>  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.

Nothing so far is of earthshattering importance.

>  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.

For me, it's the meat itself that should provide
most of the flavor.

>  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.

My least favorite form of potatoes is potatoes. My
most favorite form of potatoes is butter. I have
had some excellent fried potatoes in Poitou-Charentes
and Wallonia (potato-growing areas) recently, though.
> 
>  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)

The easiest thing in the case you cite is to do 
the pasta last!

>  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.

Whew. I'm more concerned about the propagation
than the timeliness.

>  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.

I have hard enough fingertips that that's not 
necessarily the case. It makes using the screens
more difficult. I'm not at all good with touchscreens.

>  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.

A trait common to those successful in the medical business.

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

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

      Title: Egg Drop Soup #5
 Categories: Chinese, Soups
   Servings:  5

      2    Dried black mushrooms
    1/4 lb Lean pork
      1 tb Cornstarch
      1 tb Sherry
      1    Egg white
      6    Dr sesame oil
    1/4 c  Bamboo shoots
      1    Scallion stalk
    1/2 c  Stock
      2 ts Cornstarch
      6 c  Stock
      1 tb Soy sauce
    3/4    To 1 tsp salt
      2    Eggs
      1 ds Pepper

  Soak dried mushrooms. Shred pork. Combine cornstarch, sherry & egg white;
  add to pork & toss to coat. Sprinkle with sesame oil. Shred bamboo shoots
&
  soaked mushrooms.  Mince scallion stalk.  Blend cold stock & remaining
  cornstarch. Put remaining stock in a pan with mushrooms, bamboo shoots,
soy
  sauce & salt. Bring to a boil. Reduce heat & simmer, covered, 2 to 3
  minutes. Add cornstarch mixture & cook, stirring, until soup begins to
  thicken. Add pork & cook 1 minute more. Meanwhile beat eggs. Pour eggs in
  slowly, stirring constantly until they separate into shreds, then turn
off
  heat.  Sprinkle with minced scallions & pepper. VARIATION: For the pork,
  substitute chicken.

  Source unknown

MMMMM
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