>  > Possibly the router wanted to route you elsewhere?
>  ML> Through somebody else's computer.
> Disconcerting, at any rate....

Well, I have some more indication of weirdness - found
the unseen hand filling out a form for me. I'm guessing
someone is building an appealing alternate identity for
me and possibly using it at some future date, which is
scary, but I don't know what to do about it. Don't
suggest consulting a cybersecurity epert, because they're
likely the worst crooks of them all.

>  ML> It recently tumbled to where I am. I cleared the caches,
>  ML> and it still does. When I arrived here, it had me a few
>  ML> dozen miles east.
> There are times when I'm just as glad I have more obsolete
> equipment..... (G)

And don't rely on the nonsense that comes out.

>  ML> A good searing on all sides would probably bring
>  ML> the inside to 130, and one could cook individual
>  ML> slices in the pan to a higher doneness as needed.
> Sounds like a good solution to me.... 

Or as I recall the Hafflys have a sous-vide getup,
which could be used instead of the foil roasting.

> ... A confident manner is important.  Computers can sense this!

I think I've seen this with "fear" as the last word.

Problem with the methods I proposed for roast beef
is that one has to think hard to rustle up any
drippings, though this yuckshire substance calls
for only a tablespoon of it:

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Yorkshire Pudding
 Categories: Breads
   Servings:  8

    1/2 c  Flour
    1/2 ts Salt
    1/2 c  Milk
    1/4 c  Cold water
      2    Eggs; lightly beaten
      1 tb Roast beef drippings

  MIX FLOUR AND SALT in a small bowl. Add milk gradually, whisking until
  smooth. Add water and eggs and whisk until foamy. Cover loosely and let
  stand for 30 minutes. Preheat oven to 500F. Pour 1/2 teaspoon drippings
  into each of six muffin tins, and heat in the oven 1-2 minutes. Beat
batter
  until foamy again and spoon 3 tablespoons batter into each cup. Bake 8
  minutes without opening the oven door. Serve immediately with roast beef
  and gravy.

  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

MMMMM
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