Google Maps calls it "VCFR+C7 Caddo, Texas"; what does
that mean?
It's 8643VCFR+C7. That's called a "plus code" which is an internal
feature to
Google Maps. Think of that like a ZIP code. More information is at
Seems that they're trying to universalize it, citing
an advantage that it can identify a location to
within a stone's throw even if the location doesn't
have a street or even anything else. It does assume
understanding of a western-style alphanumeric system
(Roman letters, Arabic numbers), but I guess that's
true of most such.
https://plus.codes if you want.
Thanks. Looks mostly helpful.
So it's an easier or more rememberable way of labeling
latlong data to maybe 5 or 6 decimal places. Could it
be used by (say) a new plugged-in generation of postal
service trucks?
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Alabama Picnic Chilli
Categories: Chilli, Tested, Beef
Yield: 10 Servings
5 lb Coarse-ground beef
1 lg Onion; diced fairly fine
1/2 c Green bell pepper; diced
2 tb Beef base *
1 ts Cocoa (Nestle or Hershey)
5 ts Powdered garlic granules
1 ts Ground cumin
48 oz Can tomato or V8 juice
5 tb Plus 3 ts chilli powder
1/2 ts Fresh black pepper
* Kraft beef soup/gravy base. You can sub bouillon cubes (3
of them) but your chilli will be awfully salty. You can also
skip this ingredient altogether.
Combine the beef base, tomato juice, chopped veggies, cocoa
and 4 teaspoons of powdered garlic in a dutch oven over a
low (simmer) flame.
Divide the hamburger into three more-or-less equal batches
and brown it in a separate skillet. Add 1 teaspoon of chilli
powder per batch of meat.
When browned and crumbled drain excess fat and add meat to
dutch oven. Repeat until all ground beef is in the chilli
pot. Add the black pepper to the chilli pot.
Stir in 1 tablespoon of the chilli powder per pound of meat
(5 Tb for this batch). Cover pot and let simmer, stirring
once in a while. When the onions and peppers are cooked
(about 1 1/2 hr) taste the pot. You will probably find
that you'll need to add the remaining tablespoon of garlic
powder and the teaspoon of ground cumin. You may also want
to add an additional tablespoon of chilli powder at this
time. Trust me on the garlic and cumin. It adds the final
kick. Neysa tasted before and after and could not believe
how much difference it made.
Simmer for an additional 10 to 15 minutes and serve.
For those desiring a hotter product add cayenne until your
lips turn numb and your sinuses drain if you like. I made
this batch extra-mild in deference to picnic attendees who
don't handle heat real well. Sadly, Maya Houston thought it
was still too hot after she tasted a spoonful. &^(=
Format and recipe by Dave Drum - 18 August 98
Uncle Dirty Dave's Kitchen
MMMMM
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)