from noting that some of the biggest consumers of that
treat are the Northeastern states, and some of the
most profitable months are in the winter.

Indeed. Winter's never stopped us from getting our ice cream... in
fact, just last night Richard had what we dubbed "Taste of Japan" neapolitan ice cream at Fu's, one scoop each of chocolate, vanilla and strawberry.... I had yokan... :) A couple of weeks ago, I had Fu's chocolate with a scoop of ginger ice cream on top....

The stuff packs a mighty caloric punch.

It does... but it's worth it... ;) Worth the carb load and the pills
(for those so affected), too....

It's especially worth it in the wintertime, when
the calories are more likely to be used than stored.

And I've heard plenty of 10-year-olds expounding seriously on various topics.... ;)

This one was getting his practice in the
expounding department, just not in the
considering all angles department.

One does hope he learns the latter as well.... ;)

Most people don't seem to, sadly enough.

Makes sense... it does help when things are ingrained.... And good that there is still enjoyment to be had there.... :)

Yeah - the first could be put up to performance
standard in a day or two; the second in a week;
the third, who knows if ever.

Good on the first two... oh, well, for the third....

Yeah, but then nobody has a totally comprehensive
repertory.

Bonnie and I roared through the Mendelssohn and first
Beethoven sonatas the other day, and both appeared to
fall into category 2; I've actually performed the
Beethoven a number of times; never even read through
the other, though. Life isn't so bad as sometimes it
seems, though I'll still be languishing in the seconds
in an orchestra I was concertmaster of for a quarter
century or more.

Or impatient!

That, too... particularly that sister... :)

The New York Times just had an article about
procrastination, and how it has little to do with
actual laziness. It didn't go, though, into great
depth as to what is involved in laziness.

Hard to contrast the two without some detail, I'd think...

"The New York Times just had an article about procrastination,
but I haven't got around to reading it yet." You can help: https://www.nytimes.com/2019/03/25/smarter-living/why-you- procrastinate-it-has-nothing-to-do-with-self-control.html

"supertasterdom," whose scientific as well as
popular definitions most often rest on the
sensitivity to various kinds of bitter.

Dunno. I've not been adverse to other sorts of bitter, anyway...

Taste is a multifaceted thing, and to assess
tasting on narrow criteria is silly.

Agreed.

Too many variables. Too narrow definitions.
Useless conclusions.

It's not a question of the degree of cooking or the
biological family nor even the freshness. It has to
do more with the rate of growth (slow is good) and
the habitat (cold is good). Also the degree of
processing, especially the water added (which is bad).

I think I must have been fairly fortunate then, as I don't recall having
had scallops such as you described.... What I get at Wegmans have been uniformly good... and generally when I spring for the scallops at some restaurant, I've been happy with them... :)

There are varying degrees of goodness, and believe
me, in some highly commercial settings, where a dry
scallop is an unprofitable scallop, one can get
them that might just as well have been surimi or
worse, because surimi can be constructed at least
to offer some sweetness and texture.

Ah, thanks for that. lately I've been at a few places
of greater or lesser Chineseness, and none, from the
most nativist to the most fashionable American Chinese,
offered the dish, which I know as more or less what you
have described (and what those recipes suggested).

I'll keep an eye out for them, now... I think they are still fairly commonly found around here....

They're a kind of caricature dish but not
bad for that. Sort of like Cincinnati chili,
which can be really quite good if made with
al dente pasta (which it almost never is).

IE, not authentic, but good on its own merits... if done well... ;)

Well, Cincy chili is bad when it's authentic, so
any direction is up.

Oohhhhhhhh.... right... seen the title, probably seen the book.... and still don't remember if I read it... ;)

Fantastic Beasts and Where to Find Them. I've
seen bits of it half a dozen times or more on
airplanes.

And maybe the movie isn't all that close to the book....?

I can't tell, not having seen even bits of the book.

Butter Pound Cake
1/2 lb butter
1/2 lb margarine

Well, yeah.... What's the point of using half margarine, anyway...?

Cheapness, most like.

... Food is our common ground, a universal experience.

It is and it ain't. Nothing is completely common,
and there even are different kinds of breathing.

Attitudes toward food vary widely as well: some
French dimwit said "Il faut manger pour vivre, et
non pas vivre pour manger"(You must eat to live, but
don't live to eat), which strikes me as pretty
silly, especially from a Froggish.

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

Title: Morisqueta
Categories: Mexican, Rice
Servings: 2

Jim Vorheis
1 c Unconverted long-grain rice
2 c Cold water
Touch of sea salt (optional)
Plain Boiled Rice

Put the rice into a bowl, cover with very hot water, and leave to soak
about 8 minutes. Drain, rinse well, and set aside. Put 2 cups water in
a
heavy pot or earthenware bean pot, bring to a boil, sprinkle in the rice,
and return to the boil. Cover the pan, turn the heat to the lowest
possible point, and cook until all the water has been absorbed by the
rice,
shaking the pot from time to time so that it does not stick. Test the
rice
after about 15 minutes; if soft but not mushy, turn off the heat and
leave
the rice sitting, still covered, for a further 5 minutes. Very carefully
loosen the rice with a fork, fluffing it up. Cover again and leave to sit
for another 15 minutes. Add salt if desired.

The Art of Mexican Cooking From the collection of Jim Vorheis

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

Quoting Michael Loo to Nancy Backus on 04-03-19 04:40 <=-

from noting that some of the biggest consumers of that
treat are the Northeastern states, and some of the
most profitable months are in the winter.

Indeed. Winter's never stopped us from getting our ice cream... in
fact, just last night Richard had what we dubbed "Taste of Japan" neapolitan ice cream at Fu's, one scoop each of chocolate, vanilla and strawberry.... I had yokan... :) A couple of weeks ago, I had Fu's chocolate with a scoop of ginger ice cream on top....

The stuff packs a mighty caloric punch.

It does... but it's worth it... ;) Worth the carb load and the pills
(for those so affected), too....

It's especially worth it in the wintertime, when
the calories are more likely to be used than stored.

Another good reason to still eat the ice cream in the winter... :)

And I've heard plenty of 10-year-olds expounding seriously on various topics.... ;)

This one was getting his practice in the
expounding department, just not in the
considering all angles department.

One does hope he learns the latter as well.... ;)

Most people don't seem to, sadly enough.

Sadly true.

Makes sense... it does help when things are ingrained.... And good that there is still enjoyment to be had there.... :)

Yeah - the first could be put up to performance
standard in a day or two; the second in a week;
the third, who knows if ever.

Good on the first two... oh, well, for the third....

Yeah, but then nobody has a totally comprehensive
repertory.

Indeed. :)

Bonnie and I roared through the Mendelssohn and first
Beethoven sonatas the other day, and both appeared to
fall into category 2; I've actually performed the
Beethoven a number of times; never even read through
the other, though. Life isn't so bad as sometimes it
seems, though I'll still be languishing in the seconds
in an orchestra I was concertmaster of for a quarter
century or more.

Less pressure in the seconds, though... :) Good on the Mendelssohn...
was it particularly easy, or just went as one would naturally think it should....?

Or impatient!

That, too... particularly that sister... :)

The New York Times just had an article about
procrastination, and how it has little to do with
actual laziness. It didn't go, though, into great
depth as to what is involved in laziness.

Hard to contrast the two without some detail, I'd think...

"The New York Times just had an article about procrastination,
but I haven't got around to reading it yet." You can help: https://www.nytimes.com/2019/03/25/smarter-living/why-you- procrastinate-it-has-nothing-to-do-with-self-control.html

Ok... I wrote down the URL... eventually I'll get to reading the
article... ;)

"supertasterdom," whose scientific as well as
popular definitions most often rest on the
sensitivity to various kinds of bitter.

Dunno. I've not been adverse to other sorts of bitter, anyway...

Taste is a multifaceted thing, and to assess
tasting on narrow criteria is silly.

Agreed.

Too many variables. Too narrow definitions.
Useless conclusions.

Yup.

It's not a question of the degree of cooking or the
biological family nor even the freshness. It has to
do more with the rate of growth (slow is good) and
the habitat (cold is good). Also the degree of
processing, especially the water added (which is bad).

I think I must have been fairly fortunate then, as I don't recall having
had scallops such as you described.... What I get at Wegmans have been uniformly good... and generally when I spring for the scallops at some restaurant, I've been happy with them... :)

There are varying degrees of goodness, and believe
me, in some highly commercial settings, where a dry
scallop is an unprofitable scallop, one can get
them that might just as well have been surimi or
worse, because surimi can be constructed at least
to offer some sweetness and texture.

I do remember a buffet that for a while had something that looked sorta
like scallops, but had more the texture and consistency of a surimi-ish product... they weren't too bad, but they weren't what I'd expected...

Ah, thanks for that. lately I've been at a few places
of greater or lesser Chineseness, and none, from the
most nativist to the most fashionable American Chinese,
offered the dish, which I know as more or less what you
have described (and what those recipes suggested).

I'll keep an eye out for them, now... I think they are still fairly commonly found around here....

They're a kind of caricature dish but not
bad for that. Sort of like Cincinnati chili,
which can be really quite good if made with
al dente pasta (which it almost never is).

IE, not authentic, but good on its own merits... if done well... ;)

Well, Cincy chili is bad when it's authentic, so
any direction is up.

I'll keep that in mind for Cincy chili, then... ;)

Oohhhhhhhh.... right... seen the title, probably seen the book.... and still don't remember if I read it... ;)

Fantastic Beasts and Where to Find Them. I've
seen bits of it half a dozen times or more on
airplanes.

And maybe the movie isn't all that close to the book....?

I can't tell, not having seen even bits of the book.

Maybe one of these days, one or the other of us will get enough bits to
make a comparison... and maybe not.... probably no big loss, either.. :)

Butter Pound Cake
1/2 lb butter
1/2 lb margarine

Well, yeah.... What's the point of using half margarine, anyway...?

Cheapness, most like.

Which could backfire, given that some margarines are pricey....

... Food is our common ground, a universal experience.

It is and it ain't. Nothing is completely common,
and there even are different kinds of breathing.

True.... just depends on how general one keeps the comparison... ;) We
all breathe, we all eat... Specifics can vary widely... (G)

Attitudes toward food vary widely as well: some
French dimwit said "Il faut manger pour vivre, et
non pas vivre pour manger"(You must eat to live, but
don't live to eat), which strikes me as pretty
silly, especially from a Froggish.

Indeed. ;)

ttyl neb

... MOSQUITO: An insect that makes you like flies better.

___ Blue Wave/QWK v2.20
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)