Text 34212, 91 rader
Skriven 2015-12-12 08:20:12 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: (not) my style 653
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>  ML> some unadvertised lagniappes - a gorgeous finger of Asian
>  ML> eggplant braised in miso, one of the best things I've ever
>  ML> eaten on a plane; too bad it was only maybe half an ounce;
>  ML> also some crunchy pickled roots, unidentifiable but tasty;
>  ML> and a little pile of mushrooms.
> That eggplant does sound tasty... :)

Oh, it was delicious but cooked in a way I'd not have
thought to do.

>  ML> This was in general a horrid mess. I ate the various
>  ML> vegetables and just picked at the rest. The fish seemed as
>  ML> if it had been dried out in the sun and partially putrefied
>  ML> before being baked.
> Not your usual style, to be sure, to be eating the vegetables as the
> best thing there... (G)  I seem to see a similarity in the "goodness" of
> the fish, though...  And one wonders what mebaru saikyo-style might
> normally mean... ;)

I looked it up - 8 of 9 Internet references are to
United Airlines, so that's no help. The ninth is to
a DVD about fish that is described as "cosmic mook
salt water lure fishing."

>  ML> it more often than other such institutions is a direct
>  ML> reflection of that kind of obsessive achievement, a
>  ML> "thing of itself" rather than mappable to other ways
>  ML> of keeping score (dollars, for example).
> Particularly in some fields...   

I barely had patience for one, though I do have a
bunch of orphaned graduate credits in various fields
from back when I was still playing academic games.
Though there are other odd certifications I got as well,
some from real institutions, mostly just for knowing
junk (i.e., not requiring classroom time).

And then, there are the perpetual
> students... I remember one such at RIT, he'd already earned a few
> undergrad degrees (IIRC, maybe it was simply almost earned and then gone
> on to something else), but continued taking a wide variety of courses...
> nowadays, there are graduate programs available there, in multiple
> fields...  ;)

There's some guy who was in the news who had 29 going
on 30 of the things. One wonders.

==

>  ML> I'm more inclined than most people to say yes to
>  ML> things that I don't care much about but that don't
>  ML> cost me much in the way of effort.
> I'd tend to be similar, as long as there weren't too many other demands

I'm also more generous with my time than with my money,
which makes sense because I've more of the former than
the latter.

>  ML> Unlike most people of my intellectual circle, I
>  ML> don't much care about intellectual property - but
>  ML> what steams me is when somebody takes credit where
>  ML> credit isn't due, or else where credit is due but
>  ML> not to the claimant.
> Likewise...  :)

There was a guy on RIME or ILink when I was moderator
who would post stuff with copyright notices of his own,
which I'd question, especially since most of the
recipes were standard ones with maybe a tweak or two.
He got furious and sent me a personal note that said I 
was unfair to "those of us who are creative," which 
got only a sneer from me. By the way, if you see a 
footnote that says "copyright [    ], all rights
reserved," it means (legally speaking) that the claimant
reserves all rights only if s/he actually has any. It's
mostly a bluff, and documents that claim this (especially
recipes) I automatically consider a little fishy.

Bonito-infused Scotch
categories: airline, booze, weird
serving: 1

1 bottle blended Scotch
1 handful bonito flakes

Infuse for 3 days in a sealed glass container.

Hemispheres magazine 12/15

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