> > A pity, that. Whirlpool owns other companies that
> > had at least when I was growing up decent reputations,
> > such as Amana and Maytag. Sounds like it bought the
> > brand image and loyalty but didn't put in the effort
> > to maintain the quality.
> The mighty $$ raises it's ugly head yet again..

Economic influences are unavoidable, and I guess it's
largely our fault (speaking for consumers) that we
prioritize cheapness over all else. If crap products
made companies shrink or go bankrupt, there would be
fewer crap products.
 
> > I've seen the name Hobart in some of the commercial
> > kitchens I've visited or cooked in but don't recall
> > whether there were any mixers or blenders.
> My first spying one of the commecial ones was at the day care where my mom was
> a nurse after she retired from the hospital... the cook for that institution
> loved to show it off to me. It was an incredible machine from what I remember.
> Able to make huge amounts of anything as you'd expect.  IIRC, it was shortly
> after seeing that gigantic mixer that I bought my first KA.

At the time did you consider making a career out of 
being a baker (maybe you've been asked that question 
too many times).
 
> > Once Fred [Waring] showed Rudy [Vallee] how fast and easy
> > it was to make a frozen daiquiri with the Blendor, he
> > became the deviceÆs best salesmen, trying to sell it to
> > every bartender in the United States!
> > -- www.libraries.psu.edu/psul/digital/fwa/fwblendor.html
> Neat bit of history there :)  Thanks.

It was kind of cute, I thought.
 
> > Interesting. Sounds like climate isn't the real issue.
> > Maybe some genetic thing to cause a predisposition to it?
> That's what doctors and researches have come to IIRC.. You hear things from
> doctors like, "runs in families".. "skips generations".. but they are also
> quick to say MS is not a directly inherited illness, so there is no guarantee
> that you will or will not get it based on your family history.. There may a

A generation-skipping condition would be especially 
hard to research. It's been only in these times of 
lengthened life expectancies that any such study has 
even been possible. Maybe your children's children 
could benefit from the results, though.

 genetic dynamic between a person's genes and their environment. For
example, a
> series of genetic changes may make a person more vulnerable to developing MS
> when exposed to a certain environmental trigger, like a virus though there is
> no knowledge of those precise triggers yet.

That makes sense.
 
> > The amount of junk that leaches out of plastic is
> > minimized by cold temperatures; so Tupperware and
> > the like are not so bad if you keep them in the
> > refrigerator.
> Which is where you'd expect to use them, it's true.

I've been known to use them as double boiler tops
or in the microwave - not the wisest thing in the
world, but at least I do it only in haste, which
means never for guests.

> > Are blanched whole almonds more expensive than
> > unblanched? Didn't use to be. In which case
> > Cuisinart to the rescue.
> I guess it depends on where you order them... I did buy blanched sliced
almonds
> at one point and ground them. It's easier/quicker to have a bag of ground in
> the fridge which is what I usually have around here.

Probably - I'd do that only if it was cheaper.
In fact, I do a lot of things only if they
are cheaper.
 
> >I'd think the best
> > thing would be lightly toasted blanched almond
> > flour.
> Yes, though I generally don't toast it when using it for cakes.  For pie crust
> sometimes I do, sometimes I don't.. (lazyiness factors in there) (grin)

So I've confessed to haste and parsimony. Maybe
I shouldn't confess to laziness, so I won't
comment on this!

Pasta primavera casserole 
categories: Floridian, pasta, main
servings: 8

1 lb rigatoni 
2 md zucchini, cut into strips 
2 red peppers, cut into strips 
2 c sliced mushrooms 
1 c chopped scallions
1/4 c margarine 
2 c chopped tomatoes 
1/2 c all-purpose flour 
2 c milk (low-fat) 
2 c chicken broth 
1/2 ts nutmeg 
1/4 ts pepper 
2 pk (10 oz each) frozen chopped spinach,
- thawed and well-drained 

Cook pasta as directed; drain. Spoon into greased 
13-x-9-x-2" baking dish. Saute zucchini, red 
peppers, mushrooms and scallions in margarine 
in large skillet for 3 to 4 min. Add tomatoes. 
Spoon over pasta. Place flour in skillet; blend 
in milk. Add broth, nutmeg and pepper. Cook and 
stir over medium heat until mixture thickens; 
add spinach and pour over vegetables. Cover 
and bake at 350 for 40 to 45 min. Garnish with 
parsley, if desired.

Note: Recipe may be halved; bake in a 2-qt 
baking dish for 20 to 25 min. 

Palm Beach Post, 8/15/96