Text 11280, 162 rader
Skriven 2014-03-22 04:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: different standards 363
===============================
 ML> So what's to prevent me from
 ML> setting up my own certification system about anything,
 ML> perhaps more sensibly something that I know about, but that
 ML> doesn't seem actually to make any difference?
 JW> Sadly, there's nothing at all to stop you from doing just that. 
 JW> Think of all the evil lobby groups that have innocent names that
 JW> sound so academic, trustworthy and non-partisan. For example the
 JW> "Responsible Retailers Alliance" is 100% funded by the Tobacco
 JW> Manufacturers Association,

As I remarked to Nancy, trust is becoming a rare thing,
and with good reason.

 JW> But I was trust you; you're a fine feller.

At the Indians game yesterday we saw a fan with a jersey that
read Feller and a player with a jersey that read Swisher.

I'd prefer a fine Weller, preferably 90 proof, to a fine
Feller. (Bob, aka Rapid Robert, Feller was a famous Cleveland
pitcher from half a century ago.)

 -=> Jim Weller said to Nancy Backus <=-

 JW> It turns out that Wegmans' rely on the Global Aquaculture Alliance
 JW> which hands out Best Aquaculture Practices (BAP) certification
 JW> standards for hatcheries, farms, processing facilities and feed
 JW> mills. That sounds all wonderful until you look up a list of the
 JW> founding members and see names like Red Lobster, Long John Silver's
 JW> and Monsanto 9yeah the Roundup people). Then you have to wonder if
 JW> it's just a smoke and mirrors PR campaign or really is a legit
 JW> industry initiative to set standards and self regulate.

And one, being infected with cynicism, wonders who's behind
all of those agencies and certifications.

 -=> Jim Weller said 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.

Not quite beyond belief, but certainly testing credulity.

 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.  

I was doing adjunct at a local university, music faculty of
course, and the head of the department said that she was
empowered to offer me a permanent position if I finished my
master's, which was in English and abandoned over a decade
previously for my want of an advisor to help me finish my
final paper. I was also given the option of getting any other
post-BA degree IN ANY DISCIPLINE.

So being fully qualified to teach at any level in music but
not having the state-mandated credential didn't qualify me for
the real faculty job, but that could be remedied by me getting
any advanced degree of any sort, a master's in physical
education, for example, or an "executive MBA." I didn't bother.

Mole de olla
cat: Mexican, airline, main, deconstructed, unnecessarily elaborate,
but still too plain
Serves: 4

h - For the ribs
1 3/4 lb boneless short ribs
Salt, to taste
2/3 c vegetable oil
h - For the sauce
2 tomatillos (green tomatoes)
1 red tomato
2 cloves garlic
1/2 white onion
1 Tb vegetable oil
2 ancho chile peppers, seedless
2 guajillo chile peppers, seedless
Cumin, to taste
Salt, to taste
h - For the carrot puree
2/3 lb carrots
2 1/4 c water
Salt, to taste
h - For the chayote puree
2/3 lb chayote
2 1/4 c water
Salt, to taste
h - For the corn
2/3 c white corn kernels
2/3 c yellow corn kernels
2/3 c blue corn kernels
6 c water
Salt, to taste
h - For the zucchini
1 zucchini
1/2 lb French-style string beans
1/4 c butter
Salt, to taste
h - For the garnish
Cumin powder

Clean ribs; cut meat into 3" cubes. Season with salt.
Heat oil in a saute pan. Sear the cubes evenly on all
sides. Set aside.

For the sauce. In a pan of boiling water, cook the
tomatillo, garlic, red tomato, and onion. Heat the
oil in a saute pan. Add the ancho and guajillo
peppers and fry lightly. Add the peppers to the
tomatillo mixture. Bring to a boil. Reduce heat and
simmer 40 min. Season to taste with salt and cumin.
Liquefy in a blender and strain through a chinois.

Combine the seared meat and sauce in a casserole.
Add enough water to cover meat. Place in an oven at
low heat and cook for 4 hr or until the meat is fork
tender. Remove the meat and set aside. Reduce the
sauce to desired consistency. Season to taste.
Strain through a chinois.

Peel the carrots and cut into small pieces. Combine
water and salt in a bowl. Add carrots and set aside
for 45 min. Strain mixture, reserving carrots. Place
carrots in a blender and blend until smooth. Strain
carrots through a fine strainer until they are of
puree consistency, smooth and creamy.

Peel and quarter the chayote. Combine the water and
salt in a bowl. Add the chayote and set aside for
1 hr. Strain mixture, reserving chayote. Place
chayote in a blender and blend until smooth. Strain
chayote through a fine strainer and pour off the
puree, reserving the fine pulp.

Pour 2 c salted water into each of three saucepans.
Bring to a boil. Cook white, yellow, and blue corn
kernels separately. Rinse and set aside.

Use a mandolin to slice zucchini lengthwise into
thin pieces. Blanch the zucchini in boiling salted
water for 10 sec, until pliable. Roll the zucchini
and set aside. Cook the string beans in boiling
salted water until soft. Drain and rinse with cold
water. Cut the beans down the middle and set aside.

When ready to serve, warm the vegetables with water,
salt and butter. Heat the sauce and add meat to warm
for serving. Sauce each plate with the purees, drop
by drop. Divide the zucchini rolls, the string
beans, and the corn among the plates. Place two or
three pieces of meat on each plate. Drizzle sauce
over the meat and garnish each plate with a line
of cumin powder.

Enrique Olvera, Mexicana Airlines
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)