>  ML> Well, I have some more indication of weirdness - found
>  ML> the unseen hand filling out a form for me. I'm guessing
>  ML> someone is building an appealing alternate identity for
>  ML> me and possibly using it at some future date, which is
>  ML> scary, but I don't know what to do about it. Don't
>  ML> suggest consulting a cybersecurity epert, because they're
>  ML> likely the worst crooks of them all.
> Very scary.... I've never seen the like.... Isn't there anyone you can
> trust that might have some idea how to counteract that sort of
> activity...? 

Not that I know of. I think it happens to more of us
more often than we know, anyway. It may be done robotically.
Anyhow, United just sent me a notice telling me that my
account had been changed ... but I hadn't done it. So far,
nobody has stolen anything out of it for me (that's happened
only once that I know of, many years ago.

>  >  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)
>  ML> And don't rely on the nonsense that comes out.
> Mine's less likely to give me nonsense, given that it doesn't try to
> give me any of that to begin with... 

Today the trackers have me within about 10 blocks of
where I am - but it thinks I'm at the local brewery,
whereas the closest I can come is the vending machine a
floor downstairs that sells the beer for E3 a bottle.
Bear in mind that I've accepted all the cookies under
the EU privacy rules.

>  >  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.... 
>  ML> Or as I recall the Hafflys have a sous-vide getup,
>  ML> which could be used instead of the foil roasting.
> True... That could be a proper picnic experiment, as well... 

We can do it both ways! Expensive, but I'll underwrite
provided I get to eat double roast beef.

>  > ... A confident manner is important.  Computers can sense this!
>  ML> I think I've seen this with "fear" as the last word.
> I think I may have also... might even have that version as well... ;0

And would make tons more sense.

>  ML> Problem with the methods I proposed for roast beef
>  ML> is that one has to think hard to rustle up any
>  ML> drippings, though this yuckshire substance calls
>  ML> for only a tablespoon of it:
>  ML> Title: Yorkshire Pudding
> (is yuckshire a typo, or intentional...?)  You were suggesting the

So this baseball player, I think Fats Fothergill, got
into an argument with the umpire, and they got into it
close up, and the ump sprayed the player, whereupon Fats
spat in his face. The ump said, mine was an accident!, 
and the player said, mine was intentional! Which got
him thrown out of the game and fined a week's salary,
whereupon Fats said "the fine was more than I expectorated."

> possibility of cooking slices longer in a pan as one option (I thought),
> wouldn't that give something resembling drippings...?

Depends on the length.

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

      Title: Basting Sauce for Roast (For Company)
 Categories: Sauces, Meats, Beef
      Yield: 12 servings

     12 lb Chuck Or Arm Roast                  2 ts Salt
      2 ts Dry Mustard                         1 ts Pepper
    1/2 ts Garlic salt                         2 tb Mayonnaise
      2 ts Onion Salt                          2 tb Vinegar
      2 ts Celery Salt                         2 tb Kitchen Bouquet

  Place unseasoned Roast in Roaster with 1 inch water.  Cover and cook 3-4
  hours depending on sixe of roast.  Add sauce and baste.  Continue to cook
  covered til tender.  Thicken liquid with flour. Source unknown

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