Text 17869, 70 rader
Skriven 2014-10-08 16:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: health 76
=================
 ML> Har har. I think the BMI is more relevant if it takes
 ML> inches around the middle into consideration.
 NB> Yup.  Also if it were to take into account such things as muscle mass
 NB> vs. fat supplies...  But it seems mostly to be yet another of the one-
 NB> index-fits-all things...

And maybe bone density, lung capacity, and other things
that affect the bodily makeup.

 NB>> You aren't usually standing to play the "fiddle"?
 ML> Only soloists stand, usually, and I am most frequently not
 ML> one of those.
 NB> Oh, right...  Guess I got too used to some of our church violinists
 NB> standing over my shoulder when playing along with the hymns... ;)  Or
 NB> standing when playing in some livingroom situation, perhaps visiting
 NB> shut-ins....   

I used to play for shut-ins, but not for decades. Used to do
it for free at MGH, where there was a Friday I think concert
series, then for pay in assorted ragtag ensembles at assorted
less than dignified settings, such as old peoples' homes.

 ML> As an article in the latest Pacific Standard magazine points
 ML> out, oftentimes the door close button actually isn't connected
 ML> and it is there just to keep the passengers empowered/involved.
 NB> Interesting concept...  Could explain why the button is singularly
 NB> unresponsive... but, of course, that doesn't really do much for making
 NB> one feel empowered, if one stops to think for even just a second.. ;)

It does, because as I understand it the doors are timed to
close shortly after the average impatience time (as
determined no doubt by industrial engineers, psychologists,
and the like) has passed. So nobody has stepped into the
elevator for a while, according to some sensor (weight or
light beam), and if research says the average wait time
before someone gets antsy is, say, 3 seconds, the door is
programmed to close in 4. Of course, if someone is not so
patient, that impatience goes unrewarded.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Fried Spare Ribs with Honey
 Categories: Chinese, Pork
   Servings:  4

  1 1/4 lb Pork ribs, trimmed
    3/4 c  Sugar
    1/2 c  Vinegar
      5 tb Soy sauce
      3 tb Sherry
      4 c  Cooking oil

  1.  Cut the ribs between the bones into single pieces. Heat the sugar,
  vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate
  for at least one hour.

  2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until
  golden brown. Turn off heat and allow to continue cooking an additional 4
  minutes. Remove, drain, and serve. The sweet sauce, what we call honey, is
  our special touch. The ribs, if prepared perfectly, will be crisp on the
  outside, sweet and tender on the inside.

  Note that there is actually no honey in this dish.

  Source unknown

MMMMM
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