Text 35334, 152 rader
Skriven 2016-01-19 17:49:40 av Ruth Haffly (1:396/45.28)
  Kommentar till text 35296 av MICHAEL LOO (1:123/140)
Ärende: the yuck 834                                             [1]
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Hi Michael,

 ML> >  ML> Not to put too fine a point on it, mine was the
 ML> >  ML> generation that caused the stereotype, whether
 ML> >  ML> it was justified or not.
 ML> > Basically what I recall. We had no Asians in the area where I grew
 ML> up so > I didn't notice the effect (just read about it).

 ML> It was almost as if the Educational Testing Service
 ML> had been infiltrated by Chinese - at any rate, the
 ML> aptitude and achievement tests were constructed in
 ML> a way that rewarded the kind of thinking that Asians
 ML> tend to do. Why that is I don't know. Everyone in

It would be interesting to go back now, given the education standards
then and now, to do some analysis. We could, but I won't, go into all
kinds of conjecture, pros and cons, about it.

 ML> my extended family tested out between gifted and
 ML> genius. I will admit that by and large they've done
 ML> quite well, so that is a support to the predictive
 ML> value of such (my sister, brother, and myself are
 ML> counterexamples, but we were raised by an insane
 ML> mother, so that might have something to do with
 ML> something).

Something interesting to consider the various whys and wherefores
thereof.

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

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

Something never accorded to anyone in my small, rural school. You got
what was coming to you (in more ways than one).


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

 ML> Most of this was deliberate.

Would you do the same, if given a chance to redo?

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

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

Get rid of a lemon of a product by promoting it big time on christmas
eve for those who hadn't done any shopping yet? It's a possibility. (G)

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

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

Most fruits are naturally sweet, which is why they're so appealing. Most
of us would rather have a sweet papaya than a sour lemon--it's a no
brainer; we're programmed early on to like sweets.

 ML> Barbaque; > I used to order mine half sweet, half unsweet to get it to
 ML> a reasonable > sugar level. Now I order unsweet only and use stevia in
 ML> it.

 ML> I've become sensitive to stevia such that I find it
 ML> as unconvincing and unpalatable as the other nonsugar
 ML> sweeteners. I got a Frost earlier this week, an Asian

I still use it as it's a natural sweetener, not a lab concoction of
sugar alcohols and chemicals.


 ML> knockoff of Mug, and nearly spit it out after the second
 ML> sip (it was well in the 90s, so I ended up drinking it
 ML> anyway) - an investigation of the ingredients list
 ML> showed stevia as well as sugar.

Somebody went overboard on the stevia. Most often, in larger amounts, I
use half stevia, half sugar to balance the bitterness large amounts of
straight stevia can have.

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

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

interesting, but probably something I'll never get to try.

 ML> >  ML> $21 charges a $60 cleaning fee if you bring in a durian
 ML> > Wonder how profitable that is. (G)

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

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

Are people still heavy smokers in that area?


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

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

I'll consider it, look up the book and see how comples the recipe is.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... One of these days, I'll quit procrastinating.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)