No, just give me the (dark) chocolate and I'll be happy.

It is pretty good, but it's not substantially specialler
than the better domestic or Swiss or German brands.

Still beats milk or the white stuff they try to call chocolate.

There's no still about it. Always was, always will be.

The picnic hasn't changed that much, more in volume
than anything else. True, earlier siteswere often in
more picnicky venues, but by 20 years ago the house
picnic became much more the rule.

You probably get to talk to more people in a house picnic, especially if events are planned over several days. First one we went to was at Shipps
in 2007, met quite a few "faces" we'd only had names for prior to the
event.

Well, you get to talk in depth to people, but the
bigger nonhouse ones were more efficient ways to get
to put names and faces together.

My thing is that I want to have used up all my resources
when I die and to die when I've used up all my resources.

What are the possibilities?

There are three.

Anchorage just had the hottest August 15 in its history.
It was 75F. On July 4, it had hit 90F for the first time in
history. Fairbanks, of course, can get quite a bit hotter.

And B-52 sized mosquitoes to go with the heat.

You can fight the big ones, but swarms of tiny ones
(a phenomenon that also occurs) are equally annoying
and apt to take away as much blood in the aggregate
- and cause more discomfort.

Tom-Tom seems dominant in Europe and has similar issues in the
US to what Google has in Europe. I don't ride often in cars
with Garmin, though I think echo people favor that brand.

Garmin was the brand sold by Bass Pro Shops where we bought our first
GPS. Before that we printed directions/maps from Google maps--we
continued to do that for a bit longer after we got the GPS. Helped us
save a good bit of time one trip when Steve had the "avoid toll roads" feature turned off. Print out showed a faster way, minor toll so we took
it.

Artificial intelligence has a long way to go, though it
would seem easy to program a sliding scale of toll
avoidance, based on cost per mile or even raw cost.

Same as sour pickles?

The Jews I know, at least in the urban US, seem to favor
half-sours, lactically semifermented cucumbers. I think
they're (the half-sours) are superior, but it might be
too that people are too impatient to wait for full-sours.

Could be, or that the full sours are too sour.

I've had in-between pickles, which were decent, but
half-sours are pretty ideal to my taste buds, even
though insufficiently garlicked ones retain too much
cucumber flavor.

Looks good, have to get some more wine tho.

Ah, there are possible substitutes for that one, juices and such.

Stock? Beef, pork or chicken?

More like balsamic mixed with fruit juice. Stock
maybe, but that misses the point of the dish. And
pork stock severely misses the point.

OK, good enough.

Stock isn't good enough in that recipe, which needs the
fruitiness to pull the flavors together.

OK, so juices or balsamic vinegar plus something would be better.

Unreduced stock is way overrated.

---------- Recipe via Meal-Master (tm) v8.01

Title: Sam Arnold's Boneless Rump Roast
Categories: Beef
Yield: 10 servings

1 x Boneless Rump Roast 1 x Wine; OR
1 x Salt 1 x Vinegar; OR
1 x Fresh Rosemary Needles 1 x Lemon Juice
1 x Garlic Salt 1 x Beef Stock; OR
1 x Freshly Ground Black Pepper 1 x Red Wine
1 x Beer; OR 1 x Minced Shallots

NOTE: This recipe is adjustable to all sizes of roasts. This is the
Marinate the meat for a couple of hours in a liquid that is slightly
acidic--a liquid such as wine, beer, vinegar, or lemon juice. Roast for
15 minutes per pound at 325 degrees F. For the last 15 minutes, cook at
500 degrees F. For example, for a 4 pound roast, total cooking time is 1
hour but it will be 45 minutes at 325 degrees F. and 15 minutes at 500
degrees F. This will crust the outside of the roast and the inside will
be medium, barely pink. This is based on room temperature meat. If the
meat is quite cold, extend the baking time. After 3/4 of the cooking
time, sprinkle with salt and some fresh or dry rosemary needles. Turn
the
roast with WOODEN SPOONS (Very important that you do not pierce the meat)
and season it all over. Rosemary, seasoned salt or garlic salt are nice,
and some freshly ground black pepper adds to the flavor also. Swab the
roast with some fresh lemon juice--this will also add to the zing of the
meat. When cooked, snip off the cords and slice to serve. From the
roasting pan, spoon off the fat from the accumulated juice. Add some
beef
stock or red wine to the juices, a few minced shallots or green onion
shreds and cook down at high heat to a reduction or concentrated sauce.
Adjust the seasonings, salt, pepper, and herbs of your choice, and serve
with the roast.

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

Hi Michael,

No, just give me the (dark) chocolate and I'll be happy.

It is pretty good, but it's not substantially specialler
than the better domestic or Swiss or German brands.

Still beats milk or the white stuff they try to call chocolate.

There's no still about it. Always was, always will be.

Agreed, so Steve and I are thinking of several levels of dark chocolate
(maybe different brands as well) for picnic s'mores.

The picnic hasn't changed that much, more in volume
than anything else. True, earlier siteswere often in
more picnicky venues, but by 20 years ago the house
picnic became much more the rule.

You probably get to talk to more people in a house picnic,

especially if > events are planned over several days. First one we
went to was at Shipps > in 2007, met quite a few "faces" we'd only had names for prior to the > event.

Well, you get to talk in depth to people, but the
bigger nonhouse ones were more efficient ways to get
to put names and faces together.

Only if you remember what name goes with what face. (G)

My thing is that I want to have used up all my resources
when I die and to die when I've used up all my resources.

What are the possibilities?

There are three.

Time will tell.

history. Fairbanks, of course, can get quite a bit hotter.

And B-52 sized mosquitoes to go with the heat.

You can fight the big ones, but swarms of tiny ones
(a phenomenon that also occurs) are equally annoying
and apt to take away as much blood in the aggregate
- and cause more discomfort.

True, like gnats or no-see-ums.

first > GPS. Before that we printed directions/maps from Google
maps--we

continued to do that for a bit longer after we got the GPS. Helped

us > save a good bit of time one trip when Steve had the "avoid toll roads" > feature turned off. Print out showed a faster way, minor toll
so we took > it.

Artificial intelligence has a long way to go, though it
would seem easy to program a sliding scale of toll
avoidance, based on cost per mile or even raw cost.

Too much for the pea brains to compute?

Same as sour pickles?

The Jews I know, at least in the urban US, seem to favor half-sours, lactically semifermented cucumbers. I think
they're (the half-sours) are superior, but it might be
too that people are too impatient to wait for full-sours.

Could be, or that the full sours are too sour.

I've had in-between pickles, which were decent, but
half-sours are pretty ideal to my taste buds, even
though insufficiently garlicked ones retain too much
cucumber flavor.

i don't recall having any, but may have, under a different name.

Looks good, have to get some more wine tho.

Ah, there are possible substitutes for that one,

juices > ML> > ML> > ML> and such.

Stock? Beef, pork or chicken?

More like balsamic mixed with fruit juice. Stock
maybe, but that misses the point of the dish. And
pork stock severely misses the point.

OK, good enough.

Stock isn't good enough in that recipe, which needs the
fruitiness to pull the flavors together.

OK, so juices or balsamic vinegar plus something would be better.

Unreduced stock is way overrated.

Some may disagree with you, others, not so.

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


... Our necessities are few but our wants are endless...

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