Hi Michael,

 ML> > I became a lot more comfortable using metrics
 ML> > and weight for shopping and cooking than I'd been before; now I can
 ML> post > recipies (and have done so) in either metric or English.

 ML> My general preference is for mostly metric with the
 ML> slightly ambiguous but comfortable teaspoon and
 ML> tablespoon measures; and I think in volume rather
 ML> than weight mostly. Well, tttt, my preference is for
 ML> no recipe at all!

Since most of my ccook books are written for the English measurements, I
have more of those tools. I do have a set of metric spoons I picked up
in Germany for those cook books I have that use metric. Liquid measuring
cups are generally marked with both and we have a dual scale for the
recipies that call for measuring by weight. If I'm not familiar with a
recipe, I'll go "by the book" the first time I make it, subsequent times
will be more free hand.


 ML> > I don't know if there was a board for each location but more likely
 ML> one > for each country where military was stationed, with another one
 ML> being > Europe wide.

 ML> Interesting in an academic sense, but it would be
 ML> logical for the system to follow the pattern of the
 ML> military chain of command.

Basically, since each branch does follow a certain structure.

 ML> >  ML> I was pecan in the cupboard and found that we're
 ML> >  ML> out of savory snacks, even the unhealthy ones
 ML> >  ML> (except the massive bag of tortilla chips from
 ML> >  ML> Costco, which despite my best efforts shows no
 ML> >  ML> sign of going away). I said wal, nuts to that.
 ML> > No Chinese sneeze nuts? You know, ah Caash-ew!

 ML> You're going to pistachio me off.

just don't get too kuku(i).

 ML> >  ML> The subject of food heat is still very fraught, with not
 ML> >  ML> only the actual Scoville-measurable figure but the
 ML> >  ML> quality of onset, palate coating, and finish; also
 ML> >  ML> aftereffect. Also how various tastes combine; you can
 ML> > Very true, factoring in each variable makes for quite the range of
 ML> > definitions, let alone actual heat levels.

 ML> Capsaicin might be one specific chemical (I'm not sure),

Probably one chemical with a number of elements to it.

 ML> but there are certainly capsaicinoids and other related
 ML> compounds, and people might perceive them differently.
 ML> Another thing is the pH may have something to contribute:
 ML> I know that one pepper might change from (say) a bitter
 ML> balance to a hot one depending on the acidity of what
 ML> it's used in.

Interesting. I know some peppers cross pollinate and change taste--we
had some bitter, hott-ish bells and mild jalapenoes one year. (G)


 ML> > (Time oout to pull 2 loaves of bread out of the oven--wish Fido had
 ML> > pictures so you could see how gorgeous they look. This time I used
 ML> about > 7 1/4 cups of flour; rising time was faster because it's warm
 ML> in the house.)

 ML> I bet it's warm in the house. Last night we had
 ML> electricity rationing from 6 to 9, and the heat
 ML> got up to 84 (outside it had gone from 95 to just
 ML> below 90 in that time). Lilli, already in bed as
 ML> very tired, suffered in silence until I suggested
 ML> I turn the a/c back on around 10. She said that
 ML> she didn't mind the heat, which was clearly untrue.
 ML> I turned the temp to 80, and she was grateful.

We're actually down to just a bit over 70 outside today but it has been
overcast and drizzly. I wore a lightweight jacket for (outdoor) church
today but was able to take it off for an afternoon Legion/Auxilliary
outside event this afternoon.

 ML> >  ML> combine hot, black, white, Szechwan, and other peppers
 ML> >  ML> to make something greater than the sum of the parts.
 ML> >  ML> But most important is the self-identification and
 ML> >  ML> machismo part.
 ML> > Yes, you get those that brag about how hot they can take it--some
 ML> can, > others, when put to the test, end up turning about as red as a
 ML> good hot > pepper from embarassment. (G)

 ML> It's more than embarrassment - the stress can raise
 ML> the blood pressure especially of someone whose
 ML> general tension level is high enough that they
 ML> would want to pull that stunt in the first place.

I don't brag nor do I try the "I know this is stupid but...." stunts.

 ML> >  ML> I was thinking: could you monitor your usage to be able
 ML> >  ML> to refill several tanks at once, which would make it more
 ML> >  ML> enticing to make the expedition to the wilds of Raleigh?
 ML> > We do (or I should say, Steve does). Usually we take a couple of
 ML> tanks > at a time unless we're getting ready to roll out. Then we make
 ML> sure all > the tanks we plan on taking are topped off. Some may get
 ML> refilled a time > or two in the course of a trip, then refilled again
 ML> when we get home.

 ML> There was an Indian girl who turned 18, and her
 ML> grandparents offered her a gift - her choice, either
 ML> a beautiful evening dress or a strongbox to keep her
 ML> valuables in. She chose the dress, but a few years
 ML> later lost it and everything else she owned in a
 ML> terrible house fire.

 ML> Roast suckling pig
 ML> categories: traditional, main, pork
 ML> yield: 1 feast

 ML> lifestylefood.com.au - this recipe was cobbled together from
 ML> another source unknown and had to be fixed up - the original
 ML> source used a pork shoulder, and some pretentious but lazy
 ML> writer just substituted suckling pig for the shoulder.

Either way, roast pork, looks good. I can almost smell it. (G)

 ML> Moral of the story: better safe than sari.

So, was the theif singing "Who's sari now?" as he made off with the
dresss?

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Gone crazy, be back later. leave a message at the Beep!

--- PPoint 3.01