Text 2188, 150 rader
Skriven 2006-06-16 14:25:09 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: GARLIC FRIES 797 60616
==============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> alloys at their disposal.  (Imagining a gleaming, indestructable black
 GJ> instrument, unaffected by temperature and humidity, producing sound of

 ML> Sounds fishy to me.

Thou Doubting Thomas.
 
 GJ> such purity and power that the court of King Francis falls silent in
 ML> But purity isn't necessarily what one wants. Pure tones
 ML> sound like synthesized music, or worse, rock music.

The purest tones are electronically generated sine waves.  The use of
gut strings clearly adds a lot of fuzziness, and loss of the higher
overtones produced by steel strings.  By pure sound, I did not mean
pure tones.  I was thinking of getting everything possible which the
strings and bow/fingers/plectrum are capable of producing, without
adding distortion.
 
 GJ> Pianos are still being improved.

 ML> Open to question. I like the sound of the late 19th - early
 ML> 20th century Steinway best; those who prefer this purity you
 ML> are talking about tend to like Bosendorfers, modern Steinways,
 ML> Falcones, and the like (including (shudder) Yamahas). But
 ML> the consensus in my club is that the late 19th Mason and Hamlin
 ML> has the mellowest and best tone.

I was thinking of the Australian Stewart (Stuart?) piano.  Different
construction from the Steinways and Yamahas mostly used here.
 
 GJ> I have heard Beatles music orchestrated for a full symphony orchestra,
 GJ> and it is quite impressive done up real nice like that.

 ML> Bear in mind that the orchestration is an important part
 ML> of the package and something that with the possible
 ML> exception of Sir Paul none of the Fab Four could have
 ML> made head or tail of. The arrangements in the better Beatles
 ML> albums were almostly exclusively the responsibility of one
 ML> George Martin, who was regarded by many (including Lennon)
 ML> as one of the great musicians of his time.

Agreed.  A catchy tune is just the beginning.


 ML> Dishwasher salmon with piquant dill sauce

What an incredible idea for cooking a dish!  Who but an American would
have thought of cooking with a dishwasher?  Those of us who are forced
to wash dishes by hand can but stand amazed at such ingenuity.

We have to use simpler tools to substitute for stoves.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Campfire Cooking [Bc]
 Categories: Info
      Yield: 1 Text
 
           ;text
 
  from BUSH COOKING by Max Bryant  (Kangaroo Press, 1988)
  
  One of the secrets of cooking on an open fire is to always scrape out
  a few coals at a time and to judge a moderate heat from the bed of
  coals you prepare. Never cook on an open flame because the food will
  either burn or only cook on the outside and either way the meal will
  be spoiled. Be patient, and you will be rewarded with an unbeatable
  flavour, and a thrill of achievment at preparing a beautiful meal by
  this very old and tried bushman's method of cooking. You can always
  add a few more coals, gently and slowly, as the meal is cooking.
    Camp oven cooking over an open fire enhances the taste and is the
  true Australian bushman's way of cooking. Visit any droving camp,
  fencing camp, mustering camp or any group of bushmen cooking a feed
  in the bush and you will find the humble but prized camp oven.
    The best camp ovens are the old cast iron variety with a deep dish
  in the lid; however the aluminium ones will surfice but remember they
  won't hold the heat as well, and they also get hotter quicker so it's
  easier to burn the food.
    The camp oven lid was designed to double as a frying pan or hot
  plate for barbecued chops, steaks or sausages. Place the lid upside
  down on the coals. Add fat then fry eggs, chips, tomatoes while the
  meat is cooking in the camp oven. The use of a camp oven saves
  considerable washing up and the carrying of extra cooking utensils.
    If no camp oven is available, you can use any large saucepan or a
  twenty-litre drum, if clean and available. Anything that can hold
  water and not melt on a fire or give off poisonous fumes or taste is
  OK. Once when bogged on the western plains, I used the hubcap from a
  car as a frying pan to cook sausages that were destined for friends
  on a mining field. Another time an old jam tin boiled a cup of tea
  and then acted as a drinking mug in an inaccessible area of northern
  Queensland.
    For a barbecue, light a fire under the hotplate and let the flames
  initially heat it up. Don't keep adding wood to the fire; rather let
  it die down until the hotplate is the required heat to cook your food
  on. If it's too hot it will only burn everything on the outside
  before it's cooked in the middle. Alternatively, if the hotplate has
  cooled too much just add a few small twigs, enough to heat it up a
  little more. You can regulate your own heat by what you do to the
  fire. Allow time for the heat to get through the steel hotplate, it's
  not instantaneous like your stove at home. Often too many people
  adding wood to the fire spoil it with their eagerness to help. The
  cook is the one who has to judge the heat, so the cook should have
  full control of the fire.
    If you're using your stove at home you can also enjoy these dishes.
  A casserole or baking dish will do the job of a camp oven, or
  alternatively as I've said before use alfoil to wrap the foods and
  then bake them slowly. Your griller at home will have the same
  results as a griller over open coals only without the smoky flavour
  of the fire.
    Imagination is the key to any cooking success and when in the bush
  with little but basic foods, don't be afraid to try a few ideas and
  make substitutions for some ingredients that you don't have. For
  example, if you want to cook a stew and you've run out of meat, use a
  tin of corned meat or camp pie, Spam or ham if you're lucky enough to
  have some. Add a little curry to a large stew for the next meal to
  change the routine. Oxo cubes, Bonox, Vegemite or beef stock will
  enhance a meaty flavour. If none of these is available use chicken
  cubes, bacon cubes, or packets of soup, with flour to thicken, or
  Gravox.
    Keep things like potatoes, onions, carrots, tinned meat and other
  tinned foods till last. Always have plenty of matches handy,
  preferably waterproof. A fire provides heat if no bed clothes are
  available, dries wet clothes and gives light on a dark night. It is
  also a signal to those looking for a lost party and a means of
  cooking food and heating drinks.
    Make do! Don't waste time complaining about your predicament. Do
  something about it. make use of whatever you have available. Plan your
  meals ahead. Spin out your foods that will last, eat first the items
  that won't keep, such as fresh meat, fruit and soft vegetables
  (lettuce, tomatoes, alfalfa, and the like).
  
    TEMPERATURE CHART:
  :       Bush Temperature:       Open Fire:
  :        slow                    few coals
  :        moderate                1 large shovelful
  :        moderate to hot         2 large shovelfuls
  :        hot to very hot         bed of coals
  :        TOO HOT!                flaming fire
  
  Typed, but not tested, by Greg Mayman: 2000-04-04
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)