to go > back and start anew, being mindful that I don't hit the

, for > ML> the .

which is my usual mistake.

The Europeans always make that mistake.

I do remember that.

Interesting to see things priced at 9,99 or
something like that.

Quite, makes you half wonder if they forgot to addthe 0000s at the end.

Not really - some of us aren't used to dealing
with numbers of that magnitude, being neither
rich nor Korean.

which I now rely mostly on a number of signpost
figures - 0 = 32, 10 = 50, 25 = 77, 30 = 86,
37 = 98.6, 50 = 122, 100 = 212, 200 .= 400, and
so on. But sometimes it's more random than that.

I just figure "close enough" for the most part. Hot is hot and cold

is > cold, whether it's in C or F.

Luckily, baking temperatures are in that
sweet spot where 1 is about equal to 2. If we
were dealing with stellar temperatures, the
potential for error would be quite large
though perhaps not so significant.

I think it's useful to be within a certain
small margin. For baking, 150/300 and 200 400
are good places to hang your hat, being within
1% and 2% respectively.

If I need to be more exact, I will be but generally don't need the
precision.

sporting goods and I always > ML> shop in person, never on > line, at this fabric store. Bingo, someone > ML> is using our card!

Sometimes it's obvious. If you look at your
statements, which I should do more frequently.

He does, you should. (G)

Bitter experience indicates that.

Hindsight is always 20/20.

I know we both say that, but it's not so true.
Look at all the revisionist history out there.

raised a good crop of kids. There's no assurance
that I'd have raised kids well if I raised them
at all, though.

You never know; you might have raised the next great

Chinese-American > chef or musician. (G)
Doesn't matter. The world has plenty of such. One
more or less won't make a huge difference. Someone
will always be there to step up and pick the slack.

Seems that way, but sometimes you wonder "what if.....".

I'm quite confident that there's no real
what if; as long as we can keep this on a
philosophical level, that's fine, but there's
the risk it'll slop over into religion.

Don't know until you try--like Steve and the durian. (G)

I usually have a pretty good idea.

Some tastes I can sort of imagine, others I can't even begin to figure
out how they would taste to me.

Fair enough. Few have made a concerted effort
to get a repertory of tastes the way I have (and
my life path has allowed me to do).

Some I have, others, one or two tastes will confirm a dislike, and

never > touch the food in question again.
Roquefort. Ptui.

Small amounts, OK. More than a tablespoon, no thanks.

Small amounts of cyanide are ok, too, and
I'd rather have the cyanide.

So there's this supposed feature of oregonberries.com
where you're supposed to be able to put in the package
code and get the identity of the grower and the variety
of the berry, but it didn't work for me - "grower not
found."

Interesting, have to check it out.

It would have been a good idea if it worked.

True, reality doesn't always match expectations.

In the instant case I'm wondering if it ever
works or if it's window dressing.

This dessert has whipped topping, cream cheese and condensed milk in

it > already for the white coloring.
Figured that might be the case. At the Whitney
yesterday we saw bunches of such art, including
a giant Ellsworth Kelly I think white canvas with
a blue blob and a red blob. Bonnie said, guess
what that's called, and I said I hadn't a clue.
The title is "Red, White, and Blue." Duh.

How original. (G)

Could have been "study in black and white"
or something like that.

Title: Angel Hair Pasta with Shrimp

Maybe, but garlic shrimp on just a small amount of pasta would be easier
and better tasting. (G)

Buffalo chicken potato casserole
categories: semi-homemade, main, dairy, fictional celebrity, ahua
servings: 10

2 pk (4.7 oz ea) Betty Crocker scalloped potatoes
4 c boiling water
1 1/3 c milk
8 oz cream cheese, softened
2 c cubed cooked chicken
1/4 c Frank's RedHot Buffalo Wings Sauce
2 c Progresso plain panko crispy bread crumbs
2 Tb butter
1/4 ts garlic powder
1/2 c blue cheese crumbles, if desired
Celery sticks, if desired

Heat oven to 375F. Spray 13x9-in (3-qt) glass baking
dish with cooking spray.

Make scalloped potatoes as directed on box for stovetop
directions, reserving butter for topping. Stir in cream
cheese, chicken and wing sauce. Pour into baking dish.

In 10" skillet, melt butter over medium-low heat. Toast
bread crumbs in butter 5 min or until light golden brown.
Stir in garlic powder. Sprinkle over chicken and potatoes.

Bake 12 to 15 min or until sauce is bubbling. Let stand
5 min before serving (sauce will thicken as it stands).
Serve with blue cheese and celery sticks.

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

Hi Michael,

Interesting to see things priced at 9,99 or
something like that.

Quite, makes you half wonder if they forgot to addthe 0000s at the

end.

Not really - some of us aren't used to dealing
with numbers of that magnitude, being neither
rich nor Korean.

We had a big number "whoops" with a card today, used it in the main
store without problem, then went to the clearance barn & bought
something, same card declined. Called the company (yes, we are out of
state) and found out a charge of a very large number had been attemted.
Person read off the amount--it was for what our bill was plus the 4 #s
of the card. Clerk had made a mistake while entering the charge and #s
without hitting "enter" between the two sets of #s. We'd paid with
another card but good that it was a simple, easily traceable problem.
Also verified to the company that we are on the road and when we will be
home.

which I now rely mostly on a number of signpost
figures - 0 = 32, 10 = 50, 25 = 77, 30 = 86,
37 = 98.6, 50 = 122, 100 = 212, 200 .= 400, and
so on. But sometimes it's more random than that.

I just figure "close enough" for the most part. Hot is hot

and cold > ML> is > cold, whether it's in C or F.

Luckily, baking temperatures are in that
sweet spot where 1 is about equal to 2. If we
were dealing with stellar temperatures, the
potential for error would be quite large
though perhaps not so significant.

I don't deal with numbers that large. (G)

I think it's useful to be within a certain
small margin. For baking, 150/300 and 200 400
are good places to hang your hat, being within
1% and 2% respectively.

If I need to be more exact, I will be but generally don't need the precision.

sporting goods and I always > ML> shop in person, never on >

line, at > ML> this fabric store. Bingo, someone > ML> is using our card!

Sometimes it's obvious. If you look at your
statements, which I should do more frequently.

He does, you should. (G)

Bitter experience indicates that.

Hindsight is always 20/20.

I know we both say that, but it's not so true.
Look at all the revisionist history out there.

Most of it is rather off the wall. One of the talk sow hosts we listen
to calls it "the history of now" and anything, even 30 seconds old,
isn't relevant because it's not "now". He's basically making the point
that we need to remember what's gone on in the past.

raised a good crop of kids. There's no assurance
that I'd have raised kids well if I raised them
at all, though.

You never know; you might have raised the next great

Chinese-American > chef or musician. (G)
Doesn't matter. The world has plenty of such. One
more or less won't make a huge difference. Someone
will always be there to step up and pick the slack.

Seems that way, but sometimes you wonder "what if.....".

I'm quite confident that there's no real
what if; as long as we can keep this on a
philosophical level, that's fine, but there's
the risk it'll slop over into religion.

OK, so we'll close out this topic.

Don't know until you try--like Steve and the durian.

(G) > ML> I usually have a pretty good idea.

Some tastes I can sort of imagine, others I can't even begin to

figure > out how they would taste to me.

Fair enough. Few have made a concerted effort
to get a repertory of tastes the way I have (and
my life path has allowed me to do).

We've been allowed to travel & try tastes we never would have, had we
stayed in one place. Some tastes have been memorably good, others, never
to be repeated.

Some I have, others, one or two tastes will confirm a

dislike, and > ML> never > touch the food in question again.

Roquefort. Ptui.

Small amounts, OK. More than a tablespoon, no thanks.

Small amounts of cyanide are ok, too, and
I'd rather have the cyanide.

I'll take the cheese in this instance but keep the amount small.

So there's this supposed feature of oregonberries.com
where you're supposed to be able to put in the package
code and get the identity of the grower and the variety
of the berry, but it didn't work for me - "grower not found."

Interesting, have to check it out.

It would have been a good idea if it worked.

True, reality doesn't always match expectations.

In the instant case I'm wondering if it ever
works or if it's window dressing.

Hard to tell--does it appear on other products?

This dessert has whipped topping, cream cheese and condensed

milk in > ML> it > already for the white coloring.

Figured that might be the case. At the Whitney
yesterday we saw bunches of such art, including
a giant Ellsworth Kelly I think white canvas with
a blue blob and a red blob. Bonnie said, guess
what that's called, and I said I hadn't a clue.
The title is "Red, White, and Blue." Duh.

How original. (G)

Could have been "study in black and white"
or something like that.

Sounding similar to what Whistler called the portrait of his mother.

Title: Angel Hair Pasta with Shrimp

Maybe, but garlic shrimp on just a small amount of pasta would be

easier > and better tasting. (G)

Buffalo chicken potato casserole
categories: semi-homemade, main, dairy, fictional celebrity, ahua servings: 10

I'll pass on this one.

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


... The first rule of intelligent tinkering: Save all the parts!

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