Text 24161, 86 rader
Skriven 2009-05-18 11:39:00 av Glen Jamieson
     Kommentar till en text av Stephen Haffly
Ärende: HEALTHY 599  90518
==========================
 -=> Quoting Stephen Haffly to Michael Loo <=-            

Hello Stephen,

 SH> On (16 May 09) Michael Loo wrote to Ruth Haffly...
 ML> With advances in technological efficiency, the thresher
 ML> accidents should become more infrequent. One hopes against
 ML> all odds that wars should become more infrequent, too, but
 ML> there seems to be no abatement of that.

 SH> That is because with all of our technical advances, human nature
 SH> remains the same - fallen, sinful, perverse, or choose your favorite
 SH> adjective in the place of any I used.

As a translator, you would be very aware of how disasters can result
from lack of communication between peoples.  A recent news item
reminded me of you.  The Sydney based company, Appen, specialises in
speech and language processing and exports nearly all its output.
Last year it produced two software packages that analyse large volumes
of text for defence and national security applications.  It is also
part of the consortium that is developing a hand-held voice-to-voice
translating device for the US government's Defence Advanced Research
Projects Agency.  If successful, this would allow a soldier to speak
into a gadget that would convert the words into speech in colloquial
Iraqi Arabic or another language.

That is something that I remember from the realms of the science
fiction of many years ago.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Arabian Chickpea And Eggplant Stew
 Categories: Arabic, Beans, Stews, Vegetarian
      Yield: 4 servings
 
      1 c  Chickpeas, soaked overnight
      2 lb Large eggplants
           Salt
      8 tb Olive oil
           Freshly ground black pepper
           To taste
      2 lg Onions, sliced thinly
     10 sm Cloves garlic, unpeeled
      1 c  Fresh or canned tomatoes,
           Seeded and chopped (reserve
           Juices)
      1 tb Tomato paste
      3    Cloves garlic, peeled and
           Crushed with 1 teaspoon
           Salt
      3 tb Chopped parsley
      1 tb Red wine vinegar
      2 ts Sugar
    1/4 ts Ground allspice or cinnamon
           Fresh lemon juice
           Sprigs of fresh mint
 
  Peel and halve the chickpeas, set aside. Remove and discard 3 vertical
  strips of skin from each eggplant,, then cut the whole eggplant into
  2 1/ 2-inch chunks. Salt the pieces and leave to drain in a colander
  for at least 1 hour. Rinse the eggplant, squeeze gently and pat dry
  with paper towels. Working in batches, lightly fry the chunks in 5
  tablespoons hot oil until golden brown; drain. Sprinkle the eggplant
  with pepper and set aside. In a 2- or 3-quart casserole with a
  tight-fitting lid, warm the remaining olive oil and add the onions;
  sweat them over low heat 10 minutes, stirring occasionally until limp
  and golden. Add chickpeas and fry 2 minutes. Stir in the drained
  eggplant, unpeeled garlic, tomatoes and their juices, tomato paste
  and pepper. Cover tightly and cook over reduced heat without stirring
  40 minutes. Carefully fold in the crushed garlic, parsley, vinegar,
  sugar and allspice. Cook 10 minutes longer until thickened. (Up to
  this point, the dish can be made one day in advance. Cool, cover and
  refrigerate so that the flavors will meld.) To serve, return to room
  temperature, adjust the seasoning with salt, pepper and allspice and
  sharpen the taste with a few drops of lemon juice. Garnish with the
  mint.
  
  http://groups.yahoo.com/group/Cook-Books From: Amandasmom
 
MMMMM
 

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