Text 34314, 100 rader
Skriven 2010-02-03 09:42:00 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: AGE & WISDOM 726  00203
===============================
 -=> Quoting Michael Loo to Glen Jamieson <=-

 GJ> So there is hope for us, yet.
 ML> Always was. I'm not planning on giving up for a fair
 ML> length of time, and if the medication prevents it,
 ML> the medication goes. That's nonnegotiable, and the
 ML> blonde cardio knows it.

I'm sure she appreciates your attitude and would not try to change it.
 
 GJ> For anyone with an enquiring mind, the idea of "finding the limits" is
 GJ> inevitable.
 ML> Of course, that means that enquiring minds leave the gene pool
 ML> more rapidly than other kinds.

Unfortunately that is so, but there are enough mutations that the
supply is maintained.
 
 ML> Possibly she wasn't kidding. If your taxi ride in Singapore
 ML> costs, say, S23.45, and you give the driver S25, you are likely
 ML> to get S2 back. And may well not accept a "keep the change" or
 ML> the equalizer of a S1 coin.
 GJ> I appreciate that non-mendicant attitude of Singaporeans.  The giving
 GJ> of un-earned gratuities is insulting, as infers that the giver is
 GJ> financially or otherwise superior to the receiver.
 ML> It doesn't infer anything; but it does imply that the giver is
 ML> in a financially superior role in relation to the receiver,
 ML> which in the context is generally true.

I agree that imply would be the better word to use in most instances,
but there is also the implication that by accepting that token of
financial superiority from the giver, the receiver also accepts lower
relative social status.  Both the giver and receiver know this, and it
works in reverse, as when a smarmy, obsequious waiter or manicurist
grovels beside you, you know that you are expected to react by giving
a large tip.  Conversely, the proud, barefoot, ni-Vanuatu waiter
considers herself to be at least the social equal of the rich
foreigner she serves at the table, and so refuses tips.
 
 GJ> I discovered a delightful dessert recently.  Vanilla ice-cream with
 GJ> the juice from a can of baby beetroot drizzled over it.  The addition
 GJ> of a few teaspoons of rum lifted it even further, from excellent to
 GJ> sublime!  It looked spectacular, too.

 ML> Perhaps you see window washers, too?

I tried that dessert on Nancy, to get her response.  It was not quite
as enthusiastic as Kevin's.  "Strange .... different .... would take
some getting used to .... perhaps the rum might help...."

Oh, well, back to the cutting board...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Some Cleaning/preparation Tips for Octopus
 Categories: Squid, Info
      Yield: 1 Text file
 
           Octopus
 
  I found some cleaning/preparation tips for octopus in a cooking book
  called 'A gourmet's book of shellfish':
  
  To prepare octopus, hold the head firmly and, using a sharp knife, cut
  through the flesh below the eyes, severing the head from the
  tentacles. Invert the body pouch and remove the intestines and ink
  sack. Wash the body pouch well under running cold water. Pick up the
  tentacles and, with the index finger underneath the center, push the
  beak up and cut it away.
  
  To tenderize hood and tentacles if necessary, beat with a steak mallet
  until they feel soft and have lost their springiness. Remove any
  scales which may be left on the suckers. An octopus which is less
  than 10 cm (4 in) does not need beating to tenderize.
  
  Plunge octopus into boiling salted water for 5 minutes; drain well and
  leave until cool enough to handle.
  
  Using a sharp knife or scissors, cut the tentacles into separate
  pieces and leave whole or chop, according to the recipe. Serving
  suggestions: Octopus needs tenderizing to make it palatable and long
  slow braising or stewing is probably the best method. However, the
  flesh of smaller ones will be tender if cooked very briefly; cut into
  pieces and stir fry or deep fry until tender.
  
  Octopus can be used in Mediterranean style soups, casseroles, cooked
  in wine, served in a spicy coconut sauce (there is a recipe for it in
  the book, if you want it, let me know), in a salad with garlic
  dressing, in deep fried seafood dishes or stir fried with soy sauce
  and vegetables.
  
  From: Freeston
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)