Text 3325, 97 rader
Skriven 2008-03-03 16:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Oral exams 936
======================
 -> At at least one school of my acquaintance, the advisor is
 -> required to be on the committee. Different strokes, I guess.
 HN> Every program makes its own rules I guess.

Which is as it should be. It's assumed that knowledge of
the subject will be rewarded in either case, but some
programs may focus on teaching vs. research, collegiality
vs. competition, independence vs. interdependence. And
there may be concerns about fair administration of the
exams as well.

 -> Is she prone to such? I know it's a horrible cheat, but
 -> everyone's doing it ... propranolol.
 HN> Have no idea what that is, but I'm sure she'd not use it.
 HN> We had a hard time even getting her to take vitamins
 HN> as a child (grin).

Had to look it up - Inderal. Used by many (perhaps most)
scientific researchers for stage fright when presenting
papers at conferences. More recently used by musicians
for similar reasons.

 HN> And nope I can never 
 HN> get her onto my plan now that I am retired. I suppose if I divorced
 HN> her and then remarried her I might be able to...but I have not made
 HN> sure of that.
 
That's an interesting wrinkle. Not too different, I guess, from
other artifacts (gay marriage, artificial adoptions, domestic
partnerships, what have you) that have been used as workarounds
against draconian insurance rules.

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

      Title: Beggar's Chicken
 Categories: Chinese, Chicken
   Servings:  4

  3 1/2 lb Frying chicken
      3    Dried lotus leaves
      4 lb Wet modeling clay
           STUFFING:
    1/2 lb Ground pork
      2 tb Salted mustard green, minced
      1 tb Peanut oil
      1 ts Sugar
      1 ts Fresh ginger root, minced
           MIXTURE FOR SKIN:
    1/2 ts Salt
      1 tb Medium sherry
      1 ts Sesame oil
      1 tb Dark soy sauce

  A beggar wrapped a plucked chicken in lotus leaves from the pond to prevent
  it from burning, then coated it with mud to disguise his prize. Onto his
  small fire it went.  When he unwrapped it 2 hours later, this aromatic dish
  awaited him.

  Prepare Chicken: Trim excess fat from chicken; remove wing tips. Mix
  mixture for skin; rub chicken inside & out with it.  Leave uncovered at
  room temperature, while coating is absorbed and dried.  Repeat if
  necessary.

  Stuffing:  In hot wok, heat peanut oil to smoking.  Stir-fry ground pork 2
  minutes; add mustard green, ginger & sugar; stir-fry 1 more minute. Remove
  & cool.

  Lotus Leaves:  Number of leaves depends on their size & that of chick- en.
  Reduce heat under boiling water to simmer, & steep leaves for 3-5 minutes,
  until wet through & pliable (no longer or leaves may shred). Now soak in
  cold water for 10 minutes, or longer, until time to use them; open folded
  leaves in cold water to wash them.

  Wrap Chicken:  Preheat oven to 550 degrees.  Stuff chicken with pork
  mixture. Cut hard center out of lotus leaves, then slit along fold about 3"
  on each side of center, so cut away center can be overlapped. Wrap chicken
  in 3 layers of lotus leaves.  Tie securely with piece of cotton or fiber
  string (don't use nylon; it might melt).  Spread soft, wet modeling clay
  about 1/2" thick on sheet of newspaper.  Bring clay pack around chicken &
  seal.  Remove newspaper.  (Use foil if clay unavailable.)

  Roasting:  Place clay-covered chicken on rack in shallow roasting pan in
  preheated oven.  Bake for 1 hour; reduce heat to 350 degrees & bake for
  another 1 1/2 hours.

  Serve:  Present fired clay chicken to table.  Crack clay with suitable
  object, allowing some of steam to escape before you proceed.  Remove clay;
  carefully cut open lotus leaves with scissors.  Chicken will be very soft &
  tender; break apart to get at stuffing.  Serve guests, or invite them to
  pick with chopsticks.

  Source unknown

MMMMM
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