way to > hunt it down. Not even Wikipedia or other "instant research" forum either.
The Wikitruth isn't so bad on noncurrent affairs and
subjects that nobody has a vested interest in.

Seems so from what I've seen of it. I've looked at some things from time
to time but nothing of earthshattering importance.

Nothing so far is of earthshattering importance.

If I'm fond of a gravy, a cup or more is in order,
and it serves as soup. I've noted here that I don't
care for soup but will go wild for a decent gravy.

Most of the ones I've had have been flavored flour and water,

nothing > worth writing about.
Just depends what the flavorings are.

Whatever the meat was seasoned with. If it's some my mom had cooked,
neither the meaat nor the gravy had that much flavor beyond S&P.

For me, it's the meat itself that should provide
most of the flavor.

You may be able to witness me consuming a mashed
potato substance that is at least 1/4 butter, up to
perhaps 1/2, that is if I can't dodge the potato
bullet altogether.

I don't eat too many potatoes, least favorite form is mashed.

My least favorite form of potatoes is potatoes. My
most favorite form of potatoes is butter. I have
had some excellent fried potatoes in Poitou-Charentes
and Wallonia (potato-growing areas) recently, though.

I'm okay at gravy. You might have trouble because the
appropriate whisking requires arm strength and stamina.

That's it as much as any other reason. I'm usually trying to multi

task > too, and something ends up being short changed, usually a good gravy.
Got to reexamine your priorities!

When I've got several things to do, it's usually a "OK, what's the
priority here?" and going from there. If it's a case of making gravy or making sure the noodles don't get overcooked, I'll concentrate on the
latter. Pop them into a covered bowl, then go back to the gravy making.
I can do a decent sauerbraten gravy with gingersnaps if Steve takes over
some of the other tasks for the meal. (G)

The easiest thing in the case you cite is to do
the pasta last!

The post was called 686 local color Saturday at the Valley Inn
- if others haven't seen it, let me know here and by e-mail.

OK, I had to look back a bit but did find it.

Whew. I'm more concerned about the propagation
than the timeliness.

Until the screen gets too smudged up with fingerprints.........

The slovenliness of the user is not the programmer's
problem!

You can't help but leave fingerprints, no matter how clean your hands
are.

I have hard enough fingertips that that's not
necessarily the case. It makes using the screens
more difficult. I'm not at all good with touchscreens.

I used to be able to pick a chicken carcass pretty
clean with knife and fork, reasonably quickly, too.
People accused me of wanting to be a surgeon.

I've not been accused of that but do pick it pretty clean.

We each get accused of different things, depending on our
predilections.

True. One of my doctors thought Steve was in the medical field from what
he was able to discuss. No, just likes to research things quite
extensively.

A trait common to those successful in the medical business.

Westerners just aren't by and large attuned toward
pork broth, and you of course had additional reasons.

Since resolved.

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Egg Drop Soup #5
Categories: Chinese, Soups
Servings: 5

2 Dried black mushrooms
1/4 lb Lean pork
1 tb Cornstarch
1 tb Sherry
1 Egg white
6 Dr sesame oil
1/4 c Bamboo shoots
1 Scallion stalk
1/2 c Stock
2 ts Cornstarch
6 c Stock
1 tb Soy sauce
3/4 To 1 tsp salt
2 Eggs
1 ds Pepper

Soak dried mushrooms. Shred pork. Combine cornstarch, sherry & egg white;
add to pork & toss to coat. Sprinkle with sesame oil. Shred bamboo shoots
&
soaked mushrooms. Mince scallion stalk. Blend cold stock & remaining
cornstarch. Put remaining stock in a pan with mushrooms, bamboo shoots,
soy
sauce & salt. Bring to a boil. Reduce heat & simmer, covered, 2 to 3
minutes. Add cornstarch mixture & cook, stirring, until soup begins to
thicken. Add pork & cook 1 minute more. Meanwhile beat eggs. Pour eggs in
slowly, stirring constantly until they separate into shreds, then turn
off
heat. Sprinkle with minced scallions & pepper. VARIATION: For the pork,
substitute chicken.

Source unknown

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

Hi Michael,

The Wikitruth isn't so bad on noncurrent affairs and
subjects that nobody has a vested interest in.

Seems so from what I've seen of it. I've looked at some things from

time > to time but nothing of earthshattering importance.

Nothing so far is of earthshattering importance.

Depends on your point of view on that one.

and it serves as soup. I've noted here that I don't
care for soup but will go wild for a decent gravy.

Most of the ones I've had have been flavored flour and water,

nothing > worth writing about.
Just depends what the flavorings are.

Whatever the meat was seasoned with. If it's some my mom had cooked, neither the meaat nor the gravy had that much flavor beyond S&P.

For me, it's the meat itself that should provide
most of the flavor.

It was usually good, but not great nor memorable.

You may be able to witness me consuming a mashed
potato substance that is at least 1/4 butter, up to
perhaps 1/2, that is if I can't dodge the potato
bullet altogether.

I don't eat too many potatoes, least favorite form is mashed.

My least favorite form of potatoes is potatoes. My
most favorite form of potatoes is butter. I have
had some excellent fried potatoes in Poitou-Charentes
and Wallonia (potato-growing areas) recently, though.

That sounds good. Other than fries, I never had fried potatoes until I
got married. Don't know how many times I've done them over the years but they're one of our favorite sides for salmon patties.

I'm okay at gravy. You might have trouble because the appropriate whisking requires arm strength and stamina.

That's it as much as any other reason. I'm usually trying to

multi > ML> task > too, and something ends up being short changed, usually a good > ML> gravy.

Got to reexamine your priorities!

When I've got several things to do, it's usually a "OK, what's the priority here?" and going from there. If it's a case of making gravy

or > making sure the noodles don't get overcooked, I'll concentrate on
the > latter. Pop them into a covered bowl, then go back to the gravy making. > I can do a decent sauerbraten gravy with gingersnaps if
Steve takes over > some of the other tasks for the meal. (G)

The easiest thing in the case you cite is to do
the pasta last!

Sometimes it's a matter of when you have the moment or two to put the
water on, cook the pasta. When cooked, I don't want it to sit around in
water while waiting on the gravy to be made so I'll tend to it then.
Steve is usually available to help in times like that so gravy making
can continue.

The post was called 686 local color Saturday at the Valley Inn
- if others haven't seen it, let me know here and by e-mail.

OK, I had to look back a bit but did find it.

Whew. I'm more concerned about the propagation
than the timeliness.

You're getting out, will wait for the full trip report.

Until the screen gets too smudged up with

fingerprints......... > ML> The slovenliness of the user is not the programmer's

problem!

You can't help but leave fingerprints, no matter how clean your

hands > are.

I have hard enough fingertips that that's not
necessarily the case. It makes using the screens
more difficult. I'm not at all good with touchscreens.

I do ok with them but usually have to go back and check my work for
extra or omitted letters, numbers, etc.

I used to be able to pick a chicken carcass pretty
clean with knife and fork, reasonably quickly, too.
People accused me of wanting to be a surgeon.

I've not been accused of that but do pick it pretty clean.

We each get accused of different things, depending on our predilections.

True. One of my doctors thought Steve was in the medical field from

what > he was able to discuss. No, just likes to research things quite

extensively.

A trait common to those successful in the medical business.

He was an analyst in the Army so it makes sense for him to be so
persnickity.

Westerners just aren't by and large attuned toward
pork broth, and you of course had additional reasons.

Since resolved.

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


... OH NO! Not ANOTHER learning experience!

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