Text 4925, 80 rader
Skriven 2006-08-26 18:34:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: CANNIBALISM 127
=======================
 Hi, Dave,

 ML> So why do people let spellcheckers short-circuit
 ML> their brains, contributing to the downfall of
 ML> civilization as we know it?:

 ML> Newsweek, August 7, 2006, The Technologist: "ferris oxide."

 ML> When I read this I sort of did this double-take and asked
 ML> myself, "wheely?"

 He got a fun pun in, though, I see!

 DS> "Ferris Oxide" could have been a clever headline for a story about
 DS> restoring an antique amusement park ride that had fallen into
 DS> disrepair.  Instead, it's just another example of an idiot computer
 DS> program performing the task once assigned to a human editor.

 DS> I notice many more typos in the newspapers locally than I once did.
 DS> I'm not sure whether there are actually more errors, or whether I'm
 DS> just a crotchety old grammar nazi these days.

 When I was a 12YO kid I toyed with the idea of
 pursuing a career as a newspaper proofreader,
 because spelling and grammar errors jumped out
 at me so often, as they must for you. Imagine
 getting paid to read all I could and criticize
 other people! But the position vanished before
 I was old enough to aspire to it. My one chance
 to do something like that, unpaid, was when the
 Kingsport, TN newspaper switched to a completely
 new system involving computers. They invited
 the reading public to mark up any errors they
 found and return the papers to them with
 comments. That was fun for a few days, but I
 found I was too lazy to traipse over to their
 offices to deliver my wisdom.

 You are right, we are having to accept a lot
 of misused homonyms and blatantly misused
 words. I also wonder why newspaper computers
 cannot be sophisticated enough to make word
 splits at sensible places, so we don't have
 to make sense of stuff like not-hing!

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Mock Oysters
 Categories: Vegetable, Cheap, Eggs
      Yield: 6 Servings

      1 c  Fresh corn cut from the cob,
           -about 2 ears
      1 ea Egg yolk
    1/2 t  Grated onion
    1/4 c  Sifted flour
    1/2 t  Baking powder
    1/2 t  Salt
           Pepper to taste
      2 ea Egg whites
           Oil for frying

     Cut corn from cob with corn cutter or sharp knife to yield 1 cup,
  scraping juices and corn from cob into bowl. Add egg yolk and onion;
  mix well. Sift flour with baking powder, salt and pepper, stir into
  corn. Beat egg whites until stiff, fold into corn mixture. Pour oil
  into skillet to 1/2-inch depth; heat. Drop teaspoons of batter into
  hot oil. Cook until brown, turning once.

  Makes about two dozen.

  From a newspaper clipping probably from Kingsport, TN in the early
  1980s. Collected and typed for you by Joan MacDiarmid. (I have tried
  this, and it wasn't bad, but I didn't bother with it again!)

MMMMM
 Joan MacDiarmid
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