Text 17608, 80 rader
Skriven 2014-10-02 11:52:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: music ed 27
=======================
-=> Quoting Michael Loo to Nancy Backus on 10-01-14  08:43 <=-

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

So perhaps there isn't any to challenge... At least not of the large
cities...  :)  Which doesn't mean it couldn't be in decline all the
same... 

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

Maybe he had it right.  ;)

 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]) 
 ML> Terroir is pretty detectible, but what makes one better than
 ML> another? Education, or, as some of us would have it, merketing.
 ML> We've been taught that the late-19th-and-20th-century Bordeaux
 ML> paradigm is better, so that's the way it is. For popular palates,
 ML> sweeter and fruitier tends to win out, but those with the money
 ML> and influence dictate that those are declasse tastes. I actually
 ML> agree, as the Bordeaux style is less sugar-driven, more
 ML> collaborative and less competitive with food, and harder to
 ML> create (farther from natural juice).
 ML> Is that a copout? I doubt it. Simply put, it's best because
 ML> someone defined it as such.

Ok.  But it sounds like there's some reason behind the definition...
especially the more collaboration and less competition with food
part... :)  
 
 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... ;)
 ML> I am quite fond of spinach. I became even fonder of it when
 ML> it came out that it actually doesn't have any more iron than
 ML> any other normal vegetable.

I grew up with canned spinach... garnished, however, with hard-boiled
egg, which seemed quite complementary, and part of the expected taste. 
Graduated to fresh (or frozen) when I got out on my own... :)
 
 ML>> Sea bass fiorentina
 NB>> So where's the spinach...?
 ML> There are dishes called florentine that never have spinach and
 ML> ones that always do. After all, Florence has access to as rich a
 ML> selection of foodstuffs as Bordeaux. You will note that in that
 ML> packet none of the florentine recipes had spinach or as I recall
 ML> any greens.

I did so note.  :)  The closest to greens were some green herbs in some
of the recipes.  Not any in the dessert things...  ;)

 NB>> subtle difference between florentine and fiorentina?
 ML> Nope. There's a subtle difference, perhaps, between a geographic
 ML> designator and a name name.

OK.

ttyl         neb

... Reality crept in. I nailed it for trespassing.

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