description was "cross-cut shank" or similar... which makes sense to
me... ;) But this did look like a steak... :) The price, however, was much lower than the typical steak... :)

I'd have liked the chance to inspect it.

It appears to be a regular item in our store, so you might get that
chance at some time...

I think that it's violative of customary usage.
Maybe I'll see it sometime, but more likely I'm
going to avert my eyes.

After I'd been baking bread for a while, I found that I really wasn't worried about precision of measurement at all... and it always turned
out fine anyway... :)

For sure. It's more a feel thing than
anything else.

Yup, that's what I learned... :)

Or you can let it rise an extra time or two.

... WindowError:00F Unexplained error. Please tell us how it happened.

Both Windows and Firefox do that, in almost those words.

Oh, dear....

I'm not going to generate an error just to
be able to quote it back to you.

Chunk really is best.

No doubt... but as you know, I do tend to take some shortcuts... ;)

Hate it. Okay, I'm suspicious of that tendency.

Oh, I know... but I don't make any pretensions to being a real

cook.. :)

But there are easy things that make life better.

And I've incorporated some of them... but using fresh garlic and onions
does take more time... :) There can be trade-offs... ;)

But to me the pluses of real almost always far outweigh
the minuses.

One thing of course is the equation of dollar value
with real human worth. Do you remember The Game of
Life? As I recall, you were assigned a profession at
the beginning, and doctors and lawyers were assigned
salaries of many times what teachers were, not
unlike real life.

Oh, yes, I remember that game... and I remember those salaries... one
spun a dial to see what one would be... not quite like real life... I'm
told that nowadays, teachers get much higher salaries in comparison than then, though...

Of course, nowadays they have to provide classroom materials,
take out gobs of life insurance, and so on.

I promised her I'd show her how to do just as
well with pork shoulder. Better, in fact, because
they often don't remove the skin from shoulder.

And have you yet...?

She's in Turkey at the moment, and I'm not.
It may be a while.

I know how that goes... Where in Turkey...? Anywhere near Bodrum where
the kid is...?

Her group did a cruise around the "Turkish Riviera," so
maybe, but they're in my favorite part, Cappadocia, now.

As the cardiac surgeon admitted when I found his
disquisitions rather simplistic, "I spent most of my
life treating Marines. I'm used to explaining things
in words of at most one syllable." It was the one
humorous thing he said in more than two weeks.

Not the least because it was true, no doubt... :)

---------- Recipe via Meal-Master (tm) v7.05

Title: Easy Wheat And Honey Bread
Categories: Breads, Breadmaker, Breakfast, Brunch
Servings: 1

-----------------------------FOR 1-1/2 LB.
LOAF-----------------------------
1 pk Yeast 2 tb Honey
3/4 c Whole wheat flour 2 tb Butter; at room
temperature
2 1/2 c Bread flour 1 Egg; at room
temperature
1 ts Salt 1 c Plus 1 Tbsp. warm water

Put all ingredients in pan, select white bread and push start.

From Loafing It by DAK

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Michael Loo to Nancy Backus on 04-21-19 17:09 <=-

description was "cross-cut shank" or similar... which makes sense to me... ;) But this did look like a steak... :) The price, however, was much lower than the typical steak... :)

I'd have liked the chance to inspect it.

It appears to be a regular item in our store, so you might get that
chance at some time...

I think that it's violative of customary usage.
Maybe I'll see it sometime, but more likely I'm
going to avert my eyes.

Hey, you were the one that said you'd've liked the chance to inspect
it... ;) And it cooked up in the pan just fine.... ;)

After I'd been baking bread for a while, I found that I really wasn't worried about precision of measurement at all... and it always turned
out fine anyway... :)

For sure. It's more a feel thing than
anything else.

Yup, that's what I learned... :)

Or you can let it rise an extra time or two.

If convenient... done that a time or two, also...

... WindowError:00F Unexplained error. Please tell us how it happened.

Both Windows and Firefox do that, in almost those words.

Oh, dear....

I'm not going to generate an error just to
be able to quote it back to you.

No need.... :)

Chunk really is best.

No doubt... but as you know, I do tend to take some shortcuts... ;)

Hate it. Okay, I'm suspicious of that tendency.

Oh, I know... but I don't make any pretensions to being a real
cook.. :)

But there are easy things that make life better.

And I've incorporated some of them... but using fresh garlic and onions
does take more time... :) There can be trade-offs... ;)

But to me the pluses of real almost always far outweigh
the minuses.

And you're a real cook... (G) Even though it does take more time, I'm
usually using the fresh garlic and onions nowadays, besides.... :)

I promised her I'd show her how to do just as
well with pork shoulder. Better, in fact, because
they often don't remove the skin from shoulder.

And have you yet...?

She's in Turkey at the moment, and I'm not.
It may be a while.

I know how that goes... Where in Turkey...? Anywhere near Bodrum where
the kid is...?

Her group did a cruise around the "Turkish Riviera," so
maybe, but they're in my favorite part, Cappadocia, now.

Bodrum is more inland, I'm pretty sure... on the Black Sea...

ttyl neb

... A leading authority is someone who has guessed right more than once.

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