Text 20047, 85 rader
Skriven 2009-01-23 04:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: SeldomWhatTheySeem 114
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 ML> more likely his self-image stinks so bad that he can't see that
 ML> he ever did anything right, ergo, he has to be fired.
 NB> Poor child...

Hard to do anything right when one's parents tell you you
can't do anything right. When I won the MAA contest in
Texas forty years ago, I apologized because if I'd gotten
one more problem right we would have won the team prize -
despite the fact that nobody else on the team got anything
right at all. My mother used to routinely call me lazy and
would sing "anything you can do I can do better" when I was
trying to do my homework. Ah, those were the days.

Jonathan, effectively an only child, being born when my
sister and I were both out of the house, had it worse, as
all the venom was focused on him, whereas I had someone to
help absorb it.

 ML>> You try pronouncing luo bo.
 NB>> "uo" sounds both vowels, but somewhat elides them?
 ML> Considerable elision, which is what makes it hard for
 ML> most westerners.
 NB> Hm... ok.

No shame in that; I have trouble pronouncing some western
sounds. The French "eur" I can't say at all in final position
(saveur, cuisineur, vapeur, etc.), though I have no problem
with it in initial (euro) or the German "eur" either.

 ML> I learned my odd tastes by being odd. But (I typed that "nut" 5 times
 ML> before getting it right)
 NB> Agreed.  (And how appropriate a typo... [g])

I wouldn't have mentioned it otherwise!

 ML> I saw an ad for "typical Italian" food in Singapore ... it showed
 ML> a square of deep-dish pizza topped with thin triangles of deli ham
 ML> "sailboats" arranged amid a sea of pineapple.
 NB> How bizarre...  :)

Sometime when I can resist the siren call of properly
prepared pork products eaten at hawker stalls, I'll make a
study of such things, what one might call Singlish foods
(though not unique to Singapore, they're odd Asian takes
on western food - like lamb spaghetti or pizza with kimchee).

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chinese Pancakes
 Categories: Chinese, Pancakes
   Servings:  6

      2 c  All-purpose flour
    3/4 c  Very hot water (or more)
      2 tb Sesame oil

  PUT THE FLOUR into a large bowl. Stir the hot water gradually into the
  flour, mixing all the while with chopsticks or a fork until the water is
  fully incorporated. Add more water if the mixture seems dry. Remove the
  mixture from the bowl and knead it with your hands until smooth. This
  should take about 8 minutes. Put the dough back into the bowl, cover it
  with a clean, damp towel and let it rest for about 30 seconds. After the
  resting period, take the dough out of the bowl and knead it again for about
  5 minutes, dusting with a little flour if it is sticky. Once the dough is
  smooth, form it into a roll about 18 inches long and 1 inch in diameter.
  Take a knife and cut the roll into equal segments. There should be about
  18. Roll each segment into a ball. Take two of the dough balls, dip one
  side of one ball into the sesame oil and place the oiled side on top of the
  other ball. Take a rolling pin, and roll the two together into a circle
  about 6 inches in diameter. It is important to roll double pancakes in this
  way because the resulting dough will remain moist inside and you will be
  able to roll them thinner but avoid the risk of overcooking them later.
  Heat a skillet or wok over a very low heat. Put the double pancake into the
  wok or pan and cook it until it has dried on one side. Flip it over and
  cook the other side. Remove from the pan, peel the pancakes apart and set
  them aside. Repeat this process until all the dough balls have been cooked.
  Steam the pancakes to reheat them, or you can wrap them tightly in a double
  sheet of foil and put them into a pan containing 1 inch of boiling water.

  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK

MMMMM
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