favorable reviews. Going inside, scanning the book itself gives a

better > idea if it's readable.
You're lucky if you pull out a plum.

I've pulled a good number of those, also probably an equal number of
lemons.

Which makes me wonder about lemons, specifically their
bad rep. I'd have thought that as they are tropical and
strong in flavor they would have been a relatively
prestigious item back in the day.

Fairies and robots I tend to agree with you about, though
there are interesting ethical speculations to be made
regarding the latter.

None that I've ever gotten into. (G)

There are issues worth pondering that one is not
directly involved with!

Which probably aren't worth discussing here.

It doesn't matter, your criterion of "worth"; pretty
much anything that is germane to any of us and that
doesn't cause strife is okay by me. Worthless isn't
necessarily worthless, if you know what I mean.

international travel ML> any time soon. If the > last one on your list
is technical, not up my ML> alley but if it's science > explained, in
reasonably understandable ML> language, I'd consider it.

I wouldn't be reading a book that was too technical,
contrary to my reputation in some circles.

Don't want to buy "Violin Making For Dummies"?

That's a reference too that I don't understand.

Reasonable enough. We picked up some more green beans at the

farmer's > market today.
For this reason I have come to prefer well-done string beans.

Hopefully not to the state of mush.

Close enough. The squeak doesn't go away for the
longest time.

I'd rather have the squeak than green bean mush.

For me the first choice is no green beans, second,
grossly overcooked to eliminate the origin of the
squeak, last, heavily greased with butter or other
fat to lubricate it away (and not incidentally
improve the taste).

She doesn't think she's deaf, and when I compensate by
speaking slowly and distinctly (though not loudly), that's considered condescending. I'm not sure how to cope with this.

That's a tough one. Sometimes you just can't win, no matter how hard

you > try.
So the question here is whether it's worthwhile trying.

It's up to you; I'll probably never meet her.

My notion was that it would be available more widely.

It may be; I don't know for sure. Did notice that the scar in the area
where I had to apply the honey is just about gone but the rest of the
scar is still quite visible. Interesting side note but I'm not putting
honey on the rest of the scar as I don't want to cover it or deal with a sticky leg.

That shows the power of the stuff ... but also gives
you a clue about the diminishing returns, as it were,
when you go farther down and use more goo.

Or one can do what the French do with a clafoutis and
refrain from pitting the cherries.

Easier on the teeth if you pit the cherries. Anyway, the cherry pie is
gone, blueberry pie (fom local berries) is on the agenda for this week's baking project.

Better for the flavor as well as easier if you
don't. The French have some characteristics that
we lack, and any one of these might come into
play. They tend to savor and not to bolt their
food, making it less likely to chew down on a
stone; they are more frugal with ingredients, so
the pits add depth of flavor in a way that we can't
get so often compensate for by a splash of almond
extract; and they seem more attuned to texture, so
cherry pits and fish bones, though a universal
annoyance, are not as much an obstacle with them as
with us. In addition, they may have higher tolerance
for pain or the loss of teeth. Our pace of life and
consequent need for immediate gratification has'imposed
some attitudes that are not exclusively beneficial.

Salted pollack with potatoes, cream and marjoram
Categories: British, fish, dairy, main, pollock
Serving: 6 to 8

1 kh white floury potatoes
- such as Dÿsirÿe or Maris Piper
1 lg onion, thinly sliced
4 to 6 garlic cloves, thinly sliced or chopped
2 Tb marjoram - plus a couple of stems for topping
500 ml double cream
50 g salted pollock or cod fillets per serving
- thoroughly soaked, skinned and sliced into small pieces
salt and freshly ground black pepper

Heat the oven to 160C/320F. Peel and slice the potatoes
thinly into rounds. Place the slices in a large bowl with
the onions, garlic and marjoram, and plenty of black
pepper. Place the cream into a small pan over medium heat
and bring it up to a simmer. Pour the hot cream over the
potatoes and turn well to combine.

Place a layer of overlapping potatoes in the bottom of a
large round dish about 20 to 25 cm in diameter and 5 cm
deep. Scatter over some of the sliced fish, then make a
second layer of overlapping potatoes. Continue until you
have used up the fish, finishing with a layer of potato
on top. Pour over all the remaining cream from the bowl.
Top with a couple of marjoram flower stems, optional.

Place the dish in the oven and bake for 1 hr, pressing
the potatoes down firmly once or twice during cooking
using a spatula, until the potatoes are tender, the top
layer is golden and the sauce is bubbling. Remove the
dish from the oven and allow it time to settle. It will
be much better, and still nice and hot, after 30 min of
sitting. Serve with a green salad or steamed, lemony
purple sprouting broccoli.

[M's note - a splash of dry white wine would be beneficial.]

after Gill Meller via guardian.co.uk
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

favorable reviews. Going inside, scanning the book itself

gives a > ML> better > idea if it's readable.

You're lucky if you pull out a plum.

I've pulled a good number of those, also probably an equal number of lemons.

Which makes me wonder about lemons, specifically their
bad rep. I'd have thought that as they are tropical and
strong in flavor they would have been a relatively
prestigious item back in the day.

But they are sour so, for example, a book that is a lemon, has you
soured on reading it.

Fairies and robots I tend to agree with you about,

though > ML> > ML> there are interesting ethical speculations to be
made

regarding the latter.

None that I've ever gotten into. (G)

There are issues worth pondering that one is not
directly involved with!

Which probably aren't worth discussing here.

It doesn't matter, your criterion of "worth"; pretty
much anything that is germane to any of us and that
doesn't cause strife is okay by me. Worthless isn't
necessarily worthless, if you know what I mean.

True, but maybe we should discuss cook books?

I wouldn't be reading a book that was too technical,
contrary to my reputation in some circles.

Don't want to buy "Violin Making For Dummies"?

That's a reference too that I don't understand.

For a time, seemed to have started in the 90s (IIRC, "Windows for
Dummies" was one of the first ones out) there were a number of books on
the market along the theme of "XYZ for Dummies". They covered quite a
range of topics.I never bought any because none of the subjects covered
were of interest to me but they did cover quite a wide spectrum of
topics. As I remember, most of them had a yellow cover meant to look
sort of like a legal pad.

For this reason I have come to prefer well-done string

beans. > ML> > Hopefully not to the state of mush.

Close enough. The squeak doesn't go away for the
longest time.

I'd rather have the squeak than green bean mush.

For me the first choice is no green beans, second,
grossly overcooked to eliminate the origin of the
squeak, last, heavily greased with butter or other
fat to lubricate it away (and not incidentally
improve the taste).

I usually steam them and add a bit of butter. Alternatly, I'll do them
with the bacon, onion and vinegar--the way my grandmother did from time
to time.

My notion was that it would be available more widely.

It may be; I don't know for sure. Did notice that the scar in the

area > where I had to apply the honey is just about gone but the rest
of the > scar is still quite visible. Interesting side note but I'm
not putting > honey on the rest of the scar as I don't want to cover
it or deal with a > sticky leg.

That shows the power of the stuff ... but also gives
you a clue about the diminishing returns, as it were,
when you go farther down and use more goo.

It served the purpose well. I'm now using vitamin E oil on the scar;
it's faded some but not as much as where I used the honey.

Or one can do what the French do with a clafoutis and
refrain from pitting the cherries.

Easier on the teeth if you pit the cherries. Anyway, the cherry pie

is > gone, blueberry pie (fom local berries) is on the agenda for this week's > baking project.

Better for the flavor as well as easier if you
don't. The French have some characteristics that

I'd rather pit them, but, that's my choice.

we lack, and any one of these might come into
play. They tend to savor and not to bolt their
food, making it less likely to chew down on a
stone; they are more frugal with ingredients, so
the pits add depth of flavor in a way that we can't
get so often compensate for by a splash of almond
extract; and they seem more attuned to texture, so
cherry pits and fish bones, though a universal

Quite a range of differences from the average American.

annoyance, are not as much an obstacle with them as
with us. In addition, they may have higher tolerance
for pain or the loss of teeth. Our pace of life and
consequent need for immediate gratification has'imposed
some attitudes that are not exclusively beneficial.

I can tolerate a certain level of pain but I don't want to crunch down
on a cherry pit and break a tooth. Spending time at the dentist is not
one of my favorite things.

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


... Computers run on smoke. They stop when it leaks out.

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

On 07-05-19 20:12, Ruth Haffly <=-
spoke to Michael Loo about 632 overflowxn <=-

For a time, seemed to have started in the 90s (IIRC, "Windows for
Dummies" was one of the first ones out) there were a number of books
on the market along the theme of "XYZ for Dummies". They covered quite
a range of topics.I never bought any because none of the subjects
covered were of interest to me but they did cover quite a wide spectrum
of topics. As I remember, most of them had a yellow cover meant to look sort of like a legal pad.

They do tend to be a certain style in appearance and in writing. I have
bought more than one of them. In fact, I can look at the book case
behind my monitor and see "Windows 7 for Dummies". It came with a
searchable DVD, which is still shrink wrapped next to the book, neither
of which have been opened. OTOH, I have several other Win7 books which
I did make good use of. I can see a number of pages that have slips of
paper tagging some pages.

I'd rather pit them, but, that's my choice.

I can tolerate a certain level of pain but I don't want to crunch down
on a cherry pit and break a tooth. Spending time at the dentist is not
one of my favorite things.

Gail will certainly agree with you there. Over the years she has broken several teeth. It is uncertain whether it was because of crunching on something unexpectingly hard (nut shell, peach pit hunk, etc.) or just
because a filling finally decided to crack.

This has a nice low carb count. But I do wonder at why use ground beef
in a tofu recipe. I tend to think of tofu as being an ingredient used primarily in vegetarian recipes (but even the chicken broth negates that thought).

Personally, I'd just go with an increased amount of ground beef.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Szechuan Bean Curd(Tofu)
Categories: Asian, China, Vegetable, Diabetic
Yield: 4 Servings

4 oz 85% lean ground beef
1 c Green onions w/tops chopped
1 Clove garlic minced
3/4 c Chicken broth
2 tb Light soy sauce
1 tb Chili sauce
1 ts Sesame oil
1/4 ts Hot oil*
1/4 ts Red pepper flakes
2 tb Corn starch
2 tb Cold water
1 c Bean curd(tofu) 1/2" cubes

Place ground beef, green onions, & garlic in a nonstick skillet and
cook, stirring quickly, until beef is browned. Stir in chicken broth,
soy sauce, oils, and red pepper flakes. Mix the cornstarch with the
cold water. Add to the skillet. Cook stirring continously, until
sauce thickens. Gently stir in the bean curd (tofu). Continue cooking
over medium heat for 3 minutes. * Sesame oil & hot oil may be found
in Asian markets and in cooking specialty stores. Nuitritive values
per serving:
: Carbohydrates 9 gm Protein 15 gm Fat 7 gm
: Calories 149 Fiber .9 gm Sodium 518 mg
: Cholesterol 18 mg Food Exchange per Serving:
: 2 Lean Meat 1 Vegetable

Origin: The Art of Cooking For The Diabetic, by-Hess & Middleton,
Signet Publishing, ISBN # 0-451-16118-1, Copyright 1989, USA

From: Jr Byers Date: 04-09-97
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:57:46, 07 Jul 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Ruth Haffly <=-

For a time, seemed to have started in the 90s (IIRC, "Windows for
Dummies" was one of the first ones out) there were a number of books
on the market along the theme of "XYZ for Dummies". They covered quite
a range of topics.I never bought any because none of the subjects
covered were of interest to me but they did cover quite a wide spectrum
of topics. As I remember, most of them had a yellow cover meant to look sort of like a legal pad.

The first was "DOS for Dummies" on November 1991. I bought a copy for
the winter holiday gift exchange of my Amiga Users Group.

They do tend to be a certain style in appearance and in writing. I
have bought more than one of them. In fact, I can look at the book
case behind my monitor and see "Windows 7 for Dummies". It came with a searchable DVD, which is still shrink wrapped next to the book, neither
of which have been opened. OTOH, I have several other Win7 books which
I did make good use of. I can see a number of pages that have slips of paper tagging some pages.

The only one of those I bought for myself was "Networking for Dummies"
which only further confused the issue(s) I was having. I finally solved
my networking problems by calling in an expert - my friend's junior high
school aged son - who fixed my problems, tickety-boo. And explained to
me, in a non-condescending manner, where I had gone off the rails. Bv)=

I'd rather pit them, but, that's my choice.

I can tolerate a certain level of pain but I don't want to crunch down
on a cherry pit and break a tooth. Spending time at the dentist is not
one of my favorite things.

Gail will certainly agree with you there. Over the years she has
broken several teeth. It is uncertain whether it was because of
crunching on something unexpectingly hard (nut shell, peach pit hunk, etc.) or just because a filling finally decided to crack.

Or a tooth that has been cracked for a bit decides to "let-go-hands" and
fall apart. I had a number of teeth do that to me - one causing me to
cancel a planned trip to an echo picnic .... and that one caused me to
suck it up and get them all pulled so I could get a set of George
Washingtons.

This has a nice low carb count. But I do wonder at why use ground beef
in a tofu recipe. I tend to think of tofu as being an ingredient used primarily in vegetarian recipes (but even the chicken broth negates
that thought).

Personally, I'd just go with an increased amount of ground beef.

Me too. Double the beef, ditch the bean curd. And sub beef broth for the chooken broth. But, then the recipe title would no longer be valid or descriptive. Just the dish would be much tastier. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Szechuan Bean Curd(Tofu)
Categories: Asian, China, Vegetable, Diabetic
Yield: 4 Servings

4 oz 85% lean ground beef

Double beef to 1/2 pound.

1 c Green onions w/tops chopped
1 Clove garlic minced
3/4 c Chicken broth
2 tb Light soy sauce
1 tb Chili sauce

I assume they mean a Chinese chile sauce not the sweet Heinz Chili sauce
found in the ketchup section of many stupormarkups.

1 ts Sesame oil
1/4 ts Hot oil*

Chile oil?

1/4 ts Red pepper flakes

Or, use a half-teaspoon of either and lose the other.

2 tb Corn starch
2 tb Cold water
1 c Bean curd(tofu) 1/2" cubes

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sichuan All Purpose Chile Garlic Sauce
Categories: Chilies, Vegetables, Herbs
Yield: 18 servings

30 g (1 c) whole dried chile peppers (*see footnote)
15 g (1 thumb) minced ginger
60 g (15 cloves) garlic; crushed
1/2 c Peanut or vegetable oil
2 tb Sichuan peppercorn
4 tb Spicy fermented bean paste
1 tb Sugar

TO COOK THE SAUCE: Use scissors to cut each chile pepper
into 4 to 5 pieces. Prepare ginger and garlic.

Add oil and peppercorn to a wok (or small skillet) and
heat over medium heat. When the peppercorns start
sizzling, continue cooking for about 2 minutes, until
they turn dark brown and you can smell a pungent
fragrance. If the oil starts to smoke, turn to lowest
heat. Remove the peppercorns with a straining ladle or
spatula and discard them.

Add chile peppers and cook over low heat until the color
darkens. This will happen very quickly, in less than 1
minute, if you’re using a gas stove.

Add ginger and garlic and give it a quick stir. Add
chile bean paste and sugar and continue to cook over low
heat until everything is mixed well and you can smell a
strong garlicky aroma, 1 to 2 minutes. Turn off heat and
transfer everything to a large plate to cool off.

When the sauce has cooled, transfer it to a clean jar.
You can store the sauce at room temperature for a month
or in the fridge for up to 3 months.

NOTES: Depending on the type of chile you’re using, the
sauce will have varying levels of spiciness. I prefer
to use a less spicy chile, so the sauce will be well
balanced and not too spicy.

If you’re not sure about the spiciness of the pepper,
smell them when you just open the package. If you can
smell a strong and pungent aroma, that makes your nose
itch, then you should be careful. You can discard the
seeds after breaking the peppers. If you don’t smell a
very pungent aroma, you can use the whole chile pepper
with seeds. - Maggie Loh

Yield: 16 - 20 servings

RECIPE FROM: https://omnivorescookbook.com

Uncle Dirty Dave's Archives

MMMMM


... Where is the Idiot's Guide to Books for Dummies?

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dale,

For a time, seemed to have started in the 90s (IIRC, "Windows for
Dummies" was one of the first ones out) there were a number of books
on the market along the theme of "XYZ for Dummies". They covered quite
a range of topics.I never bought any because none of the subjects
covered were of interest to me but they did cover quite a wide spectrum
of topics. As I remember, most of them had a yellow cover meant to look sort of like a legal pad.

They do tend to be a certain style in appearance and in writing. I
have bought more than one of them. In fact, I can look at the book
case
behind my monitor and see "Windows 7 for Dummies". It came with a searchable DVD, which is still shrink wrapped next to the book,
neither of which have been opened. OTOH, I have several other Win7

Buy it and change your mind about using it? I know Steve bought one of
those books but don't remember which one.

books which I did make good use of. I can see a number of pages that
have slips of paper tagging some pages.

I do the slips of papeer in cook books and quilting books. So many
quilts I'd like to make but I know I'll never get them all made in this
life time.

I'd rather pit them, but, that's my choice.

I can tolerate a certain level of pain but I don't want to crunch down
on a cherry pit and break a tooth. Spending time at the dentist is not
one of my favorite things.

Gail will certainly agree with you there. Over the years she has
broken several teeth. It is uncertain whether it was because of
crunching on
something unexpectingly hard (nut shell, peach pit hunk, etc.) or just because a filling finally decided to crack.

I've not broken any teeth but don't want to take any chances. I know
I've bitten down on various hard things, but not hard enough to do
damage. Not a fun sensation.

This has a nice low carb count. But I do wonder at why use ground
beef in a tofu recipe. I tend to think of tofu as being an ingredient

Your guess is as good as mine. Somebody trying to make it with whatever
was on hand?

used
primarily in vegetarian recipes (but even the chicken broth negates
that thought).

A veggie broth would be used but it would have a different flavor
profile. I'd think tho, with ground beef, a beef broth would be the one
to use instead of chicken.

Personally, I'd just go with an increased amount of ground beef.

Or all tofu. I'm not sure what the carb count on tofu is, haven't bought
any in years.

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


... 90% of being smart is knowing what you're dumb at.

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