Out of the USA. With the TSA, my record is far worse
than hers.

Might be TSA thinks you fit a certain "search me" profile that other countries are less paranoid about?

Probably not. I've been investigated more than your
average traveler and am pretty well documented. I
attribute it partially to racism, but it may originally
stem from this guy my sister used to go out with who
became the CTO of one of the major security companies.
After he and I had dinner (we discussed airport security
and he paid) at Ten Penh (that had to be quite a while ago,
as the restaurant closed in 2011), I started getting pulled
over way more frequently - I figured I was a good guinea pig.

A TSA agent said (in my earshot, to someone else) that the
cards don't get read because they'd be way too easy to fake.

I can see that, but if so, why bother issuing them? It's looking more

To move the onus away from the physicians, who don't
want conflict on their watch, but what happens
elsewhere is not in their control, so they can wash
their hands of it all.

likely I'll be getting a new knee; the doctor wanted to try a nerve
block (didn't work) and have an MRI done (will be, on Tuesday) first. He wants to rule out any other possible causes for the knee pain, ones that would not be improved if I had the replacement put in.

Speaking of MRI, will your appliance be MRI-safe?
Mine are, but I'm supposed to remind them beforehand
so they can dial down the settings or something.

They did have enough lighting to grow some plants, but overall,

probably > not the kind of diet you would care for. Since they
probably brought

younger animals on board, less chance of them (animals) dying of old

age > problems so meat was quite limited. Saw lots of huge clay jars
and sacks > for storage of foodstuffs.
Nobody brings up the issues of procreation, carnivory,
and waste disposal. In my childhood view of the situation,
none of these things happened, and when the ark landed,
the herbivores had to be given a head start.

I won't go into that here; it is skirting a bit too close to the echo
rules. But, there was a lot more room on the Ark than people have
presumed there was.

You can be fairly sure that the moderator won't let
the conversation get too close to that particular or
any other bone, so don't worry.

IOW, TBD at this stage of the game.

By the lawyers rather than the scientists, I think.
Whoever sues the loudest.

Isn't that usually so?

In the US. You might be surprised at what doesn't
happen in more settled, perhaps civilized, countries.

Civilisation being a relative term in some parts of the world? What you
or I consider civilisation, some one else may or may not agree with. Nor
we with their definition in some instances.

One part of uncivilization is lots of litigation, and
one part of civilization is that the lawyers don't get
free rein.

I can see why. When Robert was born, I flew from HI to AZ with 2 big suitcases full of nursery stuff--sheets, quilts, wall hanging, etc--

and > clothes. Didn't come near to the 50 pound limit per bag. Came
back to HI > with several pounds of Ghradelli dark chocolate from
Trader Joe's, among > other goodies.
Whose kid is Robert, remind me. My favorite from TJs

Robert is our older daughter's (Rachel) first child. Hard to believe but
he will be 15 at the end of this month.

Thanks.

was the Pound Plus, which last I checked (a long time
ago) was sourced from Peters (a division of Nestle).

That may have been what this was, so long ago and enough water over the
dam that I've probably gotten it wrong originally.

I believe that the supplier varies, but I do remember
that it was identified as such at one time. There was
also a monster bar (maybe 2 kg) that was available.

Yeah, for me it's an issue of convenience and
how much I want to stink up the neighborhood.
Fish is definitely an eating out food.

I'll cook fish from time to time but light a candle (usually vanilla scented) afterward. It does take the fish smell out of the air.

Other > "stinky" foods get the same treatment.
I'm too picky, I guess.

Or too sensitive to certain smells. To that, we all are sensitive to
smells, but differing ones.

Probably we all have different sets of sensors, though
I don't know anyone who lacks a fish sensor.

one > blend, with a bit of a couple of individual powders

added. > ML> I actually still like Gebhardt's if I can find it.

Don't think I've seen it in a while.

You can still get it - last time I was in Austin it
was available in the supermarkets.

Other than passing thru, I've not been in TX in years. We've gone thru
it with the camper various times, staying at W-Ms or truck stops, but no
long term "camping out".

You're not missing all that much. Question - is the
following recipe a calumny or not?

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Dallas Cowboy Tacos
Categories: Appetizers, Pork, Cheese
Yield: 3 servings

1 Sausage (Medium Roll)
1 c Velveeta Cheese
1/2 c Onion (Chopped)
2 cn Crescent Rolls

Cook sausage over medium heat until well browned; drain. Stir in the
onions and also brown. When completed, open can of rolls and stretch
the dough until thin without splitting or tearing. In the wide part
of the dough, add the sausage and onion mixture, put cheese on top of
that. Then roll the dough as you would a regular cresent roll. Make
sure you pinch all the open areas closed. Bake in preheated oven at
375F for 10 to 12 minutes. Source unknown

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi MIchael,

Out of the USA. With the TSA, my record is far worse
than hers.

Might be TSA thinks you fit a certain "search me" profile that other countries are less paranoid about?

Probably not. I've been investigated more than your
average traveler and am pretty well documented. I
attribute it partially to racism, but it may originally
stem from this guy my sister used to go out with who
became the CTO of one of the major security companies.
After he and I had dinner (we discussed airport security
and he paid) at Ten Penh (that had to be quite a while ago,
as the restaurant closed in 2011), I started getting pulled
over way more frequently - I figured I was a good guinea pig.

OK, sounds about as logical as any reason. (G) Were you pulled over much
before then? I've had it happen times for no apparant reason other than something looked a bit off on the X-ray; in one case it was my phone's
charger stand that they couldn't figure out. I couldn't tell them what
it was--they had to take me aside, wand me and go thru the carry on bag
to find the "guilty" object.

A TSA agent said (in my earshot, to someone else) that the
cards don't get read because they'd be way too easy to fake.

I can see that, but if so, why bother issuing them? It's looking

more

To move the onus away from the physicians, who don't
want conflict on their watch, but what happens
elsewhere is not in their control, so they can wash
their hands of it all.

I'm still keeping the card from Tripler, and will probably get another
one if the knee replacement goes thru. I'm beginning to think that is
more of a certainty now, than ever before.

likely I'll be getting a new knee; the doctor wanted to try a nerve block (didn't work) and have an MRI done (will be, on Tuesday)

first. He > wants to rule out any other possible causes for the knee
pain, ones that > would not be improved if I had the replacement put
in.

Speaking of MRI, will your appliance be MRI-safe?
Mine are, but I'm supposed to remind them beforehand
so they can dial down the settings or something.

I went thru it without problems yesterday. They knew I had implants, and
where, but don't know if the machine was calibrated to consider them or
not.

They did have enough lighting to grow some plants, but

overall, > ML> probably > not the kind of diet you would care for.
Since they

probably brought

younger animals on board, less chance of them (animals) dying

of old > ML> age > problems so meat was quite limited. Saw lots of
huge clay jars > ML> and sacks > for storage of foodstuffs.

Nobody brings up the issues of procreation, carnivory,
and waste disposal. In my childhood view of the situation,
none of these things happened, and when the ark landed,
the herbivores had to be given a head start.

I won't go into that here; it is skirting a bit too close to the

echo > rules. But, there was a lot more room on the Ark than people
have

presumed there was.

You can be fairly sure that the moderator won't let
the conversation get too close to that particular or
any other bone, so don't worry.

As far as the animals go, most all of them were probably young, maybe
juvenile so took up less space. Noah was also directed to take kinds,
which developed into species afterward, so he didn't have to take
poodles, dalmations, cocker spaniels, wolves, coyotes, etc but just the
dog kind. That helped a lot with the amount of space needed.

IOW, TBD at this stage of the game.

By the lawyers rather than the scientists, I think.
Whoever sues the loudest.

Isn't that usually so?

In the US. You might be surprised at what doesn't
happen in more settled, perhaps civilized, countries.

Civilisation being a relative term in some parts of the world? What

you > or I consider civilisation, some one else may or may not agree
with. Nor > we with their definition in some instances.

One part of uncivilization is lots of litigation, and
one part of civilization is that the lawyers don't get
free rein.

And in the end, nobody is fully satisfied.

I can see why. When Robert was born, I flew from HI to AZ

with 2 big > ML> > suitcases full of nursery stuff--sheets, quilts,
wall hanging, etc-- > ML> and > clothes. Didn't come near to the 50
pound limit per bag. Came > ML> back to HI > with several pounds of Ghradelli dark chocolate from > ML> Trader Joe's, among > other
goodies.

Whose kid is Robert, remind me. My favorite from TJs

Robert is our older daughter's (Rachel) first child. Hard to believe

but > he will be 15 at the end of this month.

Thanks.

was the Pound Plus, which last I checked (a long time
ago) was sourced from Peters (a division of Nestle).

That may have been what this was, so long ago and enough water over

the > dam that I've probably gotten it wrong originally.

I believe that the supplier varies, but I do remember
that it was identified as such at one time. There was
also a monster bar (maybe 2 kg) that was available.

They had a 10 pound one available in milk or dark chocolate as I recall. Debated bringing one of those to HI but decided against it.

vanilla > ML> > scented) afterward. It does take the fish smell out
of the air. > ML> Other > "stinky" foods get the same treatment.

I'm too picky, I guess.

Or too sensitive to certain smells. To that, we all are sensitive to smells, but differing ones.

Probably we all have different sets of sensors, though
I don't know anyone who lacks a fish sensor.

Some have a more acute sensor than others to specific smells.

one > blend, with a bit of a couple of individual

powders > ML> added. > ML> I actually still like Gebhardt's if I can find it. > ML> > Don't think I've seen it in a while.

You can still get it - last time I was in Austin it
was available in the supermarkets.

Other than passing thru, I've not been in TX in years. We've gone

thru > it with the camper various times, staying at W-Ms or truck
stops, but no > long term "camping out".

You're not missing all that much. Question - is the
following recipe a calumny or not?

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Dallas Cowboy Tacos
Categories: Appetizers, Pork, Cheese
Yield: 3 servings

CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... MEMORY...The thing I forget with.

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

HI MIchael,

CONTINUED FROM PREVIOUS MESSAGE <<

that. Then roll the dough as you would a regular cresent roll.
Make sure you pinch all the open areas closed. Bake in preheated
oven at
375F for 10 to 12 minutes. Source unknown

Probably plausable but not one I'd waste time or money for ingredients
on. Velveeta doesn't rank on my cheese listing, and store bought
crescent rolls leave a lot to be desired. OTOH, a non cook or beginning
cook of little taste discrimination may find them easy to make and
actually enjoy eating the end product.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

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

Quoting Michael Loo to Ruth Haffly <=-

Speaking of MRI, will your appliance be MRI-safe?
Mine are, but I'm supposed to remind them beforehand
so they can dial down the settings or something.

Mine isn't. Maybe the new one will be. One of the Docs I saw recently groaned
and mumbled because of the poor quality of the CT scan, and lack of a MRI. He was looking for all the missing discs in the lumbar region.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Bill Swisher wrote to Michael Loo <=-

Speaking of MRI, will your appliance be MRI-safe?
Mine are, but I'm supposed to remind them beforehand
so they can dial down the settings or something.

Mine isn't. Maybe the new one will be. One of the Docs I saw recently groaned and mumbled because of the poor quality of the CT scan, and
lack of a MRI. He was looking for all the missing discs in the lumbar region.

According to my croakers an MRI would leave me with a smoking hole in
my upper-left chest where the pacemaker "used to be". They also predicted
"lost of blood" and "some pain until you lose consciousness".

We went with the CT scan that time and ultrasound other times. The first
time they said I was getting an ultrasound I asked "I'm not pregnant, am
I?" Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grapevine Smoked Chuck Roast
Categories: Five, Beef, Bbq
Yield: 6 Servings

3 lb Chuck roast
Garlic powder
Salt and Pepper
Grapevines for smoke

After pruning the family's Concord grape vines, I
decided to use a few trimmings to make grapevine smoked
chuck roast on my gas grill. I'd never used grapevines
to smoke food before, so it was the perfect opportunity
to experiment with this new smoking wood.

I decided to use a chuck roast for two reasons. First,
it was a relatively inexpensive cut of meat. If the
grapevine smoke ruined the meat, the loss wouldn't be
that great. And second, beef chuck contains quite a bit
of fat and connective tissue, which adds to juiciness
and flavor. And I like juice and flavor!

Season the roast lightly on all sides with the salt,
pepper and garlic powder. Cover it and let it set at
room temp. Set up your grill for smoking, heating it
to 250°F/120°C. The pieces of grapevine can be wrapped
in a foil pouch, or put in a bread pan covered with
foil, and placed over one of the burners set on high.

When the grapevines begin to smoke, turn the burner
under the grapevines down to medium, then pop the
chuck roast into the grill and close 'er up. After
one and one-half hours at 250°F/120°C, wrap the roast
in a double layer of aluminum foil and place it back
in the grill. Increase the grill temperature to 350°F/
175°C degrees and continue cooking for another 1 1/2
hours.

Remove the grapevine smoked chuck roast and let it
rest, still wrapped in foil, for 20 to 30 minutes.
After the rest, it can be sliced for great tasting
sandwiches. A little homemade barbecue sauce would
be a nice finishing touch.

From: http://www.smoker-cooking.com

Uncle Dirty Dave's Kitchen

MMMMM

... The trouble w/beauty is that it's like being born rich and getting poorer.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)