Text 37251, 118 rader
Skriven 2010-04-30 09:58:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BASEBALL 79  00429
==========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> I have just heard that there is a hotel in Copenhagen which has a
 GJ> pedal-powered generator set up for residents to assist the hotel
 GJ> electricity supply.  If the hungry pedaller produces at least 10
 GJ> Watt-hours, he gets a free meal.  At my electricity rates, that would
 GJ> save the hotel about 0.2 cents, making it a very cheap meal indeed.

 ML> Considering that during the time when s/he is pedalling, the
 ML> room rented probably uses more electricity than that, even with
 ML> the lights turned off.

As the average person can sustain an output of about 100 Watts, or up
to 400 Watts for brief bursts, that might just keep up with the room
air conditioning demand, but would not go anywhere near supplying the
power to cook his meal.
 
 GJ> Until very recently, Bradman had the best overall batting average of
 GJ> 99.97 runs (or thereabouts).  It was a disaster that in his very last
 GJ> match he got out for a duck, otherwise he would have made the 100.
 ML> Interesting. A whimper, not a bang.
 GJ> I don't know who the bowler was, but for the rest of his life he would
 GJ> have had to live with that shame.

 ML> In the final Test at The Oval, Bradman walked out to bat 
 ML> in Australia's first innings. He received a standing
 ML> ovation from the crowd and three cheers from the opposition. 
 ML> His Test batting average stood at 101.39. Facing the 
 ML> wrist-spin of Eric Hollies, Bradman pushed forward to the 

Ah, Hollies.  I remember now.  What a cad!

 ML> second ball that he faced, was deceived by a googly, and 
 ML> bowled between bat and pad for a duck. An England batting 
 ML> collapse resulted in an innings defeat, denying Bradman 
 ML> the opportunity to bat again and so his career average 
 ML> finished at 99.94; if he had scored just four runs in his 
 ML> last innings, it would have been 100. A story developed 
 ML> over the years that claimed Bradman missed the ball because 
 ML> of tears in his eyes, a claim Bradman denied for the rest 
 ML> of his life. [from the Wikipedia article, which there 
 ML> appears to be no reason to doubt]

Thankyou for that account of the last match.  Apart from his
excellence at cricket, Sir Donald was a successful stock broker, and
composer and pianist.
 
 GJ> Hopefully it will all be worth it, when you discover that next
 GJ> Paganini.

 ML> We don't need another Paganini, we need another Eric Clapton,
 ML> looks like. A new Paganini would likely starve to death, unless
 ML> he found a job at Microsoft or something. Speaking of which, my

Or at McDonalds...  Or busking in Adelaide.

 ML> friend Leonard gave me a litho called "Le Jeune Paganini," done
 ML> by a fellow called Daumier. I wonder where it went.

Did he look properly devilish?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Devilled Tongue
 Categories: Mains, Beef, Indian, Asia-w, Charmaine
      Yield: 6 servings
 
      1    Fresh ox tongue
      1 ts Finely chopped garlic
      1 ts Salt
      1 ts Finely chopped ginger
      1 tb Vinegar
      1 tb Worcestershire
      1 tb Chilli sauce
      2 tb Arrack; or whisky
      2 ts Prepared grain mustard; or
      2 ts ;hot English mustard
      2 ts Sugar
      1 ts Freshly ground pepper
      2 tb Ghee; or oil
      2    Curry leaves sprigs
      1    Pandan leaf; 10cm
      2 lg Onions; thickly sliced
      1    Cinnamon sticks
      5    Cloves
    500 ml Chicken stock; or
    500 ml ;beef stock
 
  Put the ox tongue into a pan of salted water and parboil. Drain, run
  cold water over and leave until cool enough to handle. Rem ve skin
  and cut into thick slices or large cubes.
  
  Crush garlic with salt and mix with the ginger, vinegar,
  Worcestershire sauce, chilli sauce, arrack, mustard, sugar and pepper.
  
  Pour over the tongue, mix well and leave to marinate for at least 1
  hour.
  
  In a heavy-based saucepan heat ghee; or oil and fry curry leaves,
  pandan leaf and onions until onions are nicely browned. Add m rinated
  t~Jngue, whole spices and stock. Cover and simmer until tongue is
  very tender. Taste and adjust seasoning, adding some ot English
  mustard if you like it more devilish. Serve with boiled or fried
  potatoes.
  
  From: CHARMAINE SOLOMON'S ENCYCLOPEDIA OF ASIAN FOOD By: CHARMAINE
  SOLOMON, with NINA SOLOMON IBSN 0 85561 688 1 Scanned/Edited by:
  KEVIN JCJD SYMONS, MARCH 2005
  
  From: Charmaine Solomon's Encyclopedia
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)