> I don't think we even got a couple of inches of rain. Wind, OTOH, was
> quite gusty off and on thruout the day. Then, about 2am today, the power
> went off for about 45 minutes. Because of the way the alarm is set up in
> the house, certain lights are tied to it and they came on when the power
> was restored. Nothing like a bright light in a previously dark room to
> jolt you into full wakefullness. (G)

Well, glad of that. Out here we got some high
winds (30s, big gusts) that brought down lots of
debris and twigs and some branches, but luckily
nobody set any fires. The electric company came
out and turned off the power and trimmed lots of
the eucalyptus, a good idea, but we too were out
of juice for several hours. Luckily, it was
Saturday, so I took advantage to set the clocks
by the new time (why bother with Daylight Saving
to begin with, think I).

>  ML> > Who knows what sort of names will be in use by then? (G)
>  ML> Frankly, Scarlett, there's no reason for any of
>  ML> us to give a darn.
> Most likely not, unless cryogenics and other preservation techniques are
> perfected in the next few years. Slim to no chance of that so....

Somesuch might happen, but the chance of you or
me affording it (or wanting it!) are not high.

>  ML> and now, yeah, you have things like Jose. Perhaps it
>  ML> would have made ruffled fewer feathers to have more
>  ML> neutral appellations, but whatever.
> Can't make everybody happy; there's always got to be somebody
> complaining.

Yeah, so in general why bother.

>  ML> It's the observation from this far vantage that
>  ML> there was a glut of services that might well be
>  ML> remedied, most effectively by most people getting
>  ML> and staying out of the business.
> But some ambitious people will take this opportunity to jump into the
> food services business with something unique and do quite well. I'm not
> going to be the one that'll seize the moment however.

It's said that 20% success is an average, but
it would seem that in the current situation 
it'll be less than that. Okay, someone might
have a compelling new idea (I doubt this), but
even so, the vultures are circling even before
the lease is signed. I give me a better chance
than your posited restaurant, and when the new
ideas are things like "a better burger" (Meat
Monster in this town, and I actually like it)
or "Newfoundland fried chicken" (Mary Brown),
well, no sensible investor would.

>  ML> >  ML> or take the sign down immediately.
>  ML> > It was painted on the glass but yes, it should have been covered
>  ML> somehow > if they weren't doing dine in.
>  ML> Pretty fundamental, wouldn't you think.
> One would think so.

So have they fixed it?

>  ML> >  ML> > we'd definatly go back for the pancake. We'd been there
>  ML> (Korean >  ML> I rather like the seafood in the pancake to be
>  ML> >  ML> smallish cuts.
>  ML> > I like to know what sort of seafoods are being used.
>  ML> Not such a hard thing to determine!
> Especially when the shrimp are of a good size. Other seafoods are a bit
> more indeterminate.

My point is that a modicum of attention will
let you know almost immediately the identity 
and the quality of the seafood. If technology
has recently advanced to a degree where the
stuff could fox you or me, more power to it,
but I don't see that happening.

>  ML> See, my take would have been that they might have
>  ML> been happy to encountered a cultured palate out
>  ML> in the hinterlands and in any case would have
>  ML> tried to accommodate you.
> We'll have to go back and see if they do offer anything hotter but the
> other night we were happy with what we got.

Magic words: please, sir, could I have
some more gochujang?

>  ML> Thing about the less processed grains is that they
>  ML> oxidize easily and to me all taste prerancidized. I'm
>  ML> frankly surprised that all the civilizations that
>  ML> lived on kasha hadn't been extincted from cancer.
> Tough genes. (G)

Oh, likely, but of course my point is that
most whole grains have all the carcinogens
that the health food people complain about,
plus they taste like it.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Rice Patties
 Categories: Vegetarian, Ground beef, Beef, Rice/grains
      Yield: 24 servings

      2 tb Oil                               1/2 ts Garlic powder
      2 lg Onions, diced                     1/2 ts Basil
      1    Stalk celery, diced               1/2 ts Oregano
      2    Carrots, diced                      3 c  Cooked rice
      1    Green pepper, diced               1/4 c  Peanut butter
      2    Garlic cloves, diced              1/2 c  Flour
      6 tb Tamari

   In a large skillet, heat the oil over medium heat; add the onions and
  saute for 5 minutes, until golden.

   Add the celery, carrots, andpepper; saute for 5 minutes,, add the diced
  garlic, and saute for 5 minutes more until the vegetables are tender.
  Season with the tamari, garlic powder, basil and oregano.

   Remove from heat. Add the rice. Season to taste. Add the peanut butter
and
  flour.

   Preheat the oven to 350 degrees. Oil a cookie sheet.
   Form the mixture into patties, and place on the cookie sheet. Bake for 5
  to 6 minutes until crispy golden on top; turn over and bake for 5 to 6
  minutes more.

   Variation

   Substitute kasha (buckwheat groats), cous cous or bulghur for the rice.

   From _The Cookbook for People Who Love Animals_ from Gentle World
   : not endorsed by this poster

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