>  ML> > "The Jungle" was the only one of his books I ever read, never read
>  ML> that > much about Sinclair either.
>  ML> If you take a look at his bio, you might be less
>  ML> inclined to believe in him.
> OK, if I come across it, I'll take a glance but not go oout of my way to
> hunt it down. Not even Wikipedia or other "instant research" forum
> either.

The Wikitruth isn't so bad on noncurrent affairs and
subjects that nobody has a vested interest in.

>  ML> > I'll take it in reasonable amounts. Depending on the meat, I'll put
>  ML> some
>  ML> If I'm fond of a gravy, a cup or more is in order,
>  ML> and it serves as soup. I've noted here that I don't
>  ML> care for soup but will go wild for a decent gravy.
> Most of the ones I've had have been flavored flour and water, nothing
> worth writing about.

Just depends what the flavorings are.

>  ML> > gravy on it and just about always on mashed potatoes if available.
>  ML> I've
>  ML> For me, the once in a blue moon mashed potato
>  ML> indulgence is an occasion for butter upon butter.
> The butter goes in the mashed potatoes when I make them. More could be
> added as a topping, if desired, and I will do that if there's either no
> gravy or the gravy looks like it's not worth the bother.

You may be able to witness me consuming a mashed
potato substance that is at least 1/4 butter, up to
perhaps 1/2, that is if I can't dodge the potato
bullet altogether.

>  ML> > had mixed success in making it so if he's not busy otherwise, I'll
>  ML> ask > Steve to make it. (G)
>  ML> I'm okay at gravy. You might have trouble because the
>  ML> appropriate whisking requires arm strength and stamina.
> That's it as much as any other reason. I'm usually trying to multi task
> too, and something ends up being short changed, usually a good gravy.

Got to reexamine your priorities!

>  ML> >  ML> I read "fish sucks," language that of course you'd
>  ML> >  ML> never use but which would be an apt description for
>  ML> >  ML> something I tasted recently that I might or might
>  ML> >  ML> not describe here in a future post.
>  ML> > Post it if you dare (G), see if we agree or disagree with you. We've
>  ML> had > some not so great catfish so usually avoid that; OTOH, flounder
>  ML> is
>  ML> > usually pretty good.
>  ML> See writeup of the Valley Inn.
> Don't think I have, yet.

The post was called 686 local color Saturday at the Valley Inn
- if others haven't seen it, let me know here and by e-mail.

>  ML> > Seems to be the universal answer, even with Post-its.
>  ML> I'm all for it, though it should be easy to implement
>  ML> such a marking procedure on a touchscreen system.
> Until the screen gets too smudged up with fingerprints.........

The slovenliness of the user is not the programmer's
problem!

>  ML> I used to be able to pick a chicken carcass pretty
>  ML> clean with knife and fork, reasonably quickly, too.
>  ML> People accused me of wanting to be a surgeon.
> I've not been accused of that but do pick it pretty clean.

We each get accused of different things, depending on our
predilections.

>  ML> By now you've seen that it's an adaptation of a
>  ML> common mid-Chinese dish.
> Seen that.

>  ML> I'll use chicken broth with beef, not likely beef
>  ML> broth with chicken. Turkey broth goes well with
>  ML> both, making chicken a sort of uber-poultry and
>  ML> beef taste like ostrich. Pork broth goes with
>  ML> everything (if you're Asian) or nothing (if
>  ML> you're not).
> I usually only have turkey broth on hand in the fall, never have had
> pork borth to the best of my knowledge.

Westerners just aren't by and large attuned toward
pork broth, and you of course had additional reasons.

>  ML> >  ML> meat should be pork).
>  ML> > OK, pork sounds good.
>  ML> Didn't use to!
> It always has for me; it was Steve that was so anti pork for about 11
> years. I'm glad he changed his mind on that tho.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: New England Baked Beans (the real thing)
 Categories: Cyberealm, Sides
      Yield: 8 servings

      3 ts Vinegar
  1 1/4 ts Ginger
      1 c  Sugar
      1 tb Catsup
    1/4 ts Salt
      3 ts Molasses
      2 ts Dry Mustard
    1/3 lb Salt Pork or 8 slices bacon
      6 ea Small Onions quartered

  Soak dry beens overnite in water (2 cups of dry beans covered
  completly with water) Rinse beans next morning, add water to cover,
  put ingredients into pan and par boil them,together for 45 to 60
  minutes. (beans are ready for baking when you can remove one with a
  spoon, blow on it and the skin shrinks back. Bake in a bean pot for
  3hrs. at 225F, then 3hrs at 300F. Also you have to add water to them,
  just enough to keep them covered. Stir every now and then.
  Note: Old Timers would only use Salt Pork not bacon, my mother said 
  so! Source unknown

MMMMM
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