Text 22384, 156 rader
Skriven 2014-12-29 11:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: medicine/music 521
==========================
 ML> Suzuki himself, when asked what he thought his role was,
 ML> answered that he was the head of the largest factory in
 ML> the world dedicated to turning out musical amateurs.
 NB> Seems appropriate to me.

Indeed. But the Suzuki zealots have put a lot into the
project; this has borne fruit, as the system as evolved
now balances rote and reading in a pretty effective way.
But the early students got an overplus of the one way at
the expense of another, to the degree that I used to play
quartets with one of the method's early "stars," who
admitted that she had a hard time reading music because
of that focus, and her playing in groups such as mine was
partially to remedy that deficiency. I guess that the
problem was satisfactorily addressed, as she went on to
be concertmaster of the New World Symphony and then of the
San Jose Symphony (may it rest in peace).

 NB>> Yeah... got a point there...  Most of the ones I know that are still
 NB>> practicing musicians, medicine is their primary job, and music their
 NB>> avocation... 
 ML> Maybe I should have gone that route, but docting didn't
 ML> appeal very much.
 NB> All the shoulda, coulda, maybes..

Eh, I don't have too many regrets, and docting still doesn't
appeal very much. Though when the call goes out for medically
trained personnel on an airplane or somesuch, and I can only
fidget powerlessly, I do sometimes have second thoughts. And,
yes, that happens on average at least once a year.

==

 ML> At one point maybe 15-20 years ago I had sets of clothing
 ML> in 4 cities, the most exotic being London. Not medication,
 ML> though.
 NB> Depending on what the meds are, and their shelf life, etc, they might
 NB> not take well to being stashed

My schedule has always been too unpredictable and
irregular that stashing meds wouldn't have occurred
to me - especially back then when I didn't actually
take meds (except briefly the statins, which damaged
me). Nowadays, of course, instead of keeping supplies
of drugs I just use the one drugstore chain.

 ...  especially prescription meds... I
 NB> did leave an almost empty bottle of prescription eye drops up at the
 NB> camp, intentionally, as I expected to finish it off the next visit...
 NB> Most meds I'd just carry in my carryon... 

Of course, the sensible way.

 ML> As Bill and Linda were both dressed up when this occurred,
 ML> and I was in jeans, I took it upon myself to clean up, and
 ML> there was no trace of hairball, just undigested canned cat
 ML> food. 
 NB> Hmmm.... maybe just a case of greedyguts in the extreme, swallowed it
 NB> whole, and then realized it wasn't going down right afterall.. would
 NB> explain the yowl that preceded the spew, too...  

Greedy guts for sure, but this didn't seem to be a case
of just that. The undigested cat food was all in a
liquidy condition, which leads me to reflect back on
the possibility that she had been drinking too greedily
as well, which might point to some condition or other.

 NB> A friend of mine had a heart attack at the hospital just moments after
 NB> she'd been pronounced perfectly healthy..  She's just fine now,
 NB> thankfully... but it was a bit of a scare...  :)

I've heard other stories, including here. Apparently if
they look too hard for something, and it's not there, it's
pretty easy for them to overlook something that is there
but that they weren't looking for.

 ML> Yet on occasion I really, really like scallopped potatoes.
 NB> Another of the unaccountable for tastes...  ;)
 
Annie made clam chowder today - it was about 50% potatoes
by volume. Perhaps she thought she could crowd out dairy
product with them. I just thought that the most nauseating
thing, and she interrogated me as I picked through the
stuff. At first I didn't want to upset her, but then I
figured, what the heck, so I did. Later I upset her even
more, see next post.

jing du pai gu - Kyoto pork ribs aka pai gu wang
cat: Japanese, Singapore, main
servings: 4

h - rub
400 g Pork Chops
1 1/2 ts Sesame Oil 
2 ts Salt
1 Tb Ginger juice
1/2 ts White pepper
1 ts MSG
1/4 ts Bicarbonate of Soda
1 Tb Chinese Wine
h - coating
1 Egg 
1 Tb Custard Powder
1 Tb Potato Starch
h - Sauce
3 Tb Brown sugar
3 Tb White sugar
1 1/2 Tb Rice vinegar
1 Tb Plum sauce
1 Tb OK Sauce (can omit or sub HP or A1 sauce)
2 Tb Tomato Ketchup
1 ts Worchestershire sauce
100 ml Water
1 ts Vegetable or Chicken stock powder
1 ts Dark soy sauce 
1 pn Red Colouring (optional)
1 Tb Corn flour
- mixed in 2 Tb water
h - Optional
2 Tb Rose wine
h - ingredients not in original list
meat tenderizer
oil for frying
sesame seeds for garnish

Pound the pork chops with meat tenderizer and
cut into 5 cm x 3 cm pieces. Add all the rub
ingredients and massage into pork. Then add the
coating ingredients and mix well. Leave 30-60
min. (If you leave out the bicarb of soda you
can marinade overnight)

Heat 1" oil in a pan or flat bottom wok. When
the oil reaches 180C add the pork and fry till
it is golden brown (approx 2 min). Make sure
you fry in small batches. Set aside on rack or
dry with paper towel.

Mix all the ingredients for the sauce in a bowl.

Pour off the oil from wok. Add the sauce and
cook until it is thickened and some of the
sugars have caramelized. Add the pork and toss
to coat evenly.

Once it is well coated, add 2 Tb Rose Wine and
tilt the wok so that the sauce catches fire
from the flame. Allow the alcohol to burn off.
Sprinkle with sesame seeds and serve.

ieatishootipost.sg


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