Text 26059, 118 rader
Skriven 2012-06-13 06:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: the past 795
====================
 ML> continental Europe the use of sulfur-bleached paper became the
 ML> standard, before it became clear that the stuff degraded horribly.
 DS> I noticed that a few years ago, when I was buying and selling old
 DS> books. Paper quality took a noticeable dive in books printed in
 DS> the 1850's, and many of the volumes I had from that period right
 DS> through the 1930's were severely tanned, very brittle, and more often
 DS> than not crumbling at the edges.

When sulfur-process wood paper was invented, people thought
it would be better as well as cheaper; nobody knew that its
usable life was as limited as it turned out to be. Sort of
like CDs, which are aging off much quicker than their
original design life (vinyl turning out to be sturdier).

 Paper seemed to get better in
 DS> the 1940's which seemed strange to me since so many resources were
 DS> being devoted to the war effort yet the quality was so superior
 DS> (I would have thought that more corners would have been cut in
 DS> times of shortages and rationing.)

Owing I think to yet another new, cheaper process that didn't
turn out to have the detiorative effects.

 DS> I think the paper quality has been better for some time. In the 1960's
 DS> when I was a kid, I had a set of children's books printed in the
 DS> 1930's that was already showing tanning and fragile pages.  But
 DS> nowadays, I have cheap paperbacks printed in the 1970's (same
 DS> comparative age) which are holding up just fine. Something has changed.

Indeed: the self-destruction of the standard sulfur paper hadn't
come to light, so good-quality books were still printed on it.

 ML> If a standard methodology was formulated for re-archiving,
 ML> would that help? Especially if more hardened storage
 ML> technologies were devised.
 DS> Huge data companies with their massive servers and continual
 DS> backups offer some hope, I think. Bringing up Google again,
 DS> all the books and maps and art and so on that they've digitized
 DS> is likely to be preserved because they are performing constant
 DS> backups even as they install new storage technology.

I see that as a good thing but don't see how the business makes
money out of it; is it that Google has an altruistic streak, or
will it have us over a barrel at some point, so we feel the need
to shell out dough to benefit from the archives?

 It's other
 DS> stuff - the small writings and family photos and so on - that
 DS> are in the greatest danger.  I know that doesn't sound like it
 DS> would be any great loss, but diaries and journals and so on are
 DS> valuable for historians and genealogists, and photos have
 DS> historical value as well.

Okay. And the physical objects have nonverbal information that
no digital copies can preserve. Even the destructive effects of
time and environment are usable as evidence of origin, subsequent
ownership and storage, and so on.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Guizhou Lianai Doufu
 Categories: Chinese, Vegetarian
   Servings:  2

      1 lb Firm bean curd (tofu)

MMMMM-----------------------------FILLING----------------------------------
      1 tb Peanut oil
      3 tb Minced fresh cilantro
      2 tb Finely chopped garlic
      2 tb Finely chopped scallions
  1 1/2 tb Minced peeled fresh ginger
      2 ts Red chile flakes or powder
      1 tb Dark soy sauce
      1 ts Sugar
    1/2 ts Salt
    1/2 ts Sesame oil
      2 c  Peanut oil, for frying

MMMMM------------------------------SAUCE-----------------------------------
      1 tb Peanut oil
      1 tb Finely chopped garlic
      1 tb Minced peeled fresh ginger
      1 tb Dark soy sauce
      1 tb Rice wine
      2 ts Light soy sauce
      1 ts Sugar
      1 c  Chicken stock
      1 ts Cornstarch, mixed with
      1 ts Water
      2 ts Sesame oil

  DRAIN THE BEAN CURD AND CUT IT into 2-inch squares. Set to drain further on
  paper towels. Heat a wok or large saute pan until is is hot. Add the oil
  and all the filling ingredients and stir-fry for 1 minute. Put the cooked
  ingredients in a bowl and allow them to cool thoroughly. Heat a wok or
  large saute pan until it is hot. Add the 2 cups oil and, when it is hot,
  deep-fry the bean curd on both sides until it is golden brown. Remove the
  bean curd squares from the wok, drain them well on paper towels, and allow
  them to cool thoroughly. Drain and discard the oil. Take each of the bean
  curd squares and, with a knife, split it slightly open on one side so a
  pocket is formed. Place a spoonful of cooked filling in each of the
  pockets. Continue to fill the squares until you have used all the bean
  curd. Wipe the wok clean, reheat, and add 1 tablespoon oil. Then add the
  garlic and ginger, and stir-fry for 30 seconds. Then add the rest of the
  ingredients except the cornstarch mixture and sesame oil. Bring the mixture
  to a boil, return the fried bean curd pieces and cook over medium heat for
  3 minutes. Now add the cornstarch mixture, stir gently to combine, and then
  add the sesame oil. Give the mixture a final turn and serve at once. Serves
  4 as part of Chinese meal, or 2 as a single dish.

  KEN HOM  PRODIGY GUEST CHEFS COOKBOOK

MMMMM

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