Text 11571, 115 rader
Skriven 2014-03-31 06:00:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: different standards 401
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 ML> His defense: "well, I have two Master'ses," so some
 ML> obnoxious busybody dug around and discovered that that
 ML> claim was also false - in fact, he had about as much
 ML> graduate school as I did, with the same result. So he
 ML> got bounced altogether, but nobody would have stirred up
 ML> the mess if he hadn't refused to do the scut work that
 ML> his coworkers sucked it up and did.
 NB> He was too full of himself for his own good...

Still is. Sad thing is what he really wanted to be was a
musician, but I guess he was told he should be a professor
(by whom I don't know). And he's a pretty good musician -
but full of himself? Put it this way. I knew him both in
the context of his teaching at the university to be named
never (though I may have given enough information in these
threads that one might find its, and his, identity through
the malignant facets of the Internet) and through his music
- I have at times hired him to be my accompanist, for
example, and when he needed a little orchestra for some
purpose, I often became part of it. One day, the orchestra
he was conducting couldn't figure out his beat and sort of
fell all over itself, and he fumed, "I'm the best musician
in this room." The point being that if that were really
true, he wouldn't have felt the need to say it. Another
time, at dress rehearsal, in front of early arriving
audience members, he lost his beat with the usual effect,
so he slammed down his baton and screamed "you're a bunch
of f---ing idiots!" A moment that will live in infamy and
associated mirth for many years.

 NB> And teaching freshmen isn't necessarily scut work anyway

In fact should never be. My school routinely uses put-upon
graduate students for the purpose (that's one of the reasons
it is somewhat downrated in both more and less thoughtful
educational evaluations). At one time it hired Richard Marius
to direct the freshman English program, but that in the midst
of centuries of considering elementary tertiary education
secondary.

 ... probably requires more skill (if
 NB> not more knowledge) than teaching the higher classes...

That's the whole thing. So there has to be mutual respect
between the practitioners of both.

 Daddy was
 NB> never too proud to teach the beginning Physics classes, especially for
 NB> the majors... he both enjoyed the teaching, and also was able to scope
 NB> out the students at the beginning... And he'd had a doctorate from the
 NB> beginning of his teaching career...  but then he was also a true
 NB> teacher...  ;)

People used to ask why I'm not a teacher. I recognized my
lack of vocation early on, when the decision could be made
easily. I never wanted to be that kind of professor that
we were discussing with Jim, but if I'd gone into the
field, I figure most likely I would have become one.

 NB> One needs a few people like my father, who were easily both, to bridge
 NB> the gap, perhaps...  I suspect that it was more common a few
 NB> generations or so ago... specialization hasn't helped a lot of
 NB> fields...

That's true. John Lilly pointed that out a bunch of years
ago and called for the development of a class of bridge
people he called "inperts" - not experts, but not inexpert
either. So, I'm told, did C. P. Snow, but that's second-hand
information, from where, can you guess?

Hunan Beef with Cumin
Categories: Chinese, main, spicy
Yield: 4 servings

1 Tb Shaoxing wine or medium-dry sherry
1/2 ts salt
1 ts light soy sauce
1 ts dark soy sauce
1 Tb potato starch
12 oz boneless short rib, sliced 1 1/2" across the grain
1 3/4 c peanut oil
2 ts fresh ginger, peeled and minced
2 garlic cloves, minced
2 fresh red chilies, stems and seeds discarded, finely chopped
2 ts dried chili flakes
2 ts ground cumin
2 scallions, green parts chopped, white parts discarded
1 ts sesame oil

Whisk together wine, salt, light soy sauce, dark soy sauce,
potato starch, and 1 Tb water in medium bowl. Add beef to
marinade, mix with hands, and let sit for at least 15 min
at room temperature.

Pour oil into large wok. Turn heat to high and using a
deep fry thermometer, bring temperature to 225F. Add beef
and cook 2 min, stirring gently with tongs to keep pieces
from sticking together. Remove beef with tongs, and drain
over wire rack.

Pour out all but 3 Tb oil. Turn heat to high again, and
once lightly smoking, add ginger, garlic, chilies, chili
flakes, and cumin. Stir constantly with wooden spoon for
about 15 sec. Add beef back to wok, and season with salt.
Cook until beef starts to sizzle, about 1 min. Add
scallions. Stir well and remove from heat.

Transfer beef to a large plate, and drizzle sesame oil
on top. Serve beef with white rice.

seriouseats.com, after Fuchsia Dunlop

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