On 06/06/2010 3:51 AM, Jim Henderson wrote:
> On Sat, 05 Jun 2010 22:02:58 +0100, Stephen wrote:
>

>> I'm a bit scared of SLC
>
> Nah, don't be - it's the liberal part of the state. :-)
>

I'll take your word on that.

>
> LOL, sounds like our kind of place, though we do like personable wait
> staff, but if the food's good and it's not a place tourists tend to
> frequent, all the better. :-)
>

One out of three isn’t good. o_O
The staff are renowned for their rudeness and briskness. The restaurant 
must be in all the tourist books as it is hoaching with tourists in the 
season. But this adds to the fun and the queues. You either hate the 
place or love it.
I love it because it is the type of Chinese food I like and often the 
service is quick. So I can nip in for a meal and be out in about half an 
hour, if I am on my own. Look at the Wiki entry.
http://en.wikipedia.org/wiki/Wong_Kei
The New World in Gerrard Place is maybe a bit more up market. If you 
like dim sum they do “yum cha” until 6 pm. With the dim sum being served 
from trolleys and the greeters wearing cheongsam. The food is good and 
the price for central London is reasonable.

>>> Yep, and that's what we got.  I grew up reading Paddington Bear
>>> stories, and we've got a collection that we still read from time to
>>> time. :-)
>>>
>> The Bear now eats Marmite.
>
> Indeed, but there's no accounting for taste. :-)
>

Indeed ;-)

>> A deal :-D
>
> You got it.  Now to find the cash for the trip. :-)
>
>

Try to come off season, it is cheeper but wet and cold :-)

>> Well if it was Glasgow then the chances were he was drunk and …
>
> Indeed, I remember parts of my trip to Glasgow.  Good thing we took
> photos. ;-)
>

You got out alive? What a good native guide you had. ;-)


>>> Ooooh, don't think I've had that before (pork obviously isn't often
>>> used, but you know that<G>).
>>

Fusion :-)

>> I used 1 Kg of diced pork and it is delicious. Unfortunately I only have
>> Thai fragrant rice. But it does :-)
>
> One does with what one has sometimes.  We buy 20 lb bags of basmati here,
> never really seem to run low.  But I could see it mixing well with pork.
>

It is a surprise when you do. I buy my rice in 10 Kg bags as well.

>
> I'm not a big fan of cauliflower, but I do like potatoes in my curry.
>

Nor am I generally but it absorbs the flavour wonderfully. Try adding 
some florets about 15 minutes before the end of the cooking. Overcooking 
is OK too.

-- 

Best Regards,
	Stephen

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