Text 12594, 85 rader
Skriven 2014-04-26 01:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: he who is running 555
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 ML> That beats Texas in the '60s, where you had three races
 ML> (for want of a better word) - white, black, and Mexican,
 DD> I prefer ethnicity or heritage to race as a descriptor.

It's all highly blurred, and the terminology one uses depends
on the emotional weight one assigns. If the 18th-19th century
definition of race weren't so fraught with connotation and
the potential for oppression, I'd be happy with it. As it
stands, your caution is well justified. So.

Take me as an example.

According to the pre-18th century definition, my race would
be considered "musician" or perhaps "educated person," in the
sense Burns used it about his "chieftain of the pudding race."

According to the transitional meaning posited by some, my race
would be English.

It's only by the definition arrived at in the 18th century and
used as a social tool in the 19th and 20th that my race would
be designated Chinese or Asian or Asian/Pacific Islander. But
despite the johnny-come-lateliness of this definition, it
yields the most certain classification of me.

Ethnicity is pretty vague: I could be plausibly considered one
of two things, Chinese or English, with aspects of other
possibilities, depending on what aspect you wish to emphasize.

Heritage is the real toughie. Looking at my genetics, that's
obvious; but in every other way - what I eat, the way I think,
my social assumptions and intellectual background and training,
the deity I worship or refrain from worshiping, all are pretty
solidly western European, with a small admixture of the young
American culture, though I don't pay much attention to that.

 DD> Title: Corinthian Beef Stew
 ML> I don't see anything that would make this Corinthian. Maybe a
 ML> handful of raisins would help.
 DD> Well, it was chosen for its title, not for its authenticity.

I seldom choose anything to tack onto a message for authenticity,
though for menu planning I'll give that extra weight. If I find a
recipe suitable for posting but substantially misidentified, I'll
tend to put some notation somewhere to that effect.

 DD> But of course. The glass teat - where one can vegetate, vegetate,
 DD> vegetate. The opiate of the masses (it has replaced religion in that
 DD> respect). 

Well, you can have both and go to church in the comfort of your
own home and without having to sit in a hard pew or ruining
your knees.

Italian beef or veal bouillon
categories: stock, ingredient
yield: about a gallon

2 Tb oil
4 lb beef or veal knuckle or genou (knee)
- with bone, sawn into manageable pieces
1 carrot, peeled
1 onion, peeled, sliced
2 celery stalks, with leaves
10 peppercorns
1 Tb tomato paste
1 garlic clove
24 c cold water

Brown the meat on all sides in 2 Tb oil.

Add all other ingredients and bring to the boil.

Skim off scum and lower the heat. Simmer covered
at least 2 hr.

Strain.

Let cool and skim off grease.

Provenance: Micheline, Carignan, Quebec, Canada,
http://www.boitearecettes.com
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