Text 9107, 110 rader
Skriven 2011-04-02 05:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Japanese 153
====================
 RH> Yes, and it will be good for everybody over there, and a lot of people
 RH> in other parts of the world as well.

The globalized economy being what it is, the international
competition model has to be balanced or perhaps replaced
by a cooperation model. What's good for Japan will be good
for elsewhere as well.

 ML> I wonder how we'd do in a situation as grave as that.
 ML> Would we become the aggressive monsters that
 ML> postapocalyptic fiction so eagerly posits?
 RH> Look at post Katrina New Orleans or post Sept. 11 NYC to get some
 RH> ideas of how people would react. When the Pentagon got hit, a number of
 RH> "big brass" were carrying strechers along side of regular enlisted
 RH> folks. No separation of rank there.
 
Post-Katrina was a mixed bag - it brought out the best and worst
in people. The Pentagon situation was different. It was an
addressable situation; the people involved were trained or
informed about how to behave in an emergency; and there was
that commonality of purpose and culture that you might not get
in other segments of the society. It's not necessarily that the
military in 9-11 were intrinsically better than the civilians
at New Orleans - rather that they were trained to be better.

 ML> clan. Here there may be more of a "they're different, who
 ML> cares about them" thing going.
 RH> Sad to say, that may very well be the case with a lot of people in
 RH> this country.

I'm afraid of that.

 Then there will be those who will risk their own lives
 RH> (and sometimes lose it) trying to rescue someone, just because another
 RH> life is at risk.

Altruism is a subject of much speculation. Is it a gift,
divine or genetic or whatever? Or does it confer benefit
to the species? Or both.

Barley-Filled Cabbage in Pickled Tomato Sauce
cat: vegetarian, main
serves: 4

 7 Tb olive oil
 1 lg onion, diced
42 oz canned crushed tomatoes
 1 orange, peeled and chopped
 1 c honey
 1/2 c apple cider
 1/2 c cider vinegar
 1 1/2 c raw barley
 s&p
 1 xl extra-lg cabbage head
 1 md onion, thinly sliced
 1 1/2 ts mustard seed
 2 ts Dijon mustard
 1/4 c champagne vinegar or cider vinegar
 2 c chicken or vegetable stock.

Prepare pickled tomato sauce: In med saucepan heat 2
Tb olive oil over low heat; add diced onions. Cook until
onions are translucent. Add tomatoes, orange, honey, cider,
and cider vinegar. Simmer until thickened, about 40 min.

While sauce is simmering, prepare barley: in a med skillet
heat 2 Tb olive oil over low heat, and add raw barley.
Toast barley, stirring constantly, until lightly brown and
has a nutty aroma, about 5 min. Cool in pan. Remove 1/2 c
barley, and grind in spice grinder until powdery. Place
ground barley in small saucepan and add 1 1/2 c water. Cook
over med-low heat, stirring constantly, until mixture has
consistency of porridge, about 7 min. Season with salt and
pepper to taste; set aside.

Add 3 c water to barley in skillet, and bring to boil over
high heat. Reduce heat to low, and simmer uncovered until
barley is tender and water has evaporated, about 20 min.
Remove from heat; set aside.

Remove 12 outer leaves from cabbage, being careful not to tear
them. Set aside. Thinly slice remaining cabbage to make about 2
qt. In large saute pan, heat 3 Tb olive oil over med-high heat,
and add sliced cabbage and onions. Saute until well browned,
about 15 min. Stir in mustard seeds and Dijon mustard. Add
champagne or cider vinegar and stock; stir well to deglaze.
Cook until cabbage is soft and liquid has evaporated, about
15 min. Add both barley mixtures to cabbage; toss to blend
thoroughly.

Bring pot of salted water to boil, and set aside bowl of
ice water and 9-x-12 baking pan. Blanch the whole cabbage
leaves 3 to 4 min, then transfer to ice water.

Preheat oven to 375F.

To assemble cabbage rolls: spread half the tomato mixture in
baking pan. Place a single leaf on a work surface, and trim
thick stem. Place about 1/3 c cabbage-barley filling in the
center, fold sides over, and roll up leaf. Place seam side
down in pan. Repeat to make 8 rolls, using extra leaves to
patch tears, or to extend too-small leaves. Top rolls with
remaining tomato sauce, and cover pan with foil. Bake until
rolls are tender, about 50 min.

New York Times 4/8/98
 
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)