>   Subj: 602 co-branding
> JW> But Central and Southern Mexican food is quite different.
> ML> those cuisines are still identifiably Mexican / there's a common
> ML> Gestalt, if you will, the same way Peking and Canton cuisines
> ML> are both Chinese, whereas Japanese and Korean, though
> ML> macroscopically similar, are fundamentally different.
> That's true. It is almost impossible to pinpoint why or to describe
> the commonality verbally  but you know it when you taste it.

I've eaten Mexican food from here to Mexico City; also Oaxaca
and Chiapas food made by natives though not on their native
turf. There are differences, but also notable but indescribable 
similarities.

> JW> McDonalds Canada / upscale "Build Your Own Burger" menu
> ML> So near-fast-food pacing and near-artisanal product, a very
> ML> modern phenomenon.
> Yep. And well executed, but pricey. I only went twice and I spent
> $15-$16 each time.

That's a long way from feed your family and get change back 
from a dollar ('60s), which later morphed into the less 
notable promise of feeding oneself for less than a buck.

> JW> Miniso store
> ML> It would seem to be a bit of rolling the Daiso.
> [groan]

>   Subj: 603 is shambolic
> NB> cream / halved them and sprinkled sugar on them, then let them
> NB> steep in the fridge for a day or so before using
> ML> That treatment doesn't hurt. / Or perhaps made jam.
> Another remedy: halve and macerate in the juice from a tin of canned
> fruit, Triple Sec or something similar and lemon juice.

Booze goes without saying!

>   Subj: 604 little annoyances
> ML> When we finally got to the booth, an hour or more later, the
> ML> agent glanced at the blueness of our passports - I don't recall
> ML> he even opened them - and shooed us along.
> Once when I was returning from Hawaii to Edmonton (before 9/11) the
> plane was delayed over two hours by a late takeoff and strong head
> winds. When we finally arrived after 2 AM and 2 hours after the last
> international flight, a lone agent, sleepily and robiotically
> repeated, "Welcome home-anything-to-delare-OK-that's-good-move along
> please" without checking a single bag or looking at IDs. Even though
> I was the age of and had the appearance of someone who just might be
> carrying an extra bottle of undeclared Midori or even a baggie of
> some forbidden herb I was whistled right through, as we all were.

There are any number of reasons why a group gets extra
scrutiny or none at all. Some of them may be legitimate
(some even legitimate but Constitutionally forbidden).
The tired bored agent in your case might have figured
that an extra bottle of undeclared booze would have been
used up during the delay! In my case, they generally
treat me as a nonthreat to commit mayhem or smugdruggling,
but occasionally they will try to pull a fast one, but
they've not caught me out in anything (and will most likely
never do so). By the way, my get-out-of-security free has
reappeared in a spotty fashion.

>   Subj: 605 outta there, Lilli ed
>  ML> ginger-lemon white chicken substance (nasty)
> That can be one of the nicer ways to enhance chicken breast when
> executed properly.

White chicken of course is a tabula rasa, the
challenge being to optimize the texture of the
tabula and to make the rasa be background to
something that tastes good.

> ... Baloney slices are just wiener pancakes.

A case where major swatches and daubs of bright
yellow may be justified.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Cajun Coleslaw
 Categories: Cajun, Salads
      Yield: 10 servings

      5 tb Mayonnaise, (heaping)               1 ts Louisiana hot sauce
      2 tb Yellow mustard (heaping)            2 tb Ketchup
      2 tb Olive oil                           1 tb Wine vinegar
      1 ts Garlic salt                         1 tb Lea & perrins
      1    Juice of mediums size lemon         3 ts Salt (to taste)
      4    Bell peppers, sliced                2    Onions, medium,
shredded
      1    Large cabbage, shredded

  Put mayonnaise and mustard in a bowl large enough to hold complete
mixture,
  but shaped so that the mixture can be beaten with a fork. Beat mayonnaise
  and mustard until combined.  Add olive oil slowly, beating all the time.
  Beat until mixture has returned to the thickness of original mayonnaise.
  Add Louisiana hot sauce, continuing to beat. Add ketchup and keep
beating.
  Add salt and garlic salt, beating all the time. Add wine vinegar (this
will
  thin the sauce down). Beat this thoroughly, adding the lemon juice as you
  do so. Taste for salt and pepper. Place shredded cabbage, peppers, and
  onions in a large salad bowl. pour sauce over and toss well. This should
be
  done about an hour before serving. Tastes even better the next day. From
  Justin Wilson's "Outdoor Cooking With Inside Help"

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