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)

There being an official online explanation and
the one you heard in person, it's more than likely.

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.

I had a puff or two of a Cohiba at Nicholas's
60th birthday and was coughing for months
afterward.

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................

Potatoes can be made to look like cake?

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.

A friend of mine is a food stylist. Let's just
say that food photography has nothing to do with
food or cooking.

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)

Not my dealing with at this point.

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.

We're not thinking of our generation here,
rather one or two down the line.

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?

Who knows. People brag about crimes on Facebook,
why not harmless peccadilloes?

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.

I might use red wine for cacciatore, as it's
generally better with tomatoes and is as good
with chicken. Beef stew, Burgundy is idea.

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.

It's not clear whether Confucius actually said
that, or anything at all for that matter.

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

Title: Crispy String Beans
Categories: Chinese, Vegetables
Servings: 4

2 c Cooking oil
1 tb Cooking oil
3/4 lb String beans, trimmed
And cleaned
1 tb Minced garlic
2 tb Minced pork
2 tb Soy sauce
1/2 tb Sherry
1/2 tb Sugar
4 tb Chicken broth
1/2 tb Sesame oil
1 tb Minced scallion

1. Heat 2 cups of the oil in a wok and add the beans. Fry for one minute
or until soft. Drain.

2. In a saute pan, add the remaining oil and heat. Add the beans, soy
sauce, sherry, sugar, and broth. Add the sesame oil and scallion,
swirling
to heat through. Serve. Our beans are extremely crisp, which makes all
the
difference.

Source unknown; looks decent and not incompatible
with something I'd make.

MMMMM
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