Hello Dale!
Monday June 24 1996 10:07, you wrote to say:
 IH>> Mountain business, I replied in private to him. I got the
 IH>> I'm NOT prepared to let untruths go unchallenged and if doing so,
 IH>> and ridiculing the ridiculous is unacceptable, then so be it.
 DS>  Ian,
 DS>     And we sent a routed netmail back to you.
Which I'm afraid I didn't get. This is really silly, and frustrating.
 DS> was that you are welcome -- but that you should leave the personal
 DS> attacks and ridicule behind.
I'll try, Dale. Honestly.
 DS>  The one thing I have learned as I grew older is that there are many
 DS> versions of "truth"
Up to a point, yes. But some truths are not relative, in the case in point, 
the facts about the first use of the name "Blue Mountain" for coffee. This 
isn't about wisdom and tolerance, Dale, it's about facts. When she was 
talking about consumer protection, I was prepared to treat what she had to 
say with respect, even if I didn't agree. When she sent the post where she 
talked about first use of the name Blue Mountain etc, I felt her arguments no 
longer deserved to be treated with respect. In fact I would even go so far as 
to argue that HER post was much more abusive of the users of the echo. I'm 
not being disputatious for it's own sake, Dale, please believe me. I don't 
think it is tolerant to allow a falsehood to go unchallenged, _IF YOU ARE 
SURE IT IS FALSE_. There is a concept in the law which says, to paraphrase 
very loosely, that failure to challenge a published statement is a tacit 
agreement to its truth.
 DS>  and no one point of view has a monopoly on it.
That's self evident, and I wouldn't dream of disputing it. However, if for 
example, and in a desperate attempt to get some semblance of ontopicity, you 
said that Lobster Newburg was an invention of a well known chef "Joseph 
Newburg" in Pennsylvania, I would owe it to the echo to correct you! Not to 
do so would let your inaccurate statement go unchallenged and hence imply 
agreement. OK, knowing you, and you knowing me, you would probably thank me 
for correcting you and that would be it. But if you persisted, and even tried 
to strengthen the statement, then I would regard myself as being quite 
justified in continuing to correct you.
 DS> Life is better for all if we treat each other with the same respect
 DS> we desire for ourselves,
I agree. But (groan :-) ) if I made as silly a statement as she made over 
that business of "topographical description" and "colour", I would fully 
expect to get it rubbished by all and sundry. The worst of it is that in the 
case in point, she's probably right as far as Trade Name law in the States is 
concerned. :-))
 IH>> know that if I can't go along with echo policy, I can do the other
 IH>> thing.
 DS> Your choice, but hope to see you back.
That's kind, and generous of you to say so.
 DS> Now -- here is something that you might be able to use in your B&B:
 DS>       Title: Zio Ciccio's Cassata
 DS>  Categories: Chocolate, Cake, Dessert
Yummmmmmm.
 DS>   From the book "Death by Chocolate" by Marcel Desaulniers
Well named if you ask me!
When I do that recipe, I shall have to do so for my sillier french guests. 
When they exclaim about its excellence, I'll have to tell them how I got the 
recipe and in particular from where! If the French are toffee nosed about 
British cooking, they are positively incandescent about American. :-))) I 
suppose I shouldn't tease them.
What can I send you, hmm, peaches time? Try this, which I DO regularly give 
to my B&B guests.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Grilled Peaches with Mascarpone
 Categories: Desserts, Fruit, British
      Yield: 3 servings
      6    Ripe peaches
     85 g  Mascarpone
     85 g  Castor sugar
  Preheat the grill - flat out. Halve & stone the peaches, put them cut
  side up into a flat heatproof dish, then put 7g dollops of mascarpone
  cheese in the hollows. Sprinkle with half the sugar and place under
  grill. Cook 4 mins, remove from heat & sprinkle wth remaining sugar.
  Grill once more until fruit is tender, the cheese is melted & the
  sugar is golden in patches. Eat warm.
  Recipe Good Housekeeping (UK) Magazine
   MMed IMH Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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