Text 7726, 93 rader
Skriven 2013-12-10 08:19:00 av Dave Drum (71827.cooking)
   Kommentar till text 7672 av MICHAEL LOO (1:123/140)
Ärende: Rudeness
================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> Ohioans were the most likely to curse and Washington residents were
 DD> the least likely according to the analysis. On the polite scale
 DD> ("please and thank you"), South Carolina ranked as the omost courteouso
 DD> state, while Wisconsin was the least courteous according to Marchex."

 ML> Oh, please.

 ML> It's this kind of thing that corrupts the language and makes
 ML> me a potential foe of universal literacy. Politeness doesn't
 ML> mean the use of "please" and "thank you," thank you very much.

 DD> IIRC the Ohio statistic for topping the most likely to curse was 1
 DD> swear word in 150 calls average. I also note the my effing state only
 DD> came fifth in that statistic. That's total BS  Bv)=  Even Louisiana
 DD> beat us out in the swearing. Damn!

 ML> Yes, I know it wasn't your poll, that's why I get to attack it.
 ML> Surveyors as well as pollsters are in general reductionists ad
 ML> absurdum and belong in the same pot with politicians and car
 ML> salesmen.

It wasn't a poll at all. Not a bit of it. Someone took about 600,000 of those
"this call may be recorded and monitored for quality control purposes"
recordings and parsed them (probably using NSA developed word pattern software)
for whatever it was they were looking for. I heard the story first on Morning
Edition on NPR. Later on a nationally-syndicated radio show (Bob & Tom). So, I
actually went and looked up what it was that was being discussed - and it WAS
NOT a poll in any way, shape or from.

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

      Title: Minestra di Pollo
 Categories: Soups, Vegetables, Poultry, Herbs
      Yield: 1 1/2 gallons

      5    Celery ribs
      4 md Carrots; scraped
      1 lg Yellow onion
      2 md Potatoes; peeled
      1 lg Bell pepper
     14 oz Can Italian plum tomatoes
      5 lb Stewing hen; washed, cut in
           - 8 pieces
    1/2 c  Chopped fresh flat-leaf
           - (Italian) parsley
      2 cl Garlic; fine chopped
      6 qt Water
           Salt & fresh ground pepper

  Dice celery, carrots, onion, potatoes and bell pepper into
  1/4" pieces. Chop tomatoes; reserve all juice.

  Place vegetables, tomatoes with their juice, chicken
  pieces, parsley and garlic in a 10 quart stockpot. Add
  water. Season with salt and pepper.

  Slowly bring soup to a boil over low heat. Skim off foam
  that rises to the surface; may have to skim 2 or 3 times.
  Partially cover pot and simmer 2 hours.

  When soup is finished, remove chicken pieces with a
  slotted spoon. Let cool.

  Meanwhile, mash vegetables in the bottom of the pot with
  the back side of a large cooking spoon or a potato masher.

  When chicken has cooled enough to handle, remove skin and
  bones and return meat to soup.

  Notes: Soup is best served the day after it is made.
  Refrigerate and remove fat that solidifies on the surface
  of the soup. Serve soup with rice or small, stubby pasta
  such as pastina, tubetti or small elbow macaroni. For
  better flavor, cook the rice or pasta in the soup when
  reheating. Add freshly grated Parmesan or Romano cheese,
  if desired.

  From Carrabba's

  Makes 1 1/2 gallons

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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