Text 23745, 115 rader
Skriven 2015-02-07 01:45:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: perceptions 179
=======================
 ML> I don't understand why the NOAA guy was forced to apologize
 ML> for the unrealistic expectations of the public.
 NB> If anything, the mayor should apologize for reacting the way he did to
 NB> the forecast... ;)  But that is a common enough thing, for the PTB to
 NB> overreact to what might be, to forestall a possible worse scenario... 
 NB> NOAA was quite right about the part north of NYC....

I'd like to take a baseball bat to the representatives of
the media, at whose feet I lay much of the blame. The
politicians, too, deserve some, maybe a whack or two, as
well.

 ML> If mind over matter applied here, one should just be able
 ML> to master the ailment without any costly quack medicine
 ML> in the first place.* I will give the stuff one more try,
 ML> in the interest of fairness, even though I know that it
 ML> won't do any good. 
 NB> If homeopathy has anything to do with mind over matter, you've set it
 NB> up to fail again...  (G)

I have the ability to blank my brain, so preconceived
notions get put in the wayback. I'll admit that nobody's
perfect at it, so there might be some prejudice involved,
but if there's anything really to it, I'm pretty sure I'd
detect it. By the way, this Nobelist (Ben-Veniste I seem
to recall but am not sure) came down on the side of the
homeopaths, but he's been soundly hooted down, to the
degree that even his supposedly legitimate research has
been gone through with a fine-toothed comb and (some say)
has been found wanting. Lucky for him there's no mechanism
for taking away such an award. Lucky for a lot of the
guys, actually.

 ML> Lilli wants me to go to Fukuoka with
 ML> her, which I was disinclined to do, especially as there
 ML> are other friends whom she can pal around with, and it
 ML> would be stretching my budget to the breaking point
 ML> (Japan is a huge budget stretch always), but what the
 ML> hey, maybe I'll do it.
 NB> Decisions, decisions...  ;)

I have those upgrade certificates to use, and now that she
isn't on my ticket any more (she has gone fully to OneWorld,
whereas I am sticking with Star Alliance), I get to squander
them on myself. The problem is that the fares required to
qualify for using those upgrades is upward of $1K - a bit
rich for my current condition.

 RH> were from, how we liked the meal, etc. When he found out we were local,
 RH> he didn't spend as much time with us as he did with other tables. Guess
 RH> he takes locals for granted, that they know good seafood.
 ML> That's funny and sad. Apparently he's become a TripAdvisor whore.
 ML> This is such a contrast from the olden days, when a restaurateur
 ML> would try to build a relationship with patrons - back then, those
 ML> just passing through would get short shrift, not an ideal
 ML> situation either.
 NB> When one is passing though, it's nice to be noticed... but for
 NB> building repeat business, it's the regulars that need cultivating,
 NB> after all.. ;) 

That's one of the issues I have with the Food Network and its
offspring and fake competition. It fosters a tendency toward
hit-and-run dining, in which the focus of a restaurant becomes
the one-time visit and the subsequent Trip Advisor or Yelp
report. Relationship building is left by the wayside in this
scenario; a side effect is that there's an incentive to treat
everyone decently but not exceptionally, which might or might
not be an improvement over the way things used to be.

This isn't duck, but it looks pretty good.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Haiduck Cabbage
 Categories: Main dish, Vegetables, Meat, Casseroles, Hungarian
      Yield: 6 servings

MMMMM----AMERICAN MEASUREMENTS----
      2 lb Sauerkraut
      2    Onions
      2 lb Cured pork
      9 oz Debrecen sausage
           Lard
           Paprika
           Salt

MMMMM----EUROPEAN MEASUREMENTS----
      1 kg Sauerkraut
      2    Onions
      1 kg Cured pork
    250 g  Debrecen sausage
           Lard
           Paprika
           Salt

  Mince the onions small and fry them in lard. Add the cabbage, well
  washed, and a little paprika, and boil till the cabbage is quite done.

  Cut the meat into small pieces and make a porkolt of it see recipe for
  porkolts. Slice the Debrecen sausage. When these ingredients are
  ready, mix them with the cabbage and let them all boil together for a
  few min.

  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4

  M's note: a porkolt is meat stewed in onions that have been
  braised in lard and paprika, with no added liquid. It is one
  of the most perfect ways of cooking old pig or sheep meat.

MMMMM

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