Text 10605, 103 rader
Skriven 2007-01-16 10:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NOT CHILI 900
=====================
 GJ> Even so!  It is all a compromise between brilliance, duration of life
 GJ> and the energy put into it.  Life of man; life of bulbs - the same.

The correspondence between caloric input and duration of life
is not necessarily inverse! And if low brilliance meant long
life, why don't we have everlasting idiots?

 GJ> Some, however, would maintain that it is all arranged by the great
 GJ> engineer in the sky...

I think it's the great comedian in the sky.

 ML> I like EVOO a lot, but it does have a lot of negatives attached
 ML> to it that more neutral oils do not.
 GJ> If you use olive oil it pays to use lots of it so that it remains
 GJ> relatively fresh.  It is not something which can be allowed to sit in
 GJ> the back of the cupboard for years.

Truer words were never spoken. Aged olive oil is hideous.

 GJ> statistics of electrocuted babies per population in USA with its
 GJ> lethal power sockets, Australia with semi-safe sockets, and UK with
 GJ> super-safe sockets.

Or Chinese and Japanese lethal power sockets delivering 220.
Of course such peoples are more obedient, the characteristic
(myself notwithstanding) intensified by generations of
electrical-jolt-enforced Darwinian evolution.

 ML> I wonder whether this has been done, with allowances made for
 ML> the little plastic inserts that parents are encouraged to buy.
 GJ> And then have to remember to use and not lose.  A switch is easier.

Some of them are flip-out-flip-in permanent installations.

 ML> Turns out I had spinach salad followed by scallops. Less
 ML> satisfactory than a steak.
 GJ> Good lad.  Your arteries thank you.

Less than my taste buds excoriated me, though.

It has come to my attention that I hate scallops. They used
to be juicy and sweet (even the ones at the waffle house near
Clean Dave's were excellent), and they've gotten worse over
time to the degree that every scallop I've had this year with
the exception of half of one (the dish had a number of fishy
comestibles, including a half of a really good scallop) has
been a pale imitation of what I remember scallops as being.
I should go down to Nantucket Island sometime, where there
are still good scallops. Oh, I lied. I have in fact had two
good half-scallops this year. One the one mentioned above,
the other a piece of sushi that came unbidden among an order
of other things.

 ML> It's total caloric intake and burning that have anything to
 ML> do with obesity. Reducing fat in the diet of youngsters isn't
 ML> that great of an idea, because of their reliance on fat-soluble
 ML> vitamins (A, D, and E as I recall).
 GJ> True.  Also true that childhood obesity has been increasing.  TV would
 GJ> be the greatest single cause of that, with the combination of adverts
 GJ> encouraging the excess consumption of sweet and fatty things, and the
 GJ> too many hours spent sitting, watching those adverts.

That's right. If the kids were out playing in the street instead
of having their ugly mugs glued to the tube, they'd be run over
by lorries instead of having heart attacks.

 ML> Frisee Salad with Lardons and Poached Eggs 
 ML> 1/2 lb frisee, torn into bite-size pieces
 GJ> OK, what is a "frisee"?  Something like an edible frisbee?

You may consider regular lettuce "no-frills" lettuce.
Consider frisee lettuce the opposite.

Stewed Red Cabbage
cat: veg
servings: 8

500 g (18 oz) red cabbage
60 g (2 1/4 oz) butter
100 ml (3 1/2 oz) red wine
200 ml (7 fl oz) ruby port
2 Tb blackcurrant jelly
caster sugar
salt and freshly ground black pepper

Cut the cabbage in half and remove the central core.
Remove any torn or bruised outside leaves if necessary.

Shred each half finely into 3 mm (1/8") thick slices. Sweat the
cabbage in the butter for 10 min, stirring from time to time.

Add the red wine, and simmer to reduce liquid by half.

Add the ruby port, salt, pepper and jelly. Cover with
a lid and cook on a very slow heat for a further 2 hr.
Taste and correct seasoning with sugar, salt, and pepper.

http://www.mitchell.demon.nl/

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