I'm just going by what the guy at the piano told us at the concert.

So history diverges, and it becomes less
clear what happened when.

Somebody out there knows the true version.

Or with people having different definitions
and perceived timelines, nobody does.

One issue is that people key to their own
direct experiences and imagine that "the best
thing I ever ate" or "the most wonderful music
I ever heard" is the best thing ever eaten or
heard by man or beast. Might be, but as with
so much we discuss, quite unknowable.

I've yet to apply any superlative like that to anything that I can
recall. Some things have come close, but no cigar yet.

I've had cigars, and none has been superlative
in any way.

Lots of exceptionally gorgeous (read: perfect
from my standpoint) food, some wine, but nothing
that pushes everything else aside and says "Look
at meeeeeee!"

Book, what's that?

Something I still enjoy, either in electronic format or original

paper.
How retrograde! Says the man for whom "a
picture is worth a thousand words" is a
just plain lie.

I like both pictures and words. But, most of my reading is big thick
books with no pictures. Cook books are the exception--they can be thick
or thin, but better with a lot of pictures (posed by professional food)
of what the finished dish is supposed to resemble.

I don't care for pictures in my cookbooks. Looking
at photos is sometimes fun, but as far as using
them as a guide, no, not, never.

Well, the Goodwill in Rockville, MD is soon
to get a relative bounty of relatively good
biodegradable hand-held entertainment devices.

What genre(s)?

The classics and neoclassics. Biographies. Art
books. Religious books with a Catholic bent. Nancy
might come around and pick them over; if you give her
an idea of what you'd be interested in, you might get
lucky (no guarantees).

When I go, I anticipate everything being
tossed wholesale; what there is now will be
only momentary consolation for me, no one else.

OTOH, we've got a couple generations below us to appreciate what we've accumulated. (G)

Depends on which way the wind blows in the future.
With the big houses with multi-rooms per inhabitant,
maybe collecting stuff will become more popular again.

That's why I like a real keyboard for typing.

Everyone probably prefers a real keyboard, even a
"Chiclet" one such as is on this little box.

Some geeks might prefer the on screen keyboard. (G)

Not sure - never met any of that kind of
geek that I know of.

I've not enquired of any.

I've never met anyone who would admit to such
a perversity.

Title: Pork Collioure Stew
Categories: Pork, Soups, French
Servings: 8

Looks good, and we'd probably keep the wine in. Starting to experiment a
bit with it in cooking--only if a recipe calls for it at this stage.

Do the math - the intoxicant risk is nil if
you cook it down properly. I admit that there
are those for whom a tiny drop of alcohol would
render a dish inedible, same as with a Muslim
or Jew with a speck of pig fat in a big dish.
What was Confucius' saying - one rat turd
spoils the whole pot of rice (applicable in
many contexts).

Hot pepper condiment
categories: sauce, condiment, best thing I ever ate
yield: 1 batch

6 jalapenos or similar, sliced thin
oil or rendered suet or a mixture
1/4 md onion, minced
3 garlic cloves, minced
1 Tb soy sauce

Slice the peppers and put them in a single
layer on a board to dry a little bit, then
put them in a saucepan with fat to cover.
Fry gently over medium-low heat until they
start to brown and crisp up, a fairly long
time. Add onion and wilt. Add garlic and
wilt. When everything is pleasantly
browned, dump in the soy sauce and simmer
10 min or so.

Source: Michael Loo
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Michael,

I'm just going by what the guy at the piano told us at the

concert. > ML> So history diverges, and it becomes less

clear what happened when.

Somebody out there knows the true version.

Or with people having different definitions
and perceived timelines, nobody does.

That's also possible. (G)

One issue is that people key to their own
direct experiences and imagine that "the best
thing I ever ate" or "the most wonderful music
I ever heard" is the best thing ever eaten or
heard by man or beast. Might be, but as with
so much we discuss, quite unknowable.

I've yet to apply any superlative like that to anything that I can recall. Some things have come close, but no cigar yet.

I've had cigars, and none has been superlative
in any way.

I've never had a cigar or even a cigarette--my lungs don't need the
extra stress. It can be hard enough to breathe some days, as is, without
having to try to do it with a coating of tar and other stuff on them.

Lots of exceptionally gorgeous (read: perfect
from my standpoint) food, some wine, but nothing
that pushes everything else aside and says "Look
at meeeeeee!"

And sometimes the worst tasting foods can be so disguised as to look
like something absolutely irresistable. (G) You think you're getting
something tasty but................

Book, what's that?

Something I still enjoy, either in electronic format or

original > ML> paper.

How retrograde! Says the man for whom "a
picture is worth a thousand words" is a
just plain lie.

I like both pictures and words. But, most of my reading is big thick books with no pictures. Cook books are the exception--they can be

thick > or thin, but better with a lot of pictures (posed by
professional food) > of what the finished dish is supposed to
resemble.

I don't care for pictures in my cookbooks. Looking
at photos is sometimes fun, but as far as using
them as a guide, no, not, never.

Most often what I make doesn't resemble the picture. That's why we came
up with the theory of professional food--it makes a living posing for
pictures of foods in cook books, magazines, etc.

Well, the Goodwill in Rockville, MD is soon
to get a relative bounty of relatively good
biodegradable hand-held entertainment devices.

What genre(s)?

The classics and neoclassics. Biographies. Art
books. Religious books with a Catholic bent. Nancy
might come around and pick them over; if you give her
an idea of what you'd be interested in, you might get
lucky (no guarantees).

Sounds interesting, all but the religious with a Catholic bent. Trouble
is, we don't have the space for many more books so I'll probably pass.
That is, unless Nancy comes across one or two she thinks will be
absolutely irresistable. (G)

When I go, I anticipate everything being
tossed wholesale; what there is now will be
only momentary consolation for me, no one else.

OTOH, we've got a couple generations below us to appreciate what

we've > accumulated. (G)

Depends on which way the wind blows in the future.
With the big houses with multi-rooms per inhabitant,
maybe collecting stuff will become more popular again.

Possible but not holding my breath on it. My main collectable is still thimbles--they're small. I do have a good bit of family history stuff
tho, saved it from my brother who was going to burn it.

That's why I like a real keyboard for typing.

Everyone probably prefers a real keyboard, even a
"Chiclet" one such as is on this little box.

Some geeks might prefer the on screen keyboard. (G)

Not sure - never met any of that kind of
geek that I know of.

I've not enquired of any.

I've never met anyone who would admit to such
a perversity.

Would they admit to such a thing?

Title: Pork Collioure Stew
Categories: Pork, Soups, French
Servings: 8

Looks good, and we'd probably keep the wine in. Starting to

experiment a > bit with it in cooking--only if a recipe calls for it
at this stage.

Do the math - the intoxicant risk is nil if
you cook it down properly. I admit that there
are those for whom a tiny drop of alcohol would
render a dish inedible, same as with a Muslim
or Jew with a speck of pig fat in a big dish.

I'm thinking of something like a beef stew with a splash of a red like burgundy. Our chicken caccitori recipe (found a couple of years ago)
calls for white wine so............been using various ones.

What was Confucius' saying - one rat turd
spoils the whole pot of rice (applicable in
many contexts).

Never heard that one but can understand. One thing I look for in a lot
of places we go to for meals is their latest Department of Health
inspection paper. Always nice to see numbers in the high 90s.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Behind every good computer - is a jumble of cables!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)