If the messages just got truncated, how many
would go back and redo the last part and send
it again?

To avoid the truncation, you'd have editors/readers like Ruth's that
would split the messages willy-nilly at some predetermined point... so there's where the two instead of one with extra overhead comes in...

That's different from the scenario I imagined.

Having a good wizard to rely on is a pleasant
luxury, but being too dependent isn't a great thing.

Perhaps... Computers are useful tools to me, but there's a lot I really don't seem to be able to retain well about the actual workings...
without a wizard, dunno if I would be doing much with them... :)

Are you one of those who (like Lilli) will drive a car
until something goes terribly awry, the danger being that
the breakdown happen in an inopportune time or place.

There was one guy in our college radio station who got picked on, justifiably, regularly... he saw me as a staunch supporter, mainly
because I didn't overtly join in and was quiet about things... I also didn't disabuse him of the notion (nor positively affirm it)... he was arrogant enough to not really notice others' treatment of him anyway...

So in some way he deserved his treatment?

Pretty much... He was a pleasant enough fellow, but a bit bumbling...
and didn't realize any of his faux pas... Richard would refer to him
(not to his face, though) as the gazelle.... ;)

That's a situation where mercy and good sense
compete.

Agreed that the quality of the music should come first... The visual sapect might be entertaining, but good music, one can close the eyes and still enjoy... in fact, sometimes that is preferable... Not to say that
I don't enjoy watching a pianist's hands on the keyboard, as I do... :)

Luckily, that's not an issue for me, though I did
enjoy sitting close enough to Gidon Kremer to see
his fingerings at a concert this summer.

Similar situation.... :)

Yeah.

Attractive isn't a bad thing... and I'd guess that most people aren't
so bad, either... :)

Attractiveness is a bad thing if one starts to
coast on it.

True.

So are intelligence and wealth - perfectly okay in
themselves but easy to use for damaging purposes.
Other frequently positive traits, too, I guess.

The nonprofit she's joining is potentially a beneficiary...?

Yep, but there's going to be no enforceable
conflict of interest at that point.

Had she stayed on the committee, there might have been, though... wise
move on her part...

She tried to change the direction of the committee,
which we members didn't mind, but the board of
directors nixed that.

I give her credit for sticking to her guns, and finding a way to get
the help to those that need it... :)

I agree with that and have told her so.

Good.

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

Title: Crusty Persian Rice with Cinnamon and Pistachios
Categories: Rice, Persian
Servings: 8

2 1/2 c Basmati rice (18 ounces)
2 tb Salt (plus 1/4 teaspoon)
1/8 ts Saffron threads
1 sm Orange
6 tb Butter
1 ts Sugar
1/4 ts Cinnamon
1/2 c Shelled unsalted pistachios
-(2 1/2 ounces)
1/2 c Golden raisins
2 tb Vegetable oil

Put rice in medium bowl with water to cover. Drain and repeat procedure
5
times. Return rice to the bowl and gently fill the bowl with cold
running
water. Keep the water running gently into the bowl until the liquid runs
clear. Drain, return rice to the bowl with water to cover, and let stand
for at least 6 hours. (Can let stand at room temperature overnight.)

Bring 4 quarts of water with 2 tablespoons salt to boil in a soup kettle.
Keep the water boiling while slowly adding the drained rice. Simmer for 5
minutes; rinse with cold running water and drain thoroughly. Remove 1 cup
of rice and stir in the saffron threads; set aside. Put the plain rice
in
a large bowl. Peel a 3- by 1-inch strip of zest from the orange and cut
into 1/8-inch dice. Bring 1 cup of water to boil in a small saucepan,
add
the zest, and simmer for 2 minutes. Drain the zest and pat dry. Heat 1
tablespoon butter in a small skillet and saute the zest for 15 seconds;
add
the sugar and cook for 30 seconds. Stir in cinnamon, pistachios,
raisins,
and 1/4 teaspoon salt; saute, stirring continuously to coat with
butter-sugar mixture. Stir zest mixture into the plain rice.

Melt the remaining butter. Coat the bottom and sides of a heavy, lidded,
3-quart saucepan (preferably cast iron) with 1 tablespoon of the melted
butter mixed with the oil. Heat the coated pan until hot. Remove from
the
heat and spread half of the zested rice over the bottom of the pan,
pressing down well with a spoon. Cover with a mound of the remaining
zested rice. Sprinkle the saffron rice over the top. Use the handle of
a
wooden spoon to make a hole in the center of the rice deep enough to
reach
the bottom of the pan. Make 2 or 3 additional holes in the rice to allow
steam to escape. Drizzle rice with remaining 4 tablespoons of melted
butter. Cook rice for 6 minutes over low heat, uncovered. Wrap lid in a
linen towel, securing towel ends under or around lid handle. Cover the
pot
with the towel-wrapped lid and steam over low heat for 40 to 60 minutes,
until a crisp golden crust forms on the bottom of the rice. Remove pan
from
heat and let stand for 10 minutes.

SERVING: Spoon soft, fluffy rice onto a platter. Break the bottom crust
into pieces and arrange around the fluffy rice. Serve immediately

Makes 8 servings.

[COOKS; APRIL 1989] Posted by Fred Peters.

MMMMM
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On 09-03-18 15:16, Michael Loo <=-
spoke to Nancy Backus about 242 travel was crusty <=-

Are you one of those who (like Lilli) will drive a car
until something goes terribly awry, the danger being that
the breakdown happen in an inopportune time or place.

Both of our current cars are officially teen agers now. And thankfully, nothing major has happened to either of them. In the past we had a car
blow a head gasket, which would count as being terribly awry. Our
mechanic pretty much said "you don't want to know" (He is British after
all, and a strong proponent of repair and preventive maintenance).
Before that we had occasion to add up repair bills for a car (Ford Van)
for the past year and say: What the hey -- this is more than the car is
worth.
I'm not sure what is meant by pork loin rib ends, unless the recipe is
older than before baby back ribs became a thing. We used to use country
style ribs (which are really just pork shoulder cut into strips), but
have not done so for at least a quarter century. That said, the recipe
does look "interesting".

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Barbecued Spareribs Languedoc Style "Coustelou Au Feu De
Categories: Pork, Grill, French, Ribs, Porksnk
Yield: 4 servings

3 lb Pork loin rib ends or
4 lb Country-style spare ribs

MMMMM--------------------------MARINADE-------------------------------
1 1/2 ts Kosher salt
1 ts Fresh thyme leaves or
1/2 ts Dried, crumbled
1 Turkish bay leaf (California
-Bay Laurel is too strong
-and oily)
1/2 ts Fennel seed, slightly
-crushed
1/2 ts Crushed Rosemary
6 Fresh mint leaves, slivered
1 Sage leaf
4 Cloves garlic, finely
-sliced
2 tb Olive oil, preferably French
-(But not a heavy Tuscan
-oil)

MMMMM---------------------HERB FLAVORED OIL--------------------------
3 Sprigs thyme
1/2 md Sized Turkish bay leaf
1 ts Fennel seed
2 Sprigs fresh mint
2 Sage leaves
1/2 c Olive oil

MMMMM--------------------------THE REST-------------------------------
4 md Potatoes
-freshly ground black
-pepper
-vegetable oil for the
-grill
-chopped fresh herbs for
-garnish: thyme, mint,
-parsley
2 tb Fresh lemon juice
1/2 c Cubed ham fat (optional, but
-very nice )

(Don't substitute regular spare ribs for this recipe)

Marinate the pork ribs starting about a day before you plan to fire up
the grill. Since you're not using an acid, such as vinegar, citrus
juice or wine in this marinade you can go as much as 2 days, but that
would be the maximum.

Make the herb flavored oil about 2 or 3 days in advance. Use a clean
glass jar or bottle with a non-reactive top. Set it aside in a cool
place away from sunlight and shake the oil gently about twice a day.

About two hours before grilling, remove the ribs from the
refrigerator, wipe off the excess marinade, and set aside, allowing
the meat to come up to room temperature. Peel the potatoes and cut
them into 1-inch thick slices and brush them lightly with the
herb-flavored oil.

After the coals in your grill have burnt down to a nice white ash,
brush the grill with the plain vegetable oil and arrange the ribs
flat on the grill. Every 10 minutes or so turn and baste the ribs
with the herb- infused oil. Add the potatoes after the first 10
minutes or so and baste them well with the oil. Don't let them over
cook, and turn then once during the grilling process.

The ribs should be cooked to your liking; well done will take about 45
minutes to an hour. If the potatoes start to get too cooked, move
them to a cooler spot on the grill (if you have the room) or place
them in a warm oven until the meat is ready.

Serve the pork hot with a sprinkling of fresh ground pepper, herbs
and a squeeze or two of lemon juice.

If you plan to flavor the meat with the rendered hot ham fat, simmer
the fat in 3 Tbs of water over low heat for about 15 or 20 minutes.
When there are only cubes of fat and rendered fat left in the pan
spread them on the ribs and potatoes during the last 5 minutes or so
of grilling. From the files of Earl Shelsby

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:08:11, 04 Sep 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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Dale Shipp wrote to Michael Loo <=-

Are you one of those who (like Lilli) will drive a car
until something goes terribly awry, the danger being that
the breakdown happen in an inopportune time or place.

Both of our current cars are officially teen agers now. And
thankfully, nothing major has happened to either of them. In the past
we had a car blow a head gasket, which would count as being terribly
awry. Our mechanic pretty much said "you don't want to know" (He is British after all, and a strong proponent of repair and preventive maintenance). Before that we had occasion to add up repair bills for a
car (Ford Van) for the past year and say: What the hey -- this is more than the car is worth.

A car is an appliance. One does not ditch a refrigerator or washing
machine because a "more fashionable" version has come along. The time
to replace is when the cost of repair/maintenance is greater than the
cost to replace.

One of the things I like about my German "luxury" cars, besides the ease
of entry/exit, is that they don't take a lot of fiddling other than the
usual regular oil/filter changes and the occasional light bulb replacement.

Sure, parts can be expensive - but, so can parts for domestic vehicles.
And my Beemer seems to need less than the average Chevrolet or Chrysler.
Even with 200K + on the odometer

I'm not sure what is meant by pork loin rib ends, unless the recipe is older than before baby back ribs became a thing. We used to use
country style ribs (which are really just pork shoulder cut into
strips), but have not done so for at least a quarter century. That
said, the recipe does look "interesting".

The NAMPA (North American Meat Processor Association) says that country
style ribs shall include not less than three or more than six ribs from
the blade end.

Boneless Ribs (An Oxymoron) are essentially pork loin...Prepare as you
would any boneless pork loin being careful not to over cook or dry out.

The pork loin rib ends with which I am familiar are properly called rib
tips. They are short, meaty sections of rib attached to the lower end
of the spare ribs, between the ribs and the sternum. Unlike back ribs
or spare ribs, the structure of the rib is provided by dense costal
cartilage, not bone. Rib tips are cut away from the spare ribs when
preparing St. Louis style spare ribs.

When I asked at the Seattle Picnic for rib tips (in Hap's favourite BBQ
Joint in the old Pizza Hut building) the guy said "You're from Illinois
aren't you?" I must have looked puzzled because he said, that's about
the only place you can get rib tips served in a restaurant.

Any time I see rib tips on offer I stop right there and look no further
at the menu offerings. Bv)= To eat rib tips one pops a "tip" into the
mouth and gnaws the meat/cartilage off the bone and chews. Then transports
any bone back to the side of the plate - until the stomach says "No More."
Then you wipe your lips, clean your hands, pay the check and plan your
next visit to get more.

I'm not sure about the sauce in this recipe - I prefer Popeye's BBQ (not
the chicken place) Blazin' Heifer Sauce.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Rib Tips
Categories: Pork, Bbq, Sauces, Rubs, Chilies
Yield: 4 Servings

4 lb Pork rib tips

MMMMM----------------------------RUB---------------------------------
1/4 c Light brown sugar
2 tb Kosher salt
1 tb Chilli spice
2 ts Ground black pepper
1 ts Cayenne
1 ts Dried sage
1 ts Onion powder
1 ts Old Bay seasoning

MMMMM---------------------------SAUCE--------------------------------
1/3 c Ketchup
1/3 c Pineapple juice
1/4 c Light brown sugar
2 tb Apple cider vinegar
1 tb Chilli spice
2 tb Sugar
2 tb Worcestershire sauce
1 ts Dry mustard powder
1 ts (ea) Kosher salt & ground
- black pepper
1/2 ts Celery seeds
1/2 ts Garlic powder

Make the rub: Mix sugar, salt, chilli spice, pepper,
cayenne, sage, onion powder, and Old Bay in a bowl. Rub ribs
all over with spice mixture. Let sit 1 hour.

Meanwhile, make the sauce: In a 2-qt. saucepan, whisk
together ketchup, juice, sugars, vinegar, Worcestershire,
chilli spice, mustard, salt, pepper, celery, and garlic
powder; bring to a simmer over medium heat. Cook, stirring,
until thickened, 25-30 minutes; set sauce aside.

Prepare your grill using the kettle grill, bullet smoker, or
gas grill method, using apple wood chunks or chips.

Place tips on grill grate. Maintaining a temperature of
225øF/105øC to 250øF/120øC (if using a kettle grill or
bullet smoker, replenish fire with unlit coals, as needed,
to maintain temperature; see How to Grill article), cook,
turning once and basting with sauce the last 30 minutes of
cooking, until the tip of a small knife slips easily in and
out of the meat, 3-4 hours.

Rib tips, the flavorful ends removed from spare-ribs, are
famous at Uncle John BBQ on Chicago's South Side. This
recipe first appeared in our June/July 2011 BBQ issue along
with Michael Stern's story South Side Style.

From: http://www.saveur.com

Uncle Dirty Dave's Archives

MMMMM

... "You can't have a light without a dark to stick it in." -- Arlo Guthrie

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Quoting Michael Loo to Nancy Backus on 09-03-18 15:16 <=-

If the messages just got truncated, how many
would go back and redo the last part and send
it again?

To avoid the truncation, you'd have editors/readers like Ruth's that
would split the messages willy-nilly at some predetermined point... so there's where the two instead of one with extra overhead comes in...

That's different from the scenario I imagined.

That's what I figured... ;)

Having a good wizard to rely on is a pleasant
luxury, but being too dependent isn't a great thing.

Perhaps... Computers are useful tools to me, but there's a lot I really don't seem to be able to retain well about the actual workings...
without a wizard, dunno if I would be doing much with them... :)

Are you one of those who (like Lilli) will drive a car
until something goes terribly awry, the danger being that
the breakdown happen in an inopportune time or place.

Not quite... I've learned somewhat what doesn't feel right, and would
take it to my mechanics to check out before it broke... and Richard does sometimes also keep track of that sort of thing...

There was one guy in our college radio station who got picked on, justifiably, regularly... he saw me as a staunch supporter, mainly because I didn't overtly join in and was quiet about things... I also didn't disabuse him of the notion (nor positively affirm it)... he was arrogant enough to not really notice others' treatment of him anyway...

So in some way he deserved his treatment?

Pretty much... He was a pleasant enough fellow, but a bit bumbling...
and didn't realize any of his faux pas... Richard would refer to him
(not to his face, though) as the gazelle.... ;)

That's a situation where mercy and good sense
compete.

Precisely... :)

Attractive isn't a bad thing... and I'd guess that most people aren't
so bad, either... :)

Attractiveness is a bad thing if one starts to
coast on it.

True.

So are intelligence and wealth - perfectly okay in
themselves but easy to use for damaging purposes.
Other frequently positive traits, too, I guess.

Probably...

The nonprofit she's joining is potentially a beneficiary...?

Yep, but there's going to be no enforceable
conflict of interest at that point.

Had she stayed on the committee, there might have been, though... wise
move on her part...

She tried to change the direction of the committee,
which we members didn't mind, but the board of
directors nixed that.

Ah.

ttyl neb

... Paranoia: the feeling that a tagline is about you.

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