Text 9487, 101 rader
Skriven 2008-06-24 02:23:00 av Michael Loo
     Kommentar till en text av GLEN JAMIESON
Ärende: IN SEOUL 507
====================
 ML> On a particularly taxing day I could go through 2 or even 3 liters,
 ML> but most days I'd say a half liter would be sufficient, even
 ML> generous.
 GJ> One of my friends has particularly taxing days every day.

One of my friends has particularly taxing days every day, but
he is a lawyer who represents the inland revenue. Why I should
associate with a lawyer, much less one who represents such a
client, is beyond me.

 GJ> Occasionally, if led astray, I may drink a little more than is good
 GJ> for me, but normally I only have one bottle a day, for my arteries
 GJ> sake. 

How much would you construe to be more than is good for you?

 ML> will have to go to the World Market sometime and see if there's
 ML> anything there for me.
 GJ> Don't forget to take your ID with you, if that is one of those
 GJ> establishments which demand it.  (I still remember having to show my
 GJ> driver's licence last year to prove I was over 21, and the subsequent
 GJ> query over whether my Australian licence was good enough proof.  Quite
 GJ> amazing, the triumph of bureaucracy over reason!)

Yesterday I was at Shea Stadium in Flushing, and in order to
gain the privilege of buying a 355 mL can of Budweiser for USD7.50
or a 475mL draft of same for $8, I would have been required to prove
my age to be at least 21. As the people I was with were notably
immature, it was perhaps appropriate that I refrained from doing
so. A large potato knish, which provided more calories than a
beer would have, cost only 60% as much and was much tastier.

 GJ> An additional barrier against
 GJ> Australians has been erected by US Immigration; Australians no longer
 GJ> get immediate entry visas into USA.  Prior notice of intention to visit
 GJ> now has to be given at least a week in advance.

That is annoying, because governments being as they are,
retaliatory regulatory nonsense cannot be far behind.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Tzimmes and a Gahtzah Tzimmes
 Categories: Beef, Jewish
      Yield: 6 servings

      1 lb Beef plate brisket
      2 lb Carrots
    1/2 ts Salt
      3 tb Brown sugar
           EINBREN or THICKENING
      2 tb Flour
      2 tb Schmaltz (rendered chicken
           -fat) or shortening
      1 c  Carrot stock  

  "Tzimmes" is a word impossible to translate. Ask anyone, "What is a
  tzimmes?" and you get the answer, "You don't know what a tzimmes is?" This
  is not very satisfactory as you can see.

  The closest I have come to an answer is that a tzimmes is a mishmash. Now a
  mishmash is a hodgepodge and a hodgepodge is...not a tzimmes, believe
  me...it's a big thing in anyone's life. A Gahntze Tsimmes is really
  somethig to boast about--a big production! For instance, from a good
  tzimmes, a cook is entitled to make a gahntze tzimmes. (Some people think
  of a tzimmes as a dessert). In my opinion is a one dish meal usually served
  as the fourth course in a six-course dinner. A Tzimmes can be made from
  almost any ingredient. From my wall-to-wall carpeting I could make a
  tzimmes, and from my new mink coat I am justified in making a gahntze
  tzimmes.

  Of course, there are some people who think not. You will find people who
  will begrudge you anything. They will say, "She's got a mink coat so she's
  making from it a gahntze tsimmes. I knew her when she only had a Persian
  lamb."

  From all these things you can make a tzimmes, but most tzimmeses are made
  from carrots.

  Carrot Tzimmes

  Simmer brisket in water to cover till almost tender (about 1 1/2 hours). By
  this time the water will have boiled down to about half the original
  amount. Peel carrots and slice in half-inch rounds. Add carrots, salt and
  sugar to meat. Bring to a boil, reduce heat and simmer till carrots are
  very tender (about 45 minutes). Brown flour in a very small skillet,
  stirring constantly to prevent burning. When flour is very light brown,
  remove from burner. Add schmaltz and stir till smooth. Gradually stir in
  carrot stock to make a smooth paste. Add this paste to the carrots,
  stirring it carefully. Continue to simmer till stock has thickened (10 to
  15 minutes.

  From "Love and Knishes"

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