barry Martin to Nancy Backus on 18-Sep-2019 08:00 <=- NB>>> Actually, stirfry cooks up pretty fast, but there is a bit of chopping NB>>> first in preparation, so not likely to be had at a fast food place... BM>> You're right on the longer prep time for stir fry -- pretty much BM>> counter-acts the fast food get-in-and-out timing. Possibly done with BM>> individual packets (thinking along the lines of the suctioned bags BM>> salads come in at the grocery store). ...Stir fry just doesn't quite BM>> go with fast food. NB>> It could be done, if the prep was done ahead of time, and maybe, as you NB>> say, done up in individual baggies to be dropped onto the wok when the NB>> time came... But, agreed, not likely at a fast food place... :) BM> Yes, could be done, just not likely. ...Prep could also be done BM> off-site and frozen -- the small amount per serving wouldn't take long BM> to thaw, especially over the high heat of a restaurant griddle. BM> Remains crispy on the inside because only warmed whie the outer portion BM> is cooked. And yes did say 'griddle' instead of 'wok': figuring a fast BM> food place might do their stir fry like scambled eggs. ...Think I'll BM> go to a 'Chinese place' for my stir fry and enjoy the ambiance and BM> show! Likely enough... and the hot griddle could be the equivalent of a hot wok... Of course, the Chinese takeout places are pretty much fast food, too.... for ambiance you'd need to go to a sit-down place, and then you don't usually have the view of the kitchen area.... ;) NB>>>> My friend doesn't like the taste of meat, including chicken... and NB>>>> most Chinese places think nothing of adding chicken broth to veggie NB>>>> dishes, and don't even notice doing it... so they'll swear it's NB>>>> safe, and then she tastes the chicken... so we don't go to Chinese NB>>>> with her... :) Indian works well, as does Ethiopian, or Lebanese/ NB>>>> MiddleEastern... :) BM>>> I would suppose there's some sort of a chemical reaction occurring in BM>>> your friend which makes the taste of meats bad. Thinking along the BM>>> lines of how some people react to MSG. NB>>> Not sure exactly... may have been precipitated by an illness at some NB>>> point... which might have changed body chemistry... or at least the NB>>> taste buds... BM>> Entirely possible. Or just genetic sensitivity. NB>> Maybe not the latter... she developed the aversion in her adulthood... BM> Could still be a genetic function: in later part of college milk BM> started tasting like it was curdling in my mouth. Not that bad, but BM> more like had just gone bad. Thought at first was spoiled milk, then BM> maybe the change of season and a change in the cows' feed. Did you ever find out the actual cause...? NB>>> ... I hate it when I die from not passing on chain mails. BM>> And now it's phone calls! NB>> Or chain emails... ;) ("send this to your 5 closest friends") BM> And watch them grow distant from the extra junk mail you provided! NB> Exactly... so I don't pass them along... ;) BM> Decades ago I'd pass one on just because it had something unique to it BM> (so sort of a warning or comment on the 'twist') or we'd be talking BM> about a subject (say needing a car) and forward a spam e-mail as a BM> joke way to make money to buy whatever needed. Depending on the nature of the relationship, I suppose that might be somewhat acceptable.... ;) I'm not one to forward anything, actually... unless requested to... :) NB>> ... He's so cheap: Even if he were in a canoe he wouldn't tip. BM> Haha! Clever! I think I stole that one from someone in the COOKING echo... he might actually have authored it... ;) ttyl neb .... They're fun because the whiff of an unexplained mystery is tantalizing --- EzyBlueWave V3.00 01FB001F * Origin: Tiny's BBS - http://www.tinysbbs.com (454:1/452) .