Text 20548, 123 rader
Skriven 2009-02-08 09:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: loud and fast 190
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 DD> Street talk calls those super-bass which-a-jigits "beats". Which is
 DD> appropriate as I'd like to beat most of the users about the head and
 DD> shoulders with their cheezy and distortion prone amplifiers.

Who knew that electronic efficiency would have these
deleterious effects? (Well, I did, in the 1960s and early
'70s.) I only wish these sorts would simply "beat it."

 DD> Not to mention there has been some research (by the military) that
 DD> being in a high-noise low frequency sound environment can lower
 DD> effective IQ up to 10 points ... and most of these idjits don't have
 DD> tem points to give. 

How transitory is this phenomenon, one wonders. Does it persist
long after the termination of the stimulus, or perhaps these
guys' brains are in the toilet forever?

 DD> I can understand the attraction, though. When I was young and dumb and
 DD> hadn't a clue I used to clamp the Sennheiser headphones on me ears and
 DD> crank Steppenwolf (and others) up to the threshold of pain. Made cogent
 DD> though impossible and let the world slip away without resorting to
 DD> either alcohol or less legal substances.   Bv)=

I had HD414s as well as Koss Pro4As, which I preferred except
for the ear feel. Of course, for me, the psychedelic stimuli
were the likes of Shostakovich and Beethoven. Seldom did I listen
at a volume that exceeded that encountered in an orchestra (which
by itself can be enough to cause hearing loss in the long term).

 DD> But, I did this at home - not driving down the street in a two ton
 DD> weapon. And with headphones not LOUD speakers.

My BIL and I were talking today - after he was cut off
by, variously, a Camry or its successor, an SUV, and
some other vehicle - about the general obliviousness of
the public. The problem of course is that these folks
tend to do in innocent bystanders rather than themselves,
so the Darwin effect doesn't take hold nearly soon enough.

Oh, yeah, a propos nothing in particular, here's something
I heard recently in the Red Carpet Club, delivered with
apparently all seriousness:

 I never read Communist propaganda such as Newsweek, Time,
 and the Washington Post.

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

      Title: Po Valley Pumpkin Pie
 Categories: Italian, Desserts, Pies
   Servings: 12

  1 1/4 c  All-purpose flour
    1/4 c  Sugar
    1/8 ts Salt
      5 tb Unsalted butter
      1 lg Egg
           FOR THE PUMPKIN FILLING
      1    Fresh pumpkin, about 2
           -pounds, OR 1 can
           Solid-pack pumpkin (1 pound)
    1/4 ts Salt
    2/3 c  Sugar
      1 ts Grund cinnamom
      2 lg Eggs
      1 c  Almonds, ground
    1/2 c  Yellow cornmeal
    1/2 c  Candied orange peel
      4 tb Unsalted butter, melted

  FOR THE PASTA FROLLA:

  For the Pasta Frolla:  Combine the dry ingredients and mix well. Rub in the
  butter until it is absorbed, making sure the mixture remains cool and
  powdery and does not become pastry.  Beat the egg and stir in with a fork.
  Continue stirring until the dough holds together, then knead it briefly,
  just until smooth.  Shape into a disk, wrap in plastic, and regrigerate for
  at least 1 hour, or until firm.

  For the Pumpkin Filling:  Cut the pumpkin into 2-inch dice, scrape away the
  filaments from the inside and peel off the skin.  Steam the pumpkin over
  simmering water for about 40 minutes, until it is tender.  Puree the
  pumpkin in a blender or a food processor fitted with a metal blade; cool.
  If the pumpkin puree is excessively watery, cook it, stirring constantly,
  over medium heat, preferably in a nonstick pan, to dry it out before
  proceeding.

  Measure 2 cups of the pumpkin puree (a little more or less won't matter)
  into a large mixing bowl.  Whisk in the salt, sugar, cinnamon, and eggs,
  one at a time.  Combine the ground almonds and cornmeal and stir into the
  pumpkin mixture.  Place the candied orange peel in a strainer, rinse under
  cold, running water, and chop it finely with a sharp knife.  (Oil the blade
  of the knife to prevent it from sticking to the peel.) Stir the chopped
  peel into the filling, then fold in the melted butter.

  To Assemble the Pie:  Roll the dough out on a floured surface into a large
  disk, about 14 inches in diameter.  Fold the disk of dough in half and fit
  it into a buttered 9-by-2-inch deep layer cake pan. Press the dough against
  the bottom and sides of the pan and trim the edges so they are even with
  the top of the pan.  Pour in the filling and spread it evenly.  The filling
  will be about 1/2-inch lower than the top of the pan.  Fold the excess
  dough at the rim inward so that it makes a border about 1/2-inch wide at
  the edge.

  Bake the pie in the lower third of a preheated 350 F oven for about 45
  minutes, until the filling is set and the dough is a light golden color.
  Cool the pie in the pan on a rack.  When the pie is completely cooled,
  place a flat plate or pan on top and invert.  Lift off the baking pan and
  replace it with a platter.  Invert again and remove the top plate or pan.
  Keep the pie loosely covered at room temperature before serving.

  Makes 10 servings.

  Nutrition Information per Serving: 358 Calories, 7 g Protein, 20 g Fat, 16
  g Saturated Fat, 41 g Carbohydrate, 112 mg cholesterol, 105 mg Sodium

  [THE WASHINGTON POST; Ocober 31, 1990]

  Posted by Fred Peters.

MMMMM
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