• 596 taking, taking a pass was

    From MICHAEL LOO@1:123/140 to RUTH HAFFLY on Monday, November 26, 2018 09:13:34
    roast preserves more of the natural flavor, plus I'm
    friends with the son of the developer of the Munchkin.
    Did he do well by DD for the idea?

    Yes, a few years after he came up with the idea he
    was made vice-president for R&D, but even had he
    not been so recognized, he'd still done pretty well
    for himself (if not for the environment), also having
    invented the disposable plastic soft drink bottle.

    I was looking at some folks recently and
    thinking just the opposite - that there's
    enough coddling that people don't bother to
    learn to think, with saddening resupts. Of
    course, we're looking at different facets of
    the issue.
    It works both ways, which makes for an interesting juxtaposition in
    one's life.

    The problem arises when someone is naive but
    thinks s/he isn't. Or when someone is very up on
    things and pretends not to be.

    I never saw that ad but could see it for families with small
    appetites. > Some people would consider that amount of food sufficient for only one > or two people, not 4.
    It was from the latter '50s, possibly even into
    the early '60s. Anyhow, advertising slogan writers
    are not paid to present the unvarnished truth.
    We didn't get tv until 1962, saw some at my grandmother's but don't
    remember any ads for McDs. Could be, it was more of a local marketing gimmick. First McDs ads I can recall might be late 60s era.

    This was a radio ad! I was never much of a
    TV person.

    Seems so, as long as there are places where a meal can be obtained
    for a > reasonable time/wait. Nothing like home cooking usually, but
    at this
    stage, how many kids know what a real home cooked meal tastes like?
    That's a good question. Most of us on this echo
    are too old to have firsthand information, and
    anyway, we've presumably brought up our kids and
    influencees to have more critical acumen than that.
    Our kids knew/know, as do their kids. It's others that I see that give
    me pause for wondering if they know what real home cooked food is.

    I was describing how to make something to my
    friend Chris of Chris and Rob fame, and she got
    this "huh" look on her face. Turns out she has
    been on this planet for over 55 years and never
    successfully cooked anything to speak of.

    Suspect most of them think the taste of fast food is the norm, not
    the > exception.
    Thing is that I'm not confident that they will
    actually know what's good as opposed to what's
    barely good enough.
    Sad.

    For sure.

    Does the recipe tell you to cook the dish
    on Friday daytime and keep it in the oven
    until the sabbath is over?
    Don't think so (and not getting up to check), tho that would be the traditional way.

    That was the point of cholent and - as far
    as I am concerned - the only justification
    for it (that's perhaps an overstatement - just
    make it with beef or lamb (not chicken, which is
    heretical anyway and get rid of the barley, and
    it will be fine).

    No cat-astrophies either.
    You're stretching this on pup-posely, aren't you.
    OK, has this tail been told or should I keep dogging you?
    That's just arful.
    But I'm not barking up the wrong tree. BTW, how do you know if a tree is
    a dogwood one? By its bark. (G)

    I have a haunch you're hounding me.

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

    Title: Cajun Seasoning From the Complete Book of Spices
    Categories: Spices, America-c, Usa-s, Cajun
    Yield: 1 Servings

    1 lg Garlic cloves
    1/2 sm Onions
    1 ts Spice- paprika
    1/2 ts Spice- black pepper
    ;ground
    1/2 ts Spice- cumin
    1/2 ts Spice- mustard
    1/2 ts Spice- cayenne
    1 ts Herb- thyme, dried
    1 ts Oregano, dried
    1 ts Salt

    Crush the garlic and onion in a mortar, and mix all the ingredients
    together.

    ** Cajun and creole cooking from Louisiana have spread throughout the
    States and abroad in recent years. Commercial blends tend to include
    onion and garlic powder, which I find has a decidedly chemical taste,
    so it is best to use fresh onion and garlic. This mixture is rubbed
    into meat or fish to be roasted or grilled, or is used to season
    gumbos [the local stews] and jambalayas [rice dishes]. As variations,
    dried sage, basil or fennel can be used instead of the thyme and
    oregano.

    From: THE COMPLETE BOOK OF SPICES ISBN 0 86438 100 X By: JILL NORMAN
    Typed by: KEVIN JCJD SYMONS

    MMMMM
    --- Platinum Xpress/Win/WINServer v3.0pr5
    * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)
  • From Ruth Haffly@1:396/45.28 to MICHAEL LOO on Monday, November 26, 2018 16:07:20
    Hi Michael,

    roast preserves more of the natural flavor, plus I'm
    friends with the son of the developer of the Munchkin.
    Did he do well by DD for the idea?

    Yes, a few years after he came up with the idea he
    was made vice-president for R&D, but even had he
    not been so recognized, he'd still done pretty well
    for himself (if not for the environment), also having
    invented the disposable plastic soft drink bottle.

    Done well for himself, the environment is another question.

    I was looking at some folks recently and
    thinking just the opposite - that there's
    enough coddling that people don't bother to
    learn to think, with saddening resupts. Of
    course, we're looking at different facets of
    the issue.
    It works both ways, which makes for an interesting juxtaposition in one's life.

    The problem arises when someone is naive but
    thinks s/he isn't. Or when someone is very up on
    things and pretends not to be.

    That could create a number of problems, best left not commented on, on
    this forum.


    I never saw that ad but could see it for families with small
    appetites. > Some people would consider that amount of food
    sufficient > ML> for only one > or two people, not 4.
    It was from the latter '50s, possibly even into
    the early '60s. Anyhow, advertising slogan writers
    are not paid to present the unvarnished truth.
    We didn't get tv until 1962, saw some at my grandmother's but don't remember any ads for McDs. Could be, it was more of a local
    marketing > gimmick. First McDs ads I can recall might be late 60s
    era.

    This was a radio ad! I was never much of a
    TV person.

    OK, my parents put on the local radio in the morning for news/school
    closings (in winter) but then turned it off. For a while, when cable
    came into the area, they listend to an easy listening station out of CT.
    That was lost in a reconfiguration but over all, they never really got
    into it.

    Seems so, as long as there are places where a meal can be
    obtained > ML> for a > reasonable time/wait. Nothing like home
    cooking usually, but > ML> at this
    stage, how many kids know what a real home cooked meal tastes
    like? > ML> That's a good question. Most of us on this echo
    are too old to have firsthand information, and
    anyway, we've presumably brought up our kids and
    influencees to have more critical acumen than that.
    Our kids knew/know, as do their kids. It's others that I see that
    give > me pause for wondering if they know what real home cooked food
    is.

    I was describing how to make something to my
    friend Chris of Chris and Rob fame, and she got
    this "huh" look on her face. Turns out she has
    been on this planet for over 55 years and never
    successfully cooked anything to speak of.

    Does he cook or do they have a Plan B?

    Suspect most of them think the taste of fast food is the
    norm, not > ML> the > exception.
    Thing is that I'm not confident that they will
    actually know what's good as opposed to what's
    barely good enough.
    Sad.

    For sure.

    To use someting like McDs as your standard for good taste--bleurgh!


    Does the recipe tell you to cook the dish
    on Friday daytime and keep it in the oven
    until the sabbath is over?
    Don't think so (and not getting up to check), tho that would be the traditional way.

    That was the point of cholent and - as far
    as I am concerned - the only justification
    for it (that's perhaps an overstatement - just
    make it with beef or lamb (not chicken, which is
    heretical anyway and get rid of the barley, and
    it will be fine).

    It's an easy do, good tasting cold weather meal.

    No cat-astrophies either.
    You're stretching this on pup-posely, aren't you.
    OK, has this tail been told or should I keep dogging you?
    That's just arful.
    But I'm not barking up the wrong tree. BTW, how do you know if a
    tree is > a dogwood one? By its bark. (G)

    I have a haunch you're hounding me.

    No, just seeing how fur we can carry this out.

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


    ... Even I don't understand what I just said...

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