Text 1178, 91 rader
Skriven 2013-05-29 10:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: tharts 617
==================
 NB> Small print on the menu, IIRC.  The perky waitress didn't mention it,
 NB> though...  I might have gone for the mushroom and onion on the steak,

Buck more, if you like mushroom and onion not such a bad deal.

 NB> except that I wanted to taste the steak itself at least the first
 NB> time... ;)

Order it on the side. That's what I would do. 

 ML>> The waiter, given the setting, was probably an out-of-work
 ML>> Broadway actor and likely had a great memory to begin with.
 NB>> Or at least an under-employed actor...  After all, he was still
 NB>> there a decade later to remember you... :)
 ML> I didn't inquire. Last time I was there, a year or two ago,
 ML> he no longer was.
 NB> Ah.  So either he got successful, or he gave up...  ;)

With actor/waiters, there are other possibilities, sad ones.

 NB>> kinda makes me glad I never
 NB>> had quite the aspiration for that sort of excellence...
 ML> My aspiration was for the excellence but not the lifestyle.
 ML> I got partway to the former, the tradeoff being endurance of
 ML> part of the latter.

And, returning to a point earlier in this conversation, the
years of nose to the grindstone often cause pent-up frustrations
that explode in adulthood or mid-career.

 NB>> I think I hear more recordings of Joanne Falletta (sp?) conducting...
 ML> Oh, yeah, her. She was (according to friends who played
 ML> under her) very talented, but it took a certain personality
 ML> to be successful as a woman in a then-almost-all-male field.
 ML> I know other equally talented female conductors, but she had
 ML> the stick-to-itiveness and thick skin that it took to really
 ML> make it.
 NB> That's about what I've gathered, from what I hear on the radio here,
 NB> including when she appeared on the classical station on a special
 NB> interview with the mid-day announcer...  Apparently she was able to
 NB> open doors for others who came after her... :)

That she did. There were others equally talented, and there were
others equally ballsy, but there were few with both the necessary
traits.

Duck Tarkari
categories: Nepal, poultry, main
Yield: 1 batch

3 lb duck, cut into large pieces
2 c onion, chopped
1 Tb curry powder
5 dried red chilies
2 bay leaves
2 c tomato, chopped
1 c stock or water
1 Tb garlic, minced
1 Tb ginger, minced
1 ts turmeric
1 ts crushed timur (Szechwan pepper)
4 Tb oil for browning
4 Tb oil for cooking
Salt and Pepper
2 Tb chopped cilantro for garnish

In large bowl, combine duck pieces with salt and pepper;
toss well. In a nonstick frying pan, heat oil and brown
all pieces of duck until most fat is rendered and the
skin is crispy. Reserve browned pieces of duck on a
large plate. Discard excess fat.

In a nonstick saucepan, heat oil. To the hot oil, add
whole red chilies and bay leaves; fry 30 sec. Add
turmeric, timur, and chopped onion, and fry until brown.
Put garlic and ginger into the onion mixture; fry 30 sec.
To this mixture, add curry powder and tomato; mix well
for a few min. Transfer browned duck pieces into the
spice mixture; stir. Add stock, salt and pepper; lower
heat to low and let simmer until duck pieces are tender,
and the sauce has thickened up to a desired consistency,
35-45 min. When cooked, turn off the heat and add
cilantro to garnish. Serve hot with rice, and or
roti (flat bread).
 
http://nepalicooking.tripod.com


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