Text 27861, 97 rader
Skriven 2009-08-24 12:30:08 av Michael Loo (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: just plain odd 75
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 ML> I offered to guest him into the club, where he was peeved to note
 ML> that booze costs a fiver at least. He was suitably incensed at the
 ML> cheapness of United Airlines until I pointed out to him that we were
 ML> in the US Airways club. Etiquette dictates that the guest buy the
 ML> booze, but this guy was apparently not into etiquette, and I ponied
 GJ> Obviously not au fait with airline clubs, in spite of the pin-stripe.

Not au fait with air travel at all, apparently. 

 ML> available, I got him into F on the connection, where he proceeded
 ML> to get polluted (first on Glenlivet - he was peeved that there
 ML> wasn't any Chivas, but didn't know what Glenlivet is, and then
 ML> he nosed it and tasted it - he took it with soda - and pronounced
 GJ> Shame!

Yeah, well, a lot of people who have been overexposed to
advertising think that Chivas is as regal as its name, whereas
The Glenlivet (its proper name, to The nobs) stays quietly in
its corner and lets its taste speak for itself. Why US Air
serves these two rather upmarket products instead of the run of
the mill Dewar's, Famous Grouse, or J&B that other airlines
serve, I don't know.

 ML> it to probably be a 6-year-old, whereas if he'd just looked at
 GJ> How could he tell, with soda, having already admitted he didn't know
 GJ> Glenlivet?!

I don't know about whether one can learn to discriminate from
behind the soda, but he was too young and inexperienced to have
done so. I suppose Scotch-and-soda might be a pleasant way of
quenching and intoxicating all at once, but the notion of putting
good single-malt into such a drink is a perverse one.

 ML> the little bottle it would have told him it was a 12; then he
 ML> switched to Tanqueray on the rocks; this all says something not
 ML> too complimentary about him) and then tell me bits of his life
 GJ> Double shame!

The evil gin does, well it's hard to assess
(And besides it's inclined to affect me prowess)
Have some Madeira, m'dear.

 GJ> My take on him is that he is not attempting to con
 GJ> you out of anything material.  He derives his satisfaction from
 GJ> conning you into believing his self-glorification tales.

I wish people would believe my self-glorification tales.

=

 ML> As we ate the chicken, the gulls would lurk above us. I threw
 ML> them chicken bones on the theory that they'd splinter the way
 ML> they are supposed to inside doggies and kitties. The darn things
 GJ> Have you, or anyone, known of a doggie coming to harm that way?

No, in fact; but then I've met dogs who have eaten boxes of
chocolate with no permanent ill effects. Perhaps people are
overprotective of their creatures, despite the species'
millennia of wild living.

I read on the Web fairly consistent testimony that it's roasted
chicken bones that pose the problem.

Chicken with Chestnuts
cat: Philippine, poultry
serves: 4 to 6

1 lb fresh chestnuts
4 Tb oil
1/8 in slice ginger
1 stalk scallion, cut into 4 pieces
3 lb fryer, cut into 2" pieces
- (hacked through the bone, if possible)
2 Tb sherry; one could substitute rice wine or Madeira
1/2 ts salt
1/4 c dark soy sauce
2 c water
1 Tb sugar

Cut chestnuts into halves. Cover with water. Simmer 30 min.
Remove shells and skin. Set aside.

Heat oil in wok to 275F. Stir-fry ginger and scallion 1 min.
Add chicken. Raise heat to 400 and cook 1 min more. Add
sherry, salt, soy sauce, and water. Cover and simmer 30 min.
Add chestnuts and sugar. Simmer 10 min more.

Turn to 425 degrees and cook 5 min, stirring constantly.
Remove to platter. Serve hot.

Yolly's Free Recipes


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