Text 11676, 88 rader
Skriven 2007-02-11 02:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: SMORG 42
================
 ML> I'm betting on Rupe.
 GJ> Do you have any inside information?  Even if he was responsible, would
 GJ> he ever admit it?  (Think of his reputation!)

No inside information, just crossing off the impossibilities.

 GJ> It is not too late.  Quite a few old and revered musical instruments
 GJ> come here - Ivan Rebroff, Sutherland, Pavaroti - late in their lives.

I was stupefied to learn that La Stupenda was still alive.
She was an Ozzie to begin with, as I recall; that may have
had something to do with her absolutely bizarre diction.

 ML> Speaking of which, which Paganini's violin?
 GJ> Not mentioned.  Some reports say that this Guarneri was the one owned
 GJ> by Paganini, but according to my reading, that instrument, also by
 GJ> Giusseppe Guarneri (del Gesu) is in a museum in Genoa.

That instrument was smuggled out of the country by Salvatore
Accardo in the '80s but was soon brought back there. I presume
it remains in Italy.

 ML> Pags had a bunch of fiddles - a del Gesu as well as a
 ML> trio or quartet of Strads. One of these (I'm not sure if it
 ML> was the del Gesu or the Strad) was Il Cannone, so called
 ML> because he could blow everyone away with it
 GJ> From what people were saying on TV, and demonstrating, this del Gesu
 GJ> is respected more for its tone than its power.

Interesting. Del Gesu instruments are always known for their power.

 ML> I must be modest about my corrupting influence: Chooky is the
 ML> only one who has do the 180 toward my point of view.
 GJ> She joined us yesterday for a bbq under the orange tree.  Dorothy kept
 GJ> slipping her bits of roo steak under the table.  That kept them both
 GJ> happy.

I'm not the only evil influence, then?

 ML> I'll bear that in mind and think of the self-satisfied smirk
 ML> of Sir Richard (to go with that of Sir Rupert, though the latter
 GJ> He is not Sir Rupert

Ah. He certainly acts like one.

Shitor
cat: Ghanaian, sauce
yield: 1 batch

48 oz bottle vegetable oil
1 md onion
18 oz tomato paste
8 oz tomato puree
1 Tb chile powder or ground red pepper (optional)
- unless you want it spicier
2 ts Salt (or to taste)
1/2 ts minced fresh ginger
5 Tb Processed (ground) shrimp - powdered
5 Tb Processed (ground) fish - powdered
1 sm clove garlic

Heat oil in large kettle; test with a few bits of
onion - if they sizzle, add tomato paste and puree
and cook, stirring, a few minutes.

Add garlic, ginger, pepper, and the rest of the onion;
stir well. Stir in powdered fish and shrimp. Cover and
let stew for about 5 minutes. Stir; cook another hour,
stirring to make sure that it does not stick to the
bottom of the pot.

Add salt to taste.

Note change in color of the stew. When it turns deep, dark
brown, you will notice a change in smell.

Continue stirring until a well dark brown color is achieved
and all the oil should surface to the top at this level.
You can decide how dark you want your shitor but make sure
it is not burnt. You can tell from the smell
Leave to cool and decide which containers you want it stored
in

Emefa's Page - Food from Ghana
after Emefa Amenuvor
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