Text 19674, 95 rader
Skriven 2014-11-21 09:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: exactitude 328
======================
 JW> It won't be a googlewhack for long though as our recent thread will
 JW> soon be archived there too.
 ML> So how and on whose authority do our words manage to escape
 ML> into the real world?
 DD> NSA, CIA, Google, Bing, Ask.com, etc., etc., etc., ad nauseum 

Okay, that's the who, and I won't speculate on the how,
but the question remains on whose authority.

 ML> I might be mollified by additional quotations around the mayo
 ML> or perhaps calling it nayonnaise, but only if I were in a good
 ML> mood to begin with.
 DD> Language is a plastic thing. The dialect we speak today would be
 DD> incomprehensible to a person from Chaucerian England. As Lewis
 DD> Carrol's jabberwock is gibberish to us.

And those of us with relative good sense can slow if
not stop the flow of language in directions we find
reprehensible, perhaps even push it in directions
that are pleasing to us.

Not to challenge misstatements is almost as much a
crime as telling one in the first place.

 JW> P.S. Yesterday I copyrighted  "I Can't Believe It's Not Mayo" and
 JW> registered www.betterthanmayo.com. They are for sale to the highest
 JW> bidder.
 ML> That's rather, er, enterprising of you, but I wonder how far
 ML> that's going to go. And in the former case, you're opening up
 ML> yourself to attack from whoever owns I can't Believe It's Not
 ML> Butter, which is a catchy title of long standing, even if it
 ML> is in fact a substantial lie.
 DD> As I pointed out to Nancy - that wouldn't be quite fair. After all the
 DD> A.D.A. didn't sue Unilever or their advertising flacks for their attack
 DD> on real, authentic butter.

What's the relevance of that?

 DD> (R. U. Nutz?)

I know you're being jocular here, but your tone might
well give the wrong idea to a casual inlooker here.
So please cut it.

The facts as discussed in the first bit of this post
- as they imply an openness and vulnerability that we
did not always suffer - make it important to preserve
at least the appearance of decorum. So stumm.

Citrus Butter
categories: condiment, ingredient
yield: 1 batch

8 Tb (1/4 lb) butter, room temp
- beaten until light and fluffy
2 ts minced or grated citrus zest
1 to 2 Tb freshly squeezed citrus juice (lemon, lime or orange)
1 pn salt and freshly ground black or white pepper

In a small bowl using a wooden spoon or a standing
mixer with a paddle attachment, combine all of the
ingredients until thoroughly incorporated.

Washington Post, 20 March 2002, adapted from Mark Bittman

Gremolata Butter
categories: condiment, ingredient
yield: 1 batch

h - citrus butter
8 Tb (1/4 lb) butter, room temp
- beaten until light and fluffy
2 ts minced or grated citrus zest
1 to 2 Tb freshly squeezed citrus juice
- (lemon, lime or orange)
1 pn salt
1 pn black or white pepper
h - what supposedly makes it gremolata
3 garlic cloves, chopped fine
1 1/2 Tb parsley, chopped fine

In a small bowl using a wooden spoon or a standing
mixer with a paddle attachment, combine all of the
ingredients until thoroughly incorporated.

Chef Jeff Tunks created this butter to whisk into
reduced braising liquids just prior to serving
(think ossbucco, lamb shanks, or short ribs). He
starts with a citrus butter, and adds 3 cloves
finely chopped garlic and 1 1/2 Tb finely chopped
parsley.

Washington Post, 20 March 2002
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)