Text 28895, 82 rader
Skriven 2009-09-19 21:23:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Skooling
================
-=> Quoting Dave Drum to Carol Shenkenberger <=-

 CS> Middle school.

 DD> Crusty old fart mode on: When I was going to school - 60 or so
 DD> years ago - the grades were 1 through 8 for primary schooling

I think the concept of Middle schools came up in the 50's to cope
with the demographics of the baby boom. The elementary schools were
over crowded but the bulge was temporary. If a given school district
had say four schools that were all overcrowded by 25% but locating a
fifth one in a sensible location was problematic one solution was to
build one middle school and syphon off the older kids from the
existing schools.

Yellowknife elementary schools have gone from K-8 down to K-6 as it
grew and back up to K-8 as the population aged plus a French school
was created. The high school went from 11-12 with a boarding
facility for students from small communities where the schools only
ran from K-10, up to 9-12 after the small towns got upgraded and
Akaitcho Hall, the boarding hall, was closed and then to 10-12 as
the town grew. Meanwhile the middle school has fluctuated from 9-10
down to 7-8 and back up to 7-9 to accommodate the shifting needs of
the other schools.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: The Quickie Banh Mi
Categories: Vietnamese, Sandwiches, Pork, Easy
  Servings: 4

  1 1/2 c  rice wine vinegar
           Sriracha
      1 lg carrot, shredded with a
           grater or peeler
      2    cucumber, peeled, seeded and
           cut into strips
      1    red onion, thinly sliced
           Pate (store-bought), thinly
           sliced
      1 lb thin boneless pork chops
           Salt and freshly ground
           pepper
      4    baguettes 
           Mayonnaise
      2    jalapenos, sliced
           Cilantro bunch

In a small bowl, add rice wine vinegar. Combine with 1 teaspoon (or
more) of Sriracha, and whisk until mixed. Add sliced carrots,
cucumbers and onion. Place in the refrigerator, and let sit 20 to 30
minutes. 

Sprinkle pork chops with salt and pepper. In a saute pan over
medium-high heat, cook pork until browned, just a few minutes on
each side. Remove from pan, and cut on the bias. 

Split the baguettes down the middle, and coat with thin layer of
mayonnaise. Add desired amount of Sriracha over the mayo. Layer with
pork chop slices, paté slivers, jalapenos and marinated vegetables.
Top sandwich with cilantro, and serve. 

Posted by Andrea Lynn, senior editor of Chile Pepper magazine, who drops
by with Serious Heat.

  From: Serious Eats
 
MMMMM-------------------------------------------------

                    

Cheers

YK Jim


... Crispy pork and dessert are not mutually exclusive.

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