Text 35296, 176 rader
Skriven 2016-01-19 07:29:46 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: the yuck 834
====================
>  ML> Not to put too fine a point on it, mine was the
>  ML> generation that caused the stereotype, whether
>  ML> it was justified or not.
> Basically what I recall. We had no Asians in the area where I grew up so
> I didn't notice the effect (just read about it).

It was almost as if the Educational Testing Service
had been infiltrated by Chinese - at any rate, the
aptitude and achievement tests were constructed in
a way that rewarded the kind of thinking that Asians
tend to do. Why that is I don't know. Everyone in
my extended family tested out between gifted and 
genius. I will admit that by and large they've done
quite well, so that is a support to the predictive
value of such (my sister, brother, and myself are
counterexamples, but we were raised by an insane
mother, so that might have something to do with
something).

>  ML> > They aren't neccessarily so, but the Asian parents generally make
>  ML> their > kids study harder to do well in math and science classes.
>  ML> But I fooled them. I didn't study and didn't do my
>  ML> homework ... or at least merely did the minimum.
> Enough to get by, but not earn top grades?

I did just barely enough work to get the top level of
privileges. In high school, there was the honor roll
(80% I think) and the high honor roll (90%), and I
usually came in between 90 and 92. Once because one
teacher hated my guts I came in at 89 point something,
but they gave me the benefit of the doubt, fearing 
that I'd get severe psychological damage if not.

At college I was off and on the honor roll (which
carried no real privilege) and graduated with less
than a tenth of a point past the honor roll level.
And my thesis, done hastily and mostly without
thinking, got graded magna minus, i.e., just barely
enough effort to earn a magna.

Most of this was deliberate.

>  ML> Part of this is being in the right place at the right
>  ML> time; but part of it is knowing how to figure out the
>  ML> right place and the right time.
> This was just off an interstate, just outside of Las Vegas. Good timing
> for people passing thru who might have wanted a last minute (gag or
> otherwise) Christmas gift.

My suggestion being that the people running the store
saw the opportunity and took advantage of it.

>  ML> I've had examples of more sweet and less sweet in one day.
>  ML> More sweet - the Asian juice drinks I have had in the last
> If they're made with fresh, ripe fruit then the fruit sugars would make
> them super sweet.

And here in the tropics, fruit ripen fast and to an
extreme. Looking at things from a natural selection
way, sweeter things attract more seed distributors
and get a leg up on the competition. Even the unsweet
fruits are sweet.

>  ML> 24 hours have been uniformly way sweet, as (surprisingly)
>  ML> was the iced tea, which was maybe twice as sweet as Southern
>  ML> sweet tea (I bet you didn't think that was possible). On the
> GAG! The sweetest tea around here is at Smithfield's Chicken & Barbaque;
> I used to order mine half sweet, half unsweet to get it to a reasonable
> sugar level. Now I order unsweet only and use stevia in it.

I've become sensitive to stevia such that I find it
as unconvincing and unpalatable as the other nonsugar
sweeteners. I got a Frost earlier this week, an Asian
knockoff of Mug, and nearly spit it out after the second
sip (it was well in the 90s, so I ended up drinking it
anyway) - an investigation of the ingredients list
showed stevia as well as sugar.

>  ML> other hand the Schweppes dry ginger ale was delightful and I
>  ML> believe drier than Canada Dry or the Schweppes stateside.
> Sounds good--nice ginger bite to it?

Not so good as Vernor's or Blenheim's by a long shot.
Pretty middle of the road in that aspect, but the
dryness and acidity made for a nice balanced drink.

>  ML> The place I spent 5 hours in last night at a cost of
>  ML> $21 charges a $60 cleaning fee if you bring in a durian
> Wonder how profitable that is. (G)

Insofar as there's no aftereffect that a can of Febrese
couldn't handle, very. But it's more a deterrent value.

At this hotel in the boonies, there's no durian prohibition,
but the no smoking rule comes with the equivalent of a $30
penalty - which might be worth paying for a desperate 
American addict, but for a normal resident of this area,
it might be a major hit.

>  ML> Thomas Keller Marshmallow Recipe
> I've got a marshmallow recipe in my "Better Than Store Bought" book I
> ought to look up and post for you.

If you feel like it. I'm just getting rid of a small
collection that I compiled for Nancy's amusement. Here
is the last one I've got -

Easy Honey Marshmallows
categories: candy
yield: 70

1 c water, divided
3 pk gelatin (7 g each) - or 6 3/4 ts gelatin powder
1 c liquid honey
1 1/2 ts pure vanilla extract
1/8 ts salt
potato starch or other starch to dust the pan
h - to roll the marshmallows in
potato starch or other starch
- or 1 3/4 c toasted coconut
- or 1 1/2 c finely chopped toasted pecans

Sprinkle the gelatin on top of 1/2 c cold water in 
a small bowl or measuring cup. Stir lightly with a 
fork. Let it ‘bloom’ for at least 5 min, until it is 
all moistened and softened. It will be very thick.

Meanwhile, heat the honey and the remaining 1/2 c 
water in a medium saucepan. Add the dissolved 
gelatin to the syrup, using a spatula to get 
every bit of gelatin  out of the bowl.

Bring the mixture to a full rolling boil. It will 
get foamy and you can’t stir down the bubbles.

Remove the saucepan from the heat. Let sit until 
lukewarm (20 to 25 min).

Add vanilla and salt, and pour into the bowl of a 
mixer. Beat with a stand mixer using the whisk 
attachment on high speed until thick and tripled 
in volume – 7 to 8 min, or with a rotary hand 
mixer, which will take a bit longer – maybe 10 min.

While it is beating, prepare a 9 x 13? pan by 
lightly greasing it and dusting it with potato
starch. Tip the pan over and knock out any excess.


When the marshmallow mixture has finished whipping, 
scrape it into the prepared pan, and use a wet 
spatula to smooth the top.

Allow to set until cold, about 4 hr (or less if 
placed in the fridge) or up to overnight.

Cut into squares with a knife dipped in water 
between each cut. If the top of the marshmallow 
mixture has dried out too much to stick well to 
the coconut, wet your fingers and smooth a thin 
slick of water over the top to moisten it again.

Roll the marshmallow cubes in either starch,
toasted coconut, or chopped nuts. Shake off excess 
if using potato starch. Press down firmly into the 
coconut or nuts if using them, so they stick to 
the marshmallows.

Place on a rack and allow to air dry for 3 to 4
hr, then store in an airtight container at cool 
room temperature for up to 2 weeks.

www.kitchenfrau.com

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