it's the Koreans, who are more stick-to-themselvish.
It's irritating, though, that I believe that Korean-speakers
get a discount

But understandable.

Well, sure, but that doesn't mean it's not irritating.

The Vietnamese restaurant I go to now has menus in English (but not
French), Chinese, Japanese and lately Korean as well. And of course
there is a Vietnamese menu. I accidentally got one once. I couldn't
read it but I could tell from the overall format and numbering
system that it offered exactly the same dishes but the appetizers
and side dishes were $1 cheaper and the main course dishes $2 less.
I was amused more than irritated.

The immigrants need a leg up, I understand that.

Land-grant schools are of all colors. MIT is a land-grant
school

I was unfamiliar with the term so I did a little googling and learned
a few cool things. Maybe everyone else here knows all of this
already but ...

There were some very forward-looking folks way back when.

Paraphrasing and condensing;
Land-grant colleges were funded by granting federally controlled
land to the states for them to sell to raise the funds to establish
them.

Very importantly after the civil war each state had to show that
race was not an admissions criterion or else to designate a
separate land-grant institution for persons of color.

In theory. Separate but equal didn't work well, as
the resources allocated to black colleges were skimpy.
Some schools managed to do quite well, others not so.

The land-grant college system was a major contributor in the fast
growth rate of the US economy that led to its overtaking the United
Kingdom as economic superpower.

Someone ought to learn something from this.

Today most land-grant colleges are now universities.

And in a lot of fields, the master's or beyond is the
minimum qualification for entry-level employment.

Cornell is a land grant and Brown used to be

So certainly not second rate by any stretch of the imagination.

Cornell's agriculture school is still one of the
greatest such resources in the world.

Pad Gajajiva / might have been a relative.

Thailand isn't that big.

it's the size of France or Great Britain

And is home to about 69 million souls, so ever so slightly larger in
that respect.

Yeah, I was referring to population.

... So far North Korean missiles have a range of a Sammy Sosa home run

NTF, but Mr. Kim's aspirations are pretty big, and
we might do well to be wary of the jerk.

---------- Recipe via Meal-Master (tm) v8.01

Title: Theada's Beef Jerky
Categories: Beef
Yield: 1 servings

2 qt Water 1 c Vinegar
2 c Salt 2 tb Pepper

Cut meat in ÿ" strips (or as thin as possible). Remove all fat. Boil
approximately 6 minutes. Roll moisture from meat. Put on cookie sheet
in
middle of oven for 1ÿ to 2 hours at 200ÿ. Leave oven door cracked to let
moisture out. Coat with Liquid Smoke and A-1 Sauce. Store in airtight
jar. I don't know who Theada is.

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
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Quoting Michael Loo to Jim Weller <=-

The Vietnamese restaurant I go to [has] a Vietnamese menu
side dishes were $1 cheaper and the main course dishes $2 less.

The immigrants need a leg up, I understand that.

These guys are Hoa people who arrived here shortly after the fall
of Saigon and have climbed up well into the entrepreneurial middle
class. The majority of them are well to do homeowners by now.

Land-grant schools
There were some very forward-looking folks way back when.

Indeed.

In theory. Separate but equal didn't work well

But an attempt was made by right thinking people.

So far North Korean missiles have a range of a Sammy Sosa home
run

NTF, but Mr. Kim's aspirations are pretty big, and
we might do well to be wary of the jerk.

Absolutely.

I think he is exempt from the rule on politics as there is zero
likelihood that anybody here would admire or support him. Hating on
him will not be divisive.

More things with capers:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Penne with Spiced Tuna Sauce
Categories: Pasta, Anchovies, Chilies, Tuna, Sauces
Yield: 4 servings

12 oz Penne; cooked until al dente
1/4 c Chopped onion
1/3 c Olive oil
1 sm Whole dried hot red pepper
4 Anchovies; finely chopped
1 sm Red bell pepper and
1 sm Yellow bell pepper,julienned
1 Rib celery in 1/8 inch dice
2 tb Capers
12 oz Tuna fish, packed in oil,
Drained and crumbled
Salt to taste
2 tb Chopped Italian parsley

Boil pasta until al dente. Saute onions in olive oil for 5 minutes
or until translucent. Add hot pepper, anchovies and whisk in until
anchovies dissolve into a paste. Add peppers and celery and saute
for 5 minutes or until tender but still somewhat crunchy.

Stir in capers and tuna and cook just to warm the tuna through.
Season to taste with salt; remove hot pepper; add black pepper if
you wish.

Drain pasta and return to pasta pot; add sauce and toss; transfer
to serving bowl & garnish with parsley.

Recipe By: PASTA MONDAY TO FRIDAY SHOW
From: Gail Shermeyer

MMMMM


Cheers

Jim


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