> > Even the women are real men?
> Darned tootin'.  

"Anything you can do I can do better!"
 - Annie Get Your Gun

> > Those things are neither golden nor
> > delicious. They have the texture and
> > starchiness of green bananas and about
> > as much flavor.
> IOW typical suparmarket apple, if slightly worse.  Some of the new hybrids
> aren't horrible, but that's damning things with faint praise.  

Among my acquaintances I can number a
family of plant breeders, two of whom 
work for Cornell in that field. Talking
with them one gets the realization that
it's more difficult than it sounds, and
figuring out the market is even harder 
than that. The person who gave the name 
Golden Delicious to a product that would 
better be named Mushy Potato must have 
gotten very rich.

> > I wonder what coffee bean extract mixed
> > with fat and sugar would be like.
> Starbuck's, most likely.

I hope not: recently I had a taste of that
brand's best-selling roast, and it was
eye-openingly like dead animal crawled into
one's mouth bad.

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

      Title: Old-Fashioned Potato Soup
 Categories: Penn dutch, Soups
      Yield: 1 servings

      8 ea Potato, cubed                       1 qt Milk
      1 T  Butter                              1 x  Salt & pepper
      1 ea Egg, well beaten                  1/2 c  Flour
    1/4 c  Milk

  Boil the potatoes until soft. Drain off all the water. Add the milk and
  heat thoroughly; season to taste. Work the butter into the flour and then
  add the egg and 1/4 cup milk, using only enough milk to make mixture thin
  enough to drop into the hot milk. Add to hot milk mixture. Cover the
  saucepan and cook about 10 minutes. Serve at once. Source: Pennsylvania
  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

-----