> > > More than one group is funding animal rescue with videos about 
> animal 
> > > rescue.  Most of that is ad revenue.
> > Yeah, that's what I don't understand - accounting systems
> > and what the actual currency is.
> Eyeballs on advertising.  Clicking through gets the Youtuber the most 
> money, and if enough subscribe and click they can make decent money 
> at it.

I guess I'm too stuck on traditional ways of assessing
and responding to value. I am uncomfortable enough with
eurodollars and petrodollars; now there are these 
incomprehensible virtual currencies running around,
enough to make my head spin. As far as clicking goes, 
there must be a way to game the system, perhaps by 
unleashing roboclickers using methods not unlike the
schemes that use personal computers' idle processing
power to solve arcane computations for the greater good.

> > > > A set of rules one can rely on can be very helpful.
> > > Even if they're the criminal's rules.  It works.
> > Especially if they're the criminal's rules, just so
> > you know what they are.
> Random capricious stuff never works long term.

But nonrandom noncapricious crime can pay, and well, so
that's what we're counting on when confronting malfeasance.
Our physical safety, though, is just as dependent on the
random factor.

> > > > Hell is a lot closer than that - it's in Michigan, and
> > > > you could look it up.
> > > I'll go take a Michigander.  
> > > > What a Kahlo thing to say.
> > > Youp(er)
> > What 't Hek?
> Youper.  Or U-per but it's harder to write that way. Denizen of the 
> Upper Penninsula of Michigan.  

You should duck when making a statement like that.

Cincronisada con Pico de Gallo
categories: hispanic, main, sandwich
servings: 8 to 10

3 tomatoes, diced
1 onion, diced
1/2 c chopped cilantro
1 jalapeno, diced (optional)
1 lemon, juiced
Salt and pepper to taste
2 ts olive oil
12 flour tortillas
1 1/2 lb shredded mozzarella
1 ts butter
2 lb ham

Combine tomatoes, onion, chopped cilantro, jalapeno, 
lemon juice and olive oil. Season to taste. This is
the pico de gallo.

Melt a small amount of butter in a large skillet on 
medium-high heat. Place a tortilla in the pan. Top 
with 4 oz cheese and 3 oz ham. Lay another tortilla 
on top of the ham and cheese.

Turn tortilla over and cook until both sides have a 
crispy coating. Repeat with remaining tortillas. 
Cut tortillas into wedges, and serve with tomato 
mixture.

CHEF FAUSTO CURIEL, OMNI ORLANDO, CENTROPLEX
Orlando Sentinel, 6/21/94