Text 12228, 137 rader
Skriven 2007-02-23 07:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: NOT THE SAME 109
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 ML> Make one specifically for the purpose. Hotmail, gmail, and 
 ML> other possibilities abound.
 GJ> I did, in fact, get into the flyertalk, to read, which is what I
 GJ> wanted to do.  I may take up one of those alternative addresses, which
 GJ> could be useful.

Some of us have numerous addresses for numerous purposes. I have
about six, including two gmails. The price is right. At some
point the problem is remembering them all.

 GJ> I wonder what the Calories per gram of 'roo meat would be, as its fat
 GJ> level is of the order of 2% or less.  Possibly much the same as wild

Interesting how we're worried about too much fat, whereas our
forebears were worried about not getting enough of it.

 GJ> venison.  Could you eat nothing but that for a week?

I could perhaps, but if I go less than 20% fat in my diet my brain
stops working. I could make it up of course with chocolate.

 GJ> Some meats are not good mono-diets.  Early Antarctic explorers
 GJ> suffered debilitating liver damage from eating nothing but surplus
 GJ> sled dogs.

It wasn't in the canine nature of the meat but rather the
low fat in heavily exercised muscle. In normal societies,
fat is considered good and, to quote a famous advertisement,
good for you.

 GJ> Everyone is different, some being much further from the norm than
 GJ> others, so the "one size fits all" idea of diet should not be applied
 GJ> to everyone.

So why are you giving me a hard time about mine?

 GJ> results for that person.  And (still smarting from Jim's American
 GJ> definition of a "binge drinker"), I usually exceed the US definition
 GJ> of such, but my blood analysis figures remain well within healthy
 GJ> limits for my age.

You're in good company regarding the binge drinker thing,
don't feel too stung. I feel like binge drinking right now
(at the eye doctor's with my father - third appointment of
the day).

 GJ> I always liked Liz Swartzkopf, for diction and purity of tone.

And Aryan purity. Although she swallowed her ideological pride and
married that Jewish Legge person when her career was on the line.

 GJ> You mentioned in passing, a few days ago, that in a past life you,
 GJ> yourself, "may" have become a champion something or other.

I don't recall either. Let's see. I got the Texas Chemical Council
award for some region or another and won the mathematical competition
for the same or a larger region. That was in a previous lifetime
(same physical incarnation, though). My parents were very exercised
when they heard about this stuff from some neighbor who had read it
in the paper. Where did they go wrong that I didn't tell them what I
was doing, said they. I held my tongue, one of the few times I did
so, when I could have told them that they should have been thankful
I wasn't out impregnating my classmates and their mothers.

Maybe I'd hold the record for most blood lost through the nose
without dying, only there isn't a record for that.

 GJ> Re the del Gesu Guarneri, some further information is that its
 GJ> previous owner was the Austrian, Ossi Renadi (sp?), who was killed in
 GJ> a car accident 50 years ago, and the instrument had not been publicly
 GJ> played since that time, until last Saturday.

That instrument had nothing to do with Paganini, though.

There was the rumor bruited about that Ossy Renardy (note the
spelling, it will no doubt come in handy many times over your
lifetime) used to play on a Vuillaume copy of the Cannon (I
also played on that instrument, briefly, once).

   The performance (of the
 GJ> Beethoven concerto) was broadcast.  The violin did not show any great
 GJ> power, but the tone was delightful.  Perhaps Tognetti preferred to
 GJ> take it easy until the violin has had more exercise.

The review was not wonderful. Indicated that Tognetti and the
fiddle might have wanted to spend more time together before
coming out in public.

Roasted Sweet Red Pepper Soup
cat: soup, vegetarian
servings: 6 to 8

20 extra large red peppers
1/2 lb butter
2 Anaheim peppers, chopped coarse
2 Scotch Bonnet peppers, chopped coarse
1/2 c balsamic vinegar
6 sprigs rosemary
1 qt best quality heavy cream
4 lg white onions, chopped
1 hd garlic, chopped
Kosher salt to taste

Roast 20 extra large red peppers over an open flame.
Do not let skins turn ashen and gray. After roasting,
immediately blanch and peel blistered peppers. Roasted
peppers are not enhanced by sitting in water. Drain
and coarsely chop peppers.

Melt 1/4 lb butter in one very large or two large
heavy bottomed saute pans. Add balsamic vinegar, Anaheim
peppers, Scotch Bonnet peppers, and 2 rosemary sprigs.
Simmer briefly, then add chopped peppers. Cook for 2 hr
over very low heat. This process naturally caramelizes
the peppers and melds the flavors together.

In a heavy-bottomed pot, reduce by half 1 qt heavy
cream. Remove from heat.

When peppers have softened considerably remove from
heat. Cool slightly. Divide peppers into several batches
and pulse in a blender. Do not overly homogenize.

Place in large enameled cast iron pot and add cream.
Simmer slowly uncovered 20 min to combine flavors.

In a separate pot, combine onions, remaining butter,
remaining rosemary, and garlic. Cook over low heat
until wilted and softened, approximately 30 min.
Puree when cooked and add to soup pot. Season to taste.

Serves approximately 6 to 8 people. 

Deborah Hughes, UpStairs at the Pudding
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