> The person who gave the name 
> Golden Delicious to a product that would 
> better be named Mushy Potato must have 
> gotten very rich.
> Or his bosses did anyway; it was probably some random 
> marketing intern. That's how these things go.  

I knew a guy Sidney who was an engineer working
on a joint project with I think Philips and Sony,
and back in the '80s, before the birth of Wikitruth
he was at some conference or other: someone was
introduced to him and exclaimed, why, you're S.P.
Woodsum, you invented the floppy disk! That being
well before the eminent self-promoter Dr. Nakamats 
appropriated the distinction. Sidney was one of the
several names on the patent, and it's not quite 
clear what or how great his role was, and he just
stammered and allowed as how he'd helped set up that
original technology. I actually looked this up
eventually, and it appeared to me that what his
group invented (with the royalties going to the
company) was closer to magnetic drum technology, but
what would I know.
 
> > 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.
> Yick.  I've had their blonde roast and it wasn't 
> horrible. I much prefer Pierce Brothers Dark Roast 
> to just about anything else, but it's not always
> easy to find and can cost more than Starbuck's.  

Lighter-colored roasts are my coffee preference.
It's the dark carcinogenic-tasting one that seems
most popular down here. Lilli, to my chagrin, has 
recently gone from Don Pablo Signature, a robust
medium roast with a lot of flavor to Peet's Major 
Dickason's, still tasty but with a bit of that
burned-oil aspect that I dislike in most *$ products,
which Nicholas and other friends referred to
unfriendlily but without much hyperbole as 
Charbuck's. The Peet's is okay for my use, which is
stealing a couple ounces to make a mocha using 
Hershey's Special Dark cocoa, whose intrinsic 
bitterness is minimal.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Queen Anne's Spiral
 Categories: Desserts
   Servings:  6

    3/4 c  Granulated sugar
      6 oz Semisweet chocolate pieces,
           -broken
      2 tb Unsweetened cocoa powder
  1 1/4 c  Whipping cream, chilled
      5 tb Espresso coffee OR
           -double-strength coffee at
           -room temp.
      3 tb Powdered sugar
    1/2 ts Vanilla
      1 tb Creme de cacao, Kahlua or
           -Tia Maria
           Chocolate Glaze (recipe
           -follows)
      6 lg Eggs, separated, at room
           -temperature
           Chocolate Glaze
      4 tb Unsalted Butter
      3 tb Light Corn Syrup
      4 oz Semi-Sweet Chocolate broken
      2 tb Coffee, Room Temp.
      1 tb Rum
           Vegetable oil

  1. Place oven rack in center of oven; heat to 350~F.  Coat sides and ends
  of 15-1/2 x 10-1/2 x 1 inch jellly-roll pan with oil; line pan with oiled
  parchment or waxed paper, overhanging 1 inch on one end of the pan.
  Reserve. 2. Melt chocolate with 2 tablespoons of the espresso and the
creme
  de cacao. 3. Beat egg yolks in medium mixer bowl at high speed 1 minute;
  gradually beat in granulated sugar.  Continue beating until mix- ture is
  pale yellow and slightly thick; about 3 minutes.  Gradu- ally beat
  chocolate mixture into egg-yolk mixture. 4. Beat egg whites in large
mixer
  bowl at high speed until stiff but not dry peaks form. Fold chocolate
  mixture thoroughly into whites. 5. Spread mixture in reserved pan in even
  layer using the back of a large wet spoon. Bake 15 minutes. 6. Transfer
pan
  to wire rack and cover with a slightly dampened lightweight kitchen
towel;
  cool to room temperature. (Cake can be set aside covered at room
  temperature 2 to 3 hours). Remove towel. 7. Overlap, side by side, two
  16-inch sheets of waxed paper on work surface. Sprinkle top of cake
evenly
  with cocoa.  Loosen sides and ends of cake. Invert cake onto waxed paper;
  remove pan and peel parchment liner from cake. Reserve cake. 8. Whip
cream
  in chilled mixer bowl at high sped until soft peaks form. Add powdered
  sugar and vanilla.  Continue beating cream while drizzling in remaining 3
  tablespoons espresso; beat until stiff peaks form. 9. Spoon whipped cream
  onto cake; spread evenly, leaving 1-inch border of cake uncovered along
one
  long side and both ends. Beginning with the long side covered with cream,
  carefully roll up cake jelly-roll fashion (use the waxed paper to help
turn
  the roll, but do not roll paper into the cake). Work as gently as
possible.
  (Cake will crack a bit on the sides) . Then roll entire cake
  snugly in waxed paper; place seam-side down on baking sheet. Refrigerate
  until well chilled, about 2 hours. 10. Prepare Chocolate Glaze. 11. Wile
  glaze is cooling, fold a 15 x 7-1/2 inch piece of parchment paper wit a
  letter-fold to form a triple-thickness 15 x 2-1/2 inch strip. Place wire
  rack (or two small racks) long enough to accommodate length of roll, on
  baking sheet, and place parchment strip lengthwise on rack. Remove waxed
  paper from cake; place cake seam-side down on parchment strip . 12. Pour Chocolate Glaze very slowly over cake to coat evenly;
  use a spatula to spread around bottom curve of cake.  (Scrape glaze
  drippings from baking sheet with spatula into small bowl; let stand 3
  minutes.  Drizzle crosswise over cake at 1/2 inch intervals, building up
  smooth ridges, if desired.) 13. Refrigerate cake until glaze sets, about
45
  minutes. Transfer cake to serving platter . Cut roll
  cross- wise into 1 to 1-1/2 inch slices. Serve immediately.

  Chocolate Glaze 1. Measure butter, coffee, rum and corn syrup into small
  saucepan. Heat over low heat to boiling; boil slowly, stirring
constantly,
  1 minute. Remove from heat. 2. Stir in chocolate and whisk until smooth.
  Let stand until glaze cools and thickly coats a wooden spoon dipped into
  it, about 12 minutes. Use immediately. Source unknown

MMMMM