on 3/17/06 2:05 AM, Adam Walker at carrajena@YAHOO.COM wrote:
> --- Hanuman Zhang <zhang@...> wrote:
>
>>> Well, I'm not so big on the texture of beef tendon
>>
>> :P~ *thPttt!*
>>
>>> but the sauce is good [...]
>>
>> *imagines you slurpin' the sauce, foistin' the
>> tendon on someone else*
>>
>
> LOL Raf's me all rirt *slurp* *pulls tendon from
> mouth* Here you want this? I'm done with it.
ROTFLMAO
[..]
>>> and durian is to die for in any form you can get
>> it.
>>
>> Fresh (smelly-as-hell) Malaysian durian costs an
>> arm & a leg nowadays.
>>
>> I can't stand the frozen paste form that is
>> "cut" with tapioca or
>> gluten. Or soy bean by-product. Sacremerde! It's
>> JUST NOT right!
>>
>
> Wasn't acutally referring to paste, but it's better
> than not having any at all. Love the garden wafers,
> and the bingba. The candies. The ones NOT
> adulterated with nasty old coconut, mind you. Got a
> nice little bottle of "essence" in the fridge right
> now -- wrapped in bublewrap, two ziplocks and a
> galdware tub . . . the mashed potato flakes still
> taste a mite duriany!
LOL extreme measures are called for to seal in the durian goodness ;)
[...]
>> In fact, is there such thing as decent Taiwanese
>> cooking 0_o? ;)
>
> HEY NOW!! I happen to be desperately craving
> Taiwanese food at the moment. Oh, how I miss that
> little noodle shop on Hou Chang Rd. Oh and the
> youbing, and the frenchfried sweetpotatoes and tarro
> roots? And the shaved ice with tarro and red bean, oh
> and red bean soup, and . . . Oh God, send me back
> there!
okay point taken on those. *suspects you have a bit of an accultured
Taiwanese-style sweet-tooth*
--
Hanuman Zhang
"If they can get you asking the wrong questions,
they don't have to worry about the answers."- Thomas Pynchon