Text 35812, 73 rader
Skriven 2010-03-14 00:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: ThingsThatGoFast 922
============================
 BF> As I lay there frozen [g] in pain, a solicitous middle aged lady
 BF> [no capitalization for her!] came to me and said very sweetly 
 BF> "Please don't sue us, we have no insurance and just enough money
 BF> to keep going!"  Lucky for her _I_ had insurance.

Ah, for the old, more civilized days.

One of the orchestras I play for - and which I'm not retiring
from, as it continues to provide lodging for concert week as
well as do-re-mi - is planning a fund-raising wine tasting,
and there has been enormous debate regarding the liability
issue and the form of the disclaimer that participants will
be asked to sign. It is peculiar to say, oh, that'll be a
hundred dollars, please, but please sign this waiver that
holds us harmless for all foreseeable and unforseeable
consequences of paying a hundred bucks for the privilege
of drinking some mediocre wine.

 BF> On second thought, don't just suffer... you've had enough of that
 BF> lately.

Thanks for that. I'm not sure this was all that much
suffering. True, I was flat on my back, gasping for breath,
for a week or more, but I had all these pretty young nurses
at my beck and call, and people were phoning and e-mailing
from all over the world telling me not to die.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Peking Duck
 Categories: Poultry, Chinese
      Yield: 4 Servings

      1    Whole duck
      2 T  Ground black peppercorn
      2 T  Salt
      2 T  Wine
      2    Leeks
      5 sl Ginger
      2 T  Sesame oil
      2 T  Honey or plain syrup
           Deep-frying oil

    Clean duck, wash well and dry inside and out with a cloth. Rub well
  with black peppercorn, salt and wine. Cut leeks into 2-inch lengths
  and place leek and ginger in cavity of duck. Bake in slow oven until
  slightly brown (about 1 hour). [JM: when I tried this, I suspended
  the duck over a roasting pan using a few cheap chopsticks so the fat
  ran into the pan but the duck wasn't simmering in it...save the
  collected fat for other purposes!]
    Remove from oven and, while still hot, brush entire surface of duck
  first with sesame oil and then with honey. Tie legs with string and
  hang up to dry overnight in a well-ventilated place. [JM: I didn't
  have the nerve to leave it out of the refrigerator overnight, but I
  kept it on my rack of cheap chopsticks in the fridge so it could dry
  all over.]
    Heat oil to 320 degrees F and deep fry until crisp, pouring hot oil
  over unsubmerged parts of duck. Drain.

  Note: Peking Duck may be served whole or may be cut into bite-size
  pieces, or you can choose to use the duck for Peking Duck with
  Chinese Pancakes [JM: which uses the skin only], Peking Duck with
  Pineapple [JM: using only the meat], and Duck Bone Soup [JM: which
  this book doesn't give a recipe for!].

  From "Mrs. Ma's Favorite Chinese Recipes, by Nancy Chih Ma. Typed for
  you by Joan MacDiarmid.

MMMMM

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