Forgetting is easy these days.
Quite so.
What were we talking about, again?
I forgot. (G)
Welcome to the club.
Sometimes it's the only way to judge produce. I always sniff a melon
at > the stem end.
I sometimes do the thump test or gently press a
fingernail into the blossom end.
I won't press a thumbnail into the blossom end but maybe the thumb to
see if it gives a little.
I have done it only seldom and in cases where I was
likely to purchase. Also discreetly.
So one penny would be your 2c worth?
Unless it was a good penny ... or a good 2c worth.
Not worth looking into unless you're a serious coin collector.
I was sitting in the barn having a glass of wine a day
or two ago, and the property owner came up and started
talking about coins and how he had a complete collection
of I believe wheat pennies. That's worth a chunk of change.
a species, but we can help ourselves out by
embracing conservation and renewal technologies
and weaning ourselves from the old ones.
Or reverting back to some of the even older ways.
Maybe ... .
Some may be worth it, as in some of the medical use of herbs, etc. A
couple of months ago if I'd said that I was going to use honey on my
knee, how would have you reacted?
Eh, I've heard of worse. It's not as if you were
letting the shaman chew up some stuff and put that
on your knee.
I'll buy the economy size and let someone take
it home. Most of the echo people use conventional
stuff without compunction.
Different ways of cooking/eating.
Maybe ... .
That's partly what keeps the echo going.
Considering that some of the members and recent
members don't do much cooking at all, there has
to be something else as well.
And barbecues and fireplaces?
Pretty much so. We have a gas fireplace, don't use it a lot but it's nice to have if we have an extended winter time power outage. Steve
does > the outdoor cooking; he has a Boston butt on the pellet grill
at the moment.
Sounds good, but what about his lungs?
Seem to be good, AFA (we) K.
I'd be careful, but it's true that the pitmaster at Snow's
claimed in interviews to have had no such problems, and
she's been slaving over a hot smoker for over six decades.
Probably in our situation the best way to cleave a
green coconut would be in a tub of some sort to
catch liquids. In which case a cleaver or hatchet
would do.
OK, I know we have the cleaver, not sure about a hatchet. I know we
do > have an ax. (G)
Axes would work, but with the long handle, but with my
vision I would be a poor choice to do the butchering.
I'm sure others would volunteer.
We shall see. But it'll take a trip to the local
Publix or somesuch to find an appropriate green
coconut. Netter to get two, as one may be a dud.
I was thinking of such enterprises as Odette Bery's
obviously suicidal Pudding It First, a food store that
sold only pudding. One might be able to make a go of a
fair stall or a street cart selling only one course
like that, but a storefront that pays utilities and rent,
just wwtt? To give her her due, she had other less
harebrained and more successful businesses too.
Proof was not in the pudding or the eating of same?
Apparently there wasn't enough of the eating to
prove the pudding.
Doesn't seem to be so.
This probably wouldn't appeal to you, but I'd like it,
and I'd imagine it would be even better made with
immature coconut. ... edited to add - it was way too
long for this recipe, so you get something else:
------------Recipe for Meal-Master (tm) v7.00 plus
Title: PLUM SAUCE B1
Categories: PLUM, CHINESE, FRUIT ,side
Yield: 6 servings
1 c RED PLUM PRESERVES
1/2 c APRICOT PRESERVES
1/2 c APPLESAUCE
2 tb HONEY
1/3 c CIDER VINEGAR
A FEW DROPS GARLIC JUICE
Combine all ingredients in saucepan; bring to
boil over medium heat. Cook, stirring
constantly for 5 minutes, until all
ingredients are well blended.
Remove from heat; let cool. To preserve, pour
into hot sterilized jar and seal at once.
Temperature(s): HOT
Effort: EASY
Time: 1:15
Source: ANNA KAO'S
Comments: SERVE WITH ANY RECIPE CALLING
Comments: PLUM SAUCE.
-----
Hi MIchael,
Forgetting is easy these days.
Quite so.
What were we talking about, again?
I forgot. (G)
Wisest action would be to ask "Ok if I sniff it?" and see
what the > ML> > vendor says but I don't think there would be any objections.
Every situation is different. I am impressed, though,
both negatively and positively, by the old Chinese
ladies who don't care and take a sniff or a squeeze
no matter what the grocer says.
Sometimes it's the only way to judge produce. I always sniff a melon
at > the stem end.
I sometimes do the thump test or gently press a
fingernail into the blossom end.
I won't press a thumbnail into the blossom end but maybe the thumb to
see if it gives a little.
Automation would help but I've not seen coin machines that
sort by > ML> date > or metal content.
There is such machinery, but it's expensive. I read
somewhere that the breakeven for a substantial
penny-sorting operation would be a copper penny
having a metal worth 3 to 4c - right now it's down
to about 2c.
So one penny would be your 2c worth?
Unless it was a good penny ... or a good 2c worth.
Not worth looking into unless you're a serious coin collector.
Yes, much as we gripe about the cold, it does have its
benefits. > ML> Goes both ways, as does almost everything. It'll
all boil down, if you will, to our hardiness as
a species, but we can help ourselves out by
embracing conservation and renewal technologies
and weaning ourselves from the old ones.
Or reverting back to some of the even older ways.
Maybe ... .
Some may be worth it, as in some of the medical use of herbs, etc. A
couple of months ago if I'd said that I was going to use honey on my
knee, how would have you reacted?
Just buy a small quantity and I'll let someone else take it
home. > ML> Same > with white flour.
I'll buy the economy size and let someone take
it home. Most of the echo people use conventional
stuff without compunction.
Different ways of cooking/eating.
Maybe ... .
That's partly what keeps the echo going.
And barbecues and fireplaces?
Pretty much so. We have a gas fireplace, don't use it a lot but it's nice to have if we have an extended winter time power outage. Steve
does > the outdoor cooking; he has a Boston butt on the pellet grill
at the moment.
Sounds good, but what about his lungs?
Seem to be good, AFA (we) K.
Machete warfare never struck me as a US Army type
of operation - I associate the knives more with
trailblazing, jungle clearing, and so on.
Would have been handy in Viet Nam from what I understand. Also some
of > the islands in the Pacific, during WWII.
Probably in our situation the best way to cleave a
green coconut would be in a tub of some sort to
catch liquids. In which case a cleaver or hatchet
would do.
OK, I know we have the cleaver, not sure about a hatchet. I know we
do > have an ax. (G)
Axes would work, but with the long handle, but with my
vision I would be a poor choice to do the butchering.
I'm sure others would volunteer.
I was thinking of such enterprises as Odette Bery's
obviously suicidal Pudding It First, a food store that
sold only pudding. One might be able t
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)