Text 15475, 98 rader
Skriven 2014-08-05 23:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: old stuff 742
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 NB> Dunno... seems to be somewhat a revival of interest, and efforts to
 NB> engage newer generations and populations... Of course, my perceptions
 NB> could be skewed from listening to such programs as From the Top... (G)

Saddening but enlightening experiment. Flip channels and
see how much real music you find.

 ML> Not quite. Bach borrowed from Telemann. Telemann never
 ML> borrowed from Bach.
 NB> Don't have reference materials at hand, but wasn't Telemann earlier
 NB> than Bach actually...?

About 4 years. And he outlived Bach by a bunch, too.

 NB>> Hard to say if that was intrinsic or the fault of the cataloguers...
 ML> Some fairly snazzy pieces that were attributed by Spitta to
 ML> Bach were discovered later to have been composed by Telemann.
 NB> Ah.  That would be cataloguing...  Mind you, I quite like Telemann,
 NB> too...  :)

I really don't care for his music, but that might be partially
because my ears are trained by the dominant as it were mode
as it were, wherein the influence of Bach and Vivaldi overtook
that of Telemann sometime in the 19th century.

 ML> Barrow is not an interesting place - aside from the rather
 ML> frequent polar bear visits to town (most of the rest of Alaska
 ML> gets grizzlies or maybe black bears) and for its northern
 ML> status, so there are actually tourists and hotels here.
 NB> But nothing other than polar bears and status, eh...?

Not much. It was a pleasant sort of wasteland, though, as
I experienced it in the middle of the summer.

=

 NB> Still, the sweetest, tastiest seckle pears I've ever had were drops
 NB> from an abandoned, maybe wild, tree in the field between our backyard
 NB> in Willow Grove and the parking lot of the church behind us... They
 NB> weren't much to look at, being misshapen and often wormy, but they were
 NB> delicious... what I found in the supermarket subsrquently were not
 NB> nearly so nice...

I don't think there's such a thing as a wild seckel pear.
The Internet sources that claim they are seem kind of bogus
to me - like the onion council once hiring an ad writer who
claimed that every "perfect onion" had exactly seven layers,
a piece of trash that worked its way into the general
infobase long before the Internet.

 ML> I won't say that berries are an exception to the rule but
 ML> will say that our expectations of berries are somewhat
 ML> different than of other fruit: we seem to prize tartness
 ML> more in berries and not to mind textural weirdnesses so
 ML> much. Who cares if a blackberry is sour, seedy, and hard,
 ML> it's still free, that sort of thing.
 NB> I dunno...  maybe somewhat lower expectations, but sour and hard I
 NB> still wouldn't eat more than one of, even free... juicy and relatively
 NB> sweet one can find in the wild for free, too... 

Why do you think jam was invented? I imagine it was so
people could swoop down on the berries before the deer
and especially the bears got them.

--mm
Roast Caramelized Pears
cat: dessert, Pepin
Yield: 4 servings

4 Anjou or Bartlett pears with stems (about 2 lb)
- all of equal ripeness
2 Tb unsalted butter
1 Tb lemon juice
1/4 c sugar
3 Tb Madeira wine

Oven at 425F. Do not remove the stems from the pears,
but peel them with a vegetable peeler. Remove the seeds
from each pear by digging them out from the base. In a
small gratin dish, melt the butter. Stir in the lemon
juice. Roll the pears in this mixture and sprinkle them
with the sugar. Stand the pears upright in the dish, and
cook in the oven for 1 1/4 hr, basting the pears with
their own cooking juices every 15-20 min, until they are
nicely browned and tender when pierced with the point of
a knife. The juices should be caramelized and a rich
brown color at the end of the cooking; if they should
begin to burn, immediately add 3 to 4 Tb of water.
When tender, remove the pears from the oven. Add the
Madeira to the dish, and stir well to combine with
the juices. Cool to room temperature. Serve the pears
with the juices spooned over and around them.

From Jacques Pepin's Kitchen: Encore with Claudine

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