Text 27234, 76 rader
Skriven 2015-05-20 21:32:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: ancient history 684
===========================
 ML> The aging adds dimensions of flavor not unlike the wine
 ML> situation at the sacrifice of the freshness, which in
 ML> many cases you don't want anyway, in the same way you'd
 ML> prefer a 50-year-old confidante to an 18-year-old one.
 NB> Makes sense.  Even though the occasional 18yo might be wise beyond
 NB> his/her years, experience counts for something there, too... :)

Oh, sure, life is full of generalizations. A lot of success
is making relatively accurate ones, and a lot of openmindedness
is not being seduced by the accurate ones into acting hastily
on all of them.

 ML> We'll try to work things out. 1500 mg is not a big issue, and
 ML> I can lend him some KCl to balance it out if he goes over.
 NB> I didn't think it would be much of an issue... although I forgot that
 NB> you have the KCl to balance things...

Although I have been using less of it and consequently not
carrying it all the time.

 ML> personality. All the testimony I've read says that the
 ML> restaurateurs were perfectly okay with this and merely wrote
 ML> off the expense as advertising and promotional costs. Some
 ML> ambitious Fed prosecutor got hold of this and accused Kalina
 ML> of wrongdoing, semi-justified as the procedure, though common
 ML> and perfectly legal, is sort of morally dubious.
 NB> So, not really wrong, just treading on thin ice, skirting the edge... 
 NB> The book gave proper credit to the restauranteurs for their signature
 NB> recipes...?  So it really was somewhat of a promotion for them...?

That was pretty much the way the restaurant guys saw it, as
apparently this kind of thing actually happens all the time.
Look for the "promotional fee paid by" statements on all sorts
of television programs, for example.

 NB> And the restauranteurs didn't see it as unethical... certainly not
 NB> illegal...  

Kalina's was standard practice, some said.

 NB> Well... one shouldn't be being paid for the article in the paper
 NB> talking about the establishment... unless billed as an advertisement

But the investigation was based on the promotional fees
charged for inclusion in the book, which led to pure
speculation that the newspaper reviews were thus tainted
- a lot of the speculation apparently (this impression
drawn from ancient news articles) made by owners of
restaurants unfortunate enough to get crummy reviews.

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

      Title: "Good Luck" Rice Custard
 Categories: Desserts
      Yield: 6 servings

  1 1/2 c  Raw rice                                 Ounce size)
      2 cn Evaporated milk (5 ounces           5    Eggs, separated
           Each)                               1 ts Vanilla
    1/2 c  Raisins                                  Cinnamon to taste
    1/2    Box vanilla pudding (3                   Milk

       Cook the rice in 4 cups of water, add the sugar and cook until almost
  tender.  Add the evaporated milk and raisins.  Mix the pudding in a cup of
  milk and add to the rice mixture.  Beat the egg whites until stiff. Beat
  the yolks separately and then mix the whites and yolks mixture. Then turn
  off the heat.  Mix well.  If it seems a little thick just add some more
  milk.

  Serves 6 or more. The Legends of Louisisna Cookbook; Sheila Ainbinder;
  Posted by Fred Peters.

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