Text 5277, 91 rader
Skriven 2013-10-01 16:22:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: homeEc 247
==================
 RH> Sigh, yes. As I got older and more experienced, I found I could
 RH> debate, proving my answer was just as valid as their's, with some
 RH> teachers.

Fair enough. This shows something of the bogosity of the early
tracking system, of which I was a major beneficiary. People's
levels of intelligence and self-confidence tend to even out with
age and maturity; your elementary-school genius might become an
adult ordinary, and your elementary-school dolt might end up
at the Princeton Institute for Advanced Study (I am acquainted
with one of these; his childhood IQ was reported as about as
close to zero as possible, but things improved, and he ended up
a stockbroker. Maybe things didn't improve.

 RH> Even tho both my sisters took the same basic course I did,
 RH> neither of them could do much more than boil water when they left home.

There's practice, and there's aptitude. If you have neither,
too bad. Along with poor guidance, terrible things can happen.

 ML> A little flexibility here on the teacher's part would
 ML> have done wonders.
 RH> It just wasn't possible in that school set up.

Fix the setup. In the world you describe, nobody wins:
the teachers feel put upon, the students get squiddly.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Catalan Rice From Mountain Mama
 Categories: Fish, Casseroles, Spanish, Euro-w, Cg files
      Yield: 6 Servings

  2 1/2 c  Stock- Fish
    1/4 ts Spice- saffron threads
    1/4 c  Wine- dry white
      6 tb Fat- Lard
    1/2 lb Meat- Chorizo
           ;cut into 1/4-inch slices
  1 1/2 lb Pork- loin
           ;in 1-inch dice
      1 lg Onions
           ;thinly sliced
      2 lg Capsicum- green
           ;julienned
      2 lg Tomatoes
           ;peeled, seeded, chopped
      3 lg Fish- Squid
      2 c  Rice- Long-grained
    3/4 c  Nuts- Blanched almonds
    1/3 c  Nuts- Pine nuts
      3    Garlic cloves
           ;minced
      1 c  Artichoke hearts
           ;drained  (canned)
     18 sm Fish- Clams or mussels
           ;scrubbed
    1/2 c  Peas
    1/4 c  Pimientos, julienned
      2 tb Herb- parsley, fresh
           ;minced

  Clean squid and cut body sacs into rings.  Cut tentacles in half.

  In a small saucepan, bring stock to a bare simmer.  Crush saffron and
  combine it with wine in a small bowl.  In a flameproof casserole or
  paella pan, heat the lard over moderately high heat. Saute the
  chorizo and pork, turning them until they are browned.  Add the
  onion, bell peppers, tomatoes, and squid and cook the mixture over
  moderate heat, stirring, for 15 minutes. Stir in the rice and cook
  for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron
  mixture, and artichoke hearts.   Ladle in enough stock to just cover
  the rice mixture. Bring to a boil and simmer it, covered, for 20
  minutes.

  Arrange the clams in the rice, add the peas, and simmer for 10-15
  minutes, or until the rice is just tender and the clams open. Discard
  any clams that do not open.  Garnish with pimientos and parsley.

  This is a recipe by Eliz. David, appearing in an article in 1972 by
  James Beard.  It originated on Spain's Costa Brava. "not a true
  paella, but it is quite good."

  a 1972 Gourmet Magazine favorite From: MOUNTAIN MAMA #11 @5211*2 From
  1990's? files found on Common Ground
  U/L 'COOKING' MARCH 25 Y2K

MMMMM
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