Text 21746, 87 rader
Skriven 2012-02-27 09:34:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: LETTERS  20227
======================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ> Originally all writing was printed in separate letters, as these were
 GJ> derived from pictograms.  They were easy enough to chip into stone or
 GJ> clay tablets.  The other early alternative was the brush, which also
 GJ> worked best with short strokes.  Your theory sounds quite likely, but
 GJ> it is also possible that some monkish scribe using a quill just
 GJ> thought it looked better if he ran one letter into another.

 DD> Having used quills to write things (as a re-enactment exercise) I more

I can easily picture you doing that. Were you wearing a monkish habit?

 DD> fully appreciated the utility of a nice Esterbrooke or Parker fountain
 DD> pen. My theory on the development of cursive penmanship comes from
 DD> experience at trying to "not blot the copybook" after dipping the quill
 DD> into the ink well.  Bv)=

 DD> Rolling ball pens (the ubiquitous "ballpoint") were a great advance
 DD> over the most elegant gold accoutered Parker pen. Not to mention that
 DD> they made Baron Bic quite rich in the process.

The Hungarian, Lazlo Biro, who invented the modern version in 1944,
gave his name to the pen when it appeared in England, where it has
been known as a "Biro" ever since.

I can remember my teachers roundly condemning them as the ruin of the
art of penmanship - and they were right!  The early ones did have an
occasional tendency to blot and skip, particularly if there was any
grease on the paper.  OTOH, their ability to write under water amazed.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Paprikas Csirke (Hungarian Chicken Stew)
 Categories: Main dish, Poultry, Casseroles, Hungarian
      Yield: 6 Servings
 
      1    Jointed roasting chicken
           Water
      2 oz Lard
      1 lb Onions; chopped
      1    Garlic clove; mashed
      1 ts Dried marjoram
    1/2 ts Caraway seed
      4 fl Water
      3 tb Edesnemes paprika
     14 oz Lecso-=OR=- **
      2    Tomatoes concassee AND  }
      2    Green peppers cut into 6}
      5 fl Chicken stock (recipe)
      6 fl Soured cream-=OR=- ***
      5 fl Natural yoghurt mixed with}
      1 fl Double cream              }
      1 tb Flour
 
  NB ** If Lecso is not available use tomatoes & peppers.
     *** Hungarian soured cream is like french creme fraiche, don't use
  the very acid "soured cream" of supermarkets. Better to use the
  yoghurt/cream mixture shown.
  
  Joint chicken into 7 or 8  pieces.  Just cover the giblets and
  carcase with water, bring to the boil and  simmer  to make stock for
  use later in the recipe. Meanwhile brown the  jointed chicken lightly
  in the hot lard. Remove, and stir  in  the  onion,  garlic,  marjoram
  and caraway seed. When heated through, lower heat,  cover and sweat
  until moisture has evaporated and fat reappears  -  do  not  allow to
  colour. Off the heat, sprinkle over the paprika, stir it  well and
  cook gently for 1/2 minute. Add the measured water,  bring  to  the
  boil and return the chicken to the pan, they should be half covered
  by the liquid. If not, add a little more. Set on medium heat and cook
  until water evaporates and fat reappears. CARE!! This dish should
  cook well above a simmer, but without burning. Add lecso or tomatoes
  & peppers together with the stock. Cook at a fast simmer until
  chicken  is tender. Transfer the chicken pieces to a hot dish and
  keep warm. Mix soured cream or the yoghurt/double cream mixture with
  the flour. Stir this into the pan, bring back to the boil and simmer
  5 minutes. Adjust seasoning. Spoon over chicken and serve with
  galushka or flat noodles and a salad of wafer-thin cucumber, salted,
  drained and dressed with oil and vinegar.
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)