Text 25413, 109 rader
Skriven 2012-05-26 17:23:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: BALANCES? 687 20526
===========================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> good health. Sometimes these are contra-indicated.  One needs balance.

 ML> I don't see the necessity of balance. In foods, both in the micro
 ML> sense of a particular dish and in the macro sense of a meal, balance
 ML> is often extolled, but for me a wholly savory and proteinous meal,
 ML> with some salt and no sweetness, sourness, or bitterness is the
 ML> ideal, one that I could relive fifty thousand times in my life.

Could you similarly relive even only five thousand times a purely
non-proteinous meal?  For me, a meal in which only a single component
is served, no matter how delicious, lacks appeal.  I could enjoy a few
mouthfuls of top quality steak, tuna sashimi, DD's chilli, or roasted
pumpkin, but then I would feel like eating some of a balancing
vegetable, salad, rice or potatoes to stimulate other groups of smell
receptors and tastebuds.
 
 GJ> When living in the tropics, I prefered minimum cooling in my office,
 GJ> which reduced the thermal shock of moving to and from the steaming hot
 GJ> outdoors.

 ML> There are those who relish the sensory shock. I certainly do.

You may well enjoy plunging naked into Scandinavian snow drifts as you
leap out of the steamy sauna, but, it makes me sneeze!

 ML> Some people liked to keep their offices at near freezing,
 GJ> forcing occupants to wear coats and ties.  They seemed to look upon a
 GJ> strongly cooled office as some form of status symbol.  That was in the
 GJ> days when there was lots of electricity around, with no thoughts of
 GJ> CO2 generation.

 ML> It strikes me that with thought of electricity and CO2 a strongly
 ML> cooled office is even more a status symbol.

The people with the super-cooled offices mostly had them that way to
show their superority over the lesser wage slaves who had to labour
under overhead fans without personal airconditioning.
 
 ML> It doesn't make it too well, as I spend only 1% of my time
 ML> engaged in such energetic motions. The other 99% is spent
 ML> seeking out well-oiledness of other sorts.
 GJ> I envy you that 1%.
 ML> Doing the math, I believe it's only 1% of my waking life. There
 ML> were years when it exceeded 2% of my entire time, but those days
 ML> are past. I certainly hope that 1% is not unattainable for you.

It depends on what is considered energetic.  It is said that
cardio-vascular exercise should be taken to the point where your
breathing is heavy enough to prevent you from speaking complete
sentences, but only allow short phrases.  I really must try to reach
that level more often...
 
 GJ> I hope that USAn tendency to SO every halfway reasonable artist
 GJ> doesn't spread to here.
 ML> I am not a great proponent of many of these US phenomena, from
 ML> standing ovations to tipping, but when in Rome, if you don't do
 ML> as the Romans do, be sure to keep your head down.

As when crossing roads in Rome; walk across at a steady pace, and
ignore the traffic hurtling past, cm away.  Just don't try that in
Naples, or the adage, "See Naples and die." will be born out.
 
 GJ> I have seen some USAn pennies which seem to have been made of some
 GJ> type of copper coated plastic.
 ML> Actually, still all metal. According to usmint.gov,
 ML> The alloy remained 95 percent copper and 5 percent zinc
 ML> until 1982, when the composition was changed to 97.5
 ML> percent zinc and 2.5 percent copper (copper-plated zinc).
 ML> Cents of both compositions appeared in that year.

I am surprised that zinc would be used, as that is relatively
expensive.  Copper coated steel would be cheapest.  Perhaps a
ferromagnetic material would upset mechanisms somewhere.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fettucini Romano Ala Fratelli
 Categories: Italian, Pasta
      Yield: 2 Servings
 
      1 tb Olive oil
      3    Cloves garlic, crushed
    1/2 c  White wine
    3/4 c  Half-and-half
      1 c  Romano cheese, grated
      2 x  Servings spinach fettucini,
           Cooked
           Chopped parsley for garnish
 
  Add the olive oil to a hot 10" pan.  Add the garlic, and saute over
  high heat for about 1 minute.  Add the wine and simmer for about 2
  minutes. Add the half-and-half, and allow the sauce to come back to
  the simmer. Add the Romano cheese, and stir until smooth, about 2
  minutes.
  
  To serve:  Add the pasta to the pan and toss until coated.  Portion
  onto two plates, and garnish with some chopped parsley.
  
  Bob Denhart
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

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