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Scrivener's Error| null | |
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Scrivener's Error |
Law and reality in publishing (seldom the same thing) from the author's side of the slush pile, with occasional forays into military affairs, censorship and the First Amendment, legal theory, and anything else that strikes me as interesting. |
link to: 10:40 [GMT-6]
...we're about to find out, as I pick on the NYT for telling only part of the news that's fit to print.
The real problem with the editorial is not that the goal is unworthy; there is a legitimate culture clash here, and the Western interests are in fact being directly harmed. The real problem is that the editorial considers only policy and WTO compliance issues without even questioning whether there might be something deeper... and the same would go for the Islamic world if that were considered, as Sharia (under at least some interpretations) disfavors — and under some more-extreme interpretations actually prohibits — private ownership of intangibles like intellectual property. In short, this is a culturally imperialistic editorial that fails to acknowledge its cultural imperialism... and I therefore disagree with it, even though I think its purpose does make some sense (as, arguably, a "pro-Chinese" approach to this issue would be equally culturally imperialistic!).
In summary, context matters — and forcing one's idiosyncratic context on someone else seldom leads to defensible results (that's a hint for the Mad Tea Partiers, too).
Clarisse's ribcage was delicious. So was her leg.
Wheelchair Lamb
2kg boneless leg of lamb, butterflied
juice of 2 tangerines
1 Tbs ginger paste
8 marinated, garlic-stuffed olives
1 Tbs black cardamom seed, ground
1 Tbs cumin, ground
1 tsp chipotle pepper, ground
1 tsp black pepper, coarsely ground
4 tsp coarse sea/kosher salt
2 Tbs extra-virgin olive oil
1 large onion, sliced into 1cm rounds
Put the tangerine juice, ginger paste, and olives in a blender or food processor; process until fairly uniform loose paste. Open out the leg of lamb and rub the paste all over the lamb, and let sit on the counter in a nonreactive dish (a glass pie dish is ideal) for about 45 minutes.
Tip any liquid in the marinating dish back into the blender/food processor. Add the rest of the spices and the olive oil to the blender/food processor and process quickly until mixed. Pour this over the lamb and rub in thoroughly, then let sit on the counter for about two hours.
Preheat the oven to 325F/160C. Lightly spray or oil a roasting pan, and make a single-layer bed with the onions. Put the roasting pan in the oven for five minutes. Meanwhile, drain any remaining marinade off the lamb, then give it a quick pat with a paper towel to remove excess surface moisture. Pull the roasting pan from the oven, quickly lay the lamb on the onions (whether you leave it butterflied or re-roll it is up to you), and return to the oven to roast for about an hour — until it is just short of the desired doneness (we go for quite rare around here). Turn the oven up to 425F/220C for the last five minutes or so.
Remove the lamb from the roasting pan and allow to rest, covered, for 15–20 minutes. Slice thinly across the grain and serve with those onions, which should now be nicely softened and tasty.
Labels: culture, intellectual property, publishing
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Sausages?
Internet link sausages, as frequently appear here, are gathered from uninspected meaty internet products and byproducts via processes you really, really don't want to observe; spiced with my own secret, snarky, sarcastic blend; quite possibly extended with sawdust or other indigestibles; and stuffed into your monitor (instead of either real or artificial casings). They're sort of like "link salad" or "pot pourri" or "miscellaneous musings" (or, for that matter, "making law"), but far more disturbing.
I am not responsible for any changes to your lipid counts or blood pressure from consuming these sausages... nor for your monitor if you insist on covering them with mash or sauce.
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Warped Weft
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