Text 8198, 90 rader
Skriven 2008-06-01 20:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: puters & ned lud 404
============================
 JM> It's not just being technologically behind (at least
 JM> in terms of what I own), for me it's a matter of being
 JM> a cheapskate.

I didn't mean to imply any disapproval at technological
lagging edgedness for whatever reason. Being cheap, i.e.,
recycling and making do with what one has, is for me a
positive virtue; following Ned Lud isn't a big demerit
in my eyes, either.

  Besides, I feel the more they make the
 JM> technology "easy to use", the stupider it encourages
 JM> the users to be.

Indeed I agree. And as soon as something goes vaguely
wrong, the users have no clue as to what to do about it
(I am guilty of this kind of stupidity at times, especially
regarding hardware).

 ML> some of my editing/indexing clients put out titles with
 ML> such mouth-filling names as Data Modeling for SQL Server,
 ML> Time-Driven Activity-Based Costing, and Reinventing Project
 ML> Management, it would perhaps not do to be known as a Luddite.
 JM> So we are to be pushed into always buying the newest
 JM> thing available for the status it supposedly confers?

The problem is not that the newest thing confers status but
that the lack of it confers negative status, something that
I can't afford in that particular world. In music, where I
fit in on just about any level, I made no bones about (but
didn't advertise) playing concerts on a $200 violin, because
I can make it sound like a $10000 one, but anyone else who
tries makes it sound like cat barf; but in editorial, well,
he who has the most toys gets the most jobs. I've been turned
away from jobs because I don't have QuarkExpress, for example.

 JM> What if you were using the newest and fanciest and your
 JM> clients couldn't open YOUR files? Cutting edge can
 JM> cut both ways. Using an older format recognized by newer
 JM> word processors does avoid that problem.
 
It isn't going to cut both ways in this case, as my clients
always have the latest trendy everything.

Speaking of the latest trendy everything -

Fig and prosciutto pizza
cat: main, starter
servings: 4 or 8

1 pk active dry yeast
1/2 ts salt
1/2 c EVOO
3 c all-purpose flour
1/3 lb thin-sliced prosciutto
2 1/2 c ripe figs, stemmed, rinsed, quartered
2 c arugula, stems trimmed, rinsed, drained
1 1/2 Tb coarse-chopped fresh rosemary leaves
pepper

In large bowl, sprinkle yeast over 3/4 c warm (110F)
water. Let stand 5 min. Stir in salt and 1/3 c oil.

If using dough hook: add 2 1/2 c flour and mix until
moistened. Beat on high until dough no longer feels
sticky and pulls cleanly from bowl, about 10 min. If
dough is still sticky, beat in flour 1 Tb at a time.

If mixing by hand: add 2 1/2 c flour and beat until
dough is moistened and slightly stretchy. Scrape onto
floured board. Knead until elastic and no longer sticky,
10-12 min. Add flour as required to prevent sticking.

Cut dough into quarters. Place on floured board and
cover with plastic wrap. Let rest 10 min. One piece
at a time: knead dough to expel air. Roll out on floured
board to 11" diameter. Put on baking sheet; prick all
over with fork; bake on bottom rack of 500F oven until
pale golden, 3 min. Cool on rack. To reheat, place
directly on racks until hot, about 1 min. Transfer onto
plates and arrange prosciutto, figs, and arugula on
each. Sprinkle with rosemary, pepper, and remaining oil.

Giovanni Perticone, Splendido, San Francisco
Adapted from Sunset magazine 6-98


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