Still, since it's not my field of expertise, I'll let others do the gathering. If they offer me some of the fruits of their labors, I'll accept them. (G)
One often does things outside one's field of expertise.
I suspect we tend to do that more often than not.
Yes, but not usually with something that could make us horribly sick or
kill us if we thought we had a harmless mushroom but it turned out to
not be so.
Unless one's pretty dense, it would be very
unlikely to get substantially sick from
mushrooms. There are a few must-knows, and
one should not get too adventurous in an area
that one's not familiar with, but on the whole,
a knowledge of the really reliable ones and the
really poisonous ones, and you should be all set.
I'm sure something will be decided. Express Scripts may decide to
drop > it; we'd have to find a substitute but there are probably
plenty of them > on the market.
Ideally, closer oversight of the generic drug
manufacturers.
Probably so. PC Doc called me at home as he'd forgotten to check on the Valsartan. When he found out ES was sending an ok one, he said to keep
up with it, unless I happened to get some from the recall lots (very
unlikely now). Otherwise he would have switched me to another med, had
mine been in the recall.
I was encourged to switch to losartan, which is
less problematic but has side effects.
And Lance is a big name in snack foods here in the Carolinas.
Another something to injure yougsters with. Lance
products used to be common in vending machines not just
in your area - I remember various kinds of cheese-
spread and peanut-butter cracker sandwiches, including
one with a malt-flavored cracker that wasn't too bad.
Haven't seen the malt one but they still put out a lot of vending machine/convenience store snack foods. They're still big in the South,
not sure about other parts of the country.
I doubt you'd have noted them, because they had
peanut butter filling.
I have always kept my time on echoes and such like to a limited
basis. > Don't want to get so sucked into the internet and such like that I've > got no time for other activities.
There are those of whom it seemed they spent all day
pounding that keyboard; I don't think that's true of
present company, though.
Not me, never have been, never will be.
I could see that condition for myself if I were
largely physically incapacitated or had the task
of taking care of someone who was.
food poisoning was from an ugly-looking but tasty gizzard
and egg stew at a cafeteria in Houston, where it had been
sitting on a steam table for probably days on end.
OK, good reason to avoid them on a steam table.
Live and learn, as you might say. I should have
thought twice in the first place but being young and
innocent figured that the restaurant wouldn't be so
careless as to put its customers in danger.
Might it be something you would want to try to replicate at some point?
Not likely - if it had been compellingly wonderful,
it would have happened long since.
I thought it tasted better and more real than the canned,
which had off-tastes of smoke flavoring and metal.
Also had too much liquid for my liking.
I ended up throwing out the excess liquid and was
chid by Nancy, who apparently drinks it.
It happens every now and again. At least it wasn't shoved into the back
of the fridge for months on end.
It did sort of make me doubtful of her
sanity for a while, though.
It's still quite far above our usual price range.
It's way above mine and most of ours, I'd suspect, too.
Probably so, given the make up of the echo.
Rich guys and gals are out go-getting instead of
typing away here.
They don't know the fun they're missing out on.(G)
There are many kinds of fun.
Maple Syrup Candies
Categories: Vermont, sweet, easy
Yield: 1 lb
2 c pure light-grade maple syrup
Few drops vegetable oil or butter
Fill a large pot partially with water. Bring to a boil,
and note the temperature of the boiling water with a
candy thermometer. (Since water boils at different
temperatures in different locations, it is important
to follow this step.) Set some candy molds into a
jelly-roll pan. Set aside. If using metal or wood
molds, lightly grease them.
Empty the large pot and place the syrup in it. Add a
few drops of oil. Boiling maple syrup will foam up;
the oil keeps the foam down. Buttering the rim of the
pot will also help.
Boil carefully over high heat, without stirring, until
the temperature of the boiling syrup is 28F/17C above
the boiling point of your water (212F/100C at sea level).
Remove from the heat and let cool for 3 to 5 min. Do
not stir or disturb the candy at this point; if the
thermometer is attached to the pan, leave it there
during the cooling period.
Stir evenly until the liquid loses its gloss, starts to
become opaque, and begins to thicken. This is the tricky
part; if you stir too long the thickened syrup will "set
up," or harden, in the pan. If this happens, add a cup of
water, and reheat slowly to dissolve the sugar, then
start over. But if you don't stir long enough, the sugar
may not set up in the molds at all.
Carefully pour the candy into the molds. It's helpful to
have an assistant spread the syrup in the molds while
you continue to pour the mixture into the other molds.
Allow the candies to cool, remove from the molds, place
on a rack to dry for a few hours, and enjoy.
Ken Haedrich, epicurious.com
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