> Durable refillable cups are now available that you can pack with
> your own bulk coffee. Keurig machines do make sense if a person only
> wants one cup or two people want very different kinds of coffee.

Lilli has these, after I'd carped about the ecological
evilness of the system.

>  ML> who would want to make coffee by any method than French press?
> We have and like a 2 cup French Press as well as a 6 cup drip
> machine. There's also a small Espresso maker gathering dust in a
> corner that gets occasional use.

You can always make 1 cup in a 2 cup French press.

>  ML> So I've decided that the ideal strength of Keurig coffee
>  ML> is the second pressing
> As Roslind likes very strong coffee (with cream) and I prefer mine
> black but milder, I always make 2 more cups in the drip machine
> after she makes 6 before tossing the paper filter and the grounds.
> We have 2 insulated carafes that keep leftover coffee fresh and hot
> for 8 hours and lukewarm, that is still decent when microwaved, for
> 24.

I always claimed that the chocolate and coffee cartels
would eventually pose a greater threat to the American
way of life than even OPEC.

>  ML> Real balsamic vinegar from Modena - no, it's not. / It appears
>  ML> that the US has no standard for balsamic vinegar nor for "from
>  ML> Modena." It seems that one of our freedoms is the freedom from
>  ML> truth.
> In Canada balsamic vinegar de Modena is a protected name (DOP) that
> we recognize and honour but the generic term balsamic vinegar is
> not. Just like parmesan vs. Parmigiano-Reggiano.

I just tried Wegmans' aged balsamic di Modena, and it was
a ton better than Trader Giotto's, but it still wasn't
the real deal.

> Speaking of coffee I came across this version for red eye gravy that
> is similar to Carol's.
>      Title: Red-Eye Bean Gravy
>   From: Http://Menuseasonalspecials.Com

Yeah, I'd seen that very recipe. I'm exceedingly
doubtful about the ketchup.

+

>  RH> "XYZ for Dummies".
>  RH> I never bought any ...
>  ML> I've seen the series prominently at times displayed in
>  ML> bookstores, which struck me amusing as the customers 
>  ML> of bookstores generally aren't dummies and don't
>  ML> perceive themselves as dummies.
> I have bought several over the years including the very first one,
> "DOS for Dummies". They are extremely well organized, written and
> indexed with clear and concise jargon-free language. I found them
> to be much more useful than more technical books, unless one is a
> real boffin.

Just for s&gs I looked up Differential Equations for
Dummies, and it exists. So I tried Waterskiing for 
Dummies, and it doesn't, but there apparently is a
Skiing for Dummies. I maintain of course that all
skiing is for dummies.

> Another beef treatment ...
>      Title: About Svickkova - Beef Sirloin In Cream Sauce
> beef sirloin in cream sauce
> Svickova made by the descendents of Bohemian immigrant in the
> Chicago area rarely includes vegetables in its final presentation,
> but instead incorporates them into a vinegar-based marinade suffused
> with crushed allspice and bay leaves.

Looks kind of like one of the authentic stroganoffs,
where the meat plays second fiddle to the smitane.
Would go well with the below.

> ... A spec that won't fit on a single 8.5" X 11" page can't be understood

Pretty much, depending on the typesize, which has to be
15 or greater.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Grandma Vanicek's Czechoslovakian Potato Dumplings
 Categories: Vegetables, Ethnic
      Yield: 1 servings

      6 md Potatoes                        1 1/2 ts Salt
      1    Egg yolk                          1/2    All-purpose flour

  These are *not* fluffy dumplings as in chicken and dumplings.  They are a
  "sturdy" potato dumpling served as a side dish to meat, and usually with
a
  sweet sauerkraut/carraway/honey dish as the vegetable.

  Boil peeled potatoes in small quantity of water.  Drain potatoes
  thoroughly.  Rice potatoes through hand held masher/ricer.  Let potatoes
  cool.  On floured board, gradually add flour working mixture into dough
  with hands.  Shape potato mixture into a long roll and cut into 10
slices.
  Drop dumplings into boiling water and boil gently about 5 minutes.

  Drain dumplings on paper towel.  The dumplings are fully cooked after the
  boiling process, but traditionally, Czechoslovakians then melt butter in
a
  heavy frying pan, and fry the dumplings until they are lightly browned on
  all sides.

  SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate Vanicek

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