Text 10520, 132 rader
Skriven 2014-03-03 06:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: weather or not 282
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 NB>> It was dismantled, at least in part... partly, no doubt, since at
 NB>> least one main anchor for it has been demolished... but I vaguely
 NB>> remember some discussion at one point about how it ended up being
 ML> That might be a blow to its integrity, but if the replacement
 ML> building were included into the plan, that might have been an
 ML> opportunity to evolve the network.
 NB> There was too much time between demolishing and final plan resolution
 NB> and subsequent rebuilding... nothing says that it might not be revived
 NB> at some point, but at the present, I don't know of any such plans. :)

So how is a hole in the ground supposed to revitalize downtown?

 NB> There had been some of that happening... I know that in lower
 NB> concourses of some of the major buildings there were a number of small
 NB> shops that set up... But most of the major retailers had already pulled
 NB> out and moved all their operations to the various suburban malls... or
 NB> been summarily closed by their new owners, who already had some
 NB> presence in said malls...

That's the thing - it was the abundance of gas and the building
of the malls that did it, not some puny indoor passageways.

   ;(  At one point there was talk of building
 NB> a bus terminal underground downtown... and, possibly, some revival of
 NB> an "underground city"... but funding was slow in coming, along with
 NB> approvals... so it all fizzled...  

Funding? Call it investment instead. How shortsighted.

=

 NB>> Cold doesn't seem so bad in the abstract after surviving it in
 NB>> reality, eh...?   :)  Especially when it comes with added benefits...
 ML> One thinks that having survived it - then with the next
 ML> Arctic blast, one rethinks everything.
 NB> Quite.  But one can probably rebound, having survived once... ;)

I am not ready to tote around a .30-06 just because some
crazy old lady wants to go to a town where polar bears
roam the streets (it's the law that you must carry a rifle
of at least .30 caliber if you leave the city limits, but
the critters occasionally invade town, and the unarmed
duck and cover). Okay, I am as crazy in my way as she is in
hers and would go there if alone. By the way, it's colder
and snowier here now than in Longyearbyen, but there aren't
any polar bears, just hyenas and jackals.

 ML> But if we planned ahead, we could maybe do August, where the
 ML> average low temperature is a manageable 2C (35F), partially
 ML> as a result of the 24 hour sun from April to September.
 NB> Yeah, that would give some time to warm things up a mite...  :)

There's a warm spell going on right now - almost 30F, when
the average high is 8.

 NB> Another BBQ trip, eh...?  Just was enticed by the odors emanating from
 NB> a BBQ place I've never been, just driven by regularly... maybe a place
 NB> that we could take you, and you could be a guide of sorts... ;) 
 NB> Called Sticky Lips... smells pretty good anyway... :)

Any excuse for BBQ, and it's almost as easy for me to hop a
plane to the source than go to one of the local poseur places.
Though I would be tempted to go to Old Glory today, except
the buses aren't running. By the way, note to the Shipps and
any Washington-area lurkers: Old Glory isn't worth the trip
for most, but I have developed a successful modus operandi -
I order a pound of moist brisket, NO ribs, NO chicken, NO
pulled pork, NO sides, NO sauce. If what comes out doesn't
suit, I send it back right away without touching it, either
that or tell the server that I will unless they pony up a
slice of fat to moisten the meat with. Once or twice I got
collard greens, which were okay. Oh yeah, the sausage there
is truly disgusting.

 ML> Depends. As with Paris and Rome, they can be spectacular.
 NB> Two more places I've never been... but maybe someday...  ;)
 
Well, don't believe the old song, and don't go to Paris in
the wintertime. Further, don't go to Rome in the summer -
it's like Washington, but they don't have air conditioning.

Singapore-Style Beef Sate
cat: main, starter, satay
servings: 4 to 6

1 1/2 lb ribeye steaks (about 1/2" thick)
3 Tb light brown sugar
2 Tb ground coriander
1 Tb ground turmeric
1/2 Tb ground cumin
1/2 Tb freshly ground black pepper
3 Tb Asian fish sauce or soy sauce
3 Tb vegetable oil

Cut the steaks, including the fat, into 1/2" cubes
and place them in a nonreactive mixing bowl. Stir
in the brown sugar, coriander, turmeric, cumin,
pepper, fish sauce, and oil. Let the beef marinate
in the refrigerator, covered, for at least 2 hr;
the longer it marinates, the richer the flavor.

Drain the cubes of beef, discarding the marinade.
Thread the beef onto bamboo skewers, leaving the
bottom half of each skewer bare for a handle and
1/4" exposed at the pointed end. The sates can be
prepared several hours ahead to this stage.

Refrigerate covered until ready to grill.

Set up the grill for direct grilling and preheat
it to high.

When ready to cook, brush and oil the grill grate.
Arrange the sates on the hot grate, with a foil
shield under the exposed ends of the skewers to
keep them from burning. Grill the sates until
cooked to taste, 1-2 min per side for medium-rare,
a little longer for medium. (In general, Southeast
Asians prefer their sates medium to medium-well.)

Serve the sates with cucumber relish and peanut
sauce, if desired. The traditional way to eat the
sates is to skewer a piece of cucumber on the
pointed end of the skewer, then dip the sate in
the peanut sauce.

Regina Charboneau, The Atlantic,
adapted from Steven Raichlen, Planet Barbecue

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