Text 20000, 89 rader
Skriven 2014-12-01 15:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: round + round 373
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 RH> And who knows what more he would have produced, or of what quality,
 RH> had he not died so young.
 
Mozart lived to the ripe old age of 35. I don't know,
if he'd lived to Beethoven's age (57) or Haydn's (77),
would music as we know it be different? Or would he have
just continued on his merry way building increasing
mumbers of nachtmusiken and divertimenti and not being
of any more influence than he had earned in real life.
Or might he have burned out the way Rossini did. One
can speculate forever, but I'd guess that his lack of
introspection would have pushed him in the merry way
direction, and instead of 41 symphonies some of which
are really great, others merely nice, he might have
produced 82 symphonies, some of which would be really
great, others merely nice.

 RH> IOW, you had to have a very good memory to know what to play over and
 RH> over again, once you started with a new piece.
 ML> A good memory or a good teacher or a strong tradition.
 RH> IWO, I'd have not done so well.
 
Eh, not everyone has to be good at everything. 

 RH> OTOH, the 1712 Overture was one of the pieces that got our girls into
 RH> classical music. Between PDQ Bach and Spike Jones, they appreciated
 RH> classical without being bored by bombastic pieces.
 
Funny thing is that people really like the bombastic pieces;
they are our bread and butter. From 1812 through the grand
symphonies to Wagner's Ring, it's the big tunes (as Annie
calls them) that bring out the audiences and the bucks.

 ML> Home Made Mozart Kugeln
 RH> Just give me the chocolate, I'd rather not have the nuts. (G)

I just finished a bar of Ghirardelli hazelnut dark chocolate
and was just thinking how tasty it was, except for the few
rancid bits.

One could I suppose omit all the nuts in the following, but
the point would be completely different.

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

      Title: Ben & Jerry's New York Super Fudge Chunk
 Categories: Ice cream, Chocolate, Desserts, Nuts
      Yield: 1 servings

    1/4 c  White chocolate; chop coarse
    1/4 c  Semisweet chocoate; chop
    1/4 c  Pecan halves; chopped
    1/4 c  Walnuts; chop coarse
    1/4 c  Chocolate covered almonds;
           - cut in half
      4 oz Unsweetened chocolate
      1 c  Milk
      2 lg Eggs
      1 c  Sugar
      1 c  Heavy or whipping cream
      1 ts Vanilla extract
      1 pn Salt

  Combine the coarsely chopped chocolate, pecans, walnuts and chocolate
  covered almonds in a bowl, cover and refrigerate. Melt the unsweetened
  chocolate in the top of a double boiler over hot, not boiling water.
  Whisk in the milk, a little at a time, and heat, stirring constantly,
  until smooth. Remove from the heat and let cool. Whisk the eggs in a
  mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar,
  a little at a time, then continue whisking until completely blended,
  about 1 minute more. Add the cream, vanilla and salt and whisk to
  blend. Pour the chocolate mixture into the cream mixture and blend.
  Cover and refrigerate until cold, about 1-3 hours, depending on your
  refrigerator. Transfer the cream mixture to an ice cream maker and
  freeze following the manufacturer's instructions. After the ice cream
  stiffens (about 2 minutes before it is done), add the chocolate and
  nuts, then continue freezing until the ice cream is ready.

  Makes one Generous Quart. Note: "New York Super Fudge Chunk was
  developed as a regional flavor for the sophisticated New York palate.
  After coming up with several variations in our Burlington lab, we
  packed the samples in dry ice and shipped them by bus to our New york
  consultants, a group of musicians on Manhattan's Upper West Side.
  Following several weeks of refinement and discussion, we all agreed
  on this final recipe - a chocolate lover's dream."

MMMMM
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