Actually, in genealogy there was mostly content, and sometimes quite a
lot of it packed into a message... And there were a lot of people regularly posting... probably a couple hundred of regulars....
Seems that was a goal-driven echo; ours not so much.
True... it really was goal-driven, as we all were looking to hopefully
find a cousin that had more info on the lines we were having trouble searching... and to exchange info with.... once contact was established, further info exchange was likely to be done in snail mail... :) And
See, ours is much more open-ended and without
an overarching goal - our goals are ephemeral;
problem is that without a critical mass, there's
going to be nobody to answer the occasional
questions that arise.
newbies to the field needed to learn where and how to look... There was
a feeling of family there, too, so there were some messages that were
more personal than genealogical from time to time...
We could do that sort of thing here, I guess.
Seems that some previous moderators tried to keep
the conference on the straight and narrow,
The larger the conference, the more things have to be more or less kept
in line, lest things get too unwieldy.... and some focus is needed...
It's not the unwieldy issue so much as the in
line for other reasons issue.
but with a smaller group, the focus is more likely to stray more... not necessarily a bad thing...
That's my more comfortable condition, anyway,
and I hope it's agreeable to the majority here.
plus there were places such as Recipes and International
Cooking, the point of which always escaped me.
They were useful to some subset, no doubt... Like the TAGLINES echo,
devoted just to tags... ;)
I suppose, though the need diminishes as the
Internet fills in almost all its gaps, making
us more and more a purely social thing.
+
Exactly. One really does need to keep things in perspective... :)
The question has been raised how many people actually
eat oysters, and my top-of-head answer would be probably
a lot more than go outside during thunderstorms.
A good possibility... ;)
Unless we're on a one-way stupidity path to
oblivion, it's got to be that way.
Meanwhile making ourselves more vulnerable.... ;)
That's the rub, if you will. I've always been
hostile to the widespread use of antibacteriala;
didn't think much about alcohol, though until
recently. I always preferred high-percentage
propyl when I could get it, and now that 70%
appears to be the minimum reliable germkilling
concentration, that preference should become
more widespread.
You'd think. There's a balance between not spreading germs and
encouraging the germs to evolve into being more resistant...
The most effective way to kill germs, they now
say, is to squash them. So rinsing, with lots
of rubbing action, is important; antimicrobials
apparently less good for the purpose and you in
general.
Birch bark bread
categories: starch, odd, celebrity
yield: 1 batch
600 g whole grain flour
400 g tipo 00 flour
75 g birch flour
20 g salt
925 g water
200 g sourdough starter
Combine first 5 ingredients and soak overnight.
The next morning add 200 g sourdough. Over the
next 4 or 5 hr turn the dough every 45 to 60 min
by pulling up one corner and folding it over
onto itself. Give the bowl a quarter turn and
repeat until you have made it all the way around.
Shape loaves into tight rounds and let them rest
for 20 min. Then fold them into tight packages
and place in a rising basket. Allow to rise for
2 to 3 hr.
Place Dutch oven with lid into oven and preheat
oven to 250C/475F. Once hot, drop the dough into
the pot, score, and put the lid back on. Decrease
temperature to 230C/450F and bake for 20 min.
Remove the lid and bake for another 25 min until
the crust turns a beautiful golden brown.
Rene Redzepi, nordicfoodlab.org
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