Text 16738, 93 rader
Skriven 2014-09-06 08:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: reductio 924
====================
 ML> And the results were silly enough to make a comedy segment,
 ML> now that's kind of sad.
 RH> Pathetic, actually.

Not sure I want to know the details.

 ML> Au contraire, if it's the kids who are getting stuff right,
 ML> seems to me that things are looking up! Speaking of which,
 RH> But the kids seem to forget it by the time they're in their late teens
 RH> or early 20s.

It's natural. You keep what you use, you lose what you don't.
It may be rather a pity that we don't use our civic knowledge
all our lives, the way the Swiss do ... but then the Swiss have
only 26 states ... but then these are named in 3 languages.

 ML> 50-55 years ago I probably could name all the state capitals,
 ML> and now, I'd have to look up half of them.
 RH> We were in a cantata a couple of times in our church in AZ that had a
 RH> song about the 50 states in rhyme. They were in alphabetic order,
 RH> which helped but the soloist had to do it fast the first time, then
 RH> double time that. Steve was the soloist, and managed to pull it off
 RH> both times. Double time made it almost a tongue twister.

I don't know such a piece, but it is a tribute to Steve's
ability that he could sing four times faster than normal
people could. The piece I know along those lines is Ernst
Toch's Geographical Fugue (which, being written in Germany,
wasn't strictly American). I just looked it up, though, and
here it is, courtesy of Google, which I admit can be useful:
Wyrtzen, Donald, Brower P., and Brower, L. (arr. Jennings)
Fifty States in Rhyme, from Liberty - A Musical Celebration
of Freedom (Singspiration, 1986)

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

      Title: Buddha's Delight
 Categories: Chinese
      Yield: 6 servings

      1 c  Oil for deep-frying                 1    Sq. fermented bean curd
      1 ts MSG (opt)                           1 ts Salt
      2 tb Dark soy sauce                    1/2 ts Sugar
      2 tb Medium sherry                       2 tb Sesame oil
      1 tb Water

-----------------------------DRIED INGREDIENTS-----------------------------
      4    Lily buds, Golden Needles           2    Bean curd sticks
      4    Wood ear black fungus             1/2 c  Dried bamboo shoots (opt)
      6    Nami Black mushrooms                2 oz Bean thread noodles

-------------------------FRESH & CANNED INGREDIENTS-------------------------
      2 c  Mung bean sprouts                   2    Leaves Napa cabbage
      2    Stalks celery                     1/2 c  Canned ginko nuts
      2 md Carrots                           1/2 c  Canned baby corn
      1    Bell pepper                         2    Cakes pressed bean curd,
      1    Long white turnip                   6    OR fried gluten balls)

  aka luohan tsai, lohanzai, etc.

  Preparation:  Rinse, then soak dried ingredients in warm water: soak bean
  curd sticks overnight; soak rest about 1 hour. Cut bean curd sticks and
  lily buds into 2" sections. Remove hard stems from wood ears, and slice
  thinly.  Remove stems from black mushrooms (reserve for stock pot); halve
  the caps.  Cut thin strands of bamboo shoots into 2" lengths. Cut soaked
  bean thread noodles into 3" pieces.

  Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper,
  carrots, turnip and cabbage into 2" long pencil-size pieces. Halve baby
  corn on the bias.

  Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil
  until slightly tan but still pliable. Drain.

  Mash fermented bean curd, then blend with sugar, dark soy, sherry and
  water.

  Stir-frying:  Heat wok until medium-hot.  Add 4 tablespoons of deep-frying
  oil.  Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok
  to high.  Add fresh and canned ingredients, and stir-fry for 2 more
  minutes: sprinkle in salt after first minute. Add liquid mixture, mixing
  with juices in pan. Add noodles. Reduce heat to medium, cover wok, and
  steam for 5 minutes, or until vegetables are cooked but still firm.
  Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a warm
  bowl.

  Source unknown

-----

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