Text 27351, 83 rader
Skriven 2009-08-10 10:47:04 av Michael Loo (1:18/200.0)
  Kommentar till text 27204 av Nancy Backus (1:18/200.0)
Ärende: bitter and sweet 13
===========================
 NB> Kids are cruel.  I don't really know any better way of saying it.  One
 NB> of the schools I went to there was a girl whose last name was Snell. 
 NB> The kids would chant to her <firstname> Smells, <firstname> Smells,

I wonder if everyone with an almost amusing-sounding name suffers
like that. This Barbara girl was called Strong Smell, of course.
We also had Average Dick (Avrutick), and the three kids named Ron
- Gravitz, Gass, and Goon - had various changes rung on their names,
Gravel Pit being the tamest by far. Me, I had little trouble in this
regard until high school, when we read a story by Graham Greene or
someone of that English ilk, wherein a toilet is vandalized.

 NB> incessantly...  I didn't do much heroism stuff, but I did quietly be
 NB> friends with the picked on kids.

I was too young, insecure, uneasy, shy. I'm still a couple of these
things, but that hasn't prevented me from stepping in mildly when
I've deemed it necessary.

 NB> There were just some kids that HAD to look down on
 NB> someone else to "live"... (I was thinking of saying "feel good" but
 NB> that's not really true... "feel superior", maybe...)  Actually, I
 NB> should say, people are cruel... but adults usually find ways of making
 NB> it more subtle... :(

Everyone has to look down on someone. I think it's in the fine print.
I usually try to focus on the attribute rather than the person, but
with the likes of Andrew Zimmern I can't help myself.

 NB> ... I'm a bit crazy. Not that I really needed to point out that out.

Well, duh, ain't we all.

=

 NB> Green tea ice cream is often served here in the Asian restaurants. 
 NB> And, with our substantial Asian population here, I'm a bit surprised I
 NB> haven't seen the ginger, then.

Maybe you can inquire at your local restaurant and find out what
the, er, scoop is. That is if you're too inert to kludge your own.

Single Malt Whisky, Crystallized Ginger and Pecan Ice Cream
cat: fancy, dessert
serves: 4

8 Tb butter
1 c chopped pecans
1 pn salt
2 lg eggs
3/4 c sugar
2 c heavy cream
1 c milk
1 c chopped crystallized ginger
2 Tb single malt whisky.

Have ready an ice cream maker with a frozen bowl, or whatever
equipment will be needed for freezing the ice cream.

In a small heavy skillet or saucepan over very low heat, melt
butter and add pecans and salt. Saute pecans until they begin to
darken, about 5 min. Using a slotted spoon, transfer them to a
plate. Reserve butter.

In a large mixing bowl, whisk eggs for 1 min. Gradually add
sugar, and whisk until well blended, about 2 min. Add cream and
milk, and blend well. Add melted butter, and whisk until smooth
and thoroughly blended.

Pour mixture into ice cream maker, and freeze according to
manufacturer's instructions. When the ice cream is stiff and
just a few minutes from finished, add the pecans and chopped
ginger while the drum is still turning. When really stiff and
frozen, add whisky, and blend until whisky is incorporated.
The ice cream will soften slightly with the addition of the
whisky. Transfer to an airtight container, and store in the
freezer until serving.

Deirdre Livingstone, New York Times 5/6/98


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