Text 11208, 79 rader
Skriven 2014-03-22 07:42:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Jim Weller
Ärende: Master's?
=================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> a master's is like a union card for employment at a community
 DD> college in a teaching role. Or for working in state gummint as
 DD> a bureaucrap / No field qualifications specified.

 JW> That is so ludicrous that it is beyond belief.

 DD> I knew a lady at Illinois Department of Agriculture who was in
 DD> charge of a test lab in the Division of Meat, Poultry and
 DD> Livestock Inspection. Her degree was in Textile Design.

 JW> Please tell me you are making that up.

Not a bit of it. TBH - the laboratory job was administrative rather than
hands-on. But, still ....

Heck, I had a journalism instructor at Tinker Toy Tech who had a MA in European
history. Her sole qualification for journalism was a summer intern job spent at
Holiday Magazine pulling files from the morgue for the staff writers. She was
better qualified for the History course that I dropped than the guy who had the
position. And woefully under-qualified for the journalism gig. Heck, I already
knew about Johannes Gutenberg, Benny the Franklin and John Peter Zenger. What I
wanted was practical stuff. But, since I was the one who was raising hell that
the college listed journalism in their course catalog abut didn't actually
offer classes -- I felt somewhat obligated.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Giblet Gravy (For Poultry)
 Categories: Poultry, Offal, Sauces
      Yield: 8 Servings
 
      1    Liver
      1    Gizzard
      1    Heart
           Water
      4 tb Reserved fat
      3 tb Flour
           Salt & pepper
 
  My (author's) notes: This is the way I've always made
  giblet gravy, except that I add chopped celery and onion,
  the neck, and some poultry seasoning, salt, and pepper
  while boiling the giblets. I usually add a little Kitchen
  Bouquet at the end to brown the gravy, also.
  
  UDD's Notes: Lose the Kitchen Bouquet. I you want to add
  colour to the gravy cook the roux a bit longer. The added
  poultry seasoning is highly optional and if used should
  be used sparingly.
  
  Wash thoroughly the liver, gizzard and heart and cover
  with water and cook until tender. Drain off the water
  and save. Chop the giblets fine. Pour off most of the
  fat in which the poultry has been cooked, leaving about
  4 Tbsp of it in the pan. Add 3 Tbsp of flour and blend
  well. Measure the giblet water adding enough water to
  make 3 cups. Pour slowly into the browned flour,
  stirring constantly until mixture thickens.
  
  Add giblets and cook for a few minutes.
  
  Season with salt and pepper and serve.
  
  Source: Pennsylvania Dutch Cook Book - Fine Old Recipes;
  :       Culinary Arts Press, 1936.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... I didn't get to the top of the food chain to eat vegetables-Bumper sticker
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