Text 21392, 103 rader
Skriven 2012-02-16 08:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: oddmentsFromThePast236
==============================
 RH> Good point there. The teachers that are of our generation have
 RH> probably read the most;

I guess we were slightly before the days where people
questioned the relevancy of it.

 the teachers of even Rachel & Deborah's
 RH> generation, the least. The teachers fresh out of college probably
 RH> haven't read any at all.

Perhaps because they were taught by teachers from
after our generation.
 
 ML> "Shakespeare's Bawdy."
 RH> True, which may be a good reason not to teach it in middle school (to
 RH> kids working at a high school level).

More appropriate to teach it in high school to kids
working at a lower level! Get them engaged, maybe.
 
 ML> It's not a Norse language but an Ugric one, so has
 ML> very little in common with any other European language
 ML> except Hungarian.
 RH> Neither of which are very commonly used on the global scale of things.

One interesting thing is that urban Finns and Hungarians
have high intellectual reputations (especially the latter).
I'd be inclined to explain this by the fact that they have
to exercise their brains from an early age by learning not
only their own languages but also English, Russian, and some
of the Romance languages. I don't know what the downside to
this polyglottism may be, if any.

 RH> But can you go into a French restaurant, order off the menu and know
 RH> what you are getting?

Oh, that's not a big deal - I can do that, argue with waiters,
and tell the cook how to make the meal. I'd have a harder time
getting directions to the restaurant or how to use the ATM to
pay for it.

 RH> I can do reasonably well in a German restaurant tho.
 
I can identify what I want and ask for it in German. If there's
something wrong with it I'd have a hard time saying what it was.
My German is way more fundamentally flawed than my French.

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

      Title: Hungarian Meatballs ala Kooknet
 Categories: Appetizers, Meats, Kooknet, Cyberealm
      Yield: 4 dozen

MMMMM-------------------------MEATBALLS------------------------------
      2 lb Ground beef
      1 lg Egg
    1/4 c  Milk
      1 c  Dry bread crumbs
      1 ts Garlic powder
      1 ts Paprika

MMMMM----------------------HUNGARIAN SAUCE---------------------------
  1 1/2 c  Water
      1 c  Blush wine
    1/2 c  Beef broth
    1/2 tb Red wine vinegar
      2 ts Caraway seed
    1/2 c  Milk
  1 1/2 ts Salt
      1 ts Minced onion
    1/4 ts Black pepper
      2 ts Worcestershire sauce
      4 ts Paprika
    1/4 ts Ground marjoram
    1/2 c  Water
      4 tb Flour

  Preheat oven to 400 F.

  Combine all of the meatball ingredients, except the ground beef in a
  large bowl.  Mix well.  Add the ground beef, and knead until uniform.
  Shape mixture into 1 1/2" balls.

  Place meatballs in a lightly greased 13x9x2 baking pan, and cook until
  light brown, about 20 minutes.  Drain excess fat.

  Meanwhile, combine the sauce ingredients, except for the last two, in
  a large saucepan.   Add meatballs and bring to a boil.  Reduce heat,
  and cook for 30 minutes, stirring occasionally.  Mix the Flour and
  the remaining Water, and stir into the meatball and sauce mixture.
  Heat to boiling, stirring carefully.  Boil and stir for one minute.

  Source:  Lisa Clarke, adapted liberally from a Hungarian Meatball
  recipe
  :        found in GRNDBEEF.ZIP

  Posted by Lisa Clarke The PolkaDot Palace 1-201-822-3669

MMMMM

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