Text 11402, 121 rader
Skriven 2014-03-27 06:49:00 av Dave Drum (74759.cooking)
  Kommentar till text 11338 av Ruth Haffly (1:396/45.28)
Ärende: Rain In The Face
========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I understand that after they got into their permanent campus that they
 DD> raised the standards quite a bit. And not all of the instructors were,

 RH> Good--hate to send people out into the world under educated or
 RH> indoctrinated (brainwashed) by instructors who weren't hired to do
 RH> that. Unfortunately, a lot of public schools are in that situation now.

As far as I can see, with "peer grading" and "social promotion" public schools
are just tax-supported day care centres ... without the (official) afternoon
nap-time. 
 
 DD> by any stretch of the imagination, as bad a the examples I cited -
 DD> which were, of course, picked (by me) to be bad examples. I took a
 DD> physical geography course from a guy who made it very interesting -
 DD> even though it was not the course I thought I was signing up to take.
 DD> To this day I remember the rainfall figures for Chirapungi, India
 DD> (allegedly the wettest place on earth).

 RH> I thought Waimea Canyon, on Kauai had that distinction.

Couple things - I mis-spelled Cherrapunji. And this was information delivered
by my Geography instructor, Ed Fitzgibbon, in 1969. According to the WIKI - "It
is credited as being the second wettest place on Earth. However, nearby
Mawsynram currently holds that record. Though, it still holds the world record
for the most rainfall in a calendar month and in a year."

Turns out that Lloro, Columbia is the current world beater - with 524" per
year. The location mentioned in the Wiki - Mawsynram, India comes a fairly
distant second with 467" and your Mt. Waialeale, Kauai, Hawaii close behind in
third place with 460" of water down the back of your slicker. SOURCE: NOAA's
"National Climatic Data Center".

http://www.ncdc.noaa.gov/oa/climate/globalextremes.html
 
 DD> That is something that Illinois does (pretty much the whole state).
 DD> You get credit for lessons learned in the school of hard knocks. Which
 DD> is how I CLEPped into that MA. They tested me and found I was
 DD> experience educated to a Master's Degree level. I audited two classes
 DD> and wrote a paper (they called it a thesis - I called it an article)
 DD> and they granted me a degree. After the University of Illinois too
 DD> over the Sangamon State operation I got a call offering to "upgrade"
 DD> mt degree to a UofI degree. So, I asked if it would make me any
 DD> smarter or just put money in their bank account. After some sputtering
 DD> on the other end I said "I thought not" and quietly hung up.

 RH> They didn't offer to ordain you at the same time for a slightly higher
 RH> fee? Back in the mid 70s NYC was grabbing up land in the Catskills and
 RH> declaring it for tax free uses. A number of folks in the area "got
 RH> ordained" by the Universal Life Church so they could declare their
 RH> property as "church held" and not pay taxes (which had increased by
 RH> NYC's shennanagans.

I am/was an ordained minister, then. I got one of those free ordination
certificates from them. But, we had a schism and I didn't need the tax breaks
anyway.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Indian Red Gun Powder (Molaha Podi)
 Categories: Asian, Herbs, Condiments
      Yield: 3 Servings
 
      1 ts Vegetable oil
      2 tb Channa dal
      2 tb Urad Dal; white garam beans
     15 sm Dried red chilies
    1/2 ts Asafoetida powder
      2 tb Sesame seeds
    1/2 ts Salt; to taste
  1 1/2 tb Brown sugar
           +=OR=+
  1 1/2 tb Palm sugar
           +=OR=+
  1 1/2 tb Jaggery
 
  Heat the 1 t oil in a wok or heavy skillet over medium
  heat for 3 minutes.
  
  Add the urad, channa dal and chilies.
  
  Fry, stirring constantly until the beans begin to turn
  color, about 3 minutes.
  
  Stir in the asafoetida and sesame seeds.
  
  Continue frying until the contents of the pan are nicely
  browned and smell roasted, about 3 minutes.
  
  Turn off the heat, transfer mixture to a plate and cool
  completely.
  
  Blend in the sugar and salt.
  
  Grind the mixture to a powder using a coffee grinder (my
  preferred method), or a large mortar and pestle or spice
  mill.
  
  The powder should be neither coarse, nor as fine as flour;
  it should have a grainy texture.
  
  This mixture stays fresh indefinitely if stored in an
  airtight container in a cool place.
  
  Optionally, just before serving, blend a little oil into
  as much powder as you might use to make a sauce.
  
  From: Julie Sahni's Classic Indian Vegetarian & Grain
  Cooking
  
  From: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Art for art's sake" is the philosophy of the well-fed
--- MultiMail/Win32 v0.49
--- SBBSecho 2.12-Win32
 * Origin: The Holodeck  telnet://holo.homeip.net:2323 (1:261/1381)