The nail gives up the fight
I'm sorry that the 'stubborn nail' has caved. I suppose it was inevitable. If she were still living there, how would homeowner Wu Ping have gone to the shops, short of some serious climbing gear?
Supposition #2: in such a rapidly urbanising country as China, the needs of the many must surely outweight the will of the few.
And speaking of things that don't seem right, and moving from large issues of choice to rather more mundane choices, I have just discovered the world of food additives. Turns out all the bread I currently consume - multigrain, low-GI and all good things like that - contains flour improver. Flour improver? I thought flour was flour, and can't imagine why - or even how - something that has served humankind for thousands of years would require improvement. Sure, I knew it was added to those awful little sticky cellophane-wrapped takeaway muffins but I didn't think it was being added to real food like good old bread.
I'm floored. Flour improver. I can't see how flour can be 'improved'. So I asked a chef who is married to a woman with food allergies about it. He said his wife was 'allergic' (intolerant, more likely) to the wheat in store-bought bread, but reported no ill effects from eating bread made from scratch. He further claimed it was the 'improver' that was the source of irritation. (Potassium bromate, I believe, is a nasty thing. It might not be being used anymore though. The Flour Advisory Board says that these days ascorbic acid, otherwise known as gold old vitamin C, is used.)
Was this wifely support for the chef husband's baking? Perhaps. But my own wheat-loving and latterly digestively sensitive self is apt to believe it.
Supposition #2: in such a rapidly urbanising country as China, the needs of the many must surely outweight the will of the few.
And speaking of things that don't seem right, and moving from large issues of choice to rather more mundane choices, I have just discovered the world of food additives. Turns out all the bread I currently consume - multigrain, low-GI and all good things like that - contains flour improver. Flour improver? I thought flour was flour, and can't imagine why - or even how - something that has served humankind for thousands of years would require improvement. Sure, I knew it was added to those awful little sticky cellophane-wrapped takeaway muffins but I didn't think it was being added to real food like good old bread.
I'm floored. Flour improver. I can't see how flour can be 'improved'. So I asked a chef who is married to a woman with food allergies about it. He said his wife was 'allergic' (intolerant, more likely) to the wheat in store-bought bread, but reported no ill effects from eating bread made from scratch. He further claimed it was the 'improver' that was the source of irritation. (Potassium bromate, I believe, is a nasty thing. It might not be being used anymore though. The Flour Advisory Board says that these days ascorbic acid, otherwise known as gold old vitamin C, is used.)
Was this wifely support for the chef husband's baking? Perhaps. But my own wheat-loving and latterly digestively sensitive self is apt to believe it.
posted by vivaldifan | 8:28 AM
1 Comments:
Oh yes, that good old "needs of the many over the will of the few" argument. Gotta love the communists. Do you know what that system gets us? Zimbabwe. Yes, that bastion of solid development leading the way for Africa. Remember those "few" white farmers who were capitalizing on the "many" poor wretched Zimbabwean blacks. Wasn't it the needs of those "many" that prompted the government takeaway of the farms from the "few". Look what that did?
Now look behind the scenes and see who the major supporter of that government is (besides our dear friend Thabo). Yes, the good old Chinese. Is it any wonder that the People's Republic would support the complete disregard for property rights evidenced by bob's henchmen? How much longer before those same "needs" start to be the driving force in the People's Republic of Azania?
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