Text 11574, 78 rader
Skriven 2014-03-31 08:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
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 ML> include people with advanced degrees who couldn't
 ML> get the job they wanted, so they fell back to the
 ML> fallback.
 JW> I had a few like that but I had them at most for one semester. Once
 JW> I dropped out of the class during the first two weeks when there was
 JW> no financial or grade penalty and signed up for the same course at
 JW> night school just to get a different instructor.

If one actually wants to learn, getting the best
circumstance is quite helpful. Bad teachers should
be penalized by withdrawals like this.

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

Is that because there's at least a little sense built
into the hiring system and the assignment of classes
to faculty? Or the bad ones get weeded out early, by
administration or faculty review or student reaction?
Or there's a more equitable way of distributing more
appropriate jobs to holders of higher education (maybe
because the US glut in holders of graduate degrees,
owing in large part to legal draft dodging in the '60s
and '70s and proceeding institutionalized from there),
doesn't apply so much in Canada?

Or that you haven't been looking in the right places?
I'd check around large schools with large introductory
classes, where people with real teaching commitment and
ability would be useful but might not be available. Or
schools with small budgets.

I chose this recipe because I read it as "self-centered":

Soft-centered bittersweet chocolate pyramids
Category: dessert
Serves: 4

Couverture-quality bittersweet chocolate
Unsalted butter
1 egg
1 egg yolk
Caster sugar
Plain flour
1 3/8 c mascarpone cheese at room temperature
1 3/8 c melted milk chocolate couverture
Cointreau, to taste

Roughly chop the bittersweet into 1/2" pieces.
Transfer to the top of a double boiler and gently
stir until melted. In a separate bowl, combine the
egg, extra egg yolk, and caster sugar, and whisk
until thoroughly combined. Remove the chocolate
mixture from the heat. Fold the egg-and-sugar
mixture into the chocolate mixture. The chocolate
mixture will thicken as a result.

Finally, add the flour to the chocolate mix and stir
until all is fully mixed.

Lightly grease four pyramid molds (butter or oil
will be sufficient), and fill halfway with the batter.
Bake 7-8 min [temp not given, perhaps 400F/200C] (base
of cake will have a little give when lightly pressed).
Carefully fold the melted milk chocolate and mascarpone
in a bowl, then add the Cointreau (or similar orange
liquor) to desired strength.

Allow cakes to cool in mold for 3 min before turning
out onto warmed plates. Garnish with orange-flavored
mascarpone on the side.

Chef Mark Long, Lizard Island, Australia

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