Text 24009, 97 rader
Skriven 2015-02-14 01:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: perceptions 211
=======================
 ML> I'd like to take a baseball bat to the representatives of
 ML> the media, at whose feet I lay much of the blame. The
 ML> politicians, too, deserve some, maybe a whack or two, as
 ML> well.
 NB> And do you think it would do any good...?

Nah, but thinking about it gives some satisfaction.

   I used to get annoyed
 NB> with the announcers on XXI who'd read the weather, for their gloating
 NB> or glooming about the forecasts... now I just laugh...

What did they say about Gunga Din?

 NB>> If homeopathy has anything to do with mind over matter, you've set
 NB>> it up to fail again...  (G)
 ML> I have the ability to blank my brain, so preconceived
 ML> notions get put in the wayback. I'll admit that nobody's
 ML> perfect at it, so there might be some prejudice involved,
 ML> but if there's anything really to it, I'm pretty sure I'd
 ML> detect it. 
 NB> But it might interfere with the placebo effect...

Some studies have shown that the placebo effect often works
with patients who profess not to believe in it. Anyhow, it's
the homeopaths' position that their treatment system is not
placebo-effect based.

 ML> By the way, this Nobelist (Ben-Veniste I seem
 ML> to recall but am not sure) came down on the side of the
     homeopaths

I was wrong, Ben-Veniste did research that has been used to
justify homeopathy, but it was Luc Montagnier, always a bit
crazy, who went whole hog.

 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.. ;) 

Unless one can fill the joint up with transients. And the
reruns of the TV shows are ensuring that that happens for
a good long time before people figure out that the "worth
a detour" places no longer are worth the detour.

 ML> M's note: a porkolt is meat stewed in onions that have been
 ML> braised in lard and paprika, with no added liquid. It is one
 ML> of the most perfect ways of cooking old pig or sheep meat.
 NB> That does indeed seem like a good way to deal with them...  :)  I
 NB> presume slow cooking...?

No added liquid requires especially slow cooking. Think of
what would happen with all the sugars from the onions if
subjected to a quick fire.

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

      Title: Debrecen Pork Cutlets
 Categories: Main dish, Pork, Hungarian, Casseroles
      Yield: 4 servings

MMMMM----AMERICAN MEASUREMENTS----
     12    Pork chops (abt 3 oz)
      9 oz Onions; finely minced
      6 oz Bacon; cubed small
      9 oz Debrecen sausage; sliced
      1 oz Paprika
           Salt
           Tomatoes
           Green paprikas

MMMMM----EUROPEAN MEASUREMENTS----
     12    Pork chops (abt 85 g)
    250 g  Onions; finely minced
    170 g  Bacon; cubed small
    250 g  Debrecen sausage; sliced
     25 g  Paprika
           Salt
           Tomatoes
           Green paprikas

  Brown the pork chops, fry the finely minced onions. Put the chops
  into the saucepan with them, and -season,with paprika and salt. Add
  some green' paprikas and tomatoes (preserved tomatoes may be used).
  Pour in a very little water and stew with the lid on. Before the meat
  is quite tender fry the bacon, cut into quite  small  cubes,  add
  the Debrecen sausage in slices, and fry with the bacon for a few
  min. Mix all this with the pork chops and stew till quite tender.
  Serve with tarhonya, potatoes or galushka.

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

MMMMM
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