none > but this will fit close enough to work" sort of thing.
It's what they can do at this point. Future
generations will benefit from refinements
facilitated by computers (if the computers
don't destroy civilization first).

They're coming--I've read of some dieases where treatment is based on a person's specific genetic make up. Not commonplace yet but coming sooner
than you might think.

That seems to make eminent sense. I'm sure all
sensible medical people have always dreamed of this,
but it's only with modern computer processing power
that the ideal comes anywhere close to reality.

In Bonnie's kitchen there are two sets of
measuring things, one metric (1 c = 240 ml) and one
American-style (1 c = 227 ml). The correspondence

I've got both in mine but the metric aren't out for every day use.
They're easily available if needed tho, and we do have a couple of
scales that are dual English/metric also. Some things we weigh out in
grams as they're more precise than ounces. Comes from our living in
Germany for several years, and having cook books that use metrics. (G)

And then there are those of us who seldom measure
at all. It's amusing that someone who basically can't
see does most of his measuring by the eyeball method.

is good enough for cooking, but I wouldn't want an
airplane built on those kinds of tolerances.

Nor would I.

With this 737 Max-8 thing, I'm having my
apprehensions now.

It may have been a parody, but I swear I saw
a water or soft drink bottle whose label
trumpeted "cholesterol-free."

It's done, even tho most everybody knows that water (and soft drinks)
are cholesterol free. Just like you may find fruits and veggies labeled
fat free.

Well, if it were true, that would be useful information.
But take your ordinary wonderful, wholesome apple. It
contains 0.3 grams of fat. That's not zero, but it may
be advertised as such, by the arcane rules.

Total fat-freedom is incompatible with life.

True, it's the flavor carrier in a lot of foods.

Among other things. Fat is also a major player
in our basic metabolism. If you don't eat enough
of it, your body compensates in various ways,
including making it, and if you even so don't have
enough, you die.

There are a couple foods for which I close
my sensory apparatus and down it goes, and
wish me luck. Blue cheese, sheep/goat dairy
products, zucchini. All three are aesthetically
displeasing; the first can cause actual pain,
as it blisters my mouth.

Some I just avoid, period. Coffee, peanut butter, coconut.....

All foods I like. I might have said adore, but that's
a term almost as objectionable to me as certain others
are to you.

Swiss army knives can cause actual problems,
though with the smallest sizes, real damage is
as unlikely as your hypothetical stoned person.

I'd still rather leave my small one home, don't want it confiscated.

Of course; and if your local TSA personnel are
competent, that should happen 100% of the time.

RICH BLUEBERRY MUFFINS
categories: Connecticut, starch, breakfast
yield: 1 batch

1 c blueberries
1/4 c butter or other shortening
1 3/4 c flour
2 1/2 ts baking powder
1/4 ts salt
1/2 c sugar
1 egg
1/2 c milk

Wash the blueberries and drain on absorbent paper.
Place the butter or shortening in a mixing bowl;
set in a warm place to soften (it may be melted,
but should not be hot) while preparing the pans
and measuring the other ingredients.

Sift the flour, baking powder, salt and sugar
together into the bowl with the fat. Add the
unbeaten egg and the milk; beat until smooth.
Stir in the drained blueberries. Pour into
greased muffin tins; sprinkle the top generously
with additional granulated sugar. Bake at
375 to 400F for 20 to 25 min.

Hartford Courant 4/20/2006
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

generations will benefit from refinements
facilitated by computers (if the computers
don't destroy civilization first).

They're coming--I've read of some dieases where treatment is based

on a > person's specific genetic make up. Not commonplace yet but
coming sooner > than you might think.

That seems to make eminent sense. I'm sure all
sensible medical people have always dreamed of this,
but it's only with modern computer processing power
that the ideal comes anywhere close to reality.

Since computers can crunch numbers/data so much faster than people can,
it makes sense to use them. As I understand, Watson (the computer that
beat the all over top 2 Jeopardy players, is now used for medical research/analysis.

In Bonnie's kitchen there are two sets of
measuring things, one metric (1 c = 240 ml) and one
American-style (1 c = 227 ml). The correspondence

I've got both in mine but the metric aren't out for every day use. They're easily available if needed tho, and we do have a couple of scales that are dual English/metric also. Some things we weigh out

in > grams as they're more precise than ounces. Comes from our living
in

Germany for several years, and having cook books that use metrics.

(G)

And then there are those of us who seldom measure
at all. It's amusing that someone who basically can't
see does most of his measuring by the eyeball method.

If it works for you, don't belittle your methodology.

is good enough for cooking, but I wouldn't want an
airplane built on those kinds of tolerances.

Nor would I.

With this 737 Max-8 thing, I'm having my
apprehensions now.

Same here. They are finding alarming similarities in the 2 crashes.

It may have been a parody, but I swear I saw
a water or soft drink bottle whose label
trumpeted "cholesterol-free."

It's done, even tho most everybody knows that water (and soft

drinks) > are cholesterol free. Just like you may find fruits and
veggies labeled > fat free.

Well, if it were true, that would be useful information.
But take your ordinary wonderful, wholesome apple. It
contains 0.3 grams of fat. That's not zero, but it may
be advertised as such, by the arcane rules.

Close enough to fat free to be labeled as such.

Total fat-freedom is incompatible with life.

True, it's the flavor carrier in a lot of foods.

Among other things. Fat is also a major player
in our basic metabolism. If you don't eat enough
of it, your body compensates in various ways,
including making it, and if you even so don't have
enough, you die.

Can't win for losing.

There are a couple foods for which I close
my sensory apparatus and down it goes, and
wish me luck. Blue cheese, sheep/goat dairy
products, zucchini. All three are aesthetically
displeasing; the first can cause actual pain,
as it blisters my mouth.

Some I just avoid, period. Coffee, peanut butter, coconut.....

All foods I like. I might have said adore, but that's
a term almost as objectionable to me as certain others
are to you.

It's another word that is wrongly applied to food.

Swiss army knives can cause actual problems,
though with the smallest sizes, real damage is
as unlikely as your hypothetical stoned person.

I'd still rather leave my small one home, don't want it confiscated.

Of course; and if your local TSA personnel are
competent, that should happen 100% of the time.

AFAIK, the Raleigh TSA does well in that regard. Every so often the news
will have a story on "This is what the TSA confiscated in X months
locally".

RICH BLUEBERRY MUFFINS
categories: Connecticut, starch, breakfast
yield: 1 batch

1 c blueberries
1/4 c butter or other shortening
1 3/4 c flour
2 1/2 ts baking powder
1/4 ts salt
1/2 c sugar
1 egg
1/2 c milk

A couple of teaspoons of ground cinnamon makes them even better.

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


... I DID Read The Docs! Honest! Oh, *That* page...

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

They're coming--I've read of some dieases where treatment is based

on a > person's specific genetic make up. Not commonplace yet but
coming sooner > than you might think.
That seems to make eminent sense. I'm sure all
sensible medical people have always dreamed of this,
but it's only with modern computer processing power
that the ideal comes anywhere close to reality.

Since computers can crunch numbers/data so much faster than people can,
it makes sense to use them. As I understand, Watson (the computer that
beat the all over top 2 Jeopardy players, is now used for medical research/analysis.

I've got a couple uneasinesses about that.
First, I have a similar suspicion with respect
to them that you have regarding seeing-eye
automation - lack of insight. and if they do
eventually get insight, that's scarier still.
The other issue is that computers are hackable.

scales that are dual English/metric also. Some things we weigh out

in > grams as they're more precise than ounces. Comes from our living
in

Germany for several years, and having cook books that use metrics.

And then there are those of us who seldom measure
at all. It's amusing that someone who basically can't
see does most of his measuring by the eyeball method.

If it works for you, don't belittle your methodology.

That was a joke.

With this 737 Max-8 thing, I'm having my
apprehensions now.

Same here. They are finding alarming similarities in the 2 crashes.

Though I'm pretty apprehensive about what happens to
the rest of the flying fleet if Boeing goes down.
Maybe it'll be reincarnated as a maintenance provider.

It's done, even tho most everybody knows that water (and soft

drinks) > are cholesterol free. Just like you may find fruits and veggies labeled > fat free.
Well, if it were true, that would be useful information.
But take your ordinary wonderful, wholesome apple. It
contains 0.3 grams of fat. That's not zero, but it may
be advertised as such, by the arcane rules.

Close enough to fat free to be labeled as such.

Yeah, and there are lots of foods that qualify for
the labeling that really aren't. It shouldn't be
this way.

Among other things. Fat is also a major player
in our basic metabolism. If you don't eat enough
of it, your body compensates in various ways,
including making it, and if you even so don't have
enough, you die.

Can't win for losing.

Can't win by losing, either.

Some I just avoid, period. Coffee, peanut butter, coconut.....

All foods I like. I might have said adore, but that's
a term almost as objectionable to me as certain others
are to you.

It's another word that is wrongly applied to food.

The question arises what constitutes right and
wrong in this context. If there's such a thing.

I'd still rather leave my small one home, don't want it confiscated.

Of course; and if your local TSA personnel are
competent, that should happen 100% of the time.

AFAIK, the Raleigh TSA does well in that regard. Every so often the news
will have a story on "This is what the TSA confiscated in X months
locally".

And then you get stories about "our reporter took a
hand grenade through security without being stopped."

Speaking of which, I was going out the security exit
at Phoenix when in my peripheral vision I noted
someone zip in the exit, which triggered an alarm.
I was glad to be leaving the airport rather than
trying to catch a flight.

RICH BLUEBERRY MUFFINS

A couple of teaspoons of ground cinnamon makes them even better.

To me, blueberries are delicate enough to
require that other distracting flavor be kept
out of the way.

---------- Recipe via Meal-Master (tm) v8.00

Title: MOYETTES (CINNAMON SUGAR CRUSTED SWEET BREAD)
Categories: Mexican
Yield: 8 servings

5 c Sifted all purpose flour 1 c Warm water (105 -
115ÿF)
2 c Sugar 1 Egg, slightly beaten
Salt 1/2 c Melted butter
3 tb Butter OR oil 2 ts Ground cinnamon
1 Active dry yeast (use 2 1 ts Anise extract OR
Packages if time is short) 1/4 c Aniseeds

1. Sift flour, 1 cup sugar adn salt together. Cut in the butter
until
the mixture resembles coarse meal. If using oil, stir oil into liquid
ingredients after adding the egg.

2. Dissolve yeast in warm water, stir vigorously, and allow to
ferment
for 5 to 10 minutes. Then add the egg and anise extract or aniseeds.

3. Add a small quantity of the flour mixture to the yeast and beat
until thoroughly blended. Let stand for a few minutes, or until dough
becomes light and airy.

4. Add the rest of the flour mixture, adding more flour if necessary
to
make a stiff dough. Knead on a lightly floured board until satiny.

5. Butter the top of the dough, cover with wax paper and let rise
until
doubled.

6. When the bread has risen, punch it down, and let it rise until
doubled again.

7. Knead the dough slightly, then form into balls the size of an
orange. With a rolling pin, flatten to 1/2 to 3/4 inch thick.

8. Prepare a topping by mixing together the melted butter, remaining
1
cup sugar and the cinnamon. Spread topping on all sides of the rolls.

9. Let rolls rise until light and about doubled in size. When nearly
doubled, preheat oven to 400 degrees F. Bake in a preheated oven for 20
to
25 minutes, or until golden. Slice thinly and butter generously with soft
butter. Arrange slices on a platter as desired. They will keep for 2 to 3
days at room temperature when well wrapped.

Maximum recommended freezer storage: 3 months

Makes 8 to 10 small loaves.

From: JANE BUTEL'S TEX-MEX COOKBOOK by Jane Butel, Harmony
Books, New York. 1980. ISBN 0-517-539861 Shared by: Karin
Brewer,
Cooking Echo, 2/93

-----
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