Text 32858, 81 rader
Skriven 2015-11-08 02:25:56 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Ac'cents 434
====================
>  ML> Hum. People from just about everyplace except the US Great
>  ML> Lakes region consider my accent "foreign," including New 
>  ML> Englanders - though there there is usually mutual comprehension,
>  ML> unlike in the real south.
> That's what happens if one has an undefined accent... it sounds "wrong"
> to everybody... ;)  And/or has a hint of almost anywhere...  ;)

I'm quite comfortable being a "foreigner" in the US. It's when
in Korea or Thailand or someplace where I look native and then 
open my mouth that the embarrassment sets in.

  My
> accent has a tendency to quickly assimilate into any new place

Chameleonic, then. I have similar tendencies at times and might
have been an actor, though I never really wanted to be one and
probably would have been a crummy one. Last time I was on 
stage in a speaking role was in I believe 5th grade. It was
a skit about a family Christmas in Mexico. For fairness' sake
the teacher assigned the roles by drawing slips out of a hat:
one could be the father, the mother, any of a number of kids,
any of a number of guests, or the dog (I think, or maybe
that's just the satirical part of my brain working overtime).
I drew "mother" about five times in a row, which luckily
didn't mess too much with my head. Eventually the teacher
decided to make me the father. Could have been worse - I
could have been assigned the part of the pinata.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Capital Punishment Chili
 Categories: Chili, Mexican
   Servings:  8

      1 tb Oregano
      2 tb Paprika
      2 tb MSG
      9 tb Chili powder, light
      4 tb Cumin
      4 tb Beef bouillon (instant,
           -crushed)
     24 oz Old Milwaukee beer
      2 c  Water
      4 lb Xtra lean chuck ground
      2 lb Xtra lean pork ground
      1 lb Xtra lean chuck 1/4" cubes
      2    Large onions, chpd
     10    Cloves garlic, chpd
    1/2 c  Wesson oil
      1 ts Mole poblano
      1 tb Sugar
      1 ts Coriander seed
      1 ts Tabasco
      8 oz Tomato sauce
      1 tb Masa Harina flour
      1    Salt to taste

  Servings: 8

  In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
  bouillon, beer and 2 cups water.  Let simmer.

  In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson
  oil or suet.  Drain and add to simmering spices.  Continue until all meat
  is done.

  Saute chopped onion and garlic in 1 T. oil or suet.  Add to spices and
meat
  mixture.  Add water as needed.  Simmer 2 hours.  Add mole, sugar,
coriander
  seed, hot sauce and tomato sauce.  Simmer 45 min. Dissolve masa harina
  flour in warm water to form a paste.  Add to chili.  Add salt to taste.
  Simmer for 30 minutes.  Add additional Louisiana Hot Sauce for hotter
  taste.

  Makes 1 pot.

MMMMM
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