Text 35583, 132 rader
Skriven 2013-04-02 07:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: wrong notes 356
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 JK> Me too.. I asked her about it last nighy.  she told me that a friend
 JK> of hers who played 'fiddle' came over to show her some tips.

My teacher used to refer to the instrument as a fiddle, though
she had been the first female concertmaster of a major orchestra
in the United States - and possibly in the world since Vivaldi's
academy back in the first quarter of the 18th century.

 I get
 JK> the impression that was not the world she was happy to go into, but for
 JK> her it was better than nothing. And her friend was a good friend.

Eh, there are many kinds of music. I think some are better
than others, but there are those among my acquaintances, the
small-d democrats, think no valuation is possible and that I
am an elitist and a snob. Well, think I, is there no qualitative
difference between Dick Tracy and Hercule Poirot? Or stick
figures and Monet?

 She
 JK> did tell me that her violin survived the move (I was worried because I
 JK> kneww that her braakup from her husband was not eh.. the friendliest if
 JK> you know what I mean). 

Sad that breakups turn out that way.

 > My schoolmate Tsien used to prescrape the inside of
 > the skin of the duck before roasting to get the proper
 > crispness.
 JK> Ok.. the book I mentioned talks about removing "excess fat globules"

Heh. Tsien ended up with a nearly fatless and juiceless
bunch of protein, albeit with a crisp skin. I propose to
you that that's not what duck is all about, and if that's
what it is for you, just remove the skin and render it out
on top of the stove, and roast the carcass until mummified.

 > He's the same one who used to squeeze his
 > hamburgers between paper towels after cooking. Though
 > an innovative technician and a great mind, not a great
 > cook.
 JK> ah.. birds of feather with hamburgers and people who don't really cool
 JK> haha I mean Ron always pressed his hamburgers with a spatula if you let
 JK> him near a stove ("Don't do that!!!" I'd say Lol).  He says his dad
 JK> always did that.

This guy was obsessed with his health and had detected a
relationship between that and caloric intake. Unsurprisingly,
he ended up going into a medical profession; surprisingly, it
wasn't cardiac work.

 My dad never ate a hot dog that he made by himself in
 JK> his life.. he did love chili dogs along route 17 on the way to Tuxedo
 JK> hospital though (got me addicted (g). 

Nice neighborhood, or at least it used to be (the formalware
is named for it). Back when I used to hike and was fairly
buff, I was staying in one of the Appalachian Mountain Club
huts, and this middle-aged couple had hiked in with their
extremely gorgeous daughter; we made some small talk, and
they were from Tuxedo. I like to flatter myself that the
daughter might have shown a flicker of interest; unfortunately,
I was with a young lady of my own at the time. A better coiffed
pair of heads than that mother and daughter I don't think I've
ever seen.

 JK> No, I didn't toss it.. I wanted some good haddock so i baked it with
 JK> with butter and  lemon juice.  I wondered at the time if white wine or
 JK> plumb tomatoes would have been better, but wasn't willing to waste
 JK> ingredients on such a sad looking piece of fish..

Solution would have been to make a sauce separately, and
if the fish was hopeless, chuck it and keep the sauce to
use with chicken breast or something.

 >I've gone to some lengths in my
 > day to avoid tossing suboptimal food. Cream sauces and
 > tomato sauces go a long way toward helping.
 JK> Tossing, you mean you through out, or do you mean you ate them

I was referring to tossing food, not cookies.

 JK> But I do love veal even though my daughter yells at me everytime I eat
 JK> it because of the injustice of the treatment of baby calves. :(  I told
 JK> her to stop reading those books..  :) :)
 
Return to the olden days and excess free range calves, that's
the solution.

Pecan Shortbread Wedges
Cat: cookies, possibly adaptable
yield: 18

1/2 c pecans
2/3 c sugar
1 1/4 c unsalted butter, softened
2 ts vanilla extract
1/2 ts salt
1 1/2 c all-purpose flour
18 pecan halves (garnish)
1 egg white, beaten

Heat oven to 325F. Place the pecans in a food
processor with the sugar and pulse until mixture
resembles coarse sand. Add the butter, vanilla, and
salt, and pulse until creamy. Add the flour and
continue to pulse to make a soft dough.

Turn the dough out into a 9" tart pan and spread it
out evenly with a spatula. Dip the spatula into a
little warm water to help smooth and even the surface
of the shortbread. Cover and freeze until firm, about
20 min.

Place the pan on a baking sheet and prick the dough
all over with a fork. Generously sprinkle the top with
additional sugar. Toss the 18 pecan halves in the egg
white and evenly arrange and press the nuts into the
dough around the edge of the pan. Bake until golden
brown, about 70 min.

Cool in the pan on a rack for 10 min. Carefully remove
the tart ring and cut the shortbread with a sharp knife
into wedges, each with a pecan half. Cool shortbread
wedges on a rack.

Ebony 11/08


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