> > My takeaway was that Dr. Nakamats is a puffer and
> > a charlatan, and Sidney P. Woodsum was 
> > approximately the opposite.
> The guy who doesn't take credit until confronted is the one I'd go with
> too.

I do admit to finding Dr. Nakamats unendingly amusing,
where Mr. Woodsum was not particularly.

> People recognize my name once they've seen it, but not before.  

That may be preferable - actually making your
reputation instead of having it made for you.

> If it tastes good black with nothing, I'm into it.

Fair enough, though I don't share your antipathy
for adulterated coffee - I grew up with coffee milk,
a sweetened mix of the two, the coffee component
usually being Eight O'Clock.

> > Funny, Dunkin used to have a perfectly
> > respectable medium roast. Perhaps they
> Still do as far as I know.

Harder to find, though, as people have been swept
along by the fireplace-ashes-as-coffee trend.

> > went over to the dark side because of the
> > popularity of *$. Shows how ancient my
> > experience is - I've not had a Dunkin cup 
> > in decades, and it was decaf at that.
> Their cold brew is good stuff.  

I've actually never had a cold brew anything
that I know of. What's it like, and does it
have more caffeine or less?

> > Lilli had some way-past-expiration milk
> > and wondered why the fridge smelled. I
> > found the culprit and with heavy heart,
> > because it was whole milk, fed it to the
> > septic tank.
> ...while it would still pour instead of coming out in chunks? 

It poured, with glumphs, and it smelled.

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

      Title: Greek Cheesecake
 Categories: Desserts, Cheesecake, Greek, wwtt
   Servings: 10

MMMMM------------------------------CRUST-----------------------------------
           Shortbread, See Recipe

MMMMM----------------------------CHEESECAKE---------------------------------
    1/2 lb Feta Cheese
    1/2 lb Farmers Or Ricotta Cheese
    1/2 lb Swiss Cheese, Mild *
    1/2 c  Honey
      5 lg Eggs

MMMMM-----------------------------TOPPING----------------------------------
      2 tb Honey
      1 ts Cinnamon, Ground

  * The Swiss Cheese should be very finely grated.

  Preheat the oven to 325F. Press the feta and ricotta cheese through a
  sieve. In a large mixing bowl, beat together the cheeses and honey until
  smooth. Add the eggs, one at a time, beating well after each addition.
  Pour the mixture into the prepared crust. Prepare the topping. Drizzle
the
  honey over the cake, then dust with the cinnamon. Bake the cake for about
  55 minutes, or until set. Cool to room temperature, then chill.
  Source unknown

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5