Hi Michael,

 ML> >  ML> If you take a look at his bio, you might be less
 ML> >  ML> inclined to believe in him.
 ML> > OK, if I come across it, I'll take a glance but not go oout of my
 ML> way to > hunt it down. Not even Wikipedia or other "instant research"
 ML> forum either.

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

Seems so from what I've seen of it. I've looked at some things from time
to time but nothing of earthshattering importance.


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

 ML> Just depends what the flavorings are.

Whatever the meat was seasoned with. If it's some my mom had cooked,
neither the meaat nor the gravy had that much flavor beyond S&P.

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

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

I don't eat too many potatoes, least favorite form is mashed.


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

 ML> Got to reexamine your priorities!

When I've got several things to do, it's usually a "OK, what's the
priority here?" and going from there. If it's a case of making gravy or
making sure the noodles don't get overcooked, I'll concentrate on the
latter. Pop them into a covered bowl, then go back to the gravy making.
I can do a decent sauerbraten gravy with gingersnaps if Steve takes over
some of the other tasks for the meal. (G)


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

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

OK, I had to look back a bit but did find it.


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

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

You can't help but leave fingerprints, no matter how clean your hands
are.

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

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

True. One of my doctors thought Steve was in the medical field from what
he was able to discuss. No, just likes to research things quite
extensively.

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

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

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

Since resolved.

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

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


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