So presumably has listened to more pitches....?

Or: could hear more pitches.

DIstinguish between them....? Or has lost less of the high range
hearing...?

I don't know about this eyesight thing -
I read Plantagenet heaven time.

We're talking discrimination. I can hear the
difference between 440 and 440.2 on a good
day (these are getting fewer and farther
between) Normally, I can divide a tone into
at least 7 segments across the audible range.
He could do substantially better than that.
And he loved twelve-tone and various
microtonal things.

It's not all that worthwhile of a piece,
but the incentive of a few hundred dollars
might tip the balance.

I hear you.. :)

At this point I'll take pretty much any gig
but am not desperate enough to go pounding
the pavement.

discovered after the fact), and she made a
completely different set of mistakes from mine;
on the whole I thought she had done a better
job than I, but she's more expensive, also.

That might be a factor as well.... or maybe the composer was less
bothered by your mistakes....

Possibly.

Probably wouldn't have any way of really finding out, short of asking,
and I'd not likely do that if it were I....

It's very much a sleeping dogs thing.

My hierarchy is: fat I've rendered myself;
butter; olive oil; commercial rendered animal
fats; other oil; Crisco. More or less.

I'm usually using butter and/or canola oil... not so much of a hierarchy
as a that's what I buy.... ;) BTW, was just noticing on the pistachios

I really like to render fat, not only for the
wonderful cooking medium it produces, but also
for the cracklings. I've converted all my lady
friends of all persuasions to the joys of
cracklings, all except Annie, and she doesn't
really count any more.

bag that they contain (per 1/4 cup serving) 13g fat, of which 1.5g is saturated, no trans, 3.5g polyunsaturated and 7g monounsaturated... As
the ingredients are simply pistachios and salt, all of that is natural
to the nuts themselves....

One of the reasons nuts are so beloved is
that they are high in fat.

Understandable... I, for one, do enjoy your cooking, and I know there are others who do as well... :) So I'm glad that you are still

up for

it.. ;)

From time to time.

Hopefully not too infrequently....

As needed. I don't volunteer any more, nor
do I foolishly hear about some impossible
task and say, scornfully, oh, I can do that
standing on one leg, even if it's true.

Perhaps you are learning....? ;)

But if there's time on my hands and a project
to be done, the temptation is great.

I like raisins well enough.... when we were kids, we'd joke that the raisins in our oatmeal were cockroaches, but it never stopped us from eating them.... ;) To this day, oatmeal seems incomplete without
raisins cooked into it... ;) And butter, brown sugar and milk atop
it... ;)

To this day, oatmeal seems incomplete.

So I add stuff to it.... (G)

When I do that it has to approach 50% additives
(no exaggeration). Brown sugar, raisins, nuts,
butter, even cream. By the time I'm done with it
it's more a cookie batter than oatmeal.

Yeah. Looking to see if my condition is good
enough for my system to tolerate eye surgery,
which would be both cataract and something
else, all at once.

The theory being that it would/could improve your vision, if you could tolerate the surgery....

Something like that.

higher the elite and/or the more you pay, the
higher floor you get to stay on. The club is on
59, and there are two rarefied floors above that,
which I have never seen (I have seen the secret
staircase to the 60th story). As a fairly high
elite on a fairly low fare, I got assigned 56,
which gets to just look down on the original set
of skyscrapers in the city.

Such a view... ;)

And the harbor. Did I forget to mention the
harbor? When I got to the room (Lilli was
already there) the curtains were open, and I
couldn't see anything, and I said, what's my
status good for then, but, duh, it was dark
outside. In the morning all became clear.

at 423 m, where our room was just 200 m lower, and
we had pretty much the same view (you can get a
glimpse of the other side of the island from the
Peak, but recent development and the growth of a
stand of trees makes the view in that direction
much less interesting than it was years ago).

And you refrained from pointing that out to her at the Peak...? I trust

You overestimate me.

I admit, when the mid-levels were half as high
and half as extensive as they now are, the
view was much better,

that it wasn't too terribly expensive a trip to the Peak....?

It's a major tourist trap, but senior citizens
get half off. And I made her pay.

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

Title: Dried Kingfish
Categories: Thai, Fish, Main
Yield: 2 to 3 servings

Stephen Ceideburg 2 tb Fish sauce
1 Kingfish, 1 to 1-1/2lb 3 tb Lime juice
1 tb Finely sliced shallot 1 ts Palm sugar
2 tb Shredded green mango 2 c Cooking oil
1 ts Shredded hot chilli

Wash, clean and butterfly the fish leaving the two sides joined along the
belly. Open the fish out flat so that the skin is downward, remove the
bones, and score the flesh with a knife.

After allowing it to dry, lay the fish opened out flat in strong sunshine
for five to six hours, turning regularly so the sun strikes both the skin
side and the interior.

Pour the oil into a deep frying pan and place on medium heat. When the
oil
is hot, place the fish, still opened out, in the oil. When the lower side
becomes crisp and golden, turn the fish and continue frying until it is
done on both sides; then, remove from the pan, drain, place on a serving
dish.

Toss the shallots, mango and chilli together, seasoning with fish sauce,
lime juice and palm sugar so that a sour taste is the predominant one.
Spoon into a bowl and serve with the fish.

From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan
and
Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
0-943389-05-4.

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Michael Loo to Nancy Backus on 01-17-19 17:09 <=-

So presumably has listened to more pitches....?

Or: could hear more pitches.

DIstinguish between them....? Or has lost less of the high range hearing...?

I don't know about this eyesight thing -
I read Plantagenet heaven time.

Probably didn't help that I'd left an accidental capital I there after
the D...

We're talking discrimination. I can hear the
difference between 440 and 440.2 on a good
day (these are getting fewer and farther
between) Normally, I can divide a tone into
at least 7 segments across the audible range.
He could do substantially better than that.
And he loved twelve-tone and various
microtonal things.

Ah... that's more than I could discriminate on, I'm pretty sure... :)

It's not all that worthwhile of a piece,
but the incentive of a few hundred dollars
might tip the balance.

I hear you.. :)

At this point I'll take pretty much any gig
but am not desperate enough to go pounding
the pavement.

Good that you aren't that desperate... :)

discovered after the fact), and she made a
completely different set of mistakes from mine;
on the whole I thought she had done a better
job than I, but she's more expensive, also.

That might be a factor as well.... or maybe the composer was less bothered by your mistakes....

Possibly.

Probably wouldn't have any way of really finding out, short of asking,
and I'd not likely do that if it were I....

It's very much a sleeping dogs thing.

Yup.

My hierarchy is: fat I've rendered myself;
butter; olive oil; commercial rendered animal
fats; other oil; Crisco. More or less.

I'm usually using butter and/or canola oil... not so much of a hierarchy
as a that's what I buy.... ;)

I really like to render fat, not only for the
wonderful cooking medium it produces, but also
for the cracklings.

Yup, cracklings is good.... :)

I've converted all my lady friends of all
persuasions to the joys of cracklings, all except
Annie, and she doesn't really count any more.

No contact at all with her any more...?

BTW, was just noticing on the pistachios bag that they contain (per 1/4
cup serving) 13g fat, of which 1.5g is saturated, no trans, 3.5g polyunsaturated and 7g monounsaturated... As the ingredients are simply pistachios and salt, all of that is natural to the nuts themselves....

One of the reasons nuts are so beloved is
that they are high in fat.

True... :) Part of what caught my eye was the polyunsaturated... ;)

Understandable... I, for one, do enjoy your cooking, and I know
there are others who do as well... :) So I'm glad that you are
still up for it.. ;)

From time to time.

Hopefully not too infrequently....

As needed. I don't volunteer any more, nor
do I foolishly hear about some impossible
task and say, scornfully, oh, I can do that
standing on one leg, even if it's true.

Perhaps you are learning....? ;)

But if there's time on my hands and a project
to be done, the temptation is great.

Not surprised at that... ;)

I like raisins well enough.... when we were kids, we'd joke that the raisins in our oatmeal were cockroaches, but it never stopped us from eating them.... ;) To this day, oatmeal seems incomplete without
raisins cooked into it... ;) And butter, brown sugar and milk atop it... ;)

To this day, oatmeal seems incomplete.

So I add stuff to it.... (G)

When I do that it has to approach 50% additives
(no exaggeration). Brown sugar, raisins, nuts,
butter, even cream. By the time I'm done with it
it's more a cookie batter than oatmeal.

I'm not quite that bad... but possibly 25% additives for me... ;)

Yeah. Looking to see if my condition is good
enough for my system to tolerate eye surgery,
which would be both cataract and something
else, all at once.

The theory being that it would/could improve your vision, if you could tolerate the surgery....

Something like that.

Hope it works out, then... :)

higher the elite and/or the more you pay, the
higher floor you get to stay on. The club is on
59, and there are two rarefied floors above that,
which I have never seen (I have seen the secret
staircase to the 60th story). As a fairly high
elite on a fairly low fare, I got assigned 56,
which gets to just look down on the original set
of skyscrapers in the city.

Such a view... ;)

And the harbor. Did I forget to mention the
harbor? When I got to the room (Lilli was
already there) the curtains were open, and I
couldn't see anything, and I said, what's my
status good for then, but, duh, it was dark
outside. In the morning all became clear.

The harbor might be worth it... :)

at 423 m, where our room was just 200 m lower, and
we had pretty much the same view (you can get a
glimpse of the other side of the island from the
Peak, but recent development and the growth of a
stand of trees makes the view in that direction
much less interesting than it was years ago).

And you refrained from pointing that out to her at the Peak...?

You overestimate me.

Perhaps not... I did question rather than state... ;)

I admit, when the mid-levels were half as high
and half as extensive as they now are, the
view was much better,

And more worth the trip... :)

I trust that it wasn't too terribly expensive a trip to the Peak....?

It's a major tourist trap, but senior citizens
get half off. And I made her pay.

That's not too bad, then... and only just that she should pay... ;)

ttyl neb

... This tagline contains no added colors nor flavorings.

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