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  • January 17, 2017, 01:53:12 PM

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41
I once ran a training course where one of the participants was vegan and gluten intolerant. Talk about tricky. Anyway I went to some effort and cost to provide a sandwich for her and in the end she bought her own food anyway. Would have been nice if she'd told me that before I catered for her. I suppose in retrospect she assumed it was an impossible request, and it was easier for her to self cater.

While I completely understand your frustration, if I had a dietary restriction that wasn't always honored at such functions, you bet I'd start bringing my own food to make absolutely sure I had something to eat.
42
People who are always late.  ::)

I see you know my mother!
43
Time For a Coffee Break! / Re: S/O PD Student Darwinism
« Last post by PastryGoddess on Today at 11:11:32 AM »
It would be virtually impossible to plagiarize a thesis for a higher level degree, since the paper isn't "write on this topic assigned by the professor" but a culmination of months or years of research that is supervised by one or more professors.  However, it could certainly be possible - and harder to detect - for someone to hire a ghost writer, but that would often manifest itself in a failing during the presenting of the thesis.

More common is for job applicants to straight up lie about their education.

Yes, that would certainly be easier. To satisfy my curiosity I refined my search terms and indeed several universities here have a code of conduct that allows them to rescind/revoke degrees that have been awarded if evidence that proves cheating comes to light after a degree has been conferred. But it largely seems extremely diffult to prove.

Take my co-worker for instance. If he plagiarized all term papers, it's not like the university would have ever kept copies of undergraduate term papers (with some excetions, like my program). They would have been returned to the student after marking. Unless it was caught at the time, a student could probably get away with it.


(Note: in Canada there are several universities with full or partial bans on the use of Turnitin).

Monica Crowley, President-Elect Donald J. Trump’s pick for a top National Security Council job, plagiarized numerous passages in her Ph.D. dissertation, Politico Magazine has found.

"Her thesis adviser, Professor of War and Peace Studies Richard K. Betts, declined to comment, as did Columbia University, which has previously rescinded at least one Ph.D. for plagiarism."

http://www.politico.com/magazine/story/2017/01/monica-crowley-plagiarism-phd-dissertation-columbia-214612

I'm very interested to see how this is handled, the parts she lifted are pretty clear when you look at them side-by-side with the original source.

Well she's removed herself from consideration for the post.  Not sure if there will be other repercussions
44
All In A Day's Work / Re: An Office Food Scavenger
« Last post by Lula on Today at 11:11:07 AM »
Please tell me J didn't respond like a doormat.
45
Life...in general / Re: Picky Eaters when you're hosting people
« Last post by Goog on Today at 11:08:47 AM »
And if we took the parents aside ahead of time, they would likely say not to worry about it, he's just so darn picky, and doesn't need anything special.  That he can just go hungry then.  We were over there for dinner a couple of weeks ago and I took some brownies for dessert (the kid at them, no problem :D ).  When we were leaving, I asked the mom where to put the package, and she said "In your kitchen.  Seriously, take them home.  (Kid) doesn't eat very well and we don't need those around here."
46
Time For a Coffee Break! / Re: What's for Dinner?
« Last post by ladyknight1 on Today at 11:06:15 AM »
A medium rare roasted sirloin with roasted red potatoes and Brussels sprouts.
47
How difficult it can be to get a non-cheese burger. 
I love cheese, but not really on burgers, never mind the fake plastic cheese slices faster food places use.
 And it is generally physically impossible to scrape it off like I'm willing to do with most other things.
(Guess who spent an hour at Steak and Shake for a late lunch... only the last 5-10 minutes involved food)

I also don't understand why cheese suddenly became a mandatory ingredient in burgers in most places.  I have the same problem with mayonnaise.  Now I have to remember to tell waiters "No cheese, no mayo" every time I order a burger.

I don't understand why cheese is a mandatory ingredient in fast-food breakfast sandwiches.  I don't like cheese with eggs or sausage, but it is hard to find a cheese-free version.  Asking to skip the cheese seems to confuse the cooks, and the sandwich ends up with cheese anyhow.  On the bright side, I'm never tempted to stop at a fast food place for breakfast.
48
Life...in general / Re: Picky Eaters when you're hosting people
« Last post by Goog on Today at 11:00:42 AM »
It sounds like this was a one-time incident; is that correct?

 As a teenager I can well imagine being offered hot dogs instead of lasagna and thinking "does she think I'm a child?"


He likes hot dogs.  Otherwise I wouldn't offer that.
49
We aren't vegetarians, but we eat a lot of vegetarian meals, so if you tell me what you like to eat, I'm sure I'll have some tried and true winners for you.  Most are really simple and come together fast (which is a nice feature of many vegetarian dishes).  I make lots and lots of soups; do you want vegetarian soup recipes?

Here is one that is a more work than most, but it's impressive for company or holidays (often hard to find in vegetarian meals) and omigod good, and it makes a lot.  Not for when you're counting calories, but sometimes you just have to indulge!

Corn Bread and Broccoli Rabe Strata

Time: 1 1/2 hours, plus 4 hours or overnight resting

1 1/2 tablespoons extra virgin olive oil, more for pan
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 pound broccoli rabe, outer leaves and thick stems removed; florets and tender stems coarsely chopped (about 3 cups) [I like to use more vegetable.  Broccoli or collards or something would be good – any sort of strong and bitey greens – and I would use all but the ickiest rabe leaves]
1 teaspoon kosher salt, more to taste
1/4 cup chopped roasted red pepper
1/4 cup chopped pitted calamata olives
8 large eggs, lightly beaten
4 cups half-and-half or whole milk
1/4 teaspoon ground black pepper
2 pounds homemade or purchased corn bread, cut into roughly 2-inch cubes (about 8 cups)
1 cup fresh ricotta cheese
6 ounces grated Gruyère cheese (1 1/2 cups)

1. Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add 1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute or more to dry it out.) Transfer to a bowl and stir in roasted pepper and olives.
2. Make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper.
3. Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over corn bread. Sprinkle with Gruyère. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.
4. When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.

Makes 10 main-course servings or 16 side-dish servings.
50
I am floored.  I can't tell you how many years I've read about English people eating baked beans, and I had no idea that over there they were in a tomato-based sauce.

They're like that in Oz too. I never realised standard baked beans were cooked differently in the US - guess I thought the ones people were making on cooking shows were regional variations or something.

Denmark too. How are they cooked in the US?

Like this:  https://newengland.com/today/food/side-dishes/baked-beans/baked-beans/

I'm guessing, then, that you don't buy canned baked beans much - whereas here (UK) I think it's probably accurate to say most baked beans consumed here come out of a tin stamped Heinz!


eta all you's very much general, of course :)

I don't care for beans so I don't make or buy them at all!  lol, but I figured a recipe would give you a better idea of the flavor than a link to a canned item would.
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