>  ML> Masking is an artifact of mutually conflicting theories ...
>  ML> Physical distancing is the only thing that works
> I am firmly convinced that the combination is more effective than
> either by itself.

The N95s are the best available, according to our
government, but are almost completely useless for
our purposes, because they disperse exhaust almost 
uncontrolled sidewise: the RN95s, which the US 
refuses to certify, actually are designed to limit 
that - but they're a Chinese design and I believe 
made only in China. Anyhow, that's the most recent 
Internet truth. N95s were designed to limit intake 
of large particulates, not the uses to which they
are now being put.

> infected and the second person has been attending a popular gym
> almost daily including Oct. 12th. So far there's been no word of any
> further cases but if just one gym member tests positive by Oct 22, I
> will quickly adopt wearing a mask in close quarters.

Wait until the new series of tests comes out: the
discrimination is said to be upward of 100x that of
the currently available. I'm welcoming that, because
my contention is coming true - at some point, everyone
gets to test positive, and back to square one.

>  ML> We will have a hundred waves. If we react to each one 
>  ML> this way, we'll die of starvation
> I am hopeful and somewhat optimistic that we will have an effective
> vaccine in due course as well as improved treatments.

Improved treatments - fresh air and sunshine. Stay 
out of confined spaces, no matter how apparently well 
ventilated. Vaccination - I'll get one, but I 
seriously doubt it'll do anything.

==
less controversial

>  ML> Bristol Milk or Bristol Dry (do they make these products any
>  ML> more?)
> Bristol Cream is a Harvey registered trade mark but Bristol Milk
> used to be a generic term for that style of sherry. Harvey does make
> a Fino as well now.

Harvey's did market a Bristol Milk, and I'd never
seen another brand of it. The Bristol Dry was a
medium dark I guess Amontillado-ish wine that I
used to enjoy until the enforced choice of Hawker's
Amontillado in 1971-72 (what the Dunster SCR used to
get at a discount from the Harvard Provision Company).
A year or two later, my friend Charlie Adler and I
agreed that Savory & James provided the best bang
for the buck, and though these days neither so great 
nor so much of a bang, it does still beat the 
competition. Sure, Barbadillo, Lustau, the big boys, 
they produce on a more elevated level, but we are at 
an age where economy returns to the fore. 

> "Bristol must have damn' fine cows." - Edward the 8th.

If that is the Milk, this must be the Cream - some
woman on tasting what became Bristol Cream in the 1880s.

> Another one I am unsure of ...
>       Title: Beadletown Special

I can actually taste that in my head, and it's weird
but probably not bad. I'd serve it on the rocks.

> ... Some of you are like, "Ew, nasty".

And, well, there's that too.

Chinese pepper steak
categories: celebrity, political, Michigan, stews
Serves: 4

1 flank steak
2 Tb shortening
1/2 c sherry wine 
3 green peppers 
1 pk onion soup mix 
2 Tb cornstarch 
2 Tb soy sauce
1/4 ts salt
1/2 ts pepper

Cut steak lengthwise in 1/2" strips and then into 
1" pieces. Melt about 2 Tb shortening in a skillet 
and fry steak a handful at a time only long enough 
for it to change color. Remove meat and saute 
green pepper. 

Bring 2 c water to boil in large kettle. Add onion 
soup mix and continue to boil for 10 min. Add meat 
and green pepper. Let simmer 1/2 hr. Add soy 
sauce, salt and pepper, wine and cornstarch 
(dissolved in a little water) and cook until 
slightly thickened. (For variation, add a can of 
bean sprouts and a little more cornstarch.) Serve 
over steamed rice. 

Gerald R. Ford, former US Congressman, vice president,
and president; clearly not a cook