Text 11867, 98 rader
Skriven 2014-04-06 22:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: kinsey report 460
=========================
 JW> Ah ha! And knowing that it was easy to discover that in Turkish
 JW> kinzi = coriander as well.

Funny thing, if you type kinsey in the English window,
in Google Translate, kinsey pops up in the Turkish one;
same for kinzi, except sometimes it comes up kinzu.
Typing coriander yields kisnis, with hooks under the
esses, so it's pronounced kishnish.

More games. Setting the left to "detect language" and the
right to English, I typed kinzi, and it came up kinzi, with
no detected language. But typing kinzi kinsey slowly yielded
kinzi kin being detected as Swahili and translated as
expiation kin, but kinzi k, kinzi ki, kinzi kins, etc.
yielded nothing, with the Swahili going away as more letters
were added. Kinzi szo gets autodetected as Hungarian, meaning
kinzel sun. More experiments:

kinzi plo - Esperanto - kinzi PLO
kinzi plot - Esperanto - kinzi plot
kinzi plote - Slovenian - kinzi plot
kinzi plotew - Haitian Creole - kinzi plotew
kinzi to - Swahili - expiation to
kinzi tou - Maori - your kinzi
kinzi touf - Haitian Creole - kinzi bush
kinzi toufa - Swahili - exipation toufa
kinzi balesti - Basque - kinz balestra

zata - hausa - will
zata aa - Basque - aa nightjar

kapa - Maltese - capacity
kapa lar - Filipino - lar foam
kapa lare - javanese - equality for children

What a fun timewaster and misleading tool!

 JW> My store had real Parmesan on for $20 per kg.

Not bad at all.

 JW> guess somebody new and young in the back had screwed up big time. I
 JW> can imagine that a kid brought up on Kraft slices couldn't even
 JW> imagine that a cheese could cost $44. I shall use mine

The likely explanation.

 JW> parsimoniously and make it last.

As good grana, not just Parmesan, improves in flavor for a
number of years (except it get moldy), that's not such a
bad thing. Perhaps in holiday dishes you might augment
moderately okay cheese with a dose of it.

 JW> A cool and easy to keep drinker's oath...

An oath I find fairly easy in the first place.

Carpaccio
categories: starter
Serves 4

2/3 lb beef filet
Lemon juice
2 ts olive oil
Salt and pepper, to taste
1 Tb aged balsamic vinegar; more to taste
1 hd radicchio
3 Tb roasted pine nuts
2/3 c fresh Parmesan shavings

Beef carpaccio with marinated radicchio, pine nuts,
aged balsamic vinegar, and Parmesan

Slice beef thinly and place carefully between two
pieces of waxed paper. Using a rolling pin, thin
the beef filet. Place on a plate, season to taste
with lemon juice, 1 ts olive oil, salt, pepper,
and balsamic vinegar.

Take off the outer leaves of radicchio, leaving
the young heart. Blanch the outer leaves in
boiling salted water for 2 min, drain. When cool,
lightly squeeze and marinate in a bowl with 1 Tb
balsamic vinegar, a squeeze of lemon juice, and
1 ts olive oil. Break the young heart of radicchio
into pieces and mix with the outer leaves.

Season radicchio mixture. On a plate, place the
beef Carpaccio. Top the Carpaccio with the
radicchio mixture and scatter pine nuts and
Parmesan shavings on top.

Theo Randall, InterContinental London Park Lane

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