Digital Nikon FM2 on his way

[Isaac]

Yet nobody considers, say, Chinese or Ethiopian food to be American food.

Chinese to go food is ubiquitous in the US and common in the UK; Ethiopian not.

Similarly ubiquitous -- "...10,000 restaurants (thus forming the mainstay of British curry industry) that are largely manned by people of Bangladeshi origin".

London's different.

[Slobodan Blagojevic]

The profound difference is that London has become a world city like NYC.

No city/country where beer is warmer than girls can be close to my heart 

[Hulyss]

Well, after some thinking, I will probably get this body, as a tool. I don't really care about the dials but I certainly need to improve IQ over my D700 in reportage. Since I don't have the incomes to go for a D4, I might go for this one because of the sensor. D700 will be rescue gear and for video ... I don't know yet.

Might really shine with zeiss glass.


And... About London, why not having a little go to Grays of Westminster ?

[MrSmith]

No city/country where beer is warmer than girls can be close to my heart 

Don't visit there then. It's already overcrowded with all sorts of people and things going on so don't trouble yourself.
There's plenty of places round the world with cold beer, some of it even tastes o.k.

[Misirlou]

Yet nobody considers, say, Chinese or Ethiopian food to be American food.

Aren't fortune cookies an American invention?

[Chairman Bill]

... cold beer, some of it even tastes o.k.

Does it? I've never had a beer that's flavour wasn't enhanced by being served at about room temperature. Then again, I only drink proper ales, no crappy Budweiser here, thanks. Actually, there's a good reason for serving beer cold - you can't taste how bad it is, which is probably why Bud is served chilled.


Edit: fat-fingered typo

[MrSmith]

I was just guessing.
 Being spoiled for choice here in London for beer/real ales i rarely drink ice cold pasturised cooking lager brewed for idots :-)

[Telecaster]

No new Nikon for me, BC...I'm all geared up for the next couple years or so.   

I like my tequila neat & chilled or in a drink with ice. But I like my bourbon warm...that stuff is supposed to bite & burn! IMO good beer is best at room temp or slightly cooled. I'll never forget the first pint of Fuller's bitter I had in a proper English pub...I was converted to the warm side on the spot. Bud, Miller, etc. are best consumed in the form of popsicles. But I do like the seasonal Sam Adamses.

-Dave-

[Slobodan Blagojevic]

I was just guessing.
 Being spoiled for choice here in London for beer/real ales i rarely drink ice cold pasturised cooking lager brewed for idots :-)

IDOT = Illinois Department of Transportation?

Oh, wait, that was a typo... 'idiots'... duh!

I guess you are right, London indeed seems to be "overcrowded with all sorts of people," bar classy.

[MrSmith]

Only when BC leaves then it's just the usual hoi polloi drinking their warm beer.

[BJL]

Yet nobody considers, say, Chinese or Ethiopian food to be American food.

But pizza and hamburgers are thoroughly naturalized American foods; that's the way it goes in nations of immigrants and/or invaders.

[bcooter]

Only when BC leaves then it's just the usual hoi polloi drinking their warm beer.

I'm not too sure.

You know, I like it here and I've lived in every major market in the U.S. and still do have a place in most, but I find London great.  The people I meet (and keep in mind lately I'm in the dark like a mushroom editing), are polite and professional.  

Slobodan, in regards to the women and the beer, to each his own, but  I don't think your speaking from experience.

IMO

BC

You know, most everything is attitude, mine not others.   First time in Moscow I didn't like it, second time, loved it, been to London a lot, never thought I'd have an address here and so far it's one of the best things I've done, for my business and personal life.

In all the places I've lived and worked I've found the key is to not compare one place to the other.  These cities and countries aren't going to change for me, so I have to adapt or like Mr. Smith says, go somewhere else.  London won't miss me if I do.

[TMARK]

Louisiana has an American cuisine. It's Caribbean French Spanish and Native American.

[jjj]

The irony of 'Indian' food in UK is that it is usually produced by Pakistanis or Bangladeshis and a lot of it was developed for British tastes or adapted to use local ingredients, so not exactly traditional food either.
Been here a long time too. Curries date back to the 1700s and I believe Chicken Tikka Masala is now the favourite dish in the UK.   

[Isaac]

One of the advantages of being in California is that the Indian restaurants cater to the variety of Indian tastes.

[TMARK]

Queens in NYC has intense Indian food. Not for the tourists.

One of the advantages of being in California is that the Indian restaurants cater to the variety of Indian tastes.

[Telecaster]

Louisiana has an American cuisine. It's Caribbean French Spanish and Native American.

In New Mexico & Arizona you can find, off the beaten path, Native American diners & restaurants strongly influenced by Tex-Mex yet using traditional regional ingredients. Kind of a hybrid of a hybrid. Mighty tasty however you wanna classify it.

In England one of my nieces is fond of slathering her own curry blend all over her breakfast of scrambled eggs & toast. Can't forget the usual cuppa, but enhanced with cardamom & cinnamon. She's spent time in the Middle East too (like me) and makes a seriously good spicy version of falafel. Her friends are all into mixing & matching cuisines as well, to the point where a pure version of this or that dish no longer has any meaning.

Maybe the new Nikon isn't so bad after all. A little bit of this, a little bit of that. Et voilà!   

-Dave-

[jjj]

One of the advantages of being in California is that the Indian restaurants cater to the variety of Indian tastes.

Do you think that doesn't happen elsewhere then?

[jjj]

Queens in NYC has kintense Indian food. Not for the tourists.

So do you somehow think people from out of Queens have more fragile palettes then? Boasting about how hot a certain food is like a daft willy waving competition.
And in the UK, that's what a lot of going to the Indian used to be about. The reason being that the Indian was where you went after having a skinful down the pub and the next day you could not only boast about how many beers you sank, but how hot a curry you had. Naturally this silly behaviour was catered to with hotter and hotter dishes appearing on the menus.
Personally I prefer more delicate flavouring myself as very spicy/hot dishes are too one note, just like food that is over salted.

[TMARK]

Never said anything about heat. Just no tourists.  But go ahead, misconstrue my post if it lets you argue.  That's what the net is for.

So do you somehow think people from out of Queens have more fragile palettes then? Boasting about how hot a certain food is like a daft willy waving competition.
And in the UK, that's what a lot of going to the Indian used to be about. The reason being that the Indian was where you went after having a skinful down the pub and the next day you could not only boast about how many beers you sank, but how hot a curry you had. Naturally this silly behaviour was catered to with hotter and hotter dishes appearing on the menus.
Personally I prefer more delicate flavouring myself as very spicy/hot dishes are too one note, just like food that is over salted.