Hi Michael,

 ML> >  ML> > favorable reviews. Going inside, scanning the book itself
 ML> gives a >  ML> better > idea if it's readable.
 ML> >  ML> You're lucky if you pull out a plum.
 ML> > I've pulled a good number of those, also probably an equal number of
 ML> > lemons.

 ML> Which makes me wonder about lemons, specifically their
 ML> bad rep. I'd have thought that as they are tropical and
 ML> strong in flavor they would have been a relatively
 ML> prestigious item back in the day.

But they are sour so, for example, a book that is a lemon, has you
soured on reading it.

 ML> >  ML> >  ML> Fairies and robots I tend to agree with you about,
 ML> though >  ML> >  ML> there are interesting ethical speculations to be
 ML> made
 ML> >  ML> >  ML> regarding the latter.
 ML> >  ML> > None that I've ever gotten into. (G)
 ML> >  ML> There are issues worth pondering that one is not
 ML> >  ML> directly involved with!
 ML> > Which probably aren't worth discussing here.

 ML> It doesn't matter, your criterion of "worth"; pretty
 ML> much anything that is germane to any of us and that
 ML> doesn't cause strife is okay by me. Worthless isn't
 ML> necessarily worthless, if you know what I mean.

True, but maybe we should discuss cook books?

 ML> >  ML> I wouldn't be reading a book that was too technical,
 ML> >  ML> contrary to my reputation in some circles.
 ML> > Don't want to buy "Violin Making For Dummies"?

 ML> That's a reference too that I don't understand.

For a time, seemed to have started in the 90s (IIRC, "Windows for
Dummies" was one of the first ones out) there were a number of books on
the market along the theme of "XYZ for Dummies". They covered quite a
range of topics.I never bought any because none of the subjects covered
were of interest to me but they did cover quite a wide spectrum of
topics. As I remember, most of them had a yellow cover meant to look
sort of like a legal pad.

 ML> >  ML> >  ML> For this reason I have come to prefer well-done string
 ML> beans. >  ML> > Hopefully not to the state of mush.
 ML> >  ML> Close enough. The squeak doesn't go away for the
 ML> >  ML> longest time.
 ML> > I'd rather have the squeak than green bean mush.

 ML> For me the first choice is no green beans, second,
 ML> grossly overcooked to eliminate the origin of the
 ML> squeak, last, heavily greased with butter or other
 ML> fat to lubricate it away (and not incidentally
 ML> improve the taste).

I usually steam them and add a bit of butter. Alternatly, I'll do them
with the bacon, onion and vinegar--the way my grandmother did from time
to time.

 ML> >  ML> My notion was that it would be available more widely.
 ML> > It may be; I don't know for sure. Did notice that the scar in the
 ML> area > where I had to apply the honey is just about gone but the rest
 ML> of the > scar is still quite visible. Interesting side note but I'm
 ML> not putting > honey on the rest of the scar as I don't want to cover
 ML> it or deal with a > sticky leg.

 ML> That shows the power of the stuff ... but also gives
 ML> you a clue about the diminishing returns, as it were,
 ML> when you go farther down and use more goo.

It served the purpose well. I'm now using vitamin E oil on the scar;
it's faded some but not as much as where I used the honey.

 ML> >  ML> Or one can do what the French do with a clafoutis and
 ML> >  ML> refrain from pitting the cherries.
 ML> > Easier on the teeth if you pit the cherries. Anyway, the cherry pie
 ML> is > gone, blueberry pie (fom local berries) is on the agenda for this
 ML> week's > baking project.

 ML> Better for the flavor as well as easier if you
 ML> don't. The French have some characteristics that

I'd rather pit them, but, that's my choice.


 ML> we lack, and any one of these might come into
 ML> play. They tend to savor and not to bolt their
 ML> food, making it less likely to chew down on a
 ML> stone; they are more frugal with ingredients, so
 ML> the pits add depth of flavor in a way that we can't
 ML> get so often compensate for by a splash of almond
 ML> extract; and they seem more attuned to texture, so
 ML> cherry pits and fish bones, though a universal

Quite a range of differences from the average American.

 ML> annoyance, are not as much an obstacle with them as
 ML> with us. In addition, they may have higher tolerance
 ML> for pain or the loss of teeth. Our pace of life and
 ML> consequent need for immediate gratification has'imposed
 ML> some attitudes that are not exclusively beneficial.

I can tolerate a certain level of pain but I don't want to crunch down
on a cherry pit and break a tooth. Spending time at the dentist is not
one of my favorite things.

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


... Computers run on smoke. They stop when it leaks out.

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