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 June 2006 |
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June 2006 |
Everyone Starts As a BeginnerEugene O’Neill is widely acknowledged as America’s greatest playwright. According to the Eugene O’Neill Newsletter, once the writer became famous, some of his co-workers who knew him as a cub reporter enjoyed recalling that they thought O’Neill was an unlikely candidate for literary fame. From their tales of woe about working with O’Neill at the local Telegraph, it seemed that O’Neill might have set a record for new journalistic lows. It was rumored that O’Neill’s work habits included smoking and staring off into the distance and rarely turning in copy. The city editor at the Telegraph, Malcolm Mollan, once complimented the young
reporter on how he had set the scene for the story. Then Mollan dryly said, “But
would you mind finding out the name of the gentleman who carved the lady and
whether the dame is his wife or daughter or who? And phone the hospital for a
hint as to whether she is dead or discharged or what? Then put the facts into a
150 words and send this literary batik to the picture framers.”
– Philadelphia Public Ledger, Jan. 22, 1922
 The
two substances in ice cream that are usually varied are the amount of fat and
air. According to On Food and Cooking:
The Science and Lore of the Kitchen by Harold McGee,
“Ice cream is a foam that is stabilized by freezing much of the liquid.” So if
you’ve ever bought an ice cream that seems a bit warmer and fluffier than other
versions you’ve had, the reason is probably because the brand you’ve bought is
cheaper and incorporates more air. The sensation of coldness is decreased
because there is less ice and less icy solution due to the additional air added
to the frozen foam mixture.Additionally, reduced fat content can result in a product that feels colder. This is because the fat globules are not present to break up the ice crystals. Often this also produces a grainy, ice-flecked texture to the brand as with ice milk and sherbet products. |
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