Text 9289, 111 rader
Skriven 2006-12-26 12:49:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: MORE TRIP 747
=====================
 GJ> Yes.  It has been my custom to have slices of mettwurst with sambal
 GJ> for lunch.  I like to add a slice of tomato.

A perfect Atkins meal.

 ML> Okay, I was too interested in the alcohol to remember
 ML> what I heard, would you believe that? No?
 GJ> Your loudly whispered comments and snorts did not refer to the wine.

People behind kept kicking me, too ... once or twice I turned
back and gave them my most simpering grin and went back to
grousing about the badness of the performances.

 GJ> When I saw and heard the previous ASQ playing in the Elder
 GJ> Conservatory, they obviously worked very well together, and seemed to
 GJ> enjoy doing so, so the change was strange.  Also strange was that the
 GJ> group's name remained attached to 1/4 of the group, while the other
 GJ> 3/4 changed to Grainger SQ after picking up another player.

The cellist had been sick for the whole previous season, and
it was time for a change. The replacement cellist is one of
the top ones in the world (wooed away from Oberlin Conservatory
and I believe the Los Angeles Piano Quartet).

It is interesting to note that neither the ASQ management nor
the personnel wants to admit having caused the schism. But what
is clear that the members wanted to do more touring, which is
their right, I think, as they are first-rate players. It appears
to me that the ASQ wanted them to stay there down in SA ... but
what the idiot board doesn't realize is that if they want to
keep them down on the farm, they'll always have gaggles of
bubble-headed youngsters to be crushed under the mantle of the
group. It's the logical conclusion of Kevin's sort of chauvinism
("Adelaide, gourmet capital of the world") as applied to music.

 ML> Did you know that the Guarneri String Quartet, founded in 1964
 ML> and rated by many as the top chamber group in the world, has
 ML> had only one personnel change in all those years?
 GJ> No, I didn't.  After all that time they must be approaching their
 GJ> final performance. Would they be buried in a common grave, I wonder?

Between rehearsals, they don't do anything together: probably
a secret to their success.

 GJ> Last evening I dined with daughter Jo and her family at the Chopstix
 GJ> restaurant in Rundle Street, where the Independent Weekly newspaper
 GJ> people usually dine, and I had been taken there 3 or 4 times.  The
 GJ> manager apparently recognised me and asked me if I would like my usual
 GJ> half litre carafe of red.  Salt and pepper crocodile was on the
 GJ> blackboard, so as I hadn't had it for a while I ordered it, but
 GJ> unfortunately by then it was finished, so I had an excellent smoked
 GJ> duck - a large side, with dark, crisp skin, very flavoursome.

Next year in Chopstix.

 GJ> This was quite unexpected, but I think the practice of the restaurant
 GJ> tipping the customer is something which should be encouraged.

An interesting custom, and, yes, perhaps to be encouraged.
If you brought your outlander friends and maintained a
presence there, it might be more frequent in coming.

Egg Dumpling Soup
cat: soup
yield: 6 servings

4 oz vermicelli (mung bean)
8 oz ground pork
1 ts salt
2 Tb light soy sauce
1 ts cornstarch
5    eggs
1 Tb oil
8 c  chicken stock
1 bn spinach, stems removed
1 Tb sesame seed oil
1 ts pepper oil (optional)

Soak vermicelli in boiling water 20 min. Drain. Cut in half
with scissors. Set aside.

Combine pork, 1/2 ts salt, 1 ts soy sauce, cornstarch, and
egg. Mix well. Set aside.

Beat 4 eggs lightly. Pour oil into heavy skillet over
moderate heat. Turn skillet to coat with oil. Pour in half
the eggs. Quickly whirl the pan around. Pancake will
form in 30 sec. As soon as it is set, lift up pancake
with spatula. Remove. Repeat with remaining beaten eggs
to make second pancake.

Divide meat mixture in half. Spread on each pancake. Roll
like jelly roll. Seal edges with uncooked egg left in bowl.
Place these rolls on plate. Put plate on rack in pot or
steamer. Steam covered over boiling water 20 min.
Remove. Cut rolls diagonally into 1/2" slices.

Pour stock into pot. Bring to boil. Add vermicelli.
Place sliced pancake rolls on top. Bring to a boil.
Add 1 Tb soy sauce and 1/2 ts salt.

Arrange spinach leaves around edge of pot, forming a
green circle. Add sesame seed oil If you prefer more
spice, add 1 ts pepper oil. Serve hot from the pot or
remove to a tureen, arranging spinach leaves in circle.
Serves 6.
Yolly's Free Recipes

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