Text 5775, 58 rader
Skriven 2006-09-22 17:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: incomprhnsbl tngs 291
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 DS> True in many contexts.   We often shop at BJs, a local warehouse
 DS> store like Sam's or Cosco.   Most of the stuff there is a bargain
 DS> with respect to unit price.   But you have to be careful not to buy
 DS> things packaged in larger quantities than you can reasonably store
 DS> or use.

Here's a quandary. You want 6 oz of potato chips. You can get
6 oz at the grocery store for, say, $3. But here's 12 oz at
Wally World for $3, otherwise identical. Do you scoop up the
12 oz, knowing that you will either waste half of them or get
fat? Carol and I got a big bag of jalapeno chips a long time
ago, and we had some over the weeks, and then I continued to
chew (literally) on them for a while, and then - maybe 3 months
after original purchase - she gave me an ultimatum: they were
to be disappeared by the end of my visit. I crumbled them up
and used them as a thickener in a curry, but they were mighty
stale. I tasted them first to make sure they weren't rancid or
disgusting.

 ML> but I keep that down at the bottom.
 DS> Agree -- but try to keep some sort of credit active at the bottom.

Of course. Sometimes there are bunches of them to choose from, too.
I try go to the original source and maybe keep the original MMer.
And if it's a friend, I might keep the cite of the recent poster
as well.

 DS> There are many recipes I post that look interesting, but I don't
 DS> really know how they would turn out.

Just put "not tested" or some other disclaimer in either the
categories or the body.

MMMMM-----Meal-Master - formatted by MMCONV  2.20b

     Title: Potato Cheese (Jf)
Categories: Preserves
  Servings: 4

      2 kg potatoes
    500 ml sour milk or cream
           -butter

Take 2 kilograms of potatoes, very finely mashed. Add half a litre of
sour milk or cream, and beat well. Leave this in a china dish covered
with a teatowel in a cool place (not the fridge) for four days. Knead
the mixture well, then place small rounds of it in muslin or other plain
cloth to drain for two days. Rub the cheeses all over with butter. They
should mature for at least three weeks - and will keep for years.

"Backyard Self-Sufficiency" (c) Jackie French, 1992
Typed, but not tested, by Greg Mayman: Oct 1999

MMMMM

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