Text 17554, 88 rader
Skriven 2014-10-01 08:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: music ed 27
===================
 ML> I did it in what is known as the Athens of America and
 ML> can't really think of any city that can challenge it for
 ML> that title. 
 NB> Just for the record, which is that...?  :)   Perhaps it is in decline,
 NB> even as the Athens of old, and others take its place...?

Boston, and so far as I've seen, neither Raleigh nor Nashville
nor Berkeley has been a real contender for that peculiar crown.
Were I to choose an alternative, it would be Chicago, particularly
the north suburbs.

Funny thing - Sam Adams is claimed to have suggested Boston to
have been the Sparta of America.

 ML> Often that's the case, but not so much in Bordeaux, which
 ML> is blessed with good climate and a soil that has the je ne
 ML> sais quoi to produce the best wines in the world. Actually,
 ML> I know what the je ne sais quoi is, but nobody asks me.
 NB> Now that's a bit of a paradoxical thought... ;)  And that "who knows
 NB> what" happens to be...?  (Yes, she's asking you... [g])
 
Terroir is pretty detectible, but what makes one better than
another? Education, or, as some of us would have it, merketing.
We've been taught that the late-19th-and-20th-century Bordeaux
paradigm is better, so that's the way it is. For popular palates,
sweeter and fruitier tends to win out, but those with the money
and influence dictate that those are declasse tastes. I actually
agree, as the Bordeaux style is less sugar-driven, more
collaborative and less competitive with food, and harder to
create (farther from natural juice).

Is that a copout? I doubt it. Simply put, it's best because
someone defined it as such.

 NB> Interesting...  And how did spinach end up being identified with
 NB> Florentine in the first place...?  I had learned that definition,
 NB> somewhere along the way, so learned to expect spinach as a major
 NB> ingredient in anything Florentine... and, as I rather like spinach as
 NB> a part of such dishes, expected to enjoy them thereby... ;)

I am quite fond of spinach. I became even fonder of it when
it came out that it actually doesn't have any more iron than
any other normal vegetable.
 
 ML> Sea bass fiorentina
 NB> So where's the spinach...?

There are dishes called florentine that never have spinach and
ones that always do. After all, Florence has access to as rich a
selection of foodstuffs as Bordeaux. You will note that in that
packet none of the florentine recipes had spinach or as I recall
any greens.

 NB> subtle difference between florentine and fiorentina?

Nope. There's a subtle difference, perhaps, between a geographic
designator and a name name.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Baked Eggs Florentine
 Categories: Low-cal, Vegetables
      Yield: 4 servings

 10 3/4 oz Can condensed Crm of Celery       1/2 c  Shredded carrot
    1/2 c  Chopped Water Chestnuts           1/4 c  Plain lo-fat yogurt
      2 ts Grated Parmesan Cheese            1/8 ts Pepper
     20 oz Pkg frz chopped Spinach *           4 x  Eggs

  * thawed and well drained

   In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt,
  Parmesan cheese, and 1/8 t pepper. Stir in spinach.
   Divide spinach mixture among 4 individ casseroles. Use a spoon to make an
  indentation in the center of the spinach mixture. (or, spread the spinach
  mixture in a 10x6x2" baking dish. Make 4 indentations in the mixture.)
  Break 1 egg into each indentation.
   Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set
  and yolks are beginning to set. Sprinkle with additional pepper, if
  desired.

  Source unknown

-----

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)