Text 3006, 83 rader
Skriven 2006-07-07 18:48:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: musical instruments 943
===============================
 GJ> Late last night my favourite viola/cello playing radio announcer with
 GJ> the sexy Shropshire accent, Emma Ayres, was expounding the virtues of
 GJ> the Revienus viola.  So much so that she even spelled out the name, in
 GJ> case any listeners had the sudden mad desire to rush out and buy one.

Is that the ugly viola? I don't care for its sound (much too
much fuzz) or the way it feels under the chin (though this
might be remediable) or the way it looks (hopeless), and I
think it's spelled Rivinus.

 GJ> A question - do all left handed string players play right handed on
 GJ> bowed instruments?

Pretty much all. There used to be a guy in the American
Symphony Orchestra who played backward, with the whole
instrument built backward (despite a casual glance yielding
the impression of bilateral symmetry, instruments actually
are not symmetrical at all), but that was because of some
great defect in what would have been his fingering hand -
one does need at least 3 fingers (not counting thumb) to
finger effectively, with 4 being highly advantageous.

   My nephew in Manila has a deformed finger on his
 GJ> left hand, so has set up his guitar with strings in reverse sequence,
 GJ> so he fingers with his right hand.  Django had damaged fingers on his
 GJ> left hand, but he still used it for fingering, making his own style of
 GJ> music.

I knew a guy who had but two fingers on one hand (perhaps it
was on each hand) but became a guitarist anyhow.


MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Post Oak Delight
 Categories: Desserts
      Yield: 12 servings

     16 oz Chocolate wafers
     10 tb Unsalted butter, melted
      1 qt Frozen yogurt, vanilla
           -flavored
      1 qt Raspberry ice (sorbet)
           Fudge Sauce (see below)
           Whipping cream, whipped
           (optional)

MMMMM----- FUDGE SAUCE-----
      1 c  Sugar
    1/2 c  Unsweetened cocoa powder
    1/2 c  Milk
      4 tb Light corn syrup
      4 tb (1/2 stk)      butter
      2 ts Vanilla extract

  In a food processor, process the chocolate wafers into crumbs.  Add
  the melted butter; combine. Press the crumb mixture into 9-inch
  round, 3-inch deep springform pan, reserving 1-1/2 cups of the crumb
  mixture.

  Bake in a preheated, 325 degree F oven for 10 to 12 minutes.  Remove
  and allow to cool.

  When the crust is cool, fill with the frozen yogurt.  Sprinkle with
  half of the reserved crumb mixture.  Dribble half the fudge sauce
  over the crumb layer, then place in the freezer so the yogurt won't
  melt.

  After 5 minutes, make a second layer with the raspberry ice. Sprinkle
  the remaining crumb mixture on top.  Put in freezer immediately.

  Serve with the remaining fudge sauce and whipped cream, if desired.

  TO MAKE THE FUDGE SAUCE:  In a heavy saucepan, combine the sugar,
  cocoa powder, milk, corn syrup, and butter.  Bring to a boil and let
  boil 2 to 3 minutes.  Remove from the heat.  Whisk in vanilla
  extract. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas

MMMMM

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