Text 33256, 97 rader
Skriven 2015-11-17 08:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Ac'cents & high plains 481
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>  ML> Make things worse! What I do in such cases is adopt my
>  ML> flattest American accent and hope they give me sympathy
>  ML> points for that.
> So then, there's no cause for embarrassment... you are born elsewhere,
> and returning to your roots... ;) 

In China, the land I won't go to, maybe, but in other
countries that my appearance might plausibly be explained
by a local heritage - Korea, Japan, Burma, Thailand,
Cambodia, the Philippines, Malaysia, and Indonesia -
my obvious unfamiliarity with the cultures except for the
food (religious customs especially) trip me up most times.

>  ML> Aha ... I used to be pretty good at east coast ones, but
>  ML> not as good as Glen Gould, who (the story went) could tell
>  ML> which side of the Garden State Parkway a New Jerseyite was
>  ML> from.
> I think that even Glen Gould would have had trouble with mine... my
> "American" accent isn't exactly placeable, either..  ;)

One could get reasonably close, within a few hundred miles,
by elimination. Maybe Wyoming?

>  > with the parts that it didn't matter divided somewhat equally between
>  > the two "hats"...  Perhaps the lot was confused by your nurturing
>  > aspects... ;)
>  ML> I didn't have any, back then.
> Ah, but the lot could have as easily be reading possibilities... (G)

I don't expect that much of the lot.

>  ML> Free-form kiwi & grapefruit curd tart
> That looks like it might be rather pretty as well as tasty... :)

For me the freer form the better most of the time.
Contrast that with my attitude toward music, but
of course there raggedy is less acceptable.

>  ML> Greg Mayman seems to enjoy his jokes as 
>  ML> much as the audience.
> I take it this is "our" Greg Mayman...?  :)

Indeed - not only did he act silly on the echo,
he has been known to act silly on stage as well.

==
>  ML> I'm sure that the Wyomings probably invented cattle rustling.
>  ML> Nowadays, one could do the loss prevention electronically.
> Naw... that goes back to the old country, I'm sure...  :)

The wide open spaces offered a unique opportunity
for that kind of behavior to be developed - a
confluence of large quantities of goods spread
over a great expanse plus a bunch of unrelated 
and possibly mutually hostile people working them.

In the steppes of central Asia, any conflict of
this sort would involve warfare between one tribe
and another, not individual actors.

>  ML> It wasn't that big a deal, but it was interesting being
>  ML> on a vast prairie whose elevation was greater than the
>  ML> vaunted Denver and Colorado Springs.
> That would indeed be interesting..  and I had at least a little interest
> in seeing where I'd lived once upon a lifetime ago... ;)

It was interesting until it got boring ... .

Sardine Tomato tart
categories: odd, fish, Australian, starter, umami
yield: 1

8 sardine halves in olive oil (to 10)
200 g moonblush tomatoes (recipe follows)
4 ts sugar
1/2 ts ground cumin
1 sheet puff pastry, thawed
1 egg yolk
Fresh chives

Preheat oven to 215C/419F and line a baking tray with 
parchment. Process the tomatoes with sugar and cumin 
in a food processor. Taste for flavour, it should be 
sweet and aromatic. Set aside.

Place the sheet of puff pastry on the parchment lined 
tray and score an edge around the sides with a butter 
knife. Brush the edge with the egg yolk. Spread the 
tomato jam in the centre of the pastry inside the 
scored edge. Then top with the sardines drizzling a 
few tablespoons of the olive oil that the sardines 
come in as well. Bake for 10-15 minutes until golden 
and risen. Place chives on top and serve warm.

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