Text 11512, 114 rader
Skriven 2014-03-29 18:55:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: different standards 389
===============================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> I wouldn't care if there were some kind of teaching
 ML> ability filter, but there generally isn't, and so
 ML> at the state schools especially the faculty often
 ML> include people with advanced degrees who couldn't
 ML> get the job they wanted, so they fell back to the
 ML> fallback.

I had a few like that but I had them at most for one semester. Once
I dropped out of the class during the first two weeks when there was
no financial or grade penalty and signed up for the same course at
night school just to get a different instructor.

But the one other guy I really respected and learned a lot from was
also very successful in business before becoming an instructor at a
business school. He admitted to having a BA in education and
physical education and an MA in something or other from a third
rate school but he had made a fortune in under 10 years and retired
early. (He was an agent for several young NHL players just when the
league expanded from 6 teams to 12 and when there were no salary
caps; he worked on a percentage.)

 JW> an MA in sociology and psychology who taught the "soft" courses in
 JW> management studies

 ML> That's pretty close to legit, though, in my book.
 
 JW> PhD in physics so naturally he had taken a few math courses
 JW> the first time he had taught stats as it applied to psychology.

 ML> That, too.

I agree. We just haven't run into anyone in Canadian institutions
with wildly inappropriate degrees for the position (except maybe that
hockey player prof).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brazilian Chicken Stew
 Categories: Latin amer, Chicken, Stews, Chilies
      Yield: 6 Servings

    1/3 c  Ginger, peeled &
    -thinly sliced
      4    Garlic cloves; chopped
      2    Jalapenos; seeded, diced
      2 tb Fresh lemon juice
      1 tb Sweet paprika
      2 tb Water
    1/4 c  Vegetable oil
      3 md Onions; coarsely chopped
      2 c  Drained canned plum
    Tomatoes, coarsely chopped,
    Juices reserved
    1/2 c  Unsweetened coconut milk
    1/2 c  Dry-roasted peanuts;
    Finely chopped
    1/4 c  Shredded unsweetened
    Coconut plus more for
    Garnish
    1/4 c  Chopped cilantro; plus
    More for garnish
      3 c  Chicken stock
    Salt and freshly ground
    Pepper
      2 lb Skinless boneless chicken
    -thighs, cut into 1 1/2-inch
    Pieces
    Steamed rice and
    Lemon Wedges
    For serving

  In a food processor, pulse the ginger with the garlic, jalapenos,
  lemon juice and paprika until finely chopped. Add the water and
  process to a paste.

  In a large saucepan, heat 2 tablespoons of the oil until
  shimmering. Add the onions and cook over moderate heat until
  softened, about 8 minutes. Add the ginger paste and cook until it
  begins to brown, about 3 minutes. Add half of the tomatoes along
  with the coconut milk, peanuts, 1/4 cup of the shredded coconut
  and 2 tablespoons of the cilantro and cook until slightly
  thickened, about 5 minutes.

  Scrape the sauce into a food processor or blender and puree.
  Return the sauce to the saucepan. Add the stock and the remaining
  tomatoes and 2 tablespoons of cilantro and bring to a boil. Season
  with salt and pepper and simmer over moderate heat until reduced
  to 5 cups, about 20 minutes. Keep warm.

  Meanwhile, in a large nonstick skillet, heat the remaining 2
  tablespoons of oil until shimmering. Season the chicken with salt
  and pepper and saute over moderately high heat until golden and
  cooked through, about 10 minutes.

  Add the chicken; season with salt and pepper. Spoon into bowls and
  garnish with coconut and cilantro. Serve with steamed rice and
  lemon wedges.

  Recipe By: Joyce Goldstein, Food & Wine, Dec 2001

  From: Risag

MMMMM

YK Jim


... If sharks attack you, like a good piece of meat, be eaten.

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