Text 24483, 117 rader
Skriven 2009-05-27 11:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Credit where due 641
============================
 ML> Thanks, but no. I'm quite leery of the AX people.
 DD> OK. I am quite happy with them (no membership fees) and, as I pay off
 DD> my balance every month - no interest.

I'll admit that since the banks have gone all rotten, AX
doesn't look quite so bad as it used to, but I still have
enough residual dislike that it'll be years before I open
one of its monthly begging letters. I have three Visas and
one MC. Visa #1 costs $50 a year or something but gives me
an Alaska mile per dollar, so I charge most things on it,
the miles costing me 1/2c each or something like that, less
if they run bonuses. It's a B of A card, and I dislike B of
A, but there's no alternative (B of A gobbled up SeaFirst,
which gobbled up the local little bank that used to administer
the card). Since I can redeem for business class on British,
I keep this card going. Visas #2 and 3 are both fee free for
life, one being offered by the evil Citibank, the other by
the nasty Fidelity. The MC is from some small bank in Indiana
and gives fee-free international transactions, which is all I
use it for, and not for a year or two, so the terms may have
gone sour for all I know (this bank has also been twice
swallowed in the last few years, with the promise that no changes
would be made in the terms, but I say fat chance to that).

=
 ML> No fair: that's like responding, oh, yeah, what about the
 ML> Edsel, if I'd said "some of the greatest technological
 ML> advances of our lifetime have come from the US of A."
 DD> To which I would reply that the Edsel, while a styling and marketing
 DD> disaster was a soundly engineered automobile for the day. 

You know what I mean. Substitute, say, the Radisson in
wherever it was, Kansas City or some other useful city.

 ML> As far as Ms. Rowling in Dough goes, I think her contributions
 ML> to western culture will probably be esteemed by posterity at
 ML> least as high as those of, say, E.L. Doctorow.
 DD> Eddie, like most editors who turn to scrivening for their livelihood
 DD> gets pretty thick at times.

He gets pretty bad at times.

 DD> No doubt. I was over 5 when I was three.

That line is almost worth stealing.

 DD> The problem with most children's books is that they do not challenge
 DD> young minds to stretch and to think.

Old info. Children's and YA lit have made sizable strides over
the years - believe me, as I used to review for Kliatt YA Paperback
Book Guide and from the late '70s to the late '80s read close on
1000 such books (and wrote on close on 800 of them).

 ML> I think it must have been imagined by the first three mutually
 ML> uncomprehending camel dealers who met in the desert thousands
 ML> of years ago.
 DD> As may be - but, how did they articulate it to a wider audience.  

Probably, but not in a permanently recorded way for obvious reasons.

 DD> I tend to give the non-reading people short shrift. I find them to be,
 DD> for the most part knee-jerk reactionary, shallow and vapid. IOW -
 DD> boooooring.
 ML> IOW, the people upon whom our futures depend.
 DD> Quite the pessimist today, aren't you.

[moderatable comment excised]

Rabbit in a bag with cream
cat: game, French, main
servings: 4

1 rabbit cut in serving pieces
8 sm potatoes
1 1/2 carrots
1 rib of celery
2 shallots
1/2 glass white wine
4 Tb creme fraiche
30 g butter
1 bn chervil
thyme leaves
s, p

Lapin en papillote a la creme

Wash the potatoes and put them in a pan of cold salted
water. Bring to a boil, lower heat, and cook 20 min.

Remove the ribs and the head of the rabbit.

Peel the carrot, string the celery, peel the shallots.
Dice these fine. Wilt them in butter in a casserole
for several minutes and then add the wine. Let the
wine reduce by a quarter. Season and set aside.

Drain and refresh the potatoes; peel them and slice
into rounds.

Preheat the oven to 400F (210C).

Arrange the vegetables on large squares of foil or
cooking parchment; arrange the rabbit pieces over,
surround with potatoes. Salt and pepper generously.

Add 1 Tb creme fraiche and a bit of thyme. Fold and
seal the packages. Cook in the bottom of the oven
for 25 min. Remove from oven and open the packages,
putting them on a serving plate garnished with
sprigs of chervil.

Le bon accord : un cotes de giens (rouge, Val de Loire)
Source : CuisineAZ.com
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