Text 19281, 145 rader
Skriven 2014-11-13 08:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: luxuries 257
====================
 ML> It was a godsend. I discovered that it worked way better
 ML> than the Internet at my friends' homes or the hotels.
 NB> Hospitals nowadays pride themselves on offering wi-fi, after all..

They've started competing on other more creature levels,
as that's where the money is. Beth Israel (a bitter rival
to my hospital, despite their both being affiliated with
Harvard) is known for its catering; there are other
hospitals (Hopkins Medical Center among them) that boast
hotel-like accommodations for their most affluent patients.
Greed (aka enlightened self-interest) motivates some
beneficial changes at times. Sadly, I'm sure improvements
will be slow coming to the polloi (of whom I may soon
become one).

 ML> to go through. Also, there is a group of sites notalwayslearning.com,
 ML> notalwaysright.com, and so on; one of these, notalwaysrelated.com
 ML> has been flagged by the software as a pornography site, which to
 ML> the best of my eyesight, it isn't.
 NB> Someone apparently thought those were unsafe places...

But just the one? And I'd be more leery of a site called
alwaysrelated.com than one called notalwaysrelated.com.

 NB> I saw that UDD gave you a fix for that... But, alternatively, is it
 NB> possible on the webside to upload a .ptr file into the door to reset
 NB> the pointers...?  You'd extract that from the previous message
 NB> packet...  :) 

Not to my knowledge - that's a feature of the Telnet
port only, as far as I could tell.

 ML> I didn't want to alarm people by saying, help, help, I'm
 ML> dying of peritonitis.
 NB> Thankfully, you didn't die of it... :)

I came somewhat closer with the bleeding two weeks later
and wonder where all those units came from. It's been a
long time since I was in any position to give blood.

 NB> A working system is a very good thing... even with quirks...  ;)

Indeed it is. Along with a good respiratory system, one
of the joys of life.

==
 NB>> When Fu was running the special at Arigato, there were a few
 NB>> people that made out like bandits
 ML> There will always be such, some of them eating just because
 ML> it's there and not because they actually enjoy it.
 NB> On the order of the hotdog eating contests and such... for the glory
 NB> of the accomplishment, perhaps...  There are a few people who genuinely
 NB> have large appetites and can put away quite a bit of food, while still
 NB> enjoying it all along...

I was thinking about such, as during the episode of the
paralytic ileus my stomach was absolutely packed with
4.5 L (10 lb) of detritus. How do some relatively little
folks manage to win these contests? The big ones, I can
sort of understand.

 ML> I am satisfied noshing on bits that others ignore and that
 ML> would go into the bin anyway - fatty gristly bits, for example.
 NB> Thereby giving the vendor some value for his money, as well..  :)

One of the reasons I love cooking. I get the fatty gristly
bits, and nobody is any the wiser. Sadly, at the more
reputable restaurants often the stuff is pretrimmed and
the scraps prebinned or turned into chili or spicy tuna.
At Texas Roadhouse, for example, if you pick out your
own steak, it comes relatively untrimmed, but if you get
a preprepared one, it's all lean (pretty good for that);
and if you get chili on the side, you find out where all
the odd bits went (I usually get chili for both my sides
and have my glucosamine and chondroitin supply for the
week).

 NB> The main benefit of an AYCE buffet, as far as I'm concerned, is the
 NB> ability to have a wide selection of things, in as small quantities as
 NB> desired...  ;)  When it comes to AYCE specials, I look at whether or
 NB> not I can do just as well or better with the regular deals...

That's the main benefit of a good buffet. They're mostly
not so wonderful, plus they cheat by oversalting everything
so you drink more, etc. etc. etc.

 ML> Otherwise it would be sensible just to pay the $4 for a bit of
 ML> scrap and have the sushi guy do the work and the cleanup. 
 NB> He probably does the rendering back in the kitchen, anyway... ;)

And/or under a hood with a great exhaust fan.

 ML> Speaking of which, have you ever
 ML> seen a female sushi chef? I can't recall offhand ever having.
 NB> I may have...  And I believe that on Fu's day off, Kim did the sushi
 NB> at Arigato at times...  but she wasn't all that good at it... Not sure
 NB> that she would really count as a female sushi chef...

I don't think that it would be impossible for a woman
to be a good sushi chef, just that in my experience
there hasn't been such.
 
 NB>> Along with those whose favorite roll is spicy tuna...
 ML> Uh huh. The spicy tuna factory is doing a great business.
 NB> He undoubtedly makes his own spicy tuna mix from his scraps... ;)
 NB> He makes everything else... :)

In this case, frugality and excellence probably go
hand in hand.

Red wine poached pears with vanilla mascarpone
categories: dessert
Serves: 2

2 pears, Bartlett or Anjou
1 bottle red wine, cabernet or pinot noir
1 c granulated sugar
1 stick cinnamon
2 cloves
1 c mascarpone cheese at room temperature
1/2 ts vanilla extract
1 Tb powdered sugar
1 Tb chopped pecans (optional)

Peel the pears, leave whole. In a md saucepan, combine wine,
granulated sugar, cinnamon and cloves. Add the whole peeled
pears and cook on low heat for about 40 min or until tender.
Once tender, remove the pears from the pan and refrigerate.
Strain the wine and reduce on high heat until it has a
syrup consistency. In a bowl, mix the mascarpone with the
vanilla extract and powdered sugar. Once cooled, slice the
pears in half and remove the cores. Place the pears in the
oven at 300F, just to warm.

Serve two halves of pear garnished with the chopped pecans,
a dollop of the vanilla mascarpone and a drizzle of the
reduced wine syrup.

Isadora Sarto, Clink, Boston



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