Quoting Michael Loo to Nancy Backus on 10-05-18 07:45 <=-

But this isn't fish, it's eel... ;) ok, quibbling... ;)

Eel is a proper subset of fish. Doesn't much look
right, I admit.

Yes, I know that... which is why I said I was quibbling... Mentally I
put eel in a category all of its own, as I like it so much... ;)

Now I'm the one who's quibbling.

Ok... :)

The can itself is primarily red and gold, and the picture of the Old Fisherman is rather small and tucked into a corner of the flat side of the can, with a red and yellow checked background for that corner... I've not seen it in any regular grocery stores, and not even at all
the different Asian markets around here....

Still not sure I've seen the brand. The ones I have
noted tend to have pictures of fish on the cans.

The other half of that side shows a couple pieces of eel, with
garnish(es) and a fork...

Not a pair of chopsticks? Now you know what side the
bread of the Chinese is buttered.

Interestingly, the writing on the can is mostly in Chinese characters,
except for instructions for the pull-top lid (English and Chinese), the
words Roast Eel with the picture of the eel, small type OLD FISHERMAN
below the picture of the fisherman, and the stickers at either end of
the can giving the Nutrition Facts and the ingredients list which gives
a little more info such as the producer, etc...

That sounds quite yummy.... :) There was a nice bowl of cut-up peaches as a possible sundae topping last night after the evening service... we had an ice cream social to send off one of our young men to a new job in Harrisburg PA...

Turns out they also have a yellow peach tree - we
later had a compote that had both colors, mixed.

That sounds pretty, and, I trust, also very tasty... :)

Since she makes her compote out of drops, it was less
pretty than tasty, and the fruit were very soft.

Still sounds rather nice... :)

Ehh, my idea was to make life easier for the girl,
who seemed to have enough to do.

True, it was a fairly busy night at the restaurant, too... :)

If it had been a low night, I'd have asked for at least
some of the dishes to have been made natively hot and
possibly with some additional hottener on the side.

That wouldn't happen on a picnic night out... unless it was a week-long
one... :) Maybe some visit, we can go back there and you can get yours hotter... ;)

I keep forgetting that many people spend too much time
sweating the little things when they cook. Bonnie (mine,
not yours) made a dish that required over an hour of
constant work and said that even though she liked it (it
was from Bon Appetit), she'd never make it again. After
reading the text I told her that I'd teach her to make it
and better in 10 minutes.

Always a good thing in my book to make recipes less fussy... :)

If the difference is negligible. My issue with most
semi-homemade things is that they are almost never as good.
This recipe seemed to be an attempt to get sort of Thai
flavors but use less oil. I think the result was not as
good, and the procedure was irritatingly complicated.

That sort of modification doesn't generally sit well with me, either....

It was an interessting experiment - perhaps life would
have been easier for everyone but the dishwasher if we
had the dishes served in dishes. The way we were actually
served made for more of what we have come to think of as
authentically Ethiopian, though, not that any of us has
ever been there.

No, but, the proprietors came from there, and they state that that's the
way it's traditionally done, so I'll take their word for it... :)
Serving it that way, even though a bit of a confusion, probably did
allow for the most thorough tasting of all the different items... there would have been more plates passing around if each was on a different plate... ;) With a smaller group (like when it's been 3 or 4 of us), getting the sampler special plate seems to work out pretty well for
getting a lot of different tastes, and sharing the meal... :)

It wasn't the ordering but the presentation that I
thought would have been better otherwise. As the
table was a long one and the platters unwieldy,
lots of smaller dishes always passed in the same
direction would have facilitated things.

Possibly.

Of course, I would not have sniffed at a
meal of raw gored gored, rare gored gored, and
cooked gored gored.

Now that sounds quite intriguing... an interesting study in the
contrasts and all... :)

Not only that, with a little study and effort we
could do it ourselves.

I certainly wouldn't put it past your capabilities... :) That could be
a picnic deal... :)

You're planning picnics for the next forty years,
seems like - or at least beyond my lifespan.

Just getting into the spirit of the thing... ;)

Gored gored I could do, once I figure out how to
make a rancid but not too rancid niter kibbe.

That could be a fun experiment... even just for a visit... ;)

ttyl neb

... After many years of wrestling with reality, I finally won.

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