Text 21234, 94 rader
Skriven 2012-02-12 23:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: silliness 221
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 ML> I am one who believes that the tree falling makes
 ML> a sound whether or not there's anyone there to listen to it.
 JW> That one is real simple and should have been put to bed a long time
 JW> ago. If you define sound as the wave pattern travelling through the

It's one of those zen questions, you know, profound and
profoundly stupid at the same time. Here's a thought I had
on that question some time ago: If a tree falls in the forest
and there's nobody there to hear it, did it happen?

 JW> air, it always makes a sound. If you define sound as the interaction
 JW> of those waves on an ear drum then it does not unless there is
 JW> someone there.

All right, "knows." Anyhow the contrary position is
very (as I described something else to a friend) speciesist.
After all, in the forest there are other organisms, from
the lowliest microscopic bug to large predators and everything
in between, and most of these have sound perception.

--

 ML> his fear of never getting a girl
 JW> Now that could be the key to successful behavior modification!

I think he's too depressed and overwhelmed just by
the debilitations of the daily grind. Anyhow, he
doesn't believe me, though what he believes I don't
know. It's kind of frustrating, though I admit that
when I was a horndog youngster my insecurities were
probably nearly as bad as his - I just lucked into
having enough attractive traits that a sufficient
number of women became interested without my
working too hard at it. And of course whenever I
worked too hard at it, nothing ever came of that,
ever, like batting average .000 plus or minus 0.

On the other hand: how does one harness this
powerful urge?

Duck in orange sauce
cat: airline, main, poultry
servings: 4 to 8

2 whole ducks (2 kg each), gutted and cleaned, 
1/2 Tb black peppercorns
Salt and black pepper
500 g caster sugar
8 oranges
3 celery sticks, roughly chopped
4 carrots, roughly chopped
4 onions, roughly chopped
375 ml red wine
innards of the duck, roughly chopped
750 ml chicken stock

Halve 4 oranges and place pieces in each duck. Put
the veg and innards on a roasting tray, with the
ducks on top. Roast, uncovered, in a preheated
oven for 1 hr [temp not given - I suggest 350F].

Carefully pour off the duck fat from the veg and
discard. Using the same tray, place the veg on the
hob, over a high heat, add the wine, bring to the
boil, reduce the heat and allow to simmer 15 min.

Pour the veg, innards and juices through a fine
sieve and pour the juices into a large pan and
return to the hob. Add meat stock and bring to
the boil, reduce the heat to a simmer and continue
to cook until the juices have reduced by 1/3.

Peel the remaining oranges. Chop the zest into
fine shreds and the flesh into small cubes. Add
the orange and zest to the reducing liquid.

For the caramel, place the sugar into a saucepan
with 400 ml water. Bring to the boil over medium
heat, then simmer until it thickens and turns
lightly golden. Remove from the pan straightaway.
Stand well back and, wearing oven gloves, pour the
caramel slowly into the orange stock. Leave it all
to simmer 5 min on a low heat.

Carve each duck into 8 pieces. Transfer some sauce
into a pan and allow it to thicken a little. Once
the sauce has thickened to a rich gravy, add the
duck pieces to the orange stock to coat in the
sauce and warm thoroughly.

Giancarlo and Kate Caldesi, Ryanair Magazine 8/2007
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