Becoming an 'egg'

'I'm turning into an 'egg', piped BFL. 

An 'egg'...? You wonder.  Let me explain.  The man was referring to his changing food palate.  And this is the story:-

We had dinner out last night after a concert at the RAH.  And since we both tend to gravitate towards restaurants we know best, we ended up in the usual French franchaise.  Good food, value for money.
However,  since his exposure of food from the Orient, BFL has discovered that meats are done far better in terms of flavours and tastes in comparison to Western recipes. While we both do like French cuisine, he's declared that the meat wasn't quite as good as cut out to be. 

'I'm done with "French'' he declares.  'Next time we eat out, we're going Oriental'.

Hence, the term 'egg'.  Meaning, white on the outside, yellow on the inside.  This white man has developing Oriental taste buds.  ;)

Having said that, he's not really gotten into the heights of noodle fancy like I have.  It reminds him too much of pasta which, strangely enough, doesn't eat.  I on the other hand am into any sort of noodles.  Egg noodles, mung beans, rice, thin, fat, curly ... just say 'Noodles' and I'm your best friend!  While I like them soupy, BFL would rather his noodles fried.  Like fried rice.  I suppose he's not gotten into the knack of blowing his food cold before putting it into his mouth.  It's funny that ... watching him struggle with his brothy noodles.  It slips off his chopstick (which he is determined to master). And when he does get a hold of noodles, it's too hot to be eaten.  I don't blame the man for being turned off by soupy noodles.  It all needs a skill which he's yet to master.  It's abit like me and crabs.  I think it's simply too much effort - to bang, bash, pry and crunch shell for meat.  So as yummy as they come, I usually give it a pass.

Which brings me to the issue of dinner.  It's fish on the menu today.  So off I pops.  Got to make sure it's bursting with flavours that BFL has become so accustom to.