Text 1156, 80 rader
Skriven 2013-06-04 07:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: NPR madness 653
=======================
 ML> Can you imagine a world without public radio?
 DD> No, but the tea-baggers certainly can. They'd prefer that all radio be
 DD> conserva-fantasy talk-radio

You're becoming a little too enthusiastic in your hyperbole.
Time to rein it in.
 
 ML> Of course I can. Peace and quiet.
 DD> There is a knob or switch on every radio with which I am familiar that
 DD> turns the instrument on and also turns it off.

Luckily, I have neither a TV nor a radio. Nor, as of now, a
cell phone.

 DD> Actually bulk (3rd class) and Parcel Post (4th class) are the
 DD> profitable parts of the USPS.

I've read conflicting analyses of the economics of the matter.
At one point (not in the distant past), first class was described
by the USPS as its biggest money generator per piece.

 DD> What gob-smacks me is people prating about the Post Office losing
 DD> money. Hello? It's a government SERVICE. It's not supposed to turn a
 DD> profit. Thank you tea-baggers and your ilk, I think, for the change in
 DD> attitude. 

When it was the Post Office Department, it was a service.

With the change in name and structure, it became responsible
for its finances. That was long ago.

Rice Porridge With Dungeness Crab, Chicken and Soft-Cooked Egg
cat: fusion, starch, main, celebrity, palate dead
Yield: 4 to 8 servings

1 chicken (4 lb) trimmed of excess fat
1/4 c kosher salt, plus more to taste
1 c jasmine rice
4 to 8 eggs (1 per serving)
4 ts fish sauce, or more to taste
8 oz fresh lump Dungeness or other crabmeat
- picked over for cartilage, for garnish
4 to 8 ts grated fresh ginger, for garnish
1/4 to 1/2 c cilantro leaves, for garnish
1/4 to 1/2 c thinly sliced scallions, for garnish
4 to 8 ts fried garlic or shallot, for garnish

Rub the chicken with 1/4 c salt, cover and refrigerate overnight.

Put the rice in a large dry pot over medium heat and toast,
stirring, until fragrant, 1 to 2 min. Add 16 c water and bring to
a boil. Add the chicken and bring to a boil again. Reduce the
heat to medium. Vent a lid over the pot: place a wooden chopstick
on each side of the top of the pot and then place the lid on the
chopsticks. Cook for 45 min, then transfer the chicken to a plate
to cool. Turn the heat up to high and boil the porridge until the
rice grains break down almost completely and the liquid is the
consistency of heavy cream, another 10 min.

Meanwhile, fill a medium bowl with ice water and bring a large
pot of water to a boil. Add a large pinch of salt, then add the
eggs using a strainer basket or spoon. Boil over high heat for
6 min and 15 seconds, then transfer the eggs to the ice bath.
Once the eggs are cooled, peel and set aside.

When the rice porridge is done, take it off the heat. Remove
the chicken meat from the bones; discard the skin and bones.
Shred the meat and add it to the porridge; season with fish
sauce and salt.

To serve, ladle the porridge into individual bowls and garnish
each portion with an egg, some of the crab, 1 ts ginger, 1 Tb
cilantro, 1 Tb scallions and 1 ts fried garlic; the residual
heat from the porridge will warm the crab and egg. Serve.

Source: Danny Bowien, Mission Chinese, San Francisco and New York

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