Text 16139, 91 rader
Skriven 2014-08-23 05:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: reductio ad ad 833
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 ML> But the owners of your capitalized examples continue to
 ML> fight for their trademark rights and I believe succeed in
 RH> Unfortunately, they'll have to keep fighting as the names have become
 RH> so generic, most people don't realise they're name brands.

With a popular product, they have to start the battle right
away - so it's a balancing act between making a name memorable
and not making it too memorable.

 ML> right around WWI and worldwide in 1919; it still has the
 ML> trademark in Germany, though.
 RH> I know, I lived over there and knew not to ask for a generic aspirin.
 RH> (G)

I used to visit a friend who appeared in my trip reports as
The Moor; he had escaped from the Bay Area to spend his
semi-retirement in Berlin. There, he'd been diagnosed with
various heart ailments and was told to use baby aspirin,
which at German patented medicine prices would have broken
him (why not take a generic ASA and cut it into quarters I
don't know). So a couple times I smuggled in a carryonful
of US generic baby aspirin, for which he was hugely
grateful, as it saved him a couple hundred bucks a year
at a cost of under $10 to me. Sadly to say, he ended up
getting a stroke anyway. The last time I saw him, in the
rehab center a couple years ago, he either thought I was
somebody else, perhaps Ozawa, or didn't recognize me and
valiantly tried to figure me out during our conversations.
 
 RH> Cooking for a dad who didn't like anything but bland & boring and
 RH> siblings who criticised every broken egg yolk and boiled, not mashed
 RH> potato stifled any thought of creative cooking.

And being young you weren't going to stand up for your
own creativity. I can see how that would have been a
little stifling. Not having been there, I imagine that I
would have tried to nudge things in my preferred direction
as delicately as I could stand. Like putting invisible
onions in dishes [g].

 RH> I'd have to take a look at the cook book. About the only dish I can
 RH> recall is a guacamole type thing made with green peas instead of
 RH> avocadoes.

I remember that. Not sure if the appended recipe in the
next message is it, but it looks kind of close.

 RH> there were (IIRC) 7 different problems with one simple meal.
 ML> Heh. They didn't like you. And were incompetent.
 RH> Very incompetent--they couldn't even clean the iced tea maker.

The incompetency part, at least, wouldn't have been a
problem where my friend's husband works.

 ML> HERB-SIMMERED LEG OF LAMB
 ML> sardine sauce or enriched vinaigrette
 RH> Any idea of what these are?

You two, fuss fuss fuss. The first I sent a recipe for
to Nancy; the second is, well, enriched vinaigrette.
Usually you use egg yolks, either raw or cooked, then
"kick it up a notch" with umami ingredients such as
garlic or anchovies.

And, since I'm a good boy,

Enriched Vinaigrette
cat: sauce, fish
yield: 3 c

10 sprigs flat-leaf parsley, leaves only
- coarsely chopped
4 ts anchovy paste
1 Tb Dijon mustard
1 ts kosher salt
1 ts freshly ground black pepper
1/2 c red-wine vinegar
1 c olive oil
4 Tb capers, coarsely chopped
2 hard-cooked eggs, finely chopped

In a food processor, pulse the parsley, anchovy
paste, mustard, salt, pepper, and vinegar to
combine. With the machine running, slowly pour
in the oil. Remove to a small bowl, and stir
in the capers and eggs.

Barbara Kafka, NY Times
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