Text 26499, 143 rader
Skriven 2015-04-29 18:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: dubieties 584
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 ML> I have a hard time taking seriously someone whose name
 ML> means, roughly, lobster song, especially as he made up
 ML> the name himself (originally Omar).
 NB> Some things do just make one wonder...

So many frauds, so little time.

 ML> I figure nobody could have doubted much less denied the
 ML> former, but the latter of course is a judgment of my own,
 ML> and perhaps a minority one.
 NB> I was hearing some comments that went along with the latter.

I'm glad of that. I've just fought a losing battle agains
funding a couple frauds who have been supported by a very
famous fraud. I said I'd resign from the committee if the
project was supported. I haven't heard anything in a couple
weeks, so I figure I was quietly dropped from the group
without any kind of fuss.

 ML> I might find a supply (if reasonably priced) and do the
 ML> experiment.
 NB> An expensive way to save calories on dessert... rather as I thought.
 NB> I suppose that if you found a reasonably priced supply, it could be an
 NB> interesting experiment...

Now that the guy's gone, maybe there will be discounts run
on his brainchild, before it becomes a collector's item.

 NB> I have a Special Dark bar here in front of me, 1.45oz, 180 calories it
 NB> claims... Perhaps you have the larger bars...?   Ok, I redid the math,
 NB> and 2oz of nuts would be 420 calories, so 600 a day... ;)

Anyhow, I wouldn't buy a 1.45 oz bar - too tiny by a good margin.

=

 ML> So it seems to me that in the long run, a beneficial effect
 ML> of the Internet will be that our relatively good information
 ML> will spill over somewhat into their realm. Or am I being too
 ML> utopian?
 NB> One could hope that it would work that way, and counteract all the bad
 NB> information that is out there, too....

It has been hypothesized that there's a Gresham's law of
information as well of currency. If that's largely or even
somewhat true, we're doomed.

 ML> Of the genius, maybe; I share one trait with the Drum, and that
 ML> is that I don't much think about wealth.
 NB> Independently "wealthy" maybe would be nice... not having to worry
 NB> about where the ready might come from when needed... but otherwise, not
 NB> something I think much about either...

I've always skirted close to the edge and usually do barely
okay. Right now, though, I wanted to give a few bucks to my
(commercial) hosts in Nepal but don't have the wherewithal.

 ML> Yeah, I was disappointed, too. Turns out a vast percentage
 ML> of what I learned pre-university was false, and I didn't
 ML> learn much in university, so where does that put me now?
 NB> Learning more on your own ever since...?  ;)

Failing to learn! I hope.

 NB> My alma mater keeps asking me to tell them all the wonderful ways in
 NB> which my education there prepared me for my subsequent career... I'm
 NB> sure they don't want to hear, hardly at all... ;)  I'm afraid they
 NB> won't get the glowing testamonials they want from me...  :)

I'm sure that my alma mater knows about and is not particularly
proud of me; it and I can console ourselves that there have been
far worse alumni, for example Putzi Hanfstaengl and the Unabomer.

I was in an honors-only program that was eliminated after only
a couple years; at its 25th anniversary someone did a study of
the graduates, and approximately zero percent of us went on in
the field of study we set out in.

Roast duck with gravy
categories: poultry, game, main
servings: 4

1 lg duck, with giblets, if possible
h - For the gravy
The neck, giblets and wing tips
1 sm onion
1 carrot
1 celery stick
oil
1 bay leaf
5 oz red wine
1/2 ts redcurrant jelly (optional)

Untruss the duck and gently pull the legs away from
the body. Cut off the wing tips and roughly chop
them, together with all the giblets except the
liver, plus the onion, carrot and celery. Fry
these in a little oil until the meat is nicely
browned. Transfer to a saucepan with the bay leaf,
cover with water and bring to a simmer. Leave at
a gentle simmer for 1 3/4 hr (ie, while you cook
the duck).

Heat the oven to 220C/425F/gas mark 7. Remove any
obvious fat from inside the duck. Use a needle to
prick the skin all over the breast and where the
breast joins the leg. Just pierce the skin: you
want the fat to run, but not the juices from the
meat. Lightly season the skin.

Put the bird in a roasting tin, and roast 20 min,
so the fat starts to run. Turn down the heat to
180C/350F/gas mark 4, baste the bird, and cook
for 70 min more, basting two or three times. When
the juices run clear, it's done - poke a skewer
into the thickest part of the leg, close to the
breast. Tip the bird so any juices pour out of
the cavity into the roasting tin, then transfer
the duck to a warmed plate.

Pour off the fat from the tin into a heatproof
bowl or dish, leaving just the brown juices in
the tin (keep the cooled fat in the fridge for
roasting potatoes). Deglaze the tin with wine,
then strain the stock and the deglazed pan juices
into a clean pan and boil hard to reduce to a
rich, syrupy gravy. Taste for seasoning, and add
the redcurrant jelly for sweetness, if you like.

To carve, slice between the legs and the breast,
then prise off the whole legs, pulling the thigh
bone away from the body of the bird. Cut each
leg in half at the joint between thigh and
drumstick. Slice the whole breasts from the
carcass, then cut each into five or six thick
slices. Offer your guests a few slices of breast
with a thigh or drumstick. Serve with the gravy.

Hugh Fearnley-Whittingstall

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