Text 5353, 67 rader
Skriven 2013-10-03 06:30:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: HomeEc
==============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> One can do well with just that, and the rest can come
 ML> gradually with experience.

 DD> Absolutely -- but many never venture past that basic set of what they
 DD> learned in HomeEc 101. Nothing wrong with that except that it's not
 DD> very interesting.

 ML> Nor does it say much about the quality or function of the
 ML> instruction. Few of the calculus students end up working
 ML> with higher math, much less proving new theorems; few kids
 ML> in French class speak substantial French in later life. But
 ML> the ones who do have their lives enriched.

I took Latin (two years) Spanish (one year) in high school. The most useful
Spanish I remember other than the cuss words is "donde es bano?" and "dos
cervesa, por favor". Been auditing a Pimsleur German course on the confuser. So
far I have "zwei bier, bitte" and "Wo ist die toilette?"

 ML> and shallow, dry oven, moist oven, broiling, and noncooking;
 ML> kitchen chemistry; measurements; knife skills; prevention of
 ML> injury. And most of all, dispelling fear of the kitchen.

 DD> That sounds more like CIA or Johnson & Wales than high school

 ML> Should be high school, I imagine. Insofar as my chemistry
 ML> classes in high school would have been sufficient for a
 ML> lab tech career (not perhaps a real chemist) and my math
 ML> classes for a bookkeeping job (not perhaps an accountancy).
 ML> Not to mention driver's ed.

In the 1950s much of high school instruction was "do as I say" with no reasons
given. I had a Latin instructor, Dr. John Wilhelm, who, when asked why
something was done that way in Latin would famously reply "Dig 'em up and ask
'em".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: German Style Thuringer Meal
 Categories: Five, Fruits, Sausage, Vegetables
      Yield: 6 Servings
 
      6 lg Cooking apples; peeled,
           - cored, chopped
     32 oz Bag of sauerkraut
    1/4 c  Brown sugar
      2 lb Pottstown's Hickory Smoked
           - German Thuringer Sausage
 
  Combine the apples and sauerkraut in a deep skillet over
  medium heat. Bring to a simmer then cook for about 10
  minutes, or until apples start to soften. Stir in the
  brown sugar and Thuringer sausage. Cook for another 5
  minutes, or until heated through.
  
  As featured on "WMBD This Morning" April 18, 2006
  
  From: http://www.pottstownmeat.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Horse sense is something a horse has that keeps it from betting on people.
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