Text 15452, 81 rader
Skriven 2008-10-23 06:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: moooo 99
================
 RH> Seriously, you probably don't have that wide a range in any piece of
 RH> music anyway that reaching an octave is enough.

Anyway, the kinds of music you and I would be capable of playing. [g]

 RH> I don't know enough about violin fingering to know what an octave's
 RH> reach is is but it is interesting that you have basically the
 RH> samereach on that and the piano.
 
I think it's coincidental but am not sure.

 RH> octave.  But, I can read both bass and treble lines.
 
 ML> So can I ... oh, you mean, both at the same time? You've
 ML> got me beat there.
 RH> No, not at the same time.  I can read one or the other, knowing what
 RH> keys to hit on a piano or sing.

One of the amazing things about pianists is that they can
read both at the same time. And organists have to read three
staves at once, coordinating hands and feet.

 ML> I must admit that it looked mighty good, nice and crusty on
 ML> the outside, nice and red on the inside with the grain just
 ML> developed. If any of the steaks I have sent back over the
 ML> years had been done so perfectly medium-rare, I'd probably
 ML> not have sent is back.
 RH> And you'll probably never be able to cook one so perfectly again.

Wouldn't take bets on that ... I can cook a perfectly
medium-rare steak probably 8 out of 10, but choose not to do so.

 ML> Bistecca alla fiorentina (Tuscan-style)
 ML> serves: 4 hungries
 RH> Sure it'll feed as many as 4? (G)

When we were in Tuscany, one of the guests at this fancy
restaurant insisted on having a steak for one, despite the
fact that they didn't sell steak for one. What came out
was a steak for two (about 2 1/2 lb), served - and charged
- for one. We all got tastes.

-
In order to enjoy a steak cooked more than to rare, I
would probably have to rely on something like

Homemade Worcester sauce
cat: sauce, spicy
yield: 3 c

1 Tb olive oil
6 oz fresh horseradish, peeled and chopped
2 onions, diced
2 jalapeno peppers, halved
6 garlic cloves, chopped
3/4 Tb freshly ground black pepper
4 c water
4 c white vinegar
1 c dark molasses
2 c dark corn syrup
1 oz anchovy fillets
12 whole cloves
1 ts salt
1 lemon, peeled and chopped
4 Tb Tamarind pulp

Combine oil, horseradish, onions, pepper, and garlic in a
pot, and saute over medium heat until onions are translucent.
Mix in remaining ingredients. Bring to a boil; lower to a
simmer and cook for 30 min. Strain through a fine mesh
strainer into a medium saucepan. Slowly reduce by half,
skimming any impurities as they rise to the surface. Sauce
should be slightly thick in consistency, with a sweet and
sour flavor.

Carlos Guia, Commander's Palace Las Vegas


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