The electric drill and saw were among
the great inventions of all time.

Very much so, saved a lot of time and effort for those who used them.

On the other hand, the power nail gun might
be one of the great peace-destroyers of all
time - you'd agree in spades if there was a
lengthy construction project near you.

first to use the new electric one. She'd grown up with gas.

There were issues with both - gas, of course,
is better for accurate cooking.

I know, and I wish we had a gas stove here.

Lilli's induction stove heats and cools almost as
fast and almost as completely as gas, provided
the cooking vessel is strongly magnetic. Aluminum
won't work, and even some steels yield poor
results; glass and ceramic pots and pans are out
of the question, though she keeps some because
they're pretty. One interesting feature is if you
put your pan halfway on the burner, half will
fully heat and half will stay relatively cool,
so you can stir-fry and push finished bits off to
one side, and they won't overcook.

My main memory of the wringer was putting my
finger in there just to see what would result:
my reactions of course were fast enough so no
injury resulted.

Mom was always paranoid about it with us kids but none of us got our
fingers caught.

The thought never have come into my mind
until after I was told not to do it.

But in the technical sense, inertia is
a feature of momentum, not its opposite,
which (again technically) is acceleration.

Details, details. (G)

Problem is colloquialism changes language
(not necessarily bad) often to cause
greater ambiguity (usually bad) or even
internal contradiction (worse).

I've noticed--but not gone out and replaced baking pans, etc with

it. > Don't plan to either.
They're floppy, which drives me nuts, but
the finished goods pop right out, and they
are easy to clean.

I like the easy to clean part, don't like the floppy part. Finished

Imagine trying to transport a silicone tray
full of batter from work table to oven. I
don't know how people manage.

goods popping out--enough other "grease" will do the same thing.

But affluent America is still largely in
the trying to avoid grease stage.

Steve found a recipe for vanilla wafers, made some a while ago. They were pretty good.

Almost any recipe will produce better
results than the cardboardy-tasting ones
out of the cardboard box.

True, not hard to beat the commercial ones.

Most mass-produced cookies aren't that enjoyable.
My guilty exception is the waffley sandwich
cookies, sugar wafers I think they're called.

You are what you eat, and you don't want to be a
cow when you grow up, do you? (My answer: moo).

They used to kid one of their friends who liked his steak as "just walk
a cow thru a warm room"; everybody else in their group liked it more
well done. I compromise at medium.

Rare-to-medium-rare is my most compromising
position, though I did have a restaurant steak
not long ago that came barely seared on the
outside and still refrigerator cold inside -
it was the temperature rather than the texture
that got me, but get me it did.

Both smithsonianmag.com and npr.org have had
features on it.

Still nothing I'm going to try.

I'm perfectly willing to try, especially if
I need stopping up. I imagine it'd be sort of
like chalk (useful for heartburn and cheaper
than Tums).

Blackberry wine is good for stopping you up, tastes better than dirt.

The most recent Rhapsody magazine has a feature
about Peruvian haute cuisine that mentions a
restaurant serving something made with "edible
clay." Looking for the article online (it's not
there yet) to refresh my memory I also found
reference to the stuff in New York Magazine
(in an article on Wylie Dufresne) and Saveur
(in an article about Virgilio Martinez).

Sea bass ceviche
categories: celebrity, fish, raw, starter
servings: 1

h- for the sea bass
80 to 100 g sea bass, filleted and trimmed
salt
1 ts (rounded) Rocoto pepper, blanched
- and diced finely
red and green shiso leaves
2 to 3 Tb Inca corn
100 ml tiger's milk, see below
1 Tb sweet fried onions, see below
h- for the tiger's milk
2 sticks celery = the white end is better
100 g onion, finely diced
50 g ginger, peeled and chopped
4 cloves garlic
150 ml freshly made, light fish stock
1 sm bn coriander leaves or to taste
9 limes, juice of
2 aji limo chiles, split
h- for the sweet fried onions
1 L water
1200 g sugar
1 red onion, shredded
oil for deep frying

For the tiger's milk
Liquidize the celery, onion, ginger, garlic
and fish stock in a blender. Pour into a
container and leave to stand for 20 min.
Add the coriander, lime juice and chiles.
Leave the mixture for another 20 min.
Strain through a sieve, extracting as
much juice as possible, and chill.

For the sweet fried onions
Prepare a stock syrup with 1 kg water to
1200 g sugar. Boil and cool. Macerate
shredded red onions in the mixture
overnight. Drain and deep-fry in hot
oil until crisp. Pat dry on absorbent
paper.

For the seabass ceviche
Cut the fish into 1 cm cubes. Sprinkle a
little salt on it and mix with the Rocoto
pepper. Put in a chilled glass bowl. Pour
the tiger's milk on top. Sprinkle the crisp
fried onions over the fish. Finish with the
shiso leaves. Serve most of the Inca corn
separately, but add a few kernels to the bowl.

Virgilio Martinez, Central, Lima, Peru via Four magazine
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Quoting Michael Loo to Ruth Haffly on 05-14-18 07:17 <=-

They're floppy, which drives me nuts, but
the finished goods pop right out, and they
are easy to clean.

I like the easy to clean part, don't like the floppy part.

Imagine trying to transport a silicone tray
full of batter from work table to oven. I
don't know how people manage.

I suppose one could have it on a cookie sheet for stability..

Finished goods popping out--enough other "grease" will do the same thing.

But affluent America is still largely in
the trying to avoid grease stage.

How silly of them.... ;)

Steve found a recipe for vanilla wafers, made some a while ago.
They were pretty good.

Almost any recipe will produce better
results than the cardboardy-tasting ones
out of the cardboard box.

True, not hard to beat the commercial ones.

Most mass-produced cookies aren't that enjoyable.
My guilty exception is the waffley sandwich
cookies, sugar wafers I think they're called.

Likewise.... haven't given in lately, but every so often, the urge just
takes me... ;) Particularly the chocolate or the vanilla sugar
wafers...

ttyl neb

... I have not failed. I've just found 10,000 ways that won't work.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi MIchael,

The electric drill and saw were among
the great inventions of all time.

Very much so, saved a lot of time and effort for those who used

them.

On the other hand, the power nail gun might
be one of the great peace-destroyers of all
time - you'd agree in spades if there was a
lengthy construction project near you.

I've heard enough of them, even in short term use, to know I wouldn't
want to be near them for a prolonged time.

first to use the new electric one. She'd grown up with gas.

There were issues with both - gas, of course,
is better for accurate cooking.

I know, and I wish we had a gas stove here.

Lilli's induction stove heats and cools almost as
fast and almost as completely as gas, provided
the cooking vessel is strongly magnetic. Aluminum

We have a couple of one burner units--one for home, one for the camper.
Both get a fair amount of use.

won't work, and even some steels yield poor
results; glass and ceramic pots and pans are out
of the question, though she keeps some because
they're pretty. One interesting feature is if you
put your pan halfway on the burner, half will
fully heat and half will stay relatively cool,
so you can stir-fry and push finished bits off to
one side, and they won't overcook.

Hmmmmmmmmm, have to give it a try some time.

My main memory of the wringer was putting my
finger in there just to see what would result:
my reactions of course were fast enough so no
injury resulted.

Mom was always paranoid about it with us kids but none of us got our fingers caught.

The thought never have come into my mind
until after I was told not to do it.

Sounds normal.

But in the technical sense, inertia is
a feature of momentum, not its opposite,
which (again technically) is acceleration.

Details, details. (G)

Problem is colloquialism changes language
(not necessarily bad) often to cause
greater ambiguity (usually bad) or even
internal contradiction (worse).

Constantly changing language has tripped up many a person.

I've noticed--but not gone out and replaced baking pans, etc

with > ML> it. > Don't plan to either.

They're floppy, which drives me nuts, but
the finished goods pop right out, and they
are easy to clean.

I like the easy to clean part, don't like the floppy part. Finished

Imagine trying to transport a silicone tray
full of batter from work table to oven. I
don't know how people manage.

Put a cookie sheet under it; that's what I generally do.

goods popping out--enough other "grease" will do the same thing.

But affluent America is still largely in
the trying to avoid grease stage.

Depends on which grease it is, some are good for you.

Steve found a recipe for vanilla wafers, made some a while

ago. They > ML> > were pretty good.

Almost any recipe will produce better
results than the cardboardy-tasting ones
out of the cardboard box.

True, not hard to beat the commercial ones.

Most mass-produced cookies aren't that enjoyable.
My guilty exception is the waffley sandwich
cookies, sugar wafers I think they're called.

I don't have a favorite mass produced cookie; some are better than
others but most are entirely avoidable.

You are what you eat, and you don't want to be a
cow when you grow up, do you? (My answer: moo).

They used to kid one of their friends who liked his steak as "just

walk > a cow thru a warm room"; everybody else in their group liked it more

well done. I compromise at medium.

Rare-to-medium-rare is my most compromising
position, though I did have a restaurant steak
not long ago that came barely seared on the
outside and still refrigerator cold inside -
it was the temperature rather than the texture
that got me, but get me it did.

It would would have gotten to me too.

features on it.

Still nothing I'm going to try.

I'm perfectly willing to try, especially if
I need stopping up. I imagine it'd be sort of
like chalk (useful for heartburn and cheaper
than Tums).

Blackberry wine is good for stopping you up, tastes better than

dirt.

The most recent Rhapsody magazine has a feature
about Peruvian haute cuisine that mentions a
restaurant serving something made with "edible
clay." Looking for the article online (it's not
there yet) to refresh my memory I also found
reference to the stuff in New York Magazine
(in an article on Wylie Dufresne) and Saveur
(in an article about Virgilio Martinez).

Probably nothing I'll try any time soon.

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


... Gone crazy, be back later. leave a message at the Beep!

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