Hi Michael,

I'm just going by what the guy at the piano told us at

the > ML> 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.

Whatever the real reson is, we enjoyed the concert. Doesn't matter when
or how they became big but they did, came to DPAC and we saw them.

I can > ML> > 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.

I can imagine. WHen we lived in AZ, we'd visit my sister in the Phoenix area--I'd come home with bronchitis from her cigarette smoke. She smokes
like a chimney.

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?

Yes, if you have the right tools to sculpt and decorate the potatoes.
Mashed would work the best.

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.

From what I understand, any resemblence is purely co-incidental. (G)

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.

I'll probably not end up with any but that's just as well also.

OTOH, we've got a couple generations below us to appreciate

what > ML> 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.

I'm hoping our girls will appreciate the family heirlooms I've saved for
them.

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?

I don't do fb so couldn't comment either way.

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.

We're using what the recipe calls for in the chicken. The beef stew will probably be a "guess that's about right" attempt.

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.

Not surprising. He's probably the most often quoted non quoted (ie
quotes attributed to, but not actually said by) person in history.


... Are you sure you really want to know that?

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