-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Depends on whether it's their sense of smell or
 ML> mine that better reflects the risk. I'd be leery
 ML> of any of that stuff no matter how old.

 > Then it's just a log cabin from trees already harvested for another
 > purpose. Not sure (on this cold 9ÿÿF/-13ÿÿC morning) what the "R"
 > factor of solid wood is.

 ML> Not too terrific, as it's the air trapped in
 ML> interstices that gives the protective effect.

IOW better than rock/concrete, not so good as fibreglass wool. And no
where near a vacuum (best insulator of all). 
 
 > ... What's the difference between soup and gravy?

 ML> I like gravy; I don't like soup.

I like both if well done. Soup can be anything from broth to a thinned
out stew. If it's tasty - I'll drink it.  Bv)=

Speaking of vacuum insulation .... and soup ---

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thermos Noodle Soup
 Categories: Five, Soups, Pasta, Vegetables, Beef
      Yield: 1 Serving
 
  1 1/2 c  Spaghetti
      2 c  Boiling water
      2 ts Beef base (GFS or Minor's)
      1 ts Instant minced onion
    1/2 ts Parsley
 
  Add all ingredients to 1 quart thermos that has been
  heated with additional boiling water. Seal and tilt jar
  for 15 minutes. This stays warm for 24 hours in a glass
  or metal thermos, so it can be made in the morning for
  lunch or dinner. Egg noodles would hold up better
  during longer "cooking" times.
  
  NOTES: When cooking with a thermos bottle, it is
  important to use a thermos that will hold heat the
  longest, and last the longest under heavy use and
  abuse. This recipe is based on a 1 quart Stanley Food
  Thermos. The food thermos has a wide mouth lids with
  an insulated lid that doubles as a bowl. You may need
  to adjust the amounts to fit your own thermos.
  
  Recipe from: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... 'CREAM OF' the soup that launched a million casseroles.

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