Text 15720, 184 rader
Skriven 2014-08-10 23:53:00 av MICHAEL LOO (1:123/140)
Kommentar till en text av NANCY BACKUS
Ärende: wanderings 777
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NB> True... when my son was doing his stints at being waitstaff or
NB> bartending, he'd generally give pretty good service... Of course, it
NB> did seem to be something he was naturally good at, and that he cared
NB> enough to do right... to know what he was doing wherever possible...
NB> He'd fit into the transients, I'd think... since he only does it as
NB> something between whatever else he was planning... :)
There are people who try to do things right in whatever
situation they're in, and I'm glad he's one of these.
ML> such a great accompanist that he taught the subject both
ML> at Boston University and I believe the New England
ML> Conservatory: on occasion he was known to rescue a horrid
ML> performance by an untalented nobody and turn it into a
ML> work of art.
NB> Now THAT is a talented accompanist. :) It is, after all, somewhat
NB> the job of the accompanist to help the soloist shine, but few can well
NB> accomplish that all the same, even with a fairly good soloist... :)
His fellow pianists spoke of him with something approaching
awe; normal musicians respected him; normal concertgoers
barely noticed he was there.
ML> M. Gulbins Organ sonata 3 in Bb.
ML> Might have interested you more, but I wasn't going to
ML> shell out E22 for something that we were going to sit
ML> through at most half of.
NB> I don't think I'd've shelled out E11 for that either... although parts
NB> are indeed interesting, and I might well have sat through the whole
NB> thing... the last on the list is totally unknown to me...
I don't know who M. Gulbins was or is but didn't care to
spend the do-re-mi to find out.
ML> For a free concert I might have been willing to put E5
ML> a head into the kitty, but more than twice that, neh.
NB> Free's good... ;) I went to a free concert in Peebles (Scotland)
NB> when I was there for a weekend, and had an evening with time on my
NB> hands... Got a splendid picture of a double rainbow while waiting for
NB> the doors to open, too... :)
The psychology of free concerts is interesting.
ML> Don't you think. They've done this before: Lilli keeps
ML> track and claimed that UA has pulled similar tricks
ML> half a dozen times in the last few months. I can recall
ML> only once a month, but she exaggerates a little.
NB> Well, six in 3-4 months isn't that much more than once a month... and
NB> if she's keeping track, maybe it isn't much exaggeration...? ;0
NB> Begins to sound like a regular-ish practice... to see if they can get
NB> away with it... ;/
It's kind of strange; one factor is that we've done a
bunch of flying into weather, which means equipment switches,
missed connections, reroutings, all sorts of things. There
was one case where I was flying from La Guardia to Houston to
meet her and go on from there to Lima together, but LGA was
totally socked in in rain and fog, so they put me on a nonstop
from Newark, less than 20 miles away, where it was clear; that
time it really wasn't their fault. Other times one can assign
them some culpability, as when they change around their
schedules (we buy very advance purchase tickets, otherwise we
wouldn't be able to afford these trips), which they have every
right to do, but fix things for her one way and for me another.
ML> Lilli and
ML> I sat in 1D and 1E, the lady got her window 2A, and Mr.
ML> Bowels had easy access to the toilet from 2B. Yay, no
ML> thanks to United. And the flight attendant looked
ML> bemused at all of this, and I remarked to her, screws up
ML> your manifest, doesn't it, and she said yes. But she
ML> cheered up and the crew gave us decent service (not hard
ML> to do, as we slept most of the flight).
NB> I suppose that placated flyers are easier to deal with than worrying
NB> about a messed up manifest... Nice that it all worked out
NB> eventually... ;)
The manifest conversation was at least somewhat jokey,
though the crew don't really enjoy dealing with such
things.
ML> Luckily these Dutch cities that I haven't explored
ML> before have made a very good adventure of it.
NB> That's a good thing... :)
It's been a really good thing. Makes one almost want to
live in northern Europe, but it's really expensive. And
you wonder if the Netherlanders are becoming sort of like
the Eloi.
ML> quickly, drop by tablespoons onto buttered wax paper. Makes 1 1/2 - 2
ML> dozen pralines. BUT DON'T EAT THEM! Crumble coarsely and measure out
ML> 3 1/2 cup of the crumblies for this ice cream.
NB> That could be hard to do... not eat the pralines... (G) But one could
NB> eat the leftovers after measuring out the amount for the ice cream,
NB> I'd think... ;) Or, I suppose, if one was very good at resisting the
NB> temptation, one could save the remainder for sprinkling atop the
NB> finished ice cream when serving... ;)
Yesterday I posted a recipe that used original praline as
an ingredient, the way it was meant to be. You caramelize
some sugar and throw nuts into it - making no attempt to
make it into candy a la brittle or like what we have come
to know as pralines. The purpose was to add the flavor of
nuts and burnt sugar to a dessert, and the stuff isn't
particularly tempting on its own.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: EASY SWEET AND SOUR CHICKEN
Categories: Poultry
Yield: 2 Servings
1 lb Chicken breast,
-boneless
1 ts Ginger, chopped
1 Egg white
1/2 ts Salt
2 ts Cornstarch
1/2 c Vegetable oil
-(peanut oil is best,
-but sunflower is
-good, too)
1 Green (bell) pepper
6 Carrots
12 oz Pineapple chunks, canned
-(drained, but reserve
-about 1/2 cup of
-the juice)
SAUCE
2 ts Sherry
2 ts Light soy sauce
1 tb Vinegar
1 ts Sugar
1 tb Cornstarch
1 ts Salt
Cut up the chicken into bite-sized chunks. Combine ginger, egg white,
about 1/2 teaspoons each salt and cornstarch, and about 1 teaspoon oil. Add
the chicken chunks and stir until the chicken is well-coated.
Wash green pepper. Discard seeds and stem. Cut into strips about 1 x 1/4
inches. Peel carrots. If they are thick, cut in half lengthwise. Cut
diagonally into pieces about 1 inch long. Cook the carrots in boiling water
for 3-5 minutes, depending how crunchy you like your carrots.
Drain pineapple chunks, saving about 1/2 cup of the juice. Prepare the
sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar,
reserved pineapple juice, about 1 tablespoon cornstarch, and about 1
teaspoon salt. Stir well and set aside.
Heat about 3 tablespoon of oil very hot in a wok or deep cast iron
pan. Peanut oil is best since it has a high smoking point. Stir-fry
the chicken by putting a small batch (e.g., 5 pieces) of the cubed
chicken in the wok and stirring continuously until golden brown.
Remove to a dish. Repeat until all the chicken has been cooked,
adding small amounts of oil as it gets used up.
Heat about 1 tablespoon oil in an empty wok. Stir fry the parboiled
carrots and the green pepper for 30 seconds. Add the chicken and the
pineapple chunks to the vegetables in the wok. Stir 1 minute or until
well mixed and reheated. Add sweet and sour sauce to wok. Stir until
thickened.
Serve with rice. I serve this recipe to company all the time and am
amazed at how many people don't realize that you can cook Chinese
food at home. It is always a big hit. The recipe works equally well
with lean pork, tofu cubes, or soy beans instead of the chicken.
NOTES:
* A nice Chinese dinner you can make at home -- Don't forget to start
cooking the rice so it will be done at the same time as the chicken.
Andy Tanenbaum Dept. of Math and Computer Sci., Vrije Universiteit,
Amsterdam, HOLLAND : Copyright (C) 1986 USENET Community Trust
U/l to NCE by Burt Ford 10/99.
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