Text 24970, 150 rader
Skriven 2012-05-17 02:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: dyslexic beast 669
==========================
 ML> other people perceive as being on the edge safetywise, but
 ML> many of these other people I find unnecessarily cautious.
 GJ> Life itself always has a degree of risk, and so you have to set your
 GJ> own standards as to what is your acceptable risk level.

I'm not a huge risk seeker, but the risk aversiveness of
many (most?) of my friends seems to be too constricting
for my taste.

 GJ> Yes, indeed.  After living in Sumatra for a few months I found when I
 GJ> returned home I needed to put a lot of extra Sriracha sauce on my
 GJ> Australian pasties and sausage rolls.

Interesting how one's perceptions adjust - sort of how a
thermostatic setting of 77F/25C would have people sweating
uncontrollably in the winter but thankful for the coolth
in the summertime.

 GJ> Don't you experience the pleasure of your body moving energetically,
 GJ> like a well-oiled machine?
 ML> Of course not, except in some highly circumscribed circumstances
 ML> that should not be elucidated here.
 GJ> Exception noted, which made my point...

It doesn't make it too well, as I spend only 1% of my time
engaged in such energetic motions. The other 99% is spent
seeking out well-oiledness of other sorts.

 ML> Have you never vicariously enjoyed the
 GJ> sight and sound of a powerful bulldozer working to its design limits?
 ML> Of course not, ever.
 GJ> I get a real thrill out of that.  (Something to do with engineering.)

[indelicate thought purged]

 GJ> acknowledge the standing ovation of the rapturous audience?
 ML> Of course not, and I find it offensive that people do such,
 GJ> I do recall seeing you smile after a 4th of July performance, at
 GJ> Salem, although that might have been directed at the antics of the
 GJ> junior conductor.

Or perhaps a dyslexic qhslaxic frown? 

 ML> both as performers and audiences. I hate standing ovations and
 GJ> Although, from what I have read, standing ovations are common in USA,
 GJ> I have only seen it once, in conservative Adelaide

Heard an okay piano recital the other day, and the guy got
a standing O, so he played an encore (he's Japanese, and it's
cherry blossom season, so he played a set of variations on
Sakura, Sakura), thus opening himself to another standing O.
Irritated the heck out of me, as there was nothing I wanted
to do more than head backstage to the reception for a glugg
or two of cheap red wine.

 GJ> On this day in 1942, in Australia ration books were given to holders
 GJ> of Identity Cards, limiting food and other supplies for civilians.

Did persons who lacked cards get to starve to death?

 GJ> I have just read that Canadia has started to withdraw 1 cent coins
 GJ> from circulation.  I wonder how long before USA follows suit?

I suggested this in 1970, going so far as to write a mock
news item quoting a fictional official as saying "pretty
soon the penny [1 cent coin] isn't going to be worth a
plugged nickel." When the cost of minting a mostly copper
cent became more than a cent, they went to some kind of
cupro-zinc bastard, but now the cost of making one is more
than a cent again, so I figure it's going to be soon. The
things should have been steel in the first place, a good mix
of durability and cheapness, the way they made them in 1943.

 -=> Glen Jamieson said to Dave Drum <=-

 DD> I am grateful for the newer trend to leaner pork, though. My main
 DD> objection to roast pork when I was a youngster was the greasy
 DD> mouth-feel of the freshly carved roasts. Cold and sliced for sarnies
 DD> was OK. Even reheated (if the congealed fat was dealt with elsewhere)
 DD> or in pork hash was pretty decent. But on the Sunday dinner table ...
 DD> fugidaboudit.   Bv)= 
 GJ> At a recent cattle show in Queensland, a visiting US cattleman who was
 GJ> looking over our new, high-yielding breeds of "composite" cows, bred
 GJ> for tropical conditions, resistant to ticks, flies and heat, said that
 GJ> there is an increasing demand in USA for lean beef, and Australia

What they oughter do is focus on making large percentages of
monounsaturated fats, as the Japanese do, so I can benefit
from the cattle's healthy eating while not eating particularly
healthily myself.

 GJ> could supply a lot of that.  In USA 40% of beef is ground for burgers,
 GJ> of which 7 Billion are eaten per year.

Of course, about 40% of the edible carcass is fit only to
be ground or stewed anyway.

 GJ> Title: Australian Style Burger, with Egg and Beetroot
 GJ> This is known as a "hamburger with the lot". They vary slightly from
 GJ> place to place. The best ones come from "Greasy Joe's". Burger King
 GJ> does one called the Great Aussie Burger. It's quite good.

Don't believe a word of it. Dou't paliane a morp of it.

FRESH MINT LIQUEUR
cat: booze
yield:

1 1/4 c fresh mint leaves*, slightly packed
3 c vodka
2 c granulated sugar
1 c water
1 ts glycerin
8 dr green food coloring (optional)**
2 dr blue food coloring (optional)**

* Grow your own mint. You can find it at any garden
shop's herb rack. Try different flavors. Orange mint
is REAL good.
** It comes out a nice amber color without the food
coloring.

Rinse leaves in cold water several times. Shake or
pat dry gently. Snip each leaf in half or thirds.
Discard stems. measure leaves, packing lightly.

Combine mint leaves and vodka in aging container.
Cap and let stand in a cool place for 2 weeks,
shaking occasionally.

After initial aging, strain leaves from liqueur;
discard leaves.

In a saucepan, combine sugar and water. Bring to
a boil, stirring constantly. Let cool. Add cooled
syrup to liqueur base, stirring to combine. Add
glycerin and food color; pour into aging container
for secondary aging of 1-3 more months.

A real good aging container is 1/2 gallon canning
jars. If you want more of this get the book Classic
Liqueurs; The Art of Making and Cooking with Liqueurs
by Cheryl Long and Heather Kibbey

Source unknown


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)