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...

Maybe.

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... :)

He conducted groups as diverse as the Klezmer
Conservatory Orchestra, the New York Philharmonic,
and the New England Conservatory Ragtime Ensemble.
And played in Miles Davis' and Dizzy Gillespie's
jazz bands, orchestras, and the Metropolitan Opera.
A very versatile musician.

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... :)

Had some serious issues recently, with my
credit card denied while I was in Singapore.
It's back to normal now, I hope.

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.

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 pity those who fear or don't like 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.

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

Not directly and hardly otherwise.

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... ;)

The jury's out again on them, though current
thinking is that you should avoid them.

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... ;)

Cook for a benefit, sure. Cook for the Legion,
sure. Cook for lazy friends, sometimes.

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... ;)

As oatmeal is one of those things that
perhaps by its mouth-coating texture
really encourages my sweet tooth, which
should not really be encouraged.

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... :)

You're not the only one.

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... :)

It's as I said up a couple hundred meters. The
view is pretty good, but the view from our room
at the Intercontinental a few years ago was truly
wonderful, right on the water from maybe 50 meters.
And the way they got more customers at the bar was
to install picture windows that were enlarging
lenses, so that what was actually a hundred meters
away looked like it was threatening to crash into
the lobby.

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... :)

Back then the trip cost a couple bucks.

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... ;)

Totally.

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

Title: Baked Prawns and Mungbean Noodles - Kung Op Wun Sen
Categories: Thai, Fish/sea, Pasta
Yield: 6 servings

1 lb Prawns 1 tb Sugar
5 Coriander roots, crushed 1 tb Oyster sauce
1 tb Pepper corns 2 tb Light soy sauce
1 Onion, thinly sliced 1 ts Sesame oil
3 sl Ginger, crushed 1 tb Whiskey
2 tb Cooking oil 2 c Mungbean noodles,
soaked and
1 tb Maggi sauce -cut into short lengths
1/4 ts Salt

Place the oil in a wok, heat and stir fry the coriander root, ginger,
pepper and onion. When fragrant, remove from the wok and place in a
mixing
bowl.

Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss
the
noodles until well coated, and then add the prawns and toss well once
again.

Divide the noodles and prawns into four individual portions; place each
portion in a lidded cup, and close the lids. Place the cups on a baking
tray and bake at 460 degrees F. until the prawns are done (about 10
minutes).

Serve hot with fresh vegetables, such as tomatoes and spring onions.

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.

-----
--- 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 01-23-19 08:05 <=-

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... :)

He conducted groups as diverse as the Klezmer
Conservatory Orchestra, the New York Philharmonic,
and the New England Conservatory Ragtime Ensemble.
And played in Miles Davis' and Dizzy Gillespie's
jazz bands, orchestras, and the Metropolitan Opera.
A very versatile musician.

Nicely diverse... and indeed versatile... :)

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... :)

Had some serious issues recently, with my
credit card denied while I was in Singapore.
It's back to normal now, I hope.

Hopefully. Any clue as to why the denial...?

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 pity those who fear or don't like cracklings.

Indeed. :)

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...?

Not directly and hardly otherwise.

A shame, but that's the way life goes, sometimes...

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... ;)

The jury's out again on them, though current
thinking is that you should avoid them.

Even when they occur naturally....?

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... ;)

Cook for a benefit, sure. Cook for the Legion,
sure. Cook for lazy friends, sometimes.

And for your own enjoyment, given the chance....? :)

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... ;)

As oatmeal is one of those things that
perhaps by its mouth-coating texture
really encourages my sweet tooth, which
should not really be encouraged.

Well, at least the butter, cream and nuts aren't in the sweets
category.... ;) And cinnamon (one of my regular additives) is even medicinal..... ;)

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... :)

You're not the only one.

How go the tests...? Or haven't they happened yet..?

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... :)

It's as I said up a couple hundred meters. The view is
pretty good, but the view from our room at the
Intercontinental a few years ago was truly wonderful,
right on the water from maybe 50 meters. And the way
they got more customers at the bar was to install
picture windows that were enlarging lenses, so that
what was actually a hundred meters away looked like
it was threatening to crash into the lobby.

That would be an interesting sight, to be sure... :)

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... :)

Back then the trip cost a couple bucks.

Definitely better value... :)

ttyl neb

... Multitasking -- Twice the mistakes in half the time.

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