Recipe for disaster
I hate web sites that are designed only to be viewed in
broadband. A few years ago you saw a lot of that when web designers or
those that wrote the checks were convinced that nationwide ubiquitous
broadband was just around the corner, especially if the masses could be
herded around that corner. When it became clearer that wasn't going to
happen just then, best practice moved in the direction of designed
information - doing more with less (bandwidth) and not abusing the
user. I, a dial-up internet user, learned to simply avoid catoagories
of sites that just couldn't grasp that concept. Any sort of vehicle
retail site, any tv show, any network.
Yet here I am watching the spinning beachball of death (Mac) as my browser wheezes it's way through Food Network.com. How did it come to this?
It all began late this afternoon. Tran was setting out her daily
snack. this is her habit at work and because its usually something she
has made and brought from home, she is usually keen to eat it herself.
Sometimes; though, she wants to share and talk about what it is and how
it is made. When we talk I talk about things I like. Well, always, I
talk about things I like, and my interests. But sometimes we talk about
food. What she had today was something that looked vaguely like a
veal sausage. Tran said it was fish meat. Prepared first by whacking it
with a mallet for a half-hour to an hour[!], then you mix the - I
assume - paste by that point with spices and whole black pepper. This
is shaped and steamed and for only a moderate length of time i think.
It is then cooled and served on a bannana leaf. She cut some into
slices and I tried it. To sight it had a dense spongelike
appearence, biting into it was similar to some czech
sausages but much smoother and not crumbly and having a flavor like
crab meat. She said you had to use meat that was very fresh and low in
lipids otherwise it would not achieve the right consistency when steamed. It
was very nice. This is not a recipe; though, because I am recalling all
this hours later from memory. She did not tell me its name because she
doesn't think it has an english name.
She had been energized over the weekend by watching a great deal
of the Food Network on cable tv. I don't have cable. So I do not know
this Mr. Puck or any of these iron chefs. She was trying to describe a
steamed fish recipe she saw over the weekend but like me was having
trouble recalling all of the details from days earlier. This is
where the world wide web has it's place and purpose, because I believe
what she was describing may have been this: Food Network: Asian-Style Steamed Snapper with Baby Bok Choy.
11:50:14 PM  ;;
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