I wonder if HFCS is as poisonous as people think.
We are a reasonably robust species, and the
proportion of sugars in a sweetener shouldn't be
a deal-breaker when it comes to survival.

I used to think that way... but it does appear that my system doesn't do
well with the HFCS, any more than it does with the artificial
sweeteners, so I've been avoiding it more studiously than I used to...

What your system likes isn't necessarily the same
as what it can take. Perhaps HFCS is not a great
idea, but you're not going to die from it unless
there was something else seriously wrong.

And actually understandably not workable.... Except for the origin, they were the same, but I can see that making them not the same ticket....

They have these nifty things nowadays called
computers, which keep track of things far too
detailed and fussicky for human brains.

At least that's the theory.... ;)

Okay, they're supposed to be able to do so, and
I submit that by and large they can.

The lady who developed the first CRS (whose
abbreviation was the source of innumerable
jokes, despite her system, made for United,
working without a failure for a decade),
Evelyn Berezin, died last week.

Was she old...? (yeah, I know, what's old nowadays.... [g])

In her 90s I think. She also invented the
word processor.

Despite the disclaimer on the BJ's coupon booklet, when they've been out of stock (or worse, only stock was outdated refrigerated food), I've
been given a raincheck on the coupon... initials of the manager, and the cashier overrides the expiration at the register... Perhaps a quiet way
of calling the bluff...? ;)

Which shows that the bluff can be called, if
only by those with time and patience. But it
still is a bluff. They may pretend it's merely
a courtesy, but that's a lie.

Perhaps...

Pretty sure.

Your agreement being weakened by the "I suppose"
part! My hidden point is that inertia is not only
the path of the timid, it more often than not
produces the best results.

True.

That would not have the preponderance of
scientific evidence behind it, and certainly
the higher ups in the agencies know that.

You'd think... Specious reasons often are used for policy, though...

Sometimes at the policymaking level, but
overwhelmingly frequently on the enforcement.

Also true....

Pretty sure.

... When they finish a new hive, do bees have a house swarming party?

Probably.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: West Lake fish
Categories: Chinese, Fish
Yield: 2 servings

1 Fresh-water bass *
1 tb Dry sherry or rice wine
4 Ginger slices
Lots of water, boiling
-in a kettle
4 tb Sugar
6 tb Chekiang vinegar **
1 tb Soy sauce
1/4 oz Knob ginger
Juice of 1 garlic,mashed
2 tb Cornstarch

(sweet-sour Hangchow dish, adapted from Joyce Chen's restaurant)

* other fresh-water fish may be substituted; a small striper may be
substituted in a pinch; look for 15-18" (1 1/2 to 2 lb) fish,
preferably one you caught yourself. You could also probably use 2 or
3 bluegills

** substitute cider vinegar, white wine vinegar, or possibly balsamic

Clean, gut, scale, and rinse fish. Cut through skin three diagonal
cuts on each side like so /// .

Put fish, sherry, and ginger slices into kettle of boiling water.
Water should cover the fish. Cover tightly and immediately turn off
heat. Let stand 15 min.

Meanwhile, mix all the rest of the ingredients and cook over
medium-high heat until sauce thickens. Remove garlic if used. Keep
very hot.

Remove fish carefully from water. Drain and gently pat dry. Pour
boiling sauce over and serve immediately.

Variation: cut sugar to 1 T; cut vinegar to 2 T. Increase soy sauce
to 3 T; add 2 T dry sherry to sauce ingredients; add 2 T chicken
broth to sauce ingredients. This obviously is no longer West Lake
fish but a more standard soy sauce fish.

From: Michael Loo, adapted from Joyce Chen

MMMMM
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