Text 8579, 78 rader
Skriven 2008-06-09 08:01:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Bean Counters
=====================
-=> NANCY BACKUS wrote to RUTH HAFFLY <=-

 RH>> I've got several but they say Kodak isn't what it used to be. They
 RH>> were slower to get on to the digital band wagon and have lost a lot of
 RH>> the big name they used to have in the camera industry.

 NB> The powers-that-were-once understood the reason, rationale and
 NB> importance of research and innovation... then those in charge lost
 NB> sight of that, and were more interested in the current bottom line.
 NB> Very short-sighted.  And that was really the beginning of the decline.

That, right there, is a capsule description of what is wrong/has happened to
American "business". The old story of the ant and the grasshopper - with
grasshopper trained accountants, eyes firmly on THIS QUARTER'S bottom line and
nothing else taking over the "management" of nearly all U.S. commerce. 'Tis to
weep.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spiced Pears W/Oranges & Caramel Sauce
 Categories: Desserts, Fruits, Citrus
      Yield: 4 servings
 
      4    Anjou pears; peeled (7 to 8
           - oz ea)
    3/4 c  Sugar
    1/4 c  Plus 2 tablespoons water
    1/4 c  Unsalted butter
    1/4 ts Ground cinnamon
    1/4 ts Ground ras-el-hanout*
      4 sl Orange; 1/4" to 1/2" thick
    1/4 c  Sliced almonds; toasted
 
  The ras-el-hanout spice blend adds complexity to this dessert.
  
  Using melon baller and starting from bottom, core each pear.
  Cut thin slice off bottom of each pear to make level.
  
  Stir sugar and 1/4 cup water in heavy large saucepan over
  medium heat until sugar dissolves. Increase heat and boil
  until syrup is deep amber color, brushing down sides of pan
  with wet pastry brush and swirling pan occasionally, about
  5 minutes. Remove pan from heat; whisk in butter, then 2
  tablespoons water.
  
  Stand pears in caramel sauce in saucepan. Sprinkle cinnamon
  over. Cover and cook over low heat 10 minutes. Uncover;
  sprinkle with ras-el-hanout. Cover and continue to cook
  until pears are tender, occasionally spooning caramel sauce
  over pears and shaking pan so pears don't stick, about 15
  minutes. Arrange orange slices around pears; spoon caramel
  sauce over. Cover and simmer until orange slices soften,
  about 5 minutes.
  
  Place orange slices on plates.
  
  Stand pears atop orange slices. Spoon caramel sauce over
  and sprinkle with almonds. Serve warm or at room temperature.
  
  *A Moroccan spice blend available at some specialty foods
  stores and Middle Eastern markets, and by mail from The Spice
  House (312-274-0378; thespicehouse.com).
  
  by Chef Bahija of the Jnane Tamsna Cooking School
  
  Bon Appétit | May 2008
  
  Makes 4 servings
  
  Meal Master Format by Dave Drum - 11 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Artists are egineers of the soul. That's why we lock them up."
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