Text 13063, 132 rader
Skriven 2014-05-06 17:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: differences 605
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 ML> whose stock in trade is the secrets and
 ML> loopholes that people like me have used to get advantageous
 ML> results (legally); they make their money telling tales out
 ML> of school, and then all the folks unleash themselves on the
 ML> marketplace and screw everything up pretty instantaneously.
 NB> I can understand their reasoning... sorta...  from their viewpoint,
 NB> and, of course, also the people that use their services to try to get
 NB> the bonuses... 

The problems being that the benefits get eaten up rapidly
with the greater publicity, and when the company gets around
to doing its analysis and finds out that the desired effect
has been minimized (how I like to do it) or circumvented
altogether (encouraged by the information-sharing subsystem),
then they may go away altogether.

 ML> It's owing in large part to this phenomenon that I now have
 ML> to pay $10000 a year to get privileges that used to be free.
 ML> C'est la vie.
 NB> but... that hardly seems fair to those who've earned them...  :) 

As far as the company goes, the aim is not to provide a
service but to capture as much dough as possible.

 ML> back to the bank for a full cash-in refund. I believe that
 ML> is unfair, though it is legal and was at the time okay
 ML> under the rules. There are other things one can do.
 NB> Sounds unfairish to me, too... even if it is technically legal... I
 NB> suppose that would be one way to parlay something like $800/month
 NB> available for spending into something higher... but that's more work
 NB> than I'm willing to put in...

Depends on the magnitude of the reward.

 I checked, too, and it was 6 months
 NB> that the program runs, and if, in any one month at all, you don't make
 NB> that sum charged to your card, you lose out totally on the promised
 NB> rebate...  

Sounds rather like something that happened to you regarding
a bank account at one time.

 NB>> Probably the same usage of the possessive as what I've used to
 NB>> describe a particular person that has some specific connection to
 NB>> us vs others of the same name...
 ML> Problem is until recently it was "our," which I find
 ML> slightly less aggressive.
 NB> Maybe it's just being reported slightly erroneously...?  Or a slip of
 NB> the expression...?  ;)

I'm not sure. The girl is a dynamo in all senses and
could be useful or dangerous or both at the same time.

 ML>> Duck hash with double-yolk fried egg
 NB>> And here I thought that it was going to use double-yolked eggs...
 NB>> not simply simulate them... ;)
 ML> Double-yolked eggs are not common most places.
 NB> Oh, I know... :)   It was just that it was a fancy-shmancy recipe...

Would you have some poor scullery boy candling all
the eggs to determine if they were double or single?
Cheaper and more reliable to make your own.

=

 ML> Undoubtedly, as it's a very common ingredient in all
 ML> sorts of dishes from soups to salads to stir-fries to
 ML> carrot cake; I'm not sure why, as its appeal seems limited.
 NB> I quite like it pickled... and as turnip/radish cake...  If it's been
 NB> a veggie in a soup, I've not particularly noticed it for good or ill.. 

Yes - it shows up in soup but doesn't make itself really
known, same way as winter melon (doong gwa). Soaks up flavors
nicely but adds little of its own.

 ML> Singapore carrot cake
 ML> cat: starch, main, Asian, dim sum
 NB> Of course, this isn't exactly what Westerners would consider carrot
 NB> cake... :)   So daikon is also considered "carrot"...?   :)

This is an artifact of language, sort of like what happens
when you do Google Translate too many times to the same text.
Turnips, carrots, and radishes are often lumped together, sort
of, in Asian cooking, but the main problem seems to be that
descriptive adjectives often get left off in the retranslation;
also, there's a bit of fudge factor when you try to fit an
Asian vegetable into western terminology.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Winter Melon Soup, Simplified (Doong Gwah Tong)
 Categories: Chinese, Soups/stews, not so clever
      Yield: 5 servings

     10 oz Chicken thighs                           And slice
    1/2 lb Winter melon or watermelon        1/2 c  Sliced mushrooms, canned
      7 c  Water                             1/2 ts Chicken base (or 1/2
chicken
      6    Fresh water chestnuts, peel              Bouillon cube)

----------------------------------MARINADE----------------------------------
      1 ts Salt                              1/2 ts Thin soy sauce
    1/2 ts Sugar                               1 ts Cornstarch

  1. Remove the meat from the chicken thighs; save the bones for soup. Dice
  the chicken into small cubes (approximately 1/2").

  2. Sprinkle chicken with each of the ingredients listen under "marinade,"
  mix well and marinate for 1/2 hour.

  3. Remove skin and dice melon (1/2" cubes).

  4. Measure the water into a large pot, add the chicken bones and boil for
  25 minutes.

  5. Remove bones from pot, add the chicken and the diced winter melon, cover
  and cook over medium heat for 10 minutes.

  6. Now, add diced water chestnuts, sliced mushrooms and the chicken base or
  bouillon cube.

  7. Bring to a boil, and serve.

  SOURCE: Chopsticks, Clever and Wok.

  M's note. Usually a small amount of Chinese ham (substitute
  Smithfield) is added to this. Improves it greatly.

-----

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