Comments on: Learning online under pressure http://onlignment.com/2010/02/learning-online-under-pressure/ The art of online communication Sun, 20 May 2012 01:59:43 +0000 hourly 1 By: phil http://onlignment.com/2010/02/learning-online-under-pressure/comment-page-1/#comment-117 phil Wed, 17 Feb 2010 10:10:34 +0000 http://onlignment.com/?p=578#comment-117 <p>Trivial, I know, but since my posting "learning under pressure", some readers have asked me for my grandma's recipe for chicken soup. We called it Jewish penicillin. My Bubba didn't measure anything. She used "ein bissel this and ein bissel that". There was always something on the stove. In a more health conscious age, make chicken soup in advance and leave it in the fridge so you can skim the "schmaltz" before you eat it.</p> <p>INGREDIENTS</p> <ol> <li>A whole chicken.</li> <li>Onions - 3 medium onions left whole.</li> <li>Carrots - half a dozen large ones cut into 3cm chunks.</li> <li>Celery Stalks - 3 or 4 washed and the ends trimmed.</li> <li>Salt and pepper.</li> <li>Vegetable stock cube or bouillon.</li> </ol> <p>METHOD:</p> <p>1.Clean and joint the chicken, removing unnecessary fat. 3.Layer the chicken pieces in the bottom of the presssure cooker. 4.Add COLD water to a level about 4cm above the chicken. 5.Throw in a teaspoon of salt and 1/4 teaspoon of ground black pepper. 6.Close the pressure cooker lid and heat on high until boiling. 7.Add the pressure cooker weights. 8.Reduce heat and cook for 40 minutes. 9.Depressurise and allow soup to cool. 10. Transfer to a fridge container and cool overnight. 11. Skim off fat. 12. Reheat. 13. Eat your soup, already!</p> <p>Now if you want to know about my kneidlach...</p> Trivial, I know, but since my posting “learning under pressure”, some readers have asked me for my grandma’s recipe for chicken soup. We called it Jewish penicillin. My Bubba didn’t measure anything. She used “ein bissel this and ein bissel that”. There was always something on the stove. In a more health conscious age, make chicken soup in advance and leave it in the fridge so you can skim the “schmaltz” before you eat it.

INGREDIENTS

  1. A whole chicken.
  2. Onions – 3 medium onions left whole.
  3. Carrots – half a dozen large ones cut into 3cm chunks.
  4. Celery Stalks – 3 or 4 washed and the ends trimmed.
  5. Salt and pepper.
  6. Vegetable stock cube or bouillon.

METHOD:

1.Clean and joint the chicken, removing unnecessary fat. 3.Layer the chicken pieces in the bottom of the presssure cooker. 4.Add COLD water to a level about 4cm above the chicken. 5.Throw in a teaspoon of salt and 1/4 teaspoon of ground black pepper. 6.Close the pressure cooker lid and heat on high until boiling. 7.Add the pressure cooker weights. 8.Reduce heat and cook for 40 minutes. 9.Depressurise and allow soup to cool. 10. Transfer to a fridge container and cool overnight. 11. Skim off fat. 12. Reheat. 13. Eat your soup, already!

Now if you want to know about my kneidlach…

]]> By: Phil Green http://onlignment.com/2010/02/learning-online-under-pressure/comment-page-1/#comment-116 Phil Green Mon, 15 Feb 2010 19:12:59 +0000 http://onlignment.com/?p=578#comment-116 <p>Unusual indeed, Clive - I seldom read manuals until I run into a difficulty. I wonder if our contrasting approaches are to do with nature or nurture?</p> Unusual indeed, Clive – I seldom read manuals until I run into a difficulty. I wonder if our contrasting approaches are to do with nature or nurture?

]]> By: clive http://onlignment.com/2010/02/learning-online-under-pressure/comment-page-1/#comment-115 clive Mon, 15 Feb 2010 17:00:08 +0000 http://onlignment.com/?p=578#comment-115 <p>I'm very unusual in that I really do read the manual when I get a new device. I love to know about all the features in a structured way. Most people I know just play with it until it works. I reckon they miss most of the best features as a result.</p> I’m very unusual in that I really do read the manual when I get a new device. I love to know about all the features in a structured way. Most people I know just play with it until it works. I reckon they miss most of the best features as a result.

]]> By: Lewis Barton http://onlignment.com/2010/02/learning-online-under-pressure/comment-page-1/#comment-114 Lewis Barton Mon, 15 Feb 2010 13:01:13 +0000 http://onlignment.com/?p=578#comment-114 <p>What is your recipe for chicken soup "the heimische way"?</p> What is your recipe for chicken soup “the heimische way”?

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